ROAD TRIP!! Vermont here we come--well, not literally, but in the virtual sense, as we celebrate Dishing Up Vermont, by Tracey Medieros, the subject of today's Famous Fridays series. This easy-to-read and down-to-earth cookbook is filled with the best that the Green Mountain State has to offer. It was tough to choose a recipe to showcase, but in the end, I had to go with something classically Vermont, hence these Maple Apple Waffles. Think light fluffy waffles topped with maple-glazed sauteed apples, courtesy of The Birds Nest Inn--so delicious you really might consider jumping in the car and starting that road trip right now!
When you think about Vermont you probably conjure up images of snow, skiing, maple syrup, cheddar cheese, maybe Ben and Jerry's, but the truth is that Vermont is that and so much more. It's an innovative and happening food scene and the originator of the farm-to-restaurant movement that's now made such a big impact on the rest of the country. And it makes sense of course, since Vermont is home to many small specialty farms, dedicated to everything from raising free range turkeys to bee-keeping to organic goat cheese production to producing special high-quality micro-greens. It's also home to many wonderful B&B's, inns, bakeries and restaurants and Dishing Up Vermont, highlights them and their focus on using locally-sourced natural ingredients. If you're looking for a wonderful breakfast to make this weekend that celebrates some of what makes Vermont so special, l've got you covered!
You start things off by sauteeing apple slices in some butter, sugar, cinnamon and maple syrup (perferably Vermont-made, but any real maple syrup will be great--no Aunt Jemima's please!)
Once those are done, you start on the waffle batter, first mixing the dry ingredients and then adding the wet ones to them.
What makes these waffles different from the kinds I usually make is how light and fluffy they are and that's due to the beaten egg whites that get folded into the batter--it's just a little bit of extra work, but so worth the result!
All that's left to do now is cook the waffles in a waffle iron--
And then top them with a nice amount of the maple-glazed cinnamon-y spiced apples. So yummy!
And if you really want to go full-out "Vermont", top them with a scoop of Ben and Jerry's Vanilla! Insanely good!! So pick up a copy of Dishing Up Vermont and add a little New England to your weekend! Have a good one everyone!!
Dishing Up Vermont's Maple Apple Waffles-Famous Fridays
Makes 4 large portions
Prep Time: 25 minutes; Cook Time: 5-7 minutes
For the Maple Apples
- 2 tablespoons unsalted butter
- 2 tablespoons sugar
- 1/4 teaspoon cinnamon
- 4 medium-large sweet apples, peeled, cored and cut into thin wedges (I used Yellow Delicious, but Honeycrisp, Jonagold, Braeburn or any other firm but sweet apple would work too)
- 1/4 cup pure maple syrup
For the Waffles
- 2 cups unbleached, all-purpose flour
- 2 teaspoons baking powder
- 1 tablespoon sugar
- 1/8 teaspoon salt
- 4 eggs, separated, room temperature
- 1 cup 1% milk, room temperature (you could also use 2%)
- 1/4 cup unsalted butter, melted and cooled
- 1 teaspoon vanilla extract
- Vanilla ice cream (optional)
1. For the Maple Apples: Place the butter in a large skillet over medium heat and melt. Add the sugar and cinnamon and cook, stirring often, until the sugar begins to dissolve and turn syrupy. If mixture is clumpy, keep stirring. Then add the apples and maple syrup and cook for about 5-7 minutes, stirring every now and then, until the apples are softened but not falling apart. Turn the heat down very low and cover the pan loosely with a piece of foil, just to keep the apples warm while you make the waffles.
2. To make the Waffles: Preheat the waffle iron according to the manufacturer's instructions. Preheat oven to 200ºF.
3. Into a large bowl, sift the flour, baking powder, sugar and salt. Set aside.
4. In another bowl, place the egg yolks, milk, cooled butter and vanilla and whisk together until well blended. Pour into the flour mixture and mix together well.
5. Using an electric mixer, beat the egg whites until very stiff and then fold them gently into the batter, using a rubber spatula. Use a ladle to transfer enough batter to the waffle iron and cook until waffle is golden brown and cooked through. Transfer to the oven to keep warm, while you prepare the rest of the waffles.
6. Serve waffles warm with a generous amount of maple apples on top and a scoop of vanilla as well, if you like.
Note: Recipe adapted from Dishing Up Vermont by Tracey Medieros.