Rodney is here to show us how to "jazz up" your Sunday morning waffles! With a savoury recipe, and a sweet recipe, there is sure to be something for every brunch aficionado! Rod's WafflesIngredients
1 package active dry yeast
2 cups warm whole milk at body temperature (100 degrees)
1 vanilla bean or 1 tsp good vanilla bourbon or vanilla extract
2 cups flour
1/4 cup sugar
1/4 teaspoon salt
1 stick (1/2 cup) of butter, melted
3 eggs, separatedMethod
Add the sugar to the milk and gently heat to body temperature*. If using a vanilla bean, split it lengthwise and add it here (if you're not using a vanilla bean, add other form of vanilla here). Let the milk warm on the lowest temperature for 5 minutes. Remove the bean and scrape out the pod. Sprinkle yeast over the milk in a mixing bowl; let stand about 10 minutes to froth. In a small pan melt the butter and set aside. Separate the egg yolks and gently whisk them into the milk. Incorporate the flour and salt into the wet milk mixture, working quickly. Add the melted butter to the batter. Beat egg whites until stiff peaks form; fold gently into batter. Leave it out at room temperature for about 1 hour or until doubled in volume. Preheat a waffle iron to 375. Spoon about 4-5 oz batter into each waffle slot use the back of a spoon to spread a little. Cook the waffle until golden brown approx. 5 min. Dust with icing sugar and serve with fruit or maple syrup.Rod's infused waffle syrupIngredients
1/2 cup fruity wine like a Riesling or gewurztraminer
1/2 cup maple sugar or brown sugar
1 organic lemon, juice and zest
1 whole star anise
1/2 cinnamon stick
1 vanilla bean split lengthwise
4 large cooking apples, peeled and cored (trimmed into wedges)Method
Choose a firm apple like honeycrisp, russet or Jonagold for the best results. In a large saucepan, combine the wine, maple sugar, lemon zest, cinnamon,vanilla, star anise and salt. Bring to a boil over high heat and reduce to a simmer. Add the apples and simmer for 10 minutes, or until apples are just tender. Serve the fruit cool or warm.Rod's Waffles FlorentineIngredients
1 cup of sherry wine vinegar
1 tsp peppercorns
1/2 tsp sugar
1/ 2 bunch fresh tarragon
Add above ingredients to a pan bring to a boil and reduce by half strain and set aside.
3-4 organic free run egg yolks
200 ml virgin olive oil
juice of 1/2 lemon
dash of hot sauceMethod
1. Turn a large pot of water to simmer on medium heat.
2. Place the egg yolks and 2 tsp of the reduced vinegar in a stainless steel bowl above the gently simmering water. Whisk with vigour until the yolks are a light and fluffy foam. You should be able to cut a ribbon with your finger through the eggs.
3. Remove the eggs from the heat and place bowl on a sturdy surface. Whisk in the olive oil a tsp at a time until completely incorporated. Season, add the lemon and a tsp of warm water if the sauce is too thick. Serve over poached eggs and sauteed spinach on your waffles.
You can also use this sauce with fish, meat or roasted vegetables Sauteed spinach
1 tbsp olive oil
2 shallots finely minced
salt and pepper
1 lb washed spinach with the stems removed.
Preheat a large saute pan to med high. Add the oil and shallots and cook out for a minute. Add the spinach, season with salt and pepper and wilt for about 30 seconds. Place in a colander to drain excess water.