Email: Click to send email to innkeeper
Website: www.riverhouse.ws/
Tel: (815) 636-1884
Reservations: innkeeper@riverhouse.ws
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Rockford , Chicagoland , Illinois 61115-1242 , USA Email: Click to send email to innkeeper Website: www.riverhouse.ws/ Tel: (815) 636-1884 Reservations: innkeeper@riverhouse.ws |
Yield: 14-16 waffles (Serve dressed with Easy Lemon Curd and Spiced Orange Syrup with Bacon Egg Nests on the side. Recipes also listed.)
Ingredients:
2 cups all-purpose flour
1/4 cup sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
3 eggs, separated
1 cup buttermilk
2/3 cup sour cream
1 cup melted butter
1 large grapefruit
1 cup orange juice, approximately fresh, or frozen, blueberries
sliced almonds
1. Combine flour, sugar, baking powder, soda, salt in large mixing bowl.
2. Halve grapefruit, loosen sections with fruit knife. Squeeze sections and juice into measuring cup and fill to one cup mark with orange juice.
3. In a separate bowl whisk together egg yolks, buttermilk, sour cream adding fruit juice mixture. Stir into dry ingredients to form moist batter.
4. Beat egg whites into stiff peaks and fold gently into batter.
5. Bake according to manufacturer's directions in preheated waffle iron until golden brown.
6. Dust with powdered sugar, sprinkle with blueberries sliced almonds.
7. Serve immediately with warm LEMON CURD and hot SPICED ORANGE SYRUP.
For a delicious taste compliment serve BACON EGG NESTS on the side. See recipes below.
NOTE: After cooling on wire rack, baked waffles may be frozen in single layer on baking sheets, stored in plastic freezer bags for later use. Reheat frozen waffles on ungreased baking sheet for 10 minutes in 400 degree oven.
EASY LEMON CURD
Yield: 1 3/4 cups
Ingredients
4 large egg yolks + one whole egg, lightly beaten
1 cup sugar cup bottled lemon juice
1 cup butter
1 teaspoon dried lemon peel
1. Whisk egg until smooth in medium-heavy one quart saucepan. Add sugar and lemon juice, whisking until well mixed.
2. Cook slowly over medium-low heat, stirring constantly, until mixture thickens enough to coat back of wooden spoon (10 to 12 minutes).
3. Remove pan from heat. Cut butter into tablespoon-size pieces and stir, one piece at a time, into warm mixture until melted and fully absorbed.
4. Stir in lemon peel.
5. Serve warm with waffles, pancakes, and crepes.
Serve cold as parfait layer or as topping for fresh fruit, tarts, and cakes.
NOTE: If not using Lemon Curd immediately cover surface with plastic wrap to keep it from forming a skin. May be refrigerated in an airtight container for several days and warmed in microwave.
SPICED ORANGE SYRUP
Yield: 2 cups
1/4 cup brown sugar
1/4 cup white sugar
2 tablespoons cornstarch
1/8 teaspoon allspice
1/4 teaspoon nutmeg
1 cup white corn syrup
1 cups orange juice
1. In one-quart saucepan combine sugars, cornstarch, spices mixing well.
2. Add corn syrup and juice, cooking over medium heat until thickened and bubbly.
3. Serve hot over waffles or pancakes.
NOTE: May be refrigerated in covered container for several days and warmed in microwave.
BACON EGG NESTS
Yield: individual servings
1. Generously grease custard cups, muffin cups, or small ramekins.
2. Wrap the inside of each cup with: 2 slices precooked bacon, lightly browned
3. Gently drop into each: 1 egg Dot with: teaspoon butter
4. Bake in preheated 350 degree oven for approximately 12 minutes or until eggs set to preference.
5. Remove nest from cup, sprinkle with: lemon pepper and paprika, to taste
6. Serve at once with waffles, pancakes, or on buttered toast.
Breakfast creations by Patty Rinehart,
Innkeeper RIVER HOUSE BED BREAKFAST
11052 Ventura Boulevard Rockford, IL 61115
Phone or Fax 815-636-1884 Email to RiverHouseBB@aol.com
Web pages at http://members.aol.com/RiverHouseBB