Waffles

Oh right, the waffles.

I did promise.

But I’ll get to them afterwards.

As a continuation of the weekend, I ate even more on Saturday. Yeah, I know.

My husband received Dave Chappelle tickets for his birthday and the show was in Providence at 10pm. We decided upon Trattoria Zooma in Federal Hill, the Italian section of the city. We love us some Italian so this was perfect.

I had a drink with cinnamon and whiskey. Amazing combination for a chilly, fall night. Also, the bread came with a basil butter that I could have slurped.


For dinner, I had the Orecchiette con Pancetta which is “little ears pasta” with peas, pancetta, cream, and Percorino Romano.


Aren’t the little pastas cute? 

Tim had the Capasante Occhio di Bue which was scallops with cacio e pepe (cheese and pepper) risotto with asparagus and HUGE pieces of pancetta topped with a soft egg. 


Ridiculous, right?

After dinner, we still had some time to kill and stumbled upon an amazing bar call the Eddy. We almost passed by thinking it was a club or something. But it turned out to be a teeny but funky place with only a few tables and a small bar. And menu of wicked awesome craft cocktails. At first we had a standing spot then we were able to sit at the bar. The bartender was hypnotizing since he really knew his stuff. We had two drinks each full of cool ingredients like absinthe, demerara syrup (a caramel-like syrup), and black walnut bitters (not together, in different drinks). I highly recommend this place if you are in Providence and just want some really cool drinks. They have small bites too. Sorry, no pics. It was too dark inside.

On Sunday morning, I made yeasted waffles which is something I’ve alway wanted to do. Also, I had some apples and apple cider I wanted to incorporate. 


The waffle batter has yeast in it and it rises for at least an hour but can be overnight in the fridge. 



I didn’t make each component of the original recipe here but did use the waffles and apples portion of it. Amazing, let me tell you. I included the recipe below just for you!

  • Overnight Cider Pumpkin Waffles from Half-Baked Harvest
  • Makes: 4-5 waffles
  • Waffles
  • 2/3 cup warm milk (any % milk will work)
  • 2/3 cup warm apple cider
  • 2 1/4 teaspoons active dry yeast
  • 1/2 cup pumpkin puree
  • 6 tablespoons butter, browned
  • 2 teaspoons vanilla extract
  • 2 eggs
  • 1 1/2 cups white whole wheat flour or whole wheat pastry flour
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/2 teaspoon salt

  • Spiced Apples
  • 2 tablespoons butter
  • 1 1/2 cups honeycrisp or pink lady apples, cored and chopped
  • 1/4 cup brown sugar
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1 teaspoon vanilla extract

Waffles
In a large bowl, mix together the warm milk, warm cider and yeast. Stir and set aside to proof, about 10 minutes. Brown the butter, set aside to cool. Once yeast has started to bubble and foam, whisk in the pumpkin, cooled browned butter, vanilla and eggs until smooth. Fold in the whole wheat white flour, cinnamon, nutmeg and salt until just combined.
Cover with plastic wrap or a damp towel and let rise at least 1 hour at room temp or overnight in the fridge.
Spiced Apples
In the morning, heat a medium size skillet over medium heat, add the butter. Add the apples, brown sugar, cinnamon, nutmeg and salt. Cook, stirring occasionally for about 10 minutes or until the apples are caramelized. During the last minute add the vanilla and cook another minute. Remove from heat and set aside, but keep warm.
To Finish
Remove the waffle batter from the fridge and stir lightly. Preheat waffle iron. Brush hot iron with melted butter and pour in 1/3 cup to 1/2 cup batter into the preheated waffle iron. Close and cook to desired doneness. Serve warm with apples.

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