February 26, 2011
I'm ready for a "waffle off"! We rented a condo in Orlando February 1st for a week. Our brother in law, George actually brought his waffle iron and prepared waffles several times during our stay. He demonstrated the process and we rated the waffles and the waffle maker. Good, it was good. However, I was still hesitant about doing waffles for our Breakfast menu. Would the waffles stay hot, crisp, timing...all that. Anyway, we found a nice standup model at Dillards and decide to invest in the Krups, Belgium Waffle maker. I located a from scratch receipe that required Fleischmann's Rapid Rise Highly active yeast and was to be prepared the night before! Since I prefer to measure out ingredients the night before while I'm at the top of my game, this was perfect for me...Beng the adventurer that I am, we had a full house including a chef and a kosher guy, and I just plunged forward, unafraid. to try out the new kitche appliance.
Served our typical, tropical smoothie...greek honey yogurt, mango, banana and toasted almonds and then the waffle with blueberry compote, maple bacon and sliced apple. I know you are expecting me to write some sort of horrible disaster and a moment of hysterics...but no...I just want to share with you the most perfectly delicious , light, mouthwatering forkfull I've ever put in my mouth. So, if you want a waffle that is lighter than air, as crispy as a pototoe chip and as flavorfull as Radio City Music Hall in your mouth...come stay with us...and request that menu...I'll even share my receipe!