Tuesday, May 10, 2011

Breakfast fit for a Queen

I am from a very close family, and one thing I immediately loved about Jonathan was the love and appreciation he had for his family too.  With mine all living in New England I don't often get to spend special occasions with them and on days like mothers day, i can't help but wish i had family close by. So on mother's day, we decided we wanted to make brunch for his mom and sister and plan to spend the afternoon at the beach. His sister declined, however his mom came and enjoyed brunch with us!
I received a waffle maker for a shower gift and i had been eager to use it but I knew when Jonathan mentioned having "the best waffles" growing up, I knew i was in trouble. You see, Jonathan doesn't really like me making anything he is used to his family making... he doesn't feel it will be the same (duh). So i did a little research and created with what i thought turned out to be a very successful recipe! 

On The Menu
Buttermilk Belgian Waffles 
*served with fresh strawberries, Mascarpone Cream & Vermont Maple Syrup
Baccon (for the two omnivores)
Strawberry Bellinis

  • 2 cups all-purpose flour
  • 2 tablespoons sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1 teaspoon Vanilla or Rum
  • 2 cups well-shaken buttermilk
  • 3/4 stick (6 tablespoons) unsalted butter, melted and cooled to room temperature
  • 2 large eggs
  • Vegetable oil for waffle iron

Preheat waffle iron.
Whisk together flour, sugar, baking powder, baking soda, and salt in a large bowl.
Whisk together buttermilk, melted butter, and eggs in another bowl, then whisk flour mixture into wet ingredients 
Brush hot waffle iron lightly with vegetable oil and pour a 1/2 cup of batter into the waffle mold
Cook waffles according to manufacturer's instructions- until golden and cooked through, usually when they stop steaming (about 4 minutes). 
Dust with powdered sugar 

Strawberries & Mascarpone Cream
1 pint strawberries sliced
1 T sugar

1 8-ounce container mascarpone cheese or one 8-ounce package cream cheese, room temperature
1/2 cup sugar
Touch of fresh grated ginger
2 teaspoons vanilla extract
1 cup chilled whipping cream

Add sugar to strawberries, stir and refrigerate. Using an electric mixer, beat first the cheese, sugar, ginger and vanilla in medium bowl to blend. Add 1/2 cup cream; beat until soft peaks form. Add rest of cream; beat until thick and stiff.

1 bottle of Prosecco

1 Pint pureed & strained fresh strawberries
 Simple Syrup

Place Champagne flutes in the freezer for 20-30 minutes. 
Heat water and sugar to create the simple syrup. Chop strawberries, add to pot and boil. When strawberries are soft (about 5 min) smash with a meat tenderizer, cover and let simmer a few more minutes. Pour through a mesh strainer and chill the strawberry juice until ready to use.
Pour into Champagne flutes and carefully layer in Prosecco

*In place of sugar i prefer to use Splenda or Truvia 


  1. These look incredibly yummy! I have been wanting to invest in a waffle maker. The ones you get from the store are just bland! And for the Splenda and Truvia I wish I were able to use those. I taste the difference right away.

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