6/20/13

H O ME A BO U T

Cafe Johnsonia: Buttermilk Waffles with Buttered Apple Cider Sauce

REC IPE IN DEX G A RDEN IN G PHOTOGRA PHY T RA V EL FEA T U RED ELS EW H ERE CONTA CT

Buttermilk Waffles with Buttered Apple Cider Sauce

I was intrigued by this recipe for Buttered Apple Cider Sauce I found in The Joy of Cooking.

This sauce is div ine. The preface in TJOC say s som ething about it being strange. Nothing strange here. It's so good. It's so good that y ou don't ev en need to put it on any thing other than a spoon. We'v e eaten it on ev ery thing from ham to butterm ilk waffles (also a recipe from TJOC--I can't believ e I hav en't posted it y et. See below.) But t ermilk Waffles wit h But t ered Apple Cider Sauce Slightly adapted from The Joy of Cooking

Ingredient s: For but t ered apple cider sauce: 1 Granny Sm ith apple, unpeeled and uncored, chopped into 1 /4 " pieces 4 Tbsp. unsalted butter, div ided 1 1 /2 to 2 cups of unfiltered apple juice or fresh apple cider 1 /4 cup honey 1 /4 cup sugar a little freshly ground nutm eg 1 /8 tsp. salt 2 Tbsp. (or m ore) apple brandy or other liqueur (optional--I'v e done it with and without--with is so m uch better!) For but t ermilk waffles: 2 cups unbleached flour 2 tsp. baking powder 1 /2 tsp. baking soda 1 /2 tsp. salt 1 tsp. sugar 2 cups low-fat butterm ilk 3 large eggs 1 -2 sticks unsalted butter, m elted (use m ore or less depending on how crispy y ou want y our waffles, 2 sticks will giv e y ou super light and crispy waffles.) Inst ruct ions: For but t ered apple cider sauce: leav ing skin and seeds behind. Reduce the liquid to 1 cup thin sauce. Rem ov e from heat and add rem aining 3 Tbsp. butter, nutm eg, salt, and liqueur. To reheat leftov er sauce, place in a sm all saucepan and heat gently ov er low heat until sauce m elts. You can also add a little extra cider to thin it out if it got too thick. For but t ermilk waffles Preheat waffle iron. Whisk dry ingredients in a large bowl, set aside. Whisk the eggs and butterm ilk together--m aking sure they are totally com bined and there are no streaks of unbeaten egg. Make a well in the center of the dry ingredients. Pour the eggs and butterm ilk into the well and gently stir with a large silicone spatula, careful not to ov er m ix, streaks of flour are okay . Drizzle the m elted butter ov er the top of the batter. Gently fold the butter into the batter. Ladle the batter into the hot, prepared waffle iron and cook according to m anufacturer directions.

Saute the chopped apple in one Tbsp. butter. When it's soft, add the sugar, honey , and apple juice. Cook until the apple are translucent. Strain through a fine m esh siev e. Push through to g

www.cafejohnsonia.com/2007/11/buttered-apple-cider-sauce.html

1/2

6/20/13

Cafe Johnsonia: Buttermilk Waffles with Buttered Apple Cider Sauce

For a sm all Belgian waffle iron, like m ine, use about 1 /2 -2 /3 cup of batter.

Note: I like to m ake double batches to freeze. Lay leftov er waffles ov er a cooling rack and cool com pletely . Place in a large, gallon-sized freezer bag or lay er with wax paper and com pletely cov er reheat, pull waffles apart and place in a warm ov en for about 5 m inutes--no too long of the waffles will be dry . Print this post Y ou might also like:

Simply the Sweet Life Magazine

Local Stuff: Provo Farmer's Market

Tropical Traditions Coconut Oil Winner

LinkWithin

POSTED BY LINDSEY JOHNSON LABELS: BREADS, BREAKFAST, FALL, QUICK BREADS, SAUCE, SAUCES, SPPLES, WAFFLES

Trust Rating
Not Yet Rated
cafejohnsonia.com

www.cafejohnsonia.com/2007/11/buttered-apple-cider-sauce.html

2/2