Liege-style Waffles

On a trip to Waterton last weekend to help kick off the third annual food festival (it’s on now, until June 4!), I was thrilled to finally visit Waffleton, the new(ish) waffle shop founded by the creators of Wieners of Waterton. Not only do they have divine buttermilk waffles made with batter they raise overnight, they also make real Liege-style waffles, which are dense and chewy, made with rich, buttery brioche dough and pearl sugar. I’ve always wanted to give them a go, and so I finally managed to – they’re easier to make than you might think, and definitely worth the effort. If you can’t make it to Waterton (a wonderful summertime destination), make some at home like they do at Waffleton – topped with sliced strawberries and whipped cream.

Liege Waffles
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Ingredients
  1. 3/4 cup milk, warmed
  2. 1 pkg active dry yeast (about 2 tsp)
  3. 2 Tbsp sugar
  4. 3 large eggs
  5. 1 cup butter, melted
  6. 1 tsp vanilla
  7. 3 cups all-purpose flour
  8. 1/2 tsp salt
  9. 1 cup pearl sugar
Instructions
  1. Put the milk into a large bowl and sprinkle with sugar and yeast. Let stand for a few minutes, until the yeast gets foamy.
  2. Whisk in the eggs, butter and vanilla; stir in the flour and salt and stir or knead with the dough hook attachment of your stand mixer until you have a soft, sticky batter. Cover and let rise for an hour, until doubled.
  3. Stir in the pearl sugar. Preheat your waffle iron and cook about 1/4 cup at a time for 2-3 minutes, or until golden and crisp. Makes about 1 dozen Liege-style waffles.
The Best of Bridge http://www.bestofbridge.com/

Maple Walnut Granola

Homemade granola is a virtuous thing. A handful of it will ward off hunger (I keep a ziplock baggie of it in the car at all times) and layering it with some homemade or local Bles Wold vanilla yogurt and frozen berries will give you the healthiest breakfast imaginable. It also makes great muesli, if you stir it into some yogurt along with a grated apple, and pop it in the fridge overnight. Homemade granola also makes a great gift, encased in a big glass mason jar. And it’s far more expensive than most granolas you find on store shelves.

Best of all, you can customize it with dried fruit and chopped nuts, and flavours like vanilla or maple extract, cinnamon or ginger, according to your taste.

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Buttermilk Biscuits

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Everyone should know how to make a biscuit. They’re infinitely versatile – perfect for serving alongside soup, stew or chili, for turning into a sandwich or when you need to serve up some sloppy Joes. They can be made sweet for weekend mornings, or savoury with the addition of cheese, roasted garlic or fresh herbs. I like mine plain, served warm with butter and honey or jam.Read More

Gail’s Cantuccini

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Gail Hall has been a positive force on the Alberta culinary scene for decades – she was an award-winning caterer, broadcaster, food writer, educator and international culinary tour guide who knew everyone and shared everything from her cooking school and loft on 104th Street in Edmonton. We’ve known her for years, and like most others who knew her, have been inspired by not only her work, but her infectious energy and enthusiasm. She has done so much to build our culinary community, to teach home cooks and support new (and established) chefs.

Sadly, Gail passed away in November, but this past weekend her husband Jon along with her many friends and family members held a celebration of her life – a potluck, of course, and we baked a batch of her almond biscotti to bring along. Thanks Gail, for all the delicious things you’ve shared, and for bringing so many people together around the table.

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The Best Buttermilk Biscuits

biscuit-with-butter-syrup

Everyone should know how to make a biscuit. They’re infinitely versatile – perfect for serving alongside soup, stew or chili, for turning into a sandwich or when you need to serve up some sloppy Joes. They can be made sweet for weekend mornings, or savoury with the addition of cheese, roasted garlic or fresh herbs. I like mine plain, served warm with butter and honey or jam.

Buttermilk makes these biscuits very tender, and the soda is added to neutralize its acidity. If you want to use regular milk instead, omit the baking soda. If you want sweeter biscuits, or plan to add fresh or frozen berries or dried fruit, add a couple tablespoons of sugar to the dry ingredients.

Buttermilk Biscuits
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Ingredients
  1. 2 cups all-purpose flour
  2. 1 Tbsp. baking powder
  3. 1/4 tsp. baking soda
  4. 1/2 tsp. salt
  5. 1/4 cup butter
  6. 1 cup buttermilk
Instructions
  1. Preheat the oven to 450F.
  2. In a large bowl, combine the flour, sugar, baking powder, baking soda and salt. Cut in the butter or oil and blend until the mixture resembles coarse meal. Add the buttermilk and stir just until the dough forms a ball.
  3. On a lightly floured surface, gently knead the dough four or five times. Pat the dough about 1/2” thick and cut into circles with a biscuit cutter, glass rim or the open end of a tin can.
  4. Place them on a parchment-lined baking sheet. If you like, brush the tops with a little milk.
  5. Bake for 15 minutes, or until golden. Serve warm. Makes about a dozen 2-inch biscuits, or fewer larger ones.
The Best of Bridge http://www.bestofbridge.com/

Cottage Cheese Pancakes

We love cottage cheese pancakes around here – dense and slightly cheesy, they’re higher in protein than traditional pancakes, and delicious with tart berries or compote drizzled over top. They’re wonderful on leisurely holiday weekends, especially with berries to brighten them up – or thin leftover cranberry sauce with maple syrup to drizzle over top. Leftovers can be frozen and popped into the toaster or microwave for a warm, hearty winter breakfast that will set you up for a day at work or on the slopes.

Cottage Cheese Pancakes
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Ingredients
  1. 1 cup cottage cheese
  2. 3 large eggs
  3. 1/4 cup sugar
  4. pinch salt
  5. 1/4 cup milk
  6. 1 cup all-purpose flour
  7. 1 tsp. baking powder
  8. 2 Tbsp. vegetable oil or melted butter
Instructions
  1. In a large bowl, beat together the cottage cheese, eggs, sugar and salt; mix until smooth, then add the milk and stir until creamy. Add the flour and baking powder and stir just until blended; stir in the oil or melted butter.
  2. Preheat a griddle or skillet over medium heat and brush with butter or oil or spray with nonstick spray. Drop batter (I used a small ladle) onto the pan and cook until bubbles begin to break the surface and the edges no longer appear wet - flip using a thin spatula and cook until golden on the other side as well. Serve immediately or keep warm in a 250F oven until they are all cooked.
  3. Serves 2-4; recipe can be easily doubled.
The Best of Bridge http://www.bestofbridge.com/