Many of us grew up eating waffles for breakfast with a side of maple syrup on the side. The restaurant the Waffle House got famous from this menu item and currently the waffle has risen in popularity and is now being served for more than just breakfast.
Sooner or later everything comes in vogue again and the reinvention of the waffle is no exception. According to the Kruse report, a regular feature of the National Restaurant News magazine,the origin of the waffle is firmly rooted in the Middle Ages; but its current surge of popularity on menus reflects its compatibility with contemporary dining trends.
Chefs and home cooks alike have discovered their versatility. Waffles are now even a side to fried chicken. Smaller waffles are being used as sandwich bread, encasing everything from eggs to meats and fish. Dessert is the easy one. With whipped cream and strawberries and a delicious chocolate syrup drizzled on top, the waffle is a star and a delicious dessert.
Experiment with the waffle in your kitchen. Here is a delicious idea to incorporate the waffle into your menus. As a brunch or lunch entrée, substitute frozen waffles for bread and make a sweet waffle soufflé. Check out the recipe below.
- 1/3 C raisins or currants
- 2 T plus ¼ C dark rum
- 2 T melted butter
- 2 bananas, peeled, halved crosswise and then lengthwise
- 2T sugar
- 2 C whipping cream
- 4 large egg
- 1 t vanilla extract
- 12 ozs.prepared or frozen waffles thawed, cut into strips
- ½ C chopped toasted pecans
- ¼ C unsalted butter
- ½ C whipping cream
- ½ C packed dark brown sugar
- Pinch of salt
- 2 T dark rum
Locally, all Krogers and Publix supermarkets carry all ingredients needed to make this delicious soufflé.
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