CORNMEAL WAFFLES WITH BACON, EGGS AND CREAMY RICOTTA
Steps:
- For the bacon: Preheat the oven to 400 degrees F.
- Lay bacon on a sheet pan in an even layer, not touching. Bake until golden brown and crispy, about 30 minutes.
- Meanwhile, whisk together the maple syrup, mustard and some pepper in a bowl.
- Remove the pan to a baking rack, then liberally brush the top of the bacon with the maple syrup mixture and let sit for 8 minutes.
- For the creamy ricotta: Whisk together the ricotta, orange zest, 1 tablespoon heavy cream and some salt and pepper in a bowl until smooth and creamy. If too thick and dry, add 1 to 2 more tablespoons heavy cream.
- For the waffles: Preheat the oven to 200 degrees F.
- Put the butter in a small saucepan and cook over medium heat until deep golden brown. Transfer to a small bowl and let cool for 5 minutes.
- Mix together the flour, cornmeal, sugar, baking powder, sea salt and baking soda in a large bowl until combined.
- Put the yolks in a medium bowl and whisk until smooth. Add the buttermilk and vanilla extract to the yolks and whisk to combine.
- Put the egg whites in a medium bowl and beat until soft peaks form.
- Add the yolk mixture to the dry mixture, along with the butter, then whisk until the batter just comes together. Fold in the egg whites.
- Heat a waffle iron and brush the grates with butter. Spoon about 1/2 cup batter into each waffle well and cook until golden brown, about 7 minutes. Keep warm on a rack set on top of a baking sheet in the oven while you cook the remaining waffles and the eggs.
- For the eggs: Add 2 tablespoons butter to a nonstick pan over medium-high heat and let melt. Carefully crack 3 eggs into the pan and cook until set on the bottom, 1 to 2 minutes. Carefully flip the eggs with a spatula so that you don't break the yolks. Cook until just set, an additional 30 seconds to 1 minute. Remove from the pan and set aside. Repeat the process using the remaining butter and eggs. Sprinkle with salt and pepper.
- Top each waffle with some creamy ricotta, an egg and some bacon.
LEMON-RICOTTA WAFFLES WITH RASPBERRY-MASCARPONE WHIPPED CREAM
Provided by Valerie Bertinelli
Categories main-dish
Time 40m
Yield 6 to 8 servings
Number Of Ingredients 17
Steps:
- Preheat a waffle iron to medium-high heat.
- Add the flour, sugar, baking powder and 1/4 teaspoon salt to a large bowl and whisk to combine. In a separate medium bowl, add the half-and-half, ricotta, butter, lemon zest, lemon juice, vanilla and egg and whisk to combine. Add the ricotta mixture to the flour mixture and whisk to combine.
- Spray the preheated waffle iron with nonstick cooking spray and spoon about 3/4 cup of batter into the waffle iron. Cook until the waffle is golden brown and lightly crisp, 3 to 4 minutes (or according to manufacturer's instructions). Repeat with remaining batter.
- To serve the waffles: top each waffle with a dollop of Raspberry-Mascarpone Whipped Cream, berries and maple syrup.
- Add the heavy cream, mascarpone and raspberry jam to a large bowl. Whip on medium-high speed with an electric hand mixer until stiff peaks form, about 4 minutes.
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