I have just made a perfectly crispy, golden brown waffle with my stove top Belgian Waffle Maker.
Ann- 1; Waffles- 3
It’s a lovely thing to behold, sitting among a short pile of soggy, beige waffles- the unhappy offspring of my inexperience and the new recipe I am test driving this gray morning.
The plan *was* to go hiking in lovely 70 degree weather today, but we are stuck inside instead, disappointed and rather disgusted at the weatherman’s gross miscalculation- it is a raw, cloudy 50 degrees with rain. Alex is sleeping, I am producing anemic waffles at an alarming rate in the kitchen, Louis Armstrong is singing “La Vie En Rosa” in the living room. “My life is one of Roses….”
I am making a special breakfast for The Man because he will surely be disappointed when he wakes up and finds that Spring has once again snuck around the corner of next week. For the past few weeks it has been, “Next week, next week the weather will be fair and we can spend some time outside…” Next week comes and Spring has vanished into a day that is far too much like my earlier, ugly waffles. Undercooked. Unenthusiastic. Yuck.
Lemon Meringue Waffles. How does that sound? Lovely and sunny, right? I have never heard of such a thing before, but I am making them even as I type. The lemon pie filling is resting on the stovetop behind the waffle iron which is busily baking the last waffle. The meringue is sitting next to me on the counter, looking like the fluffy clouds we were expecting to see in the sky today. We shall eat our Spring.
Here Comes The Sun:
I found My*T*Fine pie filling in the store yesterday while we were doing our weekly shopping and nearly fell apart. I love that stuff, but I haven’t seen it outside the Midwest! It comes in a lovely little vintage-styled box at something like 69 cents, in chocolate, butterscotch and Lemon. Yum. It’s rather like cheating, but you have to add egg yolks and attend to it on the stove for a while, so it’s a little like making lemon filling from scratch too. It’s a happy medium that I can deal with!
Laughing At Clouds:
I made meringue with no cream of tartar. Is there some sort of award, or recognition for that? Is is even possible? I had no idea it was until I hopped in and Did It. Meringue it was, and it adorned the lemon filling deliciously.
3 egg whites
1 Tbsp sugar
Beat the egg whites until they are ‘frothy’. Add a little of the sugar. Then Beat – Vigorously – adding a little more sugar by turns until it is all incorporated and the froth has turned to a white, shiny foam that holds a peak when you remove the beating instrument. *thank you, vintage egg beater… for making my life so easy…*
I’ll Make WAFFLES:
1 3/4 cups flour, sifted
2 tsp baking powder
1/2 tsp salt
1 Tblsp sugar
Beat three egg yolks *with*
5 Tbsp melted butter or cooking oil *and*
1 1/2 cups milk
Add the wet ingredients to the dry and stiffly stir several times so that everything is damp. It still should have some dry ‘pebbles’ in it, like pancake batter. Don’t beat it- save that for the egg whites. Speaking of which, you should have some more of those resting somewhere handy after making the lemon filling and waffle batter. Hopefully, you have three of them. They need to be beaten, whipped, stirred up and fomented until they look something like the meringue. Now, you are going to FOLD them into the waffle batter. Oh. My. Word. Fold gently, and your reward shall be light, fluffy waffles.
Sounds like a fairy-tale, don’t it?
The waffles get cooked on a waffle iron until they are tanned and lovely, then topped with a dollop of lemon filling and at last, graced with heavenly meringue. I made up several of them then put them on a baking sheet and broiled them for about a minute, just until the tops of the meringue browned up nicely.
And then we dined in hope of a Spring that was right around the corner.
****Not For The Faint Of Heart***
Traipsing into deep waters, we are, when we ask, “What if we want to make our own Lemon Filling?”
Suppose we don’t *want* to depend on a powder well-dressed in its little vintage box?
This then: “Joy Of Cooking” has an answer for all such daring supposings.
“Lemon Meringue Pie Filing”
Combine in the top of a double-boiler:
1 cup sugar
5 1/2 Tbsp cornstarch
1/8 tsp salt
Add very gradually, 2 cups water *or* milk
Stir and cook these ingredients over hot water for 8 – 12 minutes, or until the mix begins to thicken. Cover and cook 10 minutes more, stirring occasionally. Remove from heat. Pour a little of the mix over 3 beaten egg yolks in a separate container, carefully, so as not to cook the egg yolks. Beat together and then add to the sauce in the double boiler. Cook and stir gently over boiling water for 5 minutes. Remove from heat again.
Add 3 Tbsp butter
1/2 cup lemon juice
2 tsp grated lemon zest
Cool slightly by gently stirring to release steam, then pour into a waiting pie crust (or in our case, adorn some lonely waffles with it…)
Go Ahead. Make Your Own Lemon Filling.
I’d love to hear how it turned out……