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Monday, May 12, 2008

Indian Influenced Brunch

Lazy Sundays are meant for creative kitchen expression. This morning, I decided to make something I hadn't made in a few years, waffles! Though my old roomie and I loved to make whole wheat waffles, since I have live alone, I haven't broken out the waffle iron.

These Indian influenced waffles have ground almonds and orange flower water. Though the y didn't have as much almond taste as I had hoped, they were still very delicious. The recipe below contains almond extract which was not in what I made but I will add next time to help punch up the almond flavor.

Almond and Orange Flower Water Waffles with Cardamom Apricot Spice Syrup

makes 6-8 waffles
1 cup whole wheat flower
1 cup all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 cups milk
6 tablespoon butter, melted
3 eggs, separated
1 tablespoon orange flower water
1/2 teaspoon almond extract
1/4 cup almonds, ground

Sift together all the dry ingredients except for the almonds. In a large mixing bowl beat with an electric mixer egg yolks, melted butter, milk, almond extract, and orange flower water. In a non-reactive bowl, beat the egg whites until very stiff.

Add the flour mixture to the liquid, beating until relatively smooth. Beat in the ground almonds. Fold in the egg whites. Pour on to a waffle iron and enjoy!

For the syrup
1 cup grade A maple syrup
8-10 dried, canned or fresh apricot halves (if using dried, soak for 10-15 minute in water to rehydrate)
3 dark cardamom pods
1 stick cinnamon
3 cloves
1 star anise pod

Over lower heat, combine all the ingredients and let simmer until the fruit is soft and the syrup is aromatic. Remove all spice pods and serve over the waffles.

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