Breakfast

Salted Caramel Apple Waffles

by Shawnda on December 27, 2013

in Apples,Breakfast

Salted Caramel Apple Waffles

‘Tis the season! Pie for breakfast. Pie for lunch. Pie after lunch. Pie before dinner. OMG how is there still so much pie left?!

More than once during the holidays, in place of pie-for-breakfast, we usually whip up our favorite version of Eggs Benedict – homemade buttermilk biscuits topped with crispy bacon, eggs, and Bearnaise sauce. Sometimes there’s something green thrown onto the plate for good measure, but the closer to the end of the year we get… nah.

It’s truly an indulgent breakfast worthy of the indulgent, ribbon-topped chaos of the holidays.

But it was by no means the most indulgent breakfast this season. That title, my friends, is reserved for these waffles.

Salted Caramel Apple Waffles

The team behind Private Selection sent me a pack of their new Finishing Butters to play around with this month. Brown Sugar Cinnamon, Roasted Garlic & Herbs, Honey… But my heart skipped a beat when I saw the Caramel Sea Salt butter. Nothing non-tequila stops me in my tracks like the promise of sweet and salty caramel baked-in, drizzled-over, or spooned straight from the jar. Nothing.

We whipped up a batch of waffles using the Caramel Sea Salt butter in the batter, topped those waffles with some diced apples, and then drizzled the whole thing in caramel sauce.

It was almost pie for breakfast. But way better.

Salted Caramel Apple Waffles

Private Selection has provided a set of their fantastic Finishing Butters and a $100 Gift Card to one lucky reader! To enter the giveaway, simply answer this question in the comments below: What was the best-worst, most indulgent thing you’ve had for breakfast this season?

Update: The winner is Karen’s Homemade flapjacks with lots of butter and cinnamon vanilla sugar at comment #43. Please check your email on how to claim your prize!

And for a bonus entry, leave a separate comment below that you like Private Selection on Facebook!

Salted Caramel Apple Waffles

Fluffy waffles flavored with Caramel Sea Salt butter.

Ingredients

  • For the waffles:
  • 3 eggs, separated
  • 1 3/4 cups buttermilk
  • 3.5 oz container Caramel Sea Salt butter, melted
  • 1/2 tsp vanilla
  • 1/4 cup brown sugar
  • 1 3/4 cups flour
  • 1 1/2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • For serving:
  • Honeycrisp and Granny Smith Apples, diced
  • Caramel sauce (purchased or homemade)

Instructions

  1. Heat your waffle iron.
  2. Beat the egg whites to stiff peaks and set aside.
  3. Whisk the egg yolks, buttermilk, butter, vanilla, and brown sugar in a medium bowl and set aside.
  4. In a large bowl, whisk together the dry ingredients.
  5. Add the butter mixture and mix until smooth.
  6. Add the egg whites to the bowl and fold in until incorporated.
  7. Cook the waffle batter to desired brownness and serve hot, topped with diced apples and warmed caramel sauce.

Notes

Yields: 12 waffles

Adapted from Williams Sonoma

Estimated time: 25 minutes

The fine print:
– Maximum 2 entries per email person.
– Giveaway ends at 12:01am (Texas time!) on Jan 2nd.
– Winner will be selected by one of those cold, soulless, unfeeling random number generator thingies and announced on this post.
– Winners will receive a 6-pk of Private Selection Finishing Butters and a $100 Gift Card to a Private Selection retailer (maximum retail value of prize = $100).
– Prize must be claimed within 7 days or it will be forfeited.
– Prize can only be shipped to a US address.
– Prizes are provided by Private Selection.
– Official giveaway rules can be found here.

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Goat Cheese & Black Pepper Biscuits

We all deal with stress, disappointment, and defeat in different ways. At least I assume we do. Unless you tell me that you, too, head straight for your kitchen to fry up all the bacon and chop all the onions in the house. While knocking back a couple goat cheese biscuits.

To each her own, I guess.

After 5 months of marathon training, I’m down “only” 2.5 pounds (after losing the 13 I gained over the first 2.5 months), down a full pants-size, ran a personal record 15 miles at a personal record pace… and then here I am, heavy one ugly gray boot. For a minimum of 4 weeks.

The Mech Warrior Boot

“But what about my crazy expensive marathon?! It’s 60 days away!” The sad, blank stare I got back verified one thing: An orthopedic surgeon’s office would be the best place ever for a tequila shot dispenser.

So I limped to the kitchen in my unlimited edition Soul-Crushing Grey boot. And I ate goat cheese biscuits for lunch. Goat cheese and carbs alone won’t numb the disappointment so I did the only thing I knew how to do.

I dumped the last of the bacon into a pan and grabbed another biscuit.

And then I started hacking away at the onions while thinking about all the other things that we could have done with the money I spent on airfare and onsite lodging and Body Glide and park tickets. And race fees and shoes and Gu.

Goat Cheese & Black Pepper Biscuits

And seriously. THOSE &^%$#@! PARK TICKETS.

But I can run far. And run pretty fast. Even though right now, I feel like a Mechwarrior when I walk.

Mechwarrior

And I can totally dominate a pan of biscuits.

Tender drop biscuits infused with tangy goat cheese and lots and lots of black pepper. They’re not a cure-all. But they sure won’t make a bad situation worse.

Goat Cheese & Black Pepper Biscuits

A soft, peppery biscuit made with tangy goat cheese and yogurt.

Ingredients

  • 2 cups flour
  • 1 Tbsp baking powder
  • 1 tsp salt
  • 1/2 heaping tsp fresh ground black pepper
  • 2 oz goat cheese
  • 1 cup buttermilk (or if desperate like me, scavenge your fridge for 3/4 cup fat-free greek yogurt + 1/4 cup 2% milk)
  • 6 Tbsp unsalted butter, divided

Instructions

  1. Preheat oven to 425 and place a 10-in cast iron skillet in the oven to heat.
  2. In a large bowl, whisk together flour, baking powder, salt, and pepper.
  3. Take a fork and crumble the goat cheese into the dry ingredients.
  4. Cut 4 Tbsp of the butter into small cubes and add to the bowl.
  5. Cut the butter and goat cheese into the dry ingredients until there are no big pieces left (this takes 90 seconds by hand).
  6. Make a well in the dry ingredients and add the "buttermilk" and then stir until all powdery traces are gone.
  7. Remove the skillet from the oven and add 1 Tbsp butter, swirling to coat the bottom.
  8. Drop biscuits by heaping large spoonful (I got 10 biscuits) into the skillet.
  9. Melt the last Tbsp of butter and brush over top.
  10. Bake ~15 minutes, just until biscuits brown on top.
  11. Devour immediately. Or the next day. There are no wrong answers here.

Notes

Yields: 10 servings

Slightly adapted from Cook Like a Champion

Estimated time: 45 minutes

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Eggs Trivette (Crawfish Eggs Benedict)

What else would you have for breakfast after a crawfish boil but Eggs Benedict with a cajun twist?

Honestly, after as much stuff as we indulged in, we probably should have just had a bowl of lawn clippings for breakfast. And lunch. But I thought that leftover crawfish, bacon, and a spicy hollandaise sauce sounded much better. And no reason to stop the overindulgent train on a weekend before noon, right?

Eggs Trivette (Crawfish Eggs Benedict)

Eggs Trivette

Eggs Benedict gets a Cajun makeover with leftover crawfish tails and a kicked-up hollandaise sauce.

Ingredients

  • For the spicy hollandaise sauce:
  • 3 large egg yolks
  • 1 Tbsp water
  • 1 stick unsalted butter, cut into 8 pieces
  • 1/2-2 tsp Creole mustard (or any brown or dijon mustard)
  • Tobasco sauce
  • Juice from 1/2 a lemon
  • Salt
  • Pepper
  • For each serving:
  • 1 toasted English muffin half
  • 1 slice of cooked bacon
  • 1 poached or fried egg
  • Spoon of leftover crawfish tails, warmed

Instructions

  1. In a heatproof bowl set over a small pot of simmering water, whisk egg yolks with water, whisking vigorously, until mixture thickens, about 5 minutes.
  2. Stir in lemon juice, a few dashes of Tabasco and 1/2 tsp of Creole mustard.
  3. Whisk in 1-2 pieces of butter at a time until melted.
  4. Season with salt and pepper and whisk in additional Creole mustard, if desired (I used 2 tsp total, after reserving some of the sauce for the Creole mustard hater in the house).
  5. Keep warm over the doubler boiler, whisking occasionally.
  6. Build your Eggs Trivette from the bottom-up: toasted english muffin half, bacon (breaking the pieces as necessary to fit), egg, spicy hollandaise sauce, and a spoonful of crawfish tails.

Notes

Yields: Servings vary

Source: Confections of a Foodie Bride

Estimated time: 30 minutes

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Breakfast Brisket Tacos

A couple of slices of leftover brisket? Leftover pico de gallo? Half an avocado? Eggs?

Congratulations – you’ve got all the fixins necessary for a breakfast taco worthy of celebrating Texas Independence Day today!

And perfectly enough, this weekend is totally Frito Pie weather here in southeast Texas. Although it’s almost never not the perfect weather for Frito Pie… or the day-after Frito Pie Burger.

Brisket Breakfast Tacos

Happy Independence Day, indeed.

Brisket Breakfast Tacos

Turn leftover brisket into breakfast tacos.

Ingredients

  • For the pico de gallo:
  • 2 roma tomatoes, seeded and chopped
  • 1/3 cup chopped red onion
  • 1 jalapeno, seeded and chopped
  • Handful of cilantro, chopped
  • Juice of half a lime
  • Salt
  • For each taco:
  • Flour tortilla
  • Scrambled egg
  • 1-2 slices of brisket
  • Cubed avocado
  • Hot sauce (optional)

Instructions

  1. Stir the ingredients for the pico de gallo together in a small bowl and set aside.
  2. Warm the tortillas and brisket in the microwave until hot.
  3. Top your tortilla with a scoop of scrambled eggs, brisket, avocado, and a dash or two of hot sauce.
  4. Serve hot.
  5. They also freeze well - wrap in plastic wrap without the avocado and pico; reheat in the microwave and then top with avocado and pico.

Notes

Yields: Servings vary

Source: Confections of a Foodie Bride

Estimated time: 10 minutes

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