Buckwheat Waffles With Fresh Ricotta And Citrus Recipes

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BUCKWHEAT WAFFLES WITH FRESH RICOTTA AND CITRUS



Buckwheat Waffles with Fresh Ricotta and Citrus image

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 35m

Yield Makes about 6

Number Of Ingredients 14

1 cup buckwheat flour
1 cup all-purpose flour
1/4 cup sugar
1 1/2 teaspoons baking powder
1/2 teaspoon coarse salt
1 1/2 cups whole milk
1/2 stick unsalted butter, melted and cooled
1 large egg
Vegetable-oil cooking spray
1 1/2 cups fresh ricotta
2 blood oranges, peel and pith removed, sliced or segmented
2 Cara Cara oranges, peel and pith removed, sliced or segmented
4 clementines, peel and pith removed, sliced or segmented
Honey, for serving

Steps:

  • In a large bowl, whisk together flours, sugar, baking powder, and salt. In a medium bowl, whisk together milk, butter, and egg until combined. Stir milk mixture into flour mixture until just combined. Let batter stand, uncovered, 20 minutes.
  • Preheat a waffle iron and lightly coat with cooking spray. Cook waffles according to manufacturer's instructions (for standard-size Belgian waffles, fill each cavity with about 1/2 cup batter) until golden brown and crisp (for Belgian waffles, about 8 minutes).
  • Top each waffle with ricotta and citrus fruits, and drizzle with honey; serve.

BUCKWHEAT WAFFLES



Buckwheat Waffles image

Provided by Food Network

Time 55m

Yield 36 waffles

Number Of Ingredients 10

88 ounces all-purpose flour
45 ounces buckwheat flour
24 ounces sugar
1.7 ounces baking powder
2 tablespoons salt
1 tablespoon baking soda
5 quarts buttermilk
36 ounces melted butter
24 eggs, separated
Cooking spray

Steps:

  • Mix the flours, sugar, baking powder, salt and baking soda together. Put in a mixing bowl and turn on speed one, using the paddle attachment. Quickly add the buttermilk. Scrape down the sides and bottom of the bowl and the paddle with a rubber spatula. Slowly pour the melted butter into the bowl while the mixer is running. Slowly pour the egg yolks into the bowl while the mixer is running. Transfer this batter to another bowl. Whip the egg whites to medium peaks in a new bowl with the whisk attachment of your mixer. Fold in one-third of the whites with a rubber spatula. Now fold in the remaining whites.
  • To cook the waffles, turn a waffle iron on to medium heat. Spray the waffle iron with cooking spray. Scoop batter onto the iron, enough to fill. Close and cook for 2 1/2 minutes. Let cool on a wire rack. Repeat.

TOASTED POLENTA WAFFLES WITH WHIPPED RICOTTA AND WINTER CITRUS SYRUP



Toasted Polenta Waffles with Whipped Ricotta and Winter Citrus Syrup image

Provided by Bobby Flay

Categories     main-dish

Time 9h20m

Yield 6 servings

Number Of Ingredients 25

3/4 cup fine yellow cornmeal, lightly toasted
3/4 cup all-purpose flour
1/2 cup cornstarch
1 1/4 tablespoons baking powder
1 tablespoon granulated sugar
1 teaspoon kosher salt
1 1/2 cups whole milk
1/2 cup sour cream
2 large eggs, separated
1 1/2 sticks unsalted butter, melted and cooled slightly
Melted butter or nonstick cooking spray, for the waffle iron
Whipped Ricotta, for serving, recipe follows
Winter Citrus Syrup, for serving, recipe follows
1 cup whole milk ricotta
1/4 cup heavy cream
2 tablespoons confectioners' sugar
1 teaspoon vanilla bean paste
1 teaspoon finely grated orange zest
Pinch of salt
3-inch piece of citrus zest (removed with a vegetable peeler from the citrus that you are juicing)
1 cup freshly squeezed orange, tangerine or clementine juice
1/2 cup pure maple syrup
2 tablespoons cold unsalted butter, cut into pieces
1 cup segmented orange, tangerine or clementine
Pinch of salt

Steps:

  • Heat a medium skillet over medium heat. Add the cornmeal and cook, stirring often, until lightly golden brown and fragrant, about 5 minutes. Transfer to a large bowl and let cool slightly.
  • Whisk together the cornmeal with the flour, cornstarch, baking powder, sugar and salt.
  • Whisk together the milk, sour cream and egg yolks in a medium bowl.
  • Add the wet ingredients and the 1 1/2 sticks melted butter to the dry ingredients and gently whisk until just combined.
  • Beat the egg whites in another medium bowl until soft peaks form. Fold the whites into the batter gently. Cover the bowl and refrigerate for at least 8 hours and up to 12 hours.
  • Heat the waffle iron to high heat. Brush the iron with melted butter or spray with nonstick cooking spray. Scoop 1/4 cup of the batter into the iron and cook according to the manufacturer's directions. Top each waffle with a dollop of the whipped ricotta and a few spoonfuls of the winter citrus syrup.
  • Combine all of the ingredients in a food processor and process until smooth. Scrape into a bowl. Can be made 1 day in advance, tightly covered and refrigerated.
  • Combine the zest and juice in a medium saucepan and bring to a boil over high heat. Cook until thickened and reduced by half, 8 to 10 minutes. Remove and discard the zest, stir in the maple syrup and bring to a simmer. Remove from the heat, whisk in the butter until combined. Stir in the citrus segments and salt. Keep warm.

CITRUS-RICOTTA OATS



Citrus-Ricotta Oats image

Oatmeal gets the Italian treatment in this quick and easy recipe flavored with fresh citrus, ricotta cheese, and honey.

Provided by Quaker

Categories     Quaker® Oats

Time 5m

Yield 1

Number Of Ingredients 8

½ cup Quaker® Oats (Quick or Old Fashioned, uncooked)
1 cup water
¼ cup reduced-fat ricotta cheese
½ teaspoon grated orange zest
1 teaspoon honey
3 fresh orange segments
2 teaspoons coarsely chopped walnuts, toasted if desired
1 teaspoon light brown sugar

Steps:

  • In medium saucepan, bring water to a boil. Stir in oats. Cook uncovered over medium heat, 1 minute for Quick Oats, 5 minutes for Old Fashioned Oats, stirring occasionally until most of the liquid is absorbed. Stir in ricotta, orange zest, and honey. Top with orange segments, walnuts, and brown sugar.

LEMON-RICOTTA CORNMEAL WAFFLES



Lemon-Ricotta Cornmeal Waffles image

Slightly dense waffles with a hint of lemon flavor and ricotta cheese for richness. If you like corn muffins, I think you will like these. Pairs well with fresh berries.

Provided by Kim's Cooking Now

Categories     100+ Breakfast and Brunch Recipes     Waffle Recipes

Time 30m

Yield 4

Number Of Ingredients 12

1 cup all-purpose flour
½ cup cornmeal
¼ cup white sugar
1 ½ teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
¾ cup half-and-half
½ cup ricotta cheese
2 large eggs
2 tablespoons melted butter
1 teaspoon lemon extract
cooking spray

Steps:

  • Preheat a waffle iron according to manufacturer's instructions.
  • Whisk flour, cornmeal, sugar, baking powder, baking soda, and salt together in a large mixing bowl.
  • Whisk half-and-half, ricotta cheese, eggs, melted butter, and lemon extract together in a separate bowl until smooth. Pour into the flour mixture and mix until thoroughly combined.
  • Coat the preheated waffle iron with cooking spray. Pour batter into waffle iron in batches and cook until crisp and golden brown and the iron stops steaming, about 5 minutes.

Nutrition Facts : Calories 406.1 calories, Carbohydrate 52.2 g, Cholesterol 133.9 mg, Fat 16.6 g, Fiber 2 g, Protein 12.3 g, SaturatedFat 9.2 g, Sodium 622.6 mg, Sugar 13 g

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