Waffles Strawberry Syrup A Stranger Things Recipes

WAFFLES & STRAWBERRY SYRUP - A STRANGER THINGS RECIPE

Steps:

• In a small saucepan over medium-low heat, combine the strawberries, orange juice, sugar and vanilla extract.
• Simmer uncovered for 25-35 minutes, stirring occasionally, until much of the liquid has evaporated. Set aside to cool.
• Preheat your waffle iron and gently oil the plates with oil and a paper towel.
• While the strawberries are simmering, combine the flour, baking powder, baking soda, salt and sugar in a large bowl.
• In a separate medium bowl, whip the egg whites on high speed until stiff peaks form. In another bowl, whisk together the yolks and buttermilk. Gently pour in the melted butter while whisking.
• Fold the buttermilk mixture in with the egg whites, then fold in the club soda as well.
• Gently combine the wet mixture with the dry until mixed. There should still be lumps.
• Fill the waffle iron with about 1/2 c. of the batter and cook according to manufacturer directions, typically 5-10 minutes and flipping at least once or twice. When it stops steaming, it's usually a good indicator that the waffles are done. Adjust amount of batter as needed, according to the size of your waffle iron and preferred waffle size.
• Pour the heavy cream, vanilla extract and powdered sugar in a tall, cylindrical container that fits your immersion blender or hand mixer (or use a stand mixer). Large mouth mason jars, cups, and soup takeout containers work well for this.
• Mix on high speed until it rises and thickens, to the consistency you prefer, usually about 1 or 2 minutes. Be warned: if you mix it too much it will turn into butter.
• Serve waffles warm, topped with the strawberry syrup and a dollop of whipped cream.

CORN WAFFLES WITH STRAWBERRY SYRUP

Steps:

• Preheat oven to 200°F. Set a wire rack inside a rimmed baking sheet and place in oven. Bring agave to a boil over medium-low heat (keep an eye on it; you don't want it to boil over). Immediately remove from heat and stir in half the strawberries and a pinch of salt; let sit until ready to serve. Save remaining berries separately for serving also.
• Whisk flour, cornmeal, sugar, baking powder, baking soda, and 1 tsp. salt in a medium bowl to combine. Whisk grated corn, eggs, buttermilk, vanilla, and 1/2 cup melted butter in a large bowl to combine. Add dry ingredients and stir with a rubber spatula until just incorporated (don't worry about any small lumps).
• Heat waffle iron until very hot; brush with butter. Working in batches and brushing iron with more butter as needed, pour batter onto iron (it should cover the entire surface; amount of batter needed will vary according to manufacturer). Cook waffles until golden brown and cooked through, 5-7 minutes. Transfer to wire rack in oven as you go.
• Serve waffles with room-temperature butter, strawberry-agave syrup, and reserved fresh strawberries.

WAFFLES WITH FRESH STRAWBERRY SYRUP - EMERIL LAGASSE

Steps:

• Preheat a waffle iron according to the manufacturer's instructions.
• Into a medium bowl, sift the flour, baking powder, and salt.
• In a separate bowl, beat together the egg yolks and sugar until the sugar is completely dissolved and eggs have turned a pale yellow. Add the milk, melted butter, and vanilla extract and whisk to combine. Add the flour mixture to the egg-milk mixture and whisk just until blended. Do not overmix.
• In a third bowl, beat the egg whites with an electric mixer until soft peaks form, about 1 minute.
• Using a rubber spatula, gently fold the egg whites into the waffle batter, being careful not to overmix.
• Coat the waffle iron with nonstick cooking spray, if required, and pour enough batter in the iron to just cover the waffle grid. Close and cook as per the manufacturer's instructions until golden brown, 2 to 3 minutes. (Do not open the waffle iron for at least 1 minute.) Repeat with the remaining batter.
• Serve immediately with Strawberry Syrup spooned over the top of each waffle.
• Fresh Strawberry Syrup: In a medium saucepan, combine all the ingredients and bring to a boil. Lower the heat and simmer until the strawberries are soft and the syrup is thickened and reduced by one-third to one-half in volume, 15 to 18 minutes.
• Remove from the heat and let cool to room temperature before serving. (If thinner syrup is desired, strain the hot syrup through a fine mesh strainer into a clean container and let cool.).

WAFFLES WITH FRESH STRAWBERRY SYRUP

Steps:

• Preheat a waffle iron according to the manufacturer's instructions. Into a medium bowl, sift the flour, baking powder, and salt.
• In a separate bowl, beat together the egg yolks and sugar until the sugar is completely dissolved and eggs have turned a pale yellow. Add the milk, melted butter, and vanilla extract and whisk to combine. Add the flour mixture to the egg-milk mixture and whisk just until blended. Do not overmix. In a third bowl, beat the egg whites with an electric mixer until soft peaks form, about 1 minute.Using a rubber spatula, gently fold the egg whites into the waffle batter, being careful not to overmix. Coat the waffle iron with nonstick cooking spray, if required, and pour enough batter in the iron to just cover the waffle grid. Close and cook as per the manufacturer's instructions until golden brown, 2 to 3 minutes. (Do not open the waffle iron for at least 1 minute.) Repeat with the remaining batter.
• Serve immediately with Strawberry Syrup spooned over the top of each waffle.
• In a medium saucepan, combine all the ingredients and bring to a boil. Lower the heat and simmer until the strawberries are soft and the syrup is thickened and reduced by one-third to one-half in volume, 15 to 18 minutes.
• Remove from the heat and let cool to room temperature before serving. (If thinner syrup is desired, strain the hot syrup through a fine mesh strainer into a clean container and let cool.)

15 MINUTE STRAWBERRY SYRUP RECIPE

Steps:

• Start with three cups of ripe strawberries. Chop off the tops, being very careful not to allow any stems, leaves, or other debris to stick to the fruit.
• Give the berries a very good rinse, and pop them in the small pot with the sugar, water, and lemon juice to start a simple syrup. Sliced strawberries will work well, too.
• Turn on the heat to medium-high and mash the berries as they start to cook.
• Once it reaches a boil, let the syrup boil for five to six minutes.
• While it's boiling, make the slurry of cornstarch and water.
• After the syrup has boiled for five to six minutes and the sugar melts/dissolves, add the cornstarch mix and let it boil another minute.
• The syrup should thicken up by this point. If it has not, let it boil a few more minutes.
• If you think it's still not thick enough, add more slurry and repeat the process. Remember, it doesn't need to be totally thick at this point, it will continue to thicken as it cools.
• You should let it cool to room temperature before serving.