Tag: waffles

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Pour some Syrup on…

Nothing goes better with pancakes than maple syrup.  If you’re looking for a great pancake recipe check out this one for Blueberry Cornmeal Pancakes.  Maple syrup comes from the sap of a maple tree. Maple trees grow in cool climates so are found in abundance in places like the northeast, specifically Vermont and up the coast into Canada. Maple trees are tapped for this sap and then it is refined into concentrated syrup.

 I have been looking for the perfect maple syrup to add to our marketplace. While I have been checking out different syrups, I’ve done some research into what makes maple syrup special. Maple syrup is graded according to different scales in the US, Canada and Vermont.  All scales base their ratings on the density and translucency of the syrup.  The restrictions for something to be called maple are stricter in the US and even more so in Vermont.  The highest rating  is Grade A which means the syrup either has a golden color and delicate taste, an amber color and rich taste, a dark color and robust taste or a very dark color and strong taste.  To be classified as Grade A a syrup must also have a consistent color, no off-flavor and be free from sediment. Darker syrups have a stronger flavor and are often used in cooking where as the lighter color syrups are used for pancakes as I described above. 

I am looking for a Grade A Maple Syrup made by a small producer which also tastes just right on pancakes.  Luckily, you don’t have to go far from New York City to try a wide variety of syrups.  I’ve tasted syrups from glass bottles and syrups aged in barrels. I’ve tasted light syrups and dark syrups.  It has been difficult but I think I’m narrowing in on the ONE!  Stay tuned from more information on the latest sweet addition to our line up. There will be a big announcement here and also across our social media accounts. Be sure to follow us on Facebook, Instagram & Pinterest so you don’t miss out.

Happy Friday,

 

Julie   

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Savory Waffles with Cheese , Yes Please!

Waffles are one of those foods that everyone loves.  They are so versatile, you are sure to find a way that you love them whether that be topped with blueberries or ice cream and chocolate sauce or smoked salmon, crème fraiche and chives.  In honor of National Waffle Day tomorrow I’d like to share this amazing recipe for Zucchini Parmesan Waffles.  These waffles are the perfect way to sneak vegetables into your child’s diet but are also really delicious topped with a fried egg and served for breakfast for a grown-up. You could even use them like a pizza crust and top with Due Cellucci Tomato Sauce and mozzarella cheese and place under the broiler for a few minutes.

Happy Friday,

Julie

Zucchini Parmesan Waffles

Makes 4-6 waffles(depending on the size of your waffle iron)

Ingredients

2 cups shredded zucchini

1 egg

¼ cup whole milk

½ cup grated Parmesan Cheese, plus more for garnish

½ cup All-Purpose Flour

Non stick cooking spray

Salt & Pepper to taste

Method

-Place zucchini in a colander and spring with ¼ teaspoon salt.  Let site for 20 – 30 minutes and then rinse well with cold water.  Press out as much of the water as possible and blot dry on paper towels.

-Preheat the waffle iron to medium setting and have your oven on at its lowest setting.

-In a large bowl, mix together the egg, milk and 1/2 cup of the Parmesan Cheese.  Gradually add the flour to the wet ingredients and season with salt and pepper. Then add the zucchini and toss until well-combined.

-Spray the waffle iron with non-stick cooking spray.  Place rounded tablespoons of the batter onto the waffle iron, leaving room for the batter to spread when the machine is closed.  Close the waffle iron and cook for 3-5 minutes or until golden brown.  Place the waffles in the oven to stay warm while you continue to cook the remaining batter.

-Sprinkle with more Parmesan Cheese before serving.