Orange Waffles with Cranberry Maple Syrup
Again, my mealtime theme: thriftiness. Isn’t it next to cleanliness? Probably not.
I think this time was worse than the dinner orchestrated around a bunch of depressed cilantro – this time there was a few spoonfuls of cranberry sauce left over from Christmas – not enough to do much with except spread on a sandwich, but there were no turkey leftovers. The culinarily sane might think to scrape it out into the garbage and put the bowl in the dishwasher, but I kept mine covered in the fridge for days in the hopes that I might use it in something.
And yes-I did. Turns out tart cranberries go very well in maple syrup. I always mean to warm it anyway, on account of real maple syrup needing to be stored in the fridge. I put my few precious spoonfuls into a small pot with some syrup and warmed it as I made waffles. And, thinking of how much Mike loves cranberry-orange loaf (doesn’t everyone?) added a bit of grated orange zest to the waffle batter. Doesn’t it almost seem like I planned it that way from the beginning?
It appears I’ve posted recipes for waffles before. You could make Waffles of Insane Greatness, or honey bran waffles, or overnight yeasted waffles. Or you could just add orange zest to your egg-milk mixture and make French toast. (To combine the two, cook your dipped bread in your waffle iron!)
December 30 2010 | breakfast | 11 Comments »
