jpw – just plain wicked……….
There are a few weeks each year when Mother Nature gets herself all in a tizzy. Judging by the weather forecasts I heard this morning and the number of inside-out umbrellas I saw in Manhattan yesterday in the early afternoon, I’m guessing she’s begun this phase, albeit a bit earlier than normal. Tornadoes in the south, blizzards in the west and all sorts of havoc all ’round.
Nothing sets my teeth on edge like a dramatic turn of events in the barometer department. You already know that and so, I won’t belabor the point. At this time of year Mother Nature goes through her decidedly wicked period as she vacillates around the lion and the lamb scenario. Yesterday and today she’s whirling around for a bit longer in her wrath mode. I know it is only February 24, but we are tantalizingly close to some much better weather – I am so very hopeful!
So, the preparations for a project of making large batch Blood Orange Marmalade have begun. This will be a first step in a new recipe to submit as an addendum to my next article in Intermezzo. Stay tuned.
Being that I have two bowls of blood oranges on my counter and the jars are in the dishwasher, I had some time this morning to fool around. I got to thinking about a glorious shade of glistening Blood Orange Simple Syrup. And, then the wicked part set in. A wicked morning calls for a wicked breakfast plate, something to completely offset the dreary mess outside the door!
I’m just fascinated by this color – isn’t it glorious? What would you call it?
playground
I began by making my simple syrup. This is a simple concoction of juice, sugar and water. You can play around with your proportions but it really isn’t that scientific. I began with about 1 cup of blood orange juice, 1/2 cup sugar and about 1/4 cup of water. Just simmer until it thickens to your desire consistency.
The waffles were a combination of two recipes I’d found online plus a few adaptations by me. I’d say they were a success. Be careful what you spray your waffle iron with – I’d mistakenly bought a Canola Oil Spray with Butter Flavor at Whole Foods and I didn’t like it. Get whatever flavorless oil you can.
GLUTEN-FREE HAZELNUT WAFFLES WITH BLOOD ORANGE SIMPLE SYRUP – waffles adapted from Peter and Kelli Bronski via the Splendid Table
1 batch blood orange simple syrup
1 1/2 cups gluten free flour (I used King Arthur)
1/3 cup hazelnut flour (Bob’s Red Mill)
1 tblsp baking powder
1 tblsp sugar
1/4 tsp salt
2 eggs, separated
1 cup whole milk
1 tsp vanilla
1/2 cup toasted hazelnuts, given a rough chop
Heat your waffle iron according to manufacturer’s directions. Make your simple syrup and set aside.
In a medium bowl, beat the egg whites to stiff peaks. In a large bowl, combine the flour, hazelnut flour, baking powder, sugar and salt until blended. Add the egg yolks and vanilla and begin stirring with a wooden spoon. Gradually add the milk until you have a medium-lose batter. Don’t make it too runny and it shouldn’t look like pancake batter. Gently fold in the egg whites.
Pour a scant covering of each waffle mold into your iron and cook until nicely browned. Remove and top with sweet butter, the chopped hazelnuts and that jeweled blood orange syrup.
Now then, that’s a wicked good breakfast. Go ahead and shake your fist at Mother Nature.
Thought for the day: Isn’t this the only place where skin color should matter? 