Buttermilk Waffles with Cherry Almond Sauce

By Alissa -
From: Bon Appetit, March 2009

These were really good. I didn't have any frozen cherries in the house, so I just added a splash of almond extract to a cup or so of cherry preserves with whole cherries (Trader Joe's) and heated until it melted into a sauce. Still very tasty. top with yogurt for breakfast, or whipped cream or ice cream for dessert.

1 12-oz bag frozen pitted dark sweet cherries (do not thaw) (I didn't have this)
1 Cup cherry preserves
1/2 tsp almond extract
2 cups all purpose flour
3 Tbsp sugar
1 1/2 tsp baking powder
1/2 tsp (scant) salt
2 cups buttermilk
9 Tbsp unsalted butter, melted, divided
Lightly sweetened whipped cream or plain yogurt

Combine frozen cherries and preserves in medium saucepan. Bring to boil over medium-high heat, stirring until cherries begin to thaw and juices form. Boil gently until sauce thickens slightly, about 3 minutes. Remove sauce from heat; stir in almond extract.

Preheat oven to 300. Whisk flour, sugar, baking powder, and salt in medium bowl to blend. Whisk in buttermilk, then 6 Tbsp melted butter. Heat waffle iron according to manufacturers instructions. Brush waffle iron grids lightly on both sides with some of the remaining melted butter. Pour 1/2 cup waffle batter over each grid. Close waffle iron and cook until waffles are crisp and golden. Transfer waffles to rack and keep warm in oven. Repeat with remaining batter until all waffles are made. Place waffle on plate and top with whipped cream and cherry sauce. (We skipped the whipped cream and topped with the cherry sauce and some powdered sugar.

Comments

Kelly said…
Sounds delicious! We just did buttermilk pancakes with strawberry compote and now I want to try this. This goodness is going to go straight to my behind! Good thing I don't plan on wearing a bathing suit any time soon:>
7:03 PM
Alissa said…
Lol. Yeah, I had some buttermilk left over from something else. These were really easy to throw together and they were really tasty.
10:21 AM
gwen said…
It's funny that we are all so buttermilk-tastic these days... I STILL have some of the damn stuff in my fridge. I swear it regenerates while we are asleep.

These sound awesome, and we do even have some frozen cherries -- it might be time for pancakes for dinner tonight. Mm.
3:16 PM
gwen said…
(Pancakes, not waffles, since I do not have a waffle iron.)
3:17 PM
Post a Comment

Popular posts from this blog

Dayton's Famous Pine Club Salad Dressing

By -
Well, close enough anyway. The Pine Club is probably Dayton's most famous restaraunt--not that Dayton is some culinary mecca or anything. This dressing is traditionally served on an iceberg lettuce salad with grated carrot (boring). It's a shame, really, since the dressing is so good but that's why it's better to eat it at home on the salad of your choice. I like it over a green salad with blue cheese, apples/pears and toasted walnuts/pecans, it's good with pasta salad and it's also good on Isaac's broccoli salad. Serves approximately 8. 1 C vegetable/canola oil 3/4 C cider vinegar 1/3 C white sugar 1 tsp salt 2 tsp garlic powder 1 scant tsp red pepper flakes You can mix this one of two ways: either pour it all into a mason jar, put on the lid and shake the heck out of it or do it up with your stick blender. I recommend using the stick blender. Either way it's delicious. Refrigerate leftovers and note that it keeps pretty well. I think I had my
Read more

Pesto Tortellini Salad

By -
Why don't we just re-name the blog "Recipes Kelly Stole from Isaac's" because I seem to have no other recipes amongst my repertoire. Sheesh. Again, this is not really a recipe, but this salad was, and still is, one of the biggest sellers at the restaurant. As with all of Isaac's recipes, I've drastically reduced the quantity from the original (5 lbs. of tortellini, anyone?) 1.5 lbs tri-colored cheese-filled tortellini (or regular white ones, whatever), cooked according to pkg directions and gently rinsed with cold water 1.5 medium-ish tomatoes, diced 1/2 medium-size red onion, diced 1/3 C black olives (do yourself a favor and get some decent olives) 2/3 C or so pesto (I did a mix of basil pesto and arugula pesto) Dump all ingredients into a bowl and stir until everything is well-coated by the pesto. This is tasty when served immediately but the flavor will continue to develop the longer it sits. As usual, I added 2 handfuls of chopped asparagus but wi
Read more

mango soba update

By gwen -
A small note to those of us trying to eat more veg, as Kelly would say... this soba noodle salad is delicious with slaw replacing some or all of the noodles. I made it with just one little bundle of noodles, a whole bag of broccoli slaw, and half a bag of cabbage/carrot mixture, and it's great -- actually provides a delicious crunch and you don't miss the rest of the noodles. I cooked the chicken in a bit of the marinade, too, and diced it into the salad/noodle/mango mixture for some protein. Yum.
Read more