Christmas morning is a time for family togetherness. What better
to gather around than crispy waffles dotted with dried cranberries
and warm cranberry kumquat syrup.
INGREDIENTS FOR WAFFLES:
- 1 ½ cups yellow cornmeal
- 2 ¼ cups flour
- ½ cup sugar
- 3 tbsps baking powder
- 2 ½ tsps salt
- ½ cup pecans, chopped
- ½ cup dried cranberries
- ¼ pound melted butter
- 6 large eggs, beaten
- 3 cups milk
- 2 tbsps vegetable spray
INGREDIENTS FOR CRANBERRY KUMQUAT SYRUP:
- 2 cups fresh cranberries
- 1 cup kumquats, sliced and deseeded
- ½ cup orange juice
- 1 cup sugar
- 1 cup maple syrup
Preheat waffle iron according to manufacturer’s directions.
In a large mixing bowl, combine cornmeal, flour, sugar, baking powder
and salt. Using a wooden spoon, blend well until all ingredients
are incorporated. Fold in pecans and dried cranberries and coat
thoroughly with the waffle mixture. In a separate bowl, combine
butter, eggs and milk. Using a wire whisk, whip until well incorporated.
Add liquid ingredients stirring with a wooden spoon. Continue to
stir until all of the lumps have been removed. Place a small amount
of vegetable oil or spray on the preheated waffle iron. Ladle ¾
cup of batter onto the hot waffle iron and cook approximately 3-3
½ minutes. Once cooked, keep waffles warm until all are done.
In a small saucepan combine cranberries, kumquats, orange juice
and sugar, and bring to a boil. Reduce heat and simmer for 5-10
minutes or until cranberries have all popped and are no longer floating.
Add maple syrup and warm thoroughly. Serve warm over the waffles
topped with whipped cream and powdered sugar.