Filter
Top Products
15
7. Serve, two of the waffle wedges with one
piece of fried chicken and maple syrup on
the side.
*If you do not have a deep fryer, the chicken
can easily be fried on the stovetop. In a large
sauté pan, add oil to a depth of 1 inch and
set the pan over medium-high heat. Using a
deep-fat
thermometer, heat oil to 375°F. Fry
the chicken in batches, about 2 pieces at a
time. Do not crowd the pot or the oil will cool
down too much and not fry well. Fry, flipping
once, until chicken is nicely browned and
cooked through, about 4 minutes per side.
Transfer chicken to the prepared cooling rack.
Nutritional information per serving:
Calories 559 (53% from fat) • carb. 37g • pro. 29g • fat 33g
• sat. fat 6g • chol. 112mg • sod. 935mg
• calc. 179mg • fiber 1g
Strawberry Shortcake
Waffles
For a more classic presentation, use the
Buttermilk Waffle recipe on page 4. If you are
in the mood for more of an indulgence, use the
Chocolate Brownie Waffle recipe, page 12,
for those chocolate lovers.
Makes 4 servings
1 quart fresh strawberries, hulled and
sliced
3 tablespoons granulated sugar
pinch kosher salt
1 cup heavy cream
3 tablespoons confectioners’ sugar, plus
more for serving (if desired)
pinch kosher salt
½ teaspoon pure vanilla extract
2 prepared full waffles
1. In a medium mixing bowl, stir the strawber-
ries, granulated sugar and pinch of salt
together. Put aside until ready to serve.
2. In a large mixing bowl combine the heavy
cream, confectioners’ sugar, salt and vanilla.
Using a Cuisinart hand mixer fitted with the
whisk attachment, whisk until medium-soft
peaks are achieved. Reserve.
3. Serve either two wedges or more, depending
on the desired serving size. Top with whipped
cream, then some of the strawberries. Drizzle
a bit of the juice from the strawberries (col-
lected at the bottom of the mixing bowl) over
the strawberries. Dust with confectioners’
sugar if desired. For each waffle you should
need only about
1
⁄3 cup of the whipped cream
and
1
⁄3 cup of the
strawberries.
Nutritional information per serving:
Calories 719 (54% from fat) • carb. 72g • pro. 12g • fat 44g
• sat. fat 17g • chol. 156mg • sod. 478mg
• calc. 166mg • fiber 4g
Blueberry Maple Syrup
A great change-up from regular maple syrup –
the blueberries in the syrup add nice color to
any breakfast plate.
Makes about 2 cups (1½ cups if strained)
1 cup pure maple syrup
1½ cups fresh blueberries
pinch kosher salt
pinch orange zest (optional)
1. Put all ingredients in a small saucepan set
over medium heat. Bring to a boil and then
reduce heat to maintain a strong simmer to
allow the mixture to thicken slightly, about
5 minutes.
2. Strain, if desired, and serve.
Nutritional information per serving (2 tablespoons):
Calories 60 (1% from fat) • carb. 15g • pro. 0g • fat 0g
• sat. fat 0g • chol. 0mg • sod. 11mg
• calc. 21mg • fiber 0g
15