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Sunday waffles-any interesting toppings

gd_fluffymon Jan 30, 2013 05:50 PM

other than syrup-bleck

1 1/2 cups whole almonds, ground in food processor
1/2 cups walnuts, ground in food processor
1 tsp baking soda
1/2 tsp salt
1/2 cup plain nonfat yogurt
1/4 cup canola oil
1/2 cup dark brown sugar
2 eggs, separated
1 tsp vanilla
Cooking spray

picture from previous preparation. just threw blueberries on top

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  1. Emme RE: gd_fluffymon Jan 30, 2013 10:01 PM

    - Lemon curd

    - Orange Marmalade

    - No maple syrup or no syrup at all? Vanilla Bean Rum Syrup?

    - Pineapple Compote and Coconut Milk Creme Anglaise and/or Toasted Coconut Shreds

    - Vanilla Bean Creme Anglaise

    - Black Pepper Balsamic Strawberries

    - Cranberry Orange Zest Sauce

    - (Melted and warmed) Coffee Ice Cream

    - Stewed Rhubarb

    - Candied Avocado

    - Chocolate Chips and Marshmallows (browned under the broiler)

    - Crushed Pecan Praline

    - Homemade Chocolate Sauce

    - (Homemade or Purchased) Nutella

    - Speculoos Butter

    - Apples sautéed with Cinammon, Vanilla and Tuaca

    - Diced Candied Yams

    - White Chocolate Cream Cheese Sauce with Raspberries

    - Browned Butter and: graham cracker crumbs or grilled fruit or
    white chocolate

    - Roasted Pumpkin Cubes and/or Seeds or Pumpkin Mousse

    ...to name a few...

    9 Replies
    1. re: Emme
      rtms RE: Emme Jan 30, 2013 10:19 PM

      what is candied avocado??

      1. re: rtms
        Emme RE: rtms Jan 31, 2013 08:11 PM

        2 different ways to do it..
        - if you want crispier chips, brush very thin slices of avocado with lime juice. beat some egg whites til frothy; i generally like to add in some vanilla bean seeds. then dip the avocado slices and toss with brown sugar (you can use granulated if you prefer). put in a 200 F degree oven, and let dry out for two to three hours.

        -for softer, candied pieces, i do the same prep except with diced or chopped avocado. then melt and/or brown some butter over low heat. add the avocado, and saute turning regularly until the outsides crisp and have a nice goldenness.

        both good, just depends what you want. pairs nicely with greek yogurt too.

        1. re: Emme
          ohmyyum RE: Emme Jan 31, 2013 08:22 PM

          You have got to be kidding. This sounds incredible.

          1. re: Emme
            ChristinaMason RE: Emme Feb 1, 2013 06:38 AM

            I am having a hard time imagining how one could do this with ripe avocado. I assume in order to slice it thinly and have it hold up under so much manipulation, it needs to be fairly firm and thus unripe?

            1. re: Emme
              roxlet RE: Emme Feb 1, 2013 06:43 AM

              I would imagine that if you're doing "softer, candied pieces," the avocado would have to be pretty hard. Otherwise it would turn into mush.

              1. re: roxlet
                Emme RE: roxlet Feb 1, 2013 08:50 PM

                Really sharp knife... even with really ripe... I'm very careful... Trick of the trade is once it's ripe, stick it in the freezer for a few minutes to make slicing easier...

          2. re: Emme
            gd_fluffymon RE: Emme Jan 31, 2013 08:15 AM

            wow, this list is great, thanks! not sure where to start, usually do carmalized apples or bananas. candied yams..that sounds good.

            next the pineapple compote and coconut milk creme (know a good recipe for that?)

            1. re: gd_fluffymon
              Emme RE: gd_fluffymon Jan 31, 2013 08:43 PM

              5 egg yolks
              70 g sugar
              2 cups coconut cream
              1 vanilla bean scraped, or 1 tbsp extract

              Whisk together yolks and sugar until pale and ribbony. Heat coconut cream and vanilla seeds til just below boiling. Temper the eggs with a little coconut cream, then add the eggs back to the vanilla cream. Heat over low heat, stirring until it reaches 170-175 F, just below boiling. (I don't always use thermometer, just so long as it passes the "back of the spoon line test.") If using extract instead, stir this in now.

            2. re: Emme
              Memorando RE: Emme Jan 31, 2013 11:07 AM

              We do lemon curd a lot. Also, some kind of fruit (strawberries, apricots, peaches, etc.) left to macerate with some mint, sugar, and citrus juice while I make the waffles. And guava syrup -- in a pot with some sugar and water and vanilla bean while I pull the waffles together, seeds and all, then strained to serve.

            3. r
              rtms RE: gd_fluffymon Jan 30, 2013 10:18 PM

              chocolate ganache
              fresh pineapple and coconut syrup
              greek yoghurt & homemade fig jam
              caramelized apples

              1. f
                fourunder RE: gd_fluffymon Jan 30, 2013 10:50 PM

                Fried Chicken....

                Bananas and Pecans....

                1 Reply
                1. re: fourunder
                  charlesbois RE: fourunder Feb 1, 2013 10:51 AM

                  +1 on the fried chicken

                  Ever tried maple sugar, or is it the maple flavor of syrup you don't like?

                2. ChristinaMason RE: gd_fluffymon Jan 30, 2013 10:54 PM

                  So, you eat gluten-free waffles? I'll have to try that out---maybe tomorrow.

                  For a topping, I like peaches (from frozen in winter when fresh are hard, flavorless yellow orbs) simmered with a little bit of maple syrup or honey. I also think homemade cranberry sauce (with a dollop of yogurt) or apple butter (with a scoop of cottage cheese) would be good.

                  2 Replies
                  1. re: ChristinaMason
                    roxlet RE: ChristinaMason Jan 31, 2013 08:32 AM

                    I recently tried some frozen peaches to put in my yogurt, and I can't say I loved them. I thought that they were pretty flavorless too, but there were just fine when I mixed them with frozen blueberries and made a blueberry peach crumble pie!

                    1. re: roxlet
                      ChristinaMason RE: roxlet Jan 31, 2013 09:17 AM

                      I got some good ones at Whole Foods recently. I'm sure they vary by brand.

                  2. p
                    pine time RE: gd_fluffymon Feb 1, 2013 01:39 PM

                    Always some yogurt--plain or fruit, plus plenty of chopped fresh fruits, nuts, roasted grains--whatever's in the pantry that looks interesting.

                    Have also done savory toppings--whatever meat bits are leftover from Saturday's dinner, or bits of chicken tikka or leftover samosa fillings with some chutney.

                    1. t
                      travelerjjm RE: gd_fluffymon Feb 1, 2013 02:10 PM

                      creme anglaise, maybe with a liqueur like kahlua
                      or maybe a pastry cream with kahlua

                      1. q
                        Querencia RE: gd_fluffymon Feb 1, 2013 05:41 PM

                        Our standard topping is a bag of any frozen fruit (strawberries, peaches, cherries, blueberries) brought to a simmer for a couple of minutes with about a cup each of sugar and water and then thickened with a little cornstarch dissolved in cold water. Serve hot on pancakes, waffles, French toast.

                        1. beetlebug RE: gd_fluffymon Feb 2, 2013 07:44 AM

                          I like eating waffles with jam on top. I also like ginger syrup. I may try date syrup since I have a can of it.

                          In my waffle mix (whole wheat flour and chopped nuts), I also throw in dried unsweetened coconut as well as cinnamon and nutmeg. I think I may try your recipe tomorrow.

                          1. p
                            Puffin3 RE: gd_fluffymon Feb 2, 2013 07:57 AM

                            Whipped cream sprinkled with ground pistachio nuts.

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