17
6. To serve, quarter each waffle and
serve 2 quarters 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 about 1 inch of oil and set the
pan over medium-high heat. Using a deep-fat
thermometer, bring oil to 375°F. Fry the chicken
in batches, about 2 pieces at a time. You do not
want to crowd the pot or the oil will cool down
too much and not fry well. Fry, flipping once,
until chicken is nicely browned, about 4 min-
utes per batch. Chicken should have an internal
temperature of 170°F. Transfer chicken to the
prepared cooling rack.
Nutritional information per serving:
Calories 477 (57% from fat) • carb. 26g • sugars 4g
• pro. 25g • fat 30g • sat. fat 4g • chol. 105mg
• sod. 853mg • calc. 100mg • fiber 1g
Strawberry Shortcake
Waffles
For a more classic presentation, use the
Buttermilk Waffle recipe on page 10. If you are
in the mood for a bit more of an indulgence, use
the Chocolate Waffle recipe, page 14, 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)
½
teaspoon pure vanilla extract
Pinch kosher salt
2
prepared waffles
1. In a medium mixing bowl, stir the
strawberries, granulated sugar and
pinch of salt together. Put aside to
macerate until ready to serve.
2. In a large mixing bowl combine the
heavy cream, confectioners’ sugar,
vanilla and salt. Using a hand mixer
fitted with the whisk attachment,
whisk until medium-soft peaks are
achieved. Reserve.
3. To serve, quarter each waffle. You can
serve two quarters, or more, depend-
ing on the desired serving size. Top
with whipped cream, then some of
the macerated strawberries. Drizzle a
bit of the juice from the strawberries
(collected at the bottom of the mix-
ing 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 542 (59% from fat) • carb. 48g • sugars 27g
• pro. 8g • fat 37g • sat. fat 16g • chol. 131mg
• sod. 333mg • calc. 133mg • fiber 3g
Blueberry Syrup
A great change-up from regular
maple syrup – the color of the syrup adds nice
color to any breakfast plate.
Makes about 1
2
/
3
cups (1¼ cups if strained)
1
cup pure maple syrup
1½
cups fresh blueberries
Pinch kosher salt
Pinch grated 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 69 (1% from fat) • carb. 18g • sugars 15g
• pro. 0g • fat 0g • sat. fat 0g • chol. 0mg • sod. 13mg
• calc. 24mg • fiber 0g
