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slightly, about 30 minutes. Apples should be
knife-tender, but still maintaining their shape.
2. Remove from heat and allow to cool slightly.
Remove cinnamon stick and serve warm
or chilled.
Nutritional information per serving (¼ cup):
Calories 27 (2% from fat) • carb. 7g • pro. 0g
• fat 0g • sat. fat 0g • chol. 0mg • sod. 12mg
• calc. 4mg • fiber 1g
Blueberry Syrup
A welcome 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 • pro. 0g
• fat 0g • sat. fat 0g • chol. 0mg • sod. 13mg
Strawberry-Basil Sauce
A fresh alternative to maple syrup. This sauce is a
delicious topper for most waffles. Have leftovers?
Serve over vanilla ice cream for dessert!
Makes about 2 cups
1 pound (4 cups) fresh strawberries,
hulled and quartered
1 tablespoon water
2 tablespoons pure maple syrup
1 teaspoon fresh lemon juice
Pinch kosher salt
1 large sprig fresh basil
1. Put all ingredients into a medium saucepan
set over medium-low heat. Partially cover, and
bring to a simmer and then reduce heat to low
to allow mixture to cook down slightly, about
20 to 25 minutes. Strawberries should be
very soft.
2. Remove from heat and allow to cool to room
temperature.
3. Once cool, remove basil and blend until
smooth, either using a stick blender directly
in the pot, or transfer to a countertop blender.
Nutritional information per serving (2 tablespoons):
Calories 16 (5% from fat) • carb. 4g • pro. 0g
• fat 0g • sat. fat 0g • chol. 0mg • sod. 10mg
• calc. 7mg • fiber 0g
Honey-Jalapeño Butter
The combination of sweet and hot is executed
perfectly in this compound butter. Excellent on
our savory Spicy Cornmeal Waffles, but we also
find that it is a great way to dress up the plain
varieties as well.
Makes ½ cup
¼ jalapeño, seeded and halved
8 tablespoons (1 stick) unsalted, GOOD
quality butter, room temperature,
cut into 1-inch pieces
2 tablespoons honey
Pinch kosher salt
1. Put the jalapeño into the work bowl of a mini
chopper fitted with the chopping blade, or
food processor. Process until finely chopped.
Scrape down sides of the bowl and add the
remaining ingredients. Process until
combined, about 30 seconds, stopping to
scrape down as needed.
2. Remove butter from the bowl and place on a
sheet of waxed paper. With the aid of the
paper, form the butter into a log. Roll and
wrap well in plastic wrap. Butter can either be
refrigerated, if using within 2 weeks, or frozen
up to 1 month.
Nutritional information per serving (2 tablespoons):
Calories 115 (85% from fat) • carb. 4g • pro. 0g
• fat 11g • sat. fat 7g • chol. 30mg • sod. 18mg •
• calc. 24mg • fiber 0g
19
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