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Strawberry Shortcake
Waffles
For a more classic presentation, use the
Buttermilk Waffle recipe on page 8. If you are
in the mood for a bit more of an indulgence,
use the Chocolate Waffle recipe, page 15,
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 extract,
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, depending 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 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 472 (61% from fat) • carb. 46g
• pro. 5g • fat 29g • sat. fat 13g • chol. 116mg
• sod. 335mg • calc. 420mg • fiber 4g
Chicken and Waffles
This is a Southern staple in many households
that you can easily make for your family.
The chicken is best when marinated overnight,
but if you are in a hurry, you can marinate it
for a minimum of 3 hours.
Makes 8 servings
Fried Chicken:
2 cups buttermilk
1 tablespoon hot sauce
1 tablespoon Dijon-style mustard
1½ teaspoons kosher salt, divided
1½ teaspoons freshly ground black pepper,
divided
8 boneless, skinless chicken breasts
(about 1½ pounds), pounded thin
2 cups unbleached, all-purpose flour
1½ teaspoons baking powder
1 teaspoon paprika
Oil for frying (such as vegetable, canola
or grapeseed)
4 prepared Spicy Cornmeal Waffles
(page 17), kept warm
1. In a medium, non-reactive bowl, stir
together the buttermilk, hot sauce, mustard,
1 teaspoon salt and 1 teaspoon freshly ground
pepper. Add the chicken pieces and coat well
with buttermilk mixture. Refrigerate overnight.
2. In a shallow mixing bowl, mix together the
flour, baking powder, paprika and remaining
salt and pepper.
3. Preheat the Cuisinart
®
Compact Deep Fryer
to 375°F.* While the oil is heating, line a baking
pan with paper towels and insert a cooling
rack inside the pan; reserve.
4. While the oil is heating, remove chicken
from buttermilk mixture, and lightly coat each
chicken piece evenly with the flour mixture,
tapping away any excess.
5. Fry chicken in batches, about 3 minutes
per side. Internal temperature of chicken
should register 170°F. Transfer to prepared
cooling rack.
18
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