For the really ultimate and decadent holiday breakfast or brunch, take a tip from the Bongo Room in downtown Chicago. Known for their "over the top" brunch menu, the item that caught my attention was their red velvet pancakes. Really?? This alone is worth a visit to the Windy City! And I thought, if red velvet pancakes are good, then red velvet waffles have to be better. Breakfast, brunch or dessert...it is decadence at its best! So, if you are planning to host a New Years Day brunch, here is an idea around which to build your menu.
Red Velvet Pecan Waffles with Mascarpone Frosting Recipe
(6 8-inch waffles)
Ingredients
2 cups all-purpose flour
1/2 teaspoon baking soda
1 teaspoon baking powder
2 tablespoons Caribbean Spice Blend
1 teaspoon salt
3 tablespoons sugar
3 whole eggs, beaten
2 ounces unsalted butter, melted
16 ounces buttermilk, room temperature
1 tablespoon red food coloring
1 teaspoon vanilla extract
chopped pecans
Vegetable spray, for waffle iron
Mascarpone Frosting: see recipe below
Blueberries or assorted berries (optional)
(6 8-inch waffles)
Ingredients
2 cups all-purpose flour
1/2 teaspoon baking soda
1 teaspoon baking powder
2 tablespoons Caribbean Spice Blend
1 teaspoon salt
3 tablespoons sugar
3 whole eggs, beaten
2 ounces unsalted butter, melted
16 ounces buttermilk, room temperature
1 tablespoon red food coloring
1 teaspoon vanilla extract
chopped pecans
Vegetable spray, for waffle iron
Mascarpone Frosting: see recipe below
Blueberries or assorted berries (optional)
Maple syrup
Preparation
Preheat waffle iron according to manufacturer's directions.
In a medium bowl whisk together the flour, baking soda, baking powder, cocoa, salt, and sugar. In another bowl beat together eggs, melted butter, buttermilk, food coloring and vanilla. Add the wet ingredients to the dry and stir until combined. Allow to rest for 5 minutes.
Ladle the recommended amount of waffle batter onto the iron (according to the manufacturer's recommendations) and add pecans. Cook until the waffle is golden on both sides and is easily removed from iron. Serve immediately or keep warm in a 200 degree F oven until ready to serve.
Mascarpone Frosting
Beat 5 ounces of unsalted room temperature butter, on medium speed in a stand mixer fitted with the paddle attachment. Once the butter is smooth, beat in 7 ounces of room temperature mascarpone cheese. Add 2 cups sifted confectioners’ sugar and 3/4 teaspoon vanilla extract and mix on low for a few moments. Increase the speed to medium and beat until smooth.
Spoon the frosting into a ziplock bag. Snip one of the bottom corners off the bag to form a piping tip. Pipe desired amount onto the top of waffles. Serve with berries and maple syrup.
Preheat waffle iron according to manufacturer's directions.
In a medium bowl whisk together the flour, baking soda, baking powder, cocoa, salt, and sugar. In another bowl beat together eggs, melted butter, buttermilk, food coloring and vanilla. Add the wet ingredients to the dry and stir until combined. Allow to rest for 5 minutes.
Ladle the recommended amount of waffle batter onto the iron (according to the manufacturer's recommendations) and add pecans. Cook until the waffle is golden on both sides and is easily removed from iron. Serve immediately or keep warm in a 200 degree F oven until ready to serve.
Mascarpone Frosting
Beat 5 ounces of unsalted room temperature butter, on medium speed in a stand mixer fitted with the paddle attachment. Once the butter is smooth, beat in 7 ounces of room temperature mascarpone cheese. Add 2 cups sifted confectioners’ sugar and 3/4 teaspoon vanilla extract and mix on low for a few moments. Increase the speed to medium and beat until smooth.
Spoon the frosting into a ziplock bag. Snip one of the bottom corners off the bag to form a piping tip. Pipe desired amount onto the top of waffles. Serve with berries and maple syrup.
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