Saturday, July 21, 2007

Blue Harbor House, Maine, recipes

Blue Harbor House Waffles have been showcased on the project foodie website!
Blue Harbor House Waffles

What could be better for Sunday breakfast that hot waffles? How about waffles with a berry compote and crème fraiche whipped cream? Give the delightful treat, courtesy of Blue Harbor House (Camden, ME) a try and you'll never want to go back to plain waffles again!
Blue Harbor House Waffles
3 Eggs, Separated
1 ½ Cups Buttermilk
1 Teaspoon Baking Powder
½ Cup Butter or Margarine, Melted
1 Teaspoon Baking Soda
1 Teaspoon Vanilla Extract
1 Cup Sour Cream
¼ Cup Sugar
2 Cups All-Purpose Flour
In a medium bowl beat the egg whites until stiff. Set aside. In a large bowl beat the remaining waffle ingredients together. Fold in the egg whites. Pour into a hot waffle iron that has been greased and bake. Serve with Berry compote and Crème Fraiche whipped cream, recipes below.
Tip: The batter will be very thick. A thick batter makes a crispier waffle.
Berry compote

2 teaspoons cornstarch
1 tablespoon water
2 10oz packages frozen mixed berries (4 cups thawed with their juices)
1 cup granulated sugar
1/4 teaspoon allspice
1/4 teaspoon ground cinnamon
Grated zest of 1 lemon
Dissolve cornstarch in the water. Set aside. Combine the berries, their juices, sugar, lemon zest all spice and cinnamon, in saucepan and bring to boil. When bubbles appear on the side of the pan (just before it reaches full boil) quickly stir in the cornstarch mixture. Let the fruit boil for only one minute to cook the cornstarch. Overcooking will make the fruit disintegrate. Remove from heat. Compote will thicken further as it cools.

Crème Fraiche whipped cream

1/2 cup crème fraiche or sour cream
3 tablespoons granulated sugar
1 cup cold heavy cream
In a bowl, whisk the crème fraiche with sugar until smooth. In a separate bowl whip the cream. Gently fold together.