It’s True, Our Favorite National Holiday, Waffle Day, is Almost Here and JW Marriott is Celebrating
Oh, my goodness! Want to try something a little bit off the beaten waffle path for National Waffle Day – August 24th? Cibolo Moon at JW Marriott San Antonio Hill Country Resort & Spa offers up their recipes for this delicious and different waffle dish.
The chefs at Cibolo Moon are always creating new and delightful dishes. Come and see for yourself or whip these up at home with the recipes below. ENJOY!
Recipes to make at home…
2 1/4 cups all-purpose flour
1/4 cup granulated sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups cold milk
1/4 cup melted butter o
1 teaspoon vanilla extract
2 whole eggs beaten
1. In a large bowl, whisk flour, sugar, baking powder, baking soda, and salt until well combined. Create well in the center.
2. Into the well of the dry ingredients, pour in remaining ingredients: milk, melted butter, vanilla, and eggs. Whisk to incorporate and create a batter. If it seems too thick, add in an extra splash of milk.
3. Preheat Belgian waffle maker. Brush generously with melted butter and pour in about 1/2 cup batter into the center. Close and cook according to waffle maker instructions.
4. Repeat with remaining batter until all waffles have been cooked. Serve warm
Bourbon Maple Syrup
1 cup pure maple syrup
2 Tablespoons bourbon
In a small saucepan set over low heat, gently stir together the maple syrup, bourbon, and vanilla until just warmed and well combined.
Maple Pecan Butter
8 tablespoons (1 stick) unsalted butter, at room temperature
2 tablespoons maple syrup
1/2 ounce unsalted pecan halves, toasted and finely chopped
Mash together the butter and maple syrup in a medium bowl until well combined and smooth.
Fold in the chopped, toasted pecans until evenly distributed. Cover with plastic wrap directly on the surface and refrigerate until ready to use.
Classic Fried Chicken
1 quart buttermilk (can use low-fat)
6 medium cloves garlic, crushed
1⁄3 cup hot pepper sauce, preferably Tabasco
One 3- to 3 1/2-pound chicken, cut into 8 pieces
(wings reserved for another use; breasts cut in half crosswise)
Vegetable or canola oil, for frying (generally 3 to 4 cups)
2 cups flour
2 tablespoons sea salt or kosher salt
1 teaspoon cayenne pepper
1 tablespoon paprika
1 1⁄2 teaspoons freshly ground black pepper
1. Stir together the buttermilk, garlic and hot pepper sauce in a large bowl. Add the chicken pieces, making sure they are all submerged. Refrigerate/marinate for at least 2 hours and up to overnight.
2. Heat the oil in a deep pot or deep, large skillet over medium heat until it reaches about 300 degrees
3. Sift together the flour, cayenne, paprika, salt and pepper on a wide plate or pie dish. Set a wire rack over a rimmed baking sheet.
4. Pull the pieces of chicken out of the buttermilk one at a time and coat in the seasoned flour. Shake off any excess, place the chicken pieces on the rack as you work; let them sit for 10 to 15 minutes.
5. Working in batches as needed, carefully add the chicken pieces to the pan, skin sides down. Fry for a total of 20 to 25 minutes, using tongs to turn the pieces over about every 5 minutes and rotating them around the pan to keep the pieces from sticking to the bottom and out of hot spots.
6. The chicken is done when evenly browned and crisped; an instant-read thermometer inserted into the meat (and away from the bone) should register at least 165 degrees. Use tongs to transfer it to a clean wire rack to drain and cool for a bit before serving.