Beer adds a tang to classic waffles


January 31, 2001|By Ellen Hawks | Ellen Hawks,SUN STAFF

Darlene Grotewold of Larchwood, Iowa, requested a recipe for waffles made with beer.

Leslie Calhoun of Irwin, Pa., responded. She wrote: "The request was posted in the Pittsburgh, Pa., Tribune-Review, and my response is from my cookbook called `Cooking With Beer' by Carol Fahy from Dover Publications, published in 1978. It was originally printed by Elm Tree Books in London, England in 1972.

"I would recommend this book to anyone interested in beer. It covers everything from hors d'oeuvres to desserts, and since Dover is a reprint publisher it may still be available. It's an excellent book. Although I've never made the waffles, I have tried many of the recipes and I've never been disappointed."

Beer Waffles

Serves 6

3 cups all-purpose flour

3/4 pint light ale

1/2 cup vegetable oil

2 eggs

1 tablespoon grated lemon rind

1 teaspoon lemon juice

1 teaspoon vanilla extract

1 cup heavy cream

pinch of salt

1 1/2 tablespoons soft brown sugar

Mix flour, beer and oil in a large bowl. Add eggs, lemon rind, juice, vanilla extract, cream, salt and sugar. Beat well and let stand at least 2 hours. Pour batter on a hot, buttered waffle iron and cook until crisp, about 3 minutes.

May be served with Sweet Orange Sauce or with New England Pilgrims' Sauce.

Sweet Orange Sauce

Makes about 1 1/2 cups

1/4 pint light ale

1/4 pint orange juice

1 tablespoon orange rind, grated

1/4 pound brown sugar

2 tablespoons butter

Combine all ingredients in a saucepan and cook, stirring over low heat until syrupy. Serve on waffles, pancakes or ice cream.

New England Pilgrims' Sauce

Makes about 1 1/2 cups

1/2 pint brown ale

1/2 pound brown sugar

Mix ale and sugar and cook over low heat for 15 minutes or until syrupy. Serve hot or cold with pancakes or waffles.

Tester Laura Reiley's comments: "These waffles go well with good old maple syrup. The beer in the waffle is virtually undetectable, imparting just a slight tang such as buttermilk might lend. The lemon is more noticeable, a very sophisticated and pleasant addition to classic waffles. They were very sticky in my waffle iron. I recommend using Pam or other nonstick spray in between batches."

Recipe requests

Marilyn Cascio Abato of Abingdon wrote: "I loved dining at the Wild Mushroom. Sadly, the restaurant has closed. My favorite dish was the mushroom meatloaf, which was made with mushrooms, carrots, mozzarella, onion and parsley. I'd love to have that recipe."

Carole A. Loveless of Perryville is seeking a cookie called Italian Almond, made with almond paste and covered with almonds. "They are absolutely delicious," she wrote.

If you are looking for a recipe or can answer a request for a hard-to-find recipe, write to Ellen Hawks, Recipe Finder, The Sun, 501 N. Calvert St., Baltimore, Md. 21278. If you send more than one recipe, please put each on a separate sheet of paper with your name, address and daytime phone number. Important: Please list the ingredients in order of use, and note the number of servings each recipe makes. Please type or print contributions. Letters may be edited for clarity.

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