Everyone’s heard the saying “Breakfast is the most important meal of the day,” but that doesn’t mean it can’t also be flavorful and fun, too. Need proof? Check out Jenna Braddock’s Whole-Grain Strawberry Waffles with Strawberry Sauce.
Using frozen strawberries for the sauce gives this recipe a unique spin. In fact, frozen strawberries are just as tasty and versatile as fresh strawberries, and boast just as many health benefits.
Whole-Grain Strawberry Waffles with Strawberry Sauce
Author: Jenna Braddock
Recipe type: Breakfast
Whole-Grain Strawberry Waffles
1 cup whole-wheat pastry flour
¾ cup all-purpose flour
2 tablespoons cocoa powder
¼ cup ground flax seed
¼ cup cornstarch
1 teaspoon baking powder
¼ cup + 2 tablespoons vegetable oil, or oil of choice
1 ½ cups skim milk
½ cup non-fat Greek yogurt, plain or vanilla
2 large eggs
2 tablespoons sugar
1 tablespoon vanilla
1 cup frozen strawberries, chopped
2 cups part-skim ricotta
3 cups frozen strawberries, slightly softened
2 tablespoons cornstarch
2 tablespoons sugar
Preheat waffle iron. Preheat oven to 200 degrees F.
In a mixing bowl, whisk together flours, cocoa, flax seed, cornstarch and baking powder to combine.
In a separate mixing bowl, whisk together oil, milk, yogurt, eggs, sugar and vanilla.
Pour wet ingredients into dry ingredients, and whisk together until smooth and no lumps are present. Fold in chopped strawberries.
Spray inside of waffle iron with cooking spray. Ladle batter on waffle iron, being careful not to pour too much. About ½ cup of batter per waffle square is a good starting place.
Once waffle is done cooking, remove with tongs and put straight onto bare, preheated oven racks to keep warm until serving.
While the waffles are cooking, prepare strawberry sauce. Put 3 cups of slightly softened strawberries, cornstarch and sugar in blender or food processor. Pulse until strawberries are mealy and no large pieces remain.
Pour contents into a saucepan, and heat over medium-low heat until a gentle boil occurs (about 5–8 minutes). Reduce to lowest setting until ready to serve.
To serve, top waffles with ½ cup ricotta per person, then pour strawberry sauce on top.
Serving size: 1 waffle Calories: 496 kcal Fat: 29 g Saturated fat: 9 g Trans fat: 0 g Carbohydrates: 39 g Sugar: 13 g Sodium: 243 mg Fiber: 4 g Protein: 20 g Cholesterol: 98 mg
Tiramisu is one of those classic desserts that almost everyone is familiar with and loves. So for a twist on the classic tiramisu, I flipped the espresso base to a lighter and fresher bite with some strawberries to make Strawberry Tiramisu.
The strawberries add a nice fruity bite to the rich mascarpone custard base that’s become the standard for this timeless classic.
There are of course many versions of a strawberry tiramisu, but for the one you see here, I created a custard that can stand-up when sliced rather than a tiramisu that’s scooped. Trust me when I tell you, this version is well worth the effort. Not only is it richer in flavor, but this dessert is always a crowd pleaser and a show stopper.
Don’t let the length of the recipe prevent you from making this. You can break out each component and make them several days in advance then assemble it the night before you need it. The ladyfingers can be baked up to three days in advance. The custard can also be fully prepared 3 days in advance, covered and refrigerated. Lastly the strawberry sauce allows for a 7 day advance preparation. See what I mean about planning ahead and breaking up easy component for easy baking and making?
To shortcut this recipe: you can of course use store bought ladyfingers and swap out the homemade custard and just use whipped cream instead.
However you decide to make and assemble this classic treat, just do it! And you just might find yourself preferring this summer version of a tiramisu over it’s classic espresso form.
Heat oven to 450 degrees F. Set oven rack to upper and lower third of oven. Line two bake sheets with parchment paper.
Place egg yolks in standmixer bowl fitted with a whisk attachment, beat the yolk, ½ cup of sugar on high speed until mixture is pale yellow and the mixture falls in ribbons with the whisk is raised (mixture will also triple in size), about 4-5 minutes. Lower the speed and add in vanilla and water. Beat for another 60-90 seconds, or until mixture thickens once more.
In a separate clean bowl, add the egg whites to a stand mixer bowl fitted with a whisk attachment, beat the egg whites on medium speed until foamy (mixture will look like well lathered shampoo). Turn off mixer and add cream of tartar. Increase speed to medium-high and beat until soft peaks from when whisk is raised, about 2 minutes. Gradually add remaining ¼ cup of sugar, beating until stiff glossy peaks form when the beater is raised.
Add in on half the meringue (egg white mixture) to the yolk mixture with a large sturdy spatula. Fold in flour until incorporated. Gently fold in remaining meringue and orange zest.
Transfer batter to a pastry bag fitted with a round ½ inch pastry tip. Pipe 4 inch cookies onto prepared bake sheets, leaving 1 inch between each cookie. Bake until cookies become light golden brown and springy to the touch, about 8-10 minutes; rotate pans at 4 minutes. Transfer bake sheets to a wire to cool slightly. Remove cookies while still warm to a second wire rack to cool completely. Ladyfinger cookies can be kept at room temperature in an airtight container for up to three days and frozen for a month.
To make strawberry syrup:
Place sliced quartered strawberries, sugar and water in a medium saucepan over medium heat. Bring mixture to a boil, then lower heat and let simmer for 5 minutes, stirring occasionally. Remove from heat and puree in a blender or food processor with orange juice. Set aside to cool completely.
To make custard:
Place egg yolks and ¼ cup sugar in a heatproof bowl set over (not on) simmering water. Continuously whisk mixture until sugar dissolves. Add in marsala and continuously whisk until mixture reaches 165 degrees F, about ten minutes. Remove bowl from heat and place bowl in ice water; whisk until custard is slightly cooled, about 1 minute. Set aside.
Place mascarpone in a standmixer bowl fitted with a whisk attachment, beat on low until creamy, about 10 seconds. Increase speed to medium low and gradually beat in cooled custard until completely incorporated.
In a separate bowl, place heavy cream in a chilled bowl and beat with 2 tablespoons of sugar on low, gradually increase the speed to medium high and gradually add in remaining sugar; beat until stiff peaks form. Fold the whipped cream into the mascarpone mixture.
Quickly dip one side of each ladyfinger in the strawberry syrup. Once dipped set ladyfinger in 9-inch square pan, forming three rows. If needed, press press the ladyfingers slightly to fit in pan. Spread one-third of mascarpone mixture evenly over the ladyfingers. Repeat for remaining two layers. Finish with sliced strawberries on top.
*Optional: Brush with boiled down orange jam. Cover with plastic wrap and refrigerate for at least 4 hours or overnight.
Not too long ago I heard from a chef that strawberries could be used in place of tomatoes in almost any dish. I’ve made strawberry goat cheese pizza several times and love it, but had never tried strawberry barbecue sauce.
That changed recently during a strawberry farm tour and blogger event I attended when we had the most amazing Barbecue Ribs with Strawberry BBQ Sauce prepared by Chef Jasmine from the Los Lobos Food Truck in LA. It was then that I became an immediate fan.
If you love to grill, or you’re just a fan of ribs, this recipe from Chef Brian Malarkey is a must-try. It’s perfect for any summer barbecue or festivity you are planning.
Enjoy! Don’t forget to check out more of our recipes.
2 lbs California strawberries – cleaned and halved
1 cup brandy
2 tbsp brown sugar
1 cup ketchup
⅓ cup strawberry jam
½ tsp Worcestershire sauce
1 cup water
Salt and pepper, to taste
2-4 racks baby back ribs – skinned, extra fat removed
Salt and pepper, to taste
½ cup apple juice – placed in a squirt bottle
Strawberry Brandy BBQ Sauce (recipe below)
Strawberry Brandy BBQ Sauce
In a large sauce pot over medium heat add the olive oil, shallots, garlic and jalapeno. Cook until they just start to caramelize.
Add the strawberries and brandy. Note: Be careful and stand back when adding alcohol to heat as it might flare up.
Cook until the alcohol has reduced by half and then add all remaining ingredients.
Turn the heat down and cook slowly for about 30 to 45 minutes until the strawberries are “broken down” and the flavors have really started to combine.
Once combined, remove from heat and use an immersion stick blender to blend until smooth. Use more water to adjust the consistency if needed. *If you don’t have an immersion blender, you can pour in batches into a normal blender to combine.
Once cooled, pour into a container for storage. Good for up to 1 week in the refrigerator or up to 3 months in the freezer.
Preheat the grill, smoker or oven to about 225 degrees F.
Place ribs on a rack and sprinkle both sides evenly with salt and pepper.
Start cooking slowly, spraying with apple juice every 15 minutes to keep the ribs sweet and moist.
After about 1 ½ hours, start “basting” the Strawberry Brandy BBQ sauce on every 15 minutes. As the sauce contains sugar in it, we don’t want it to get too dark (burn) – if at any point it starts to get dark, simply cover the meat with aluminum foil.
Continue cooking for another 30 or so minutes – until the meat is tender and falling off the bone.