i've had some minor cooking fails recently. but they've been piling up. the okonomiyaki that was impossible to flip because of too much cabbage and not enough batter. the cream puffs that didn't quite poof enough and the flavors weren't great enough to justify all the work. the first waffles to pair with the cherry sauce i'll talk about a little more later were burnt on the outside, gummy on the inside. i feel silly complaining about this given what's been happening in the world recently. i'm not sure what i can say, and i feel helpless to do anything except appreciate everyone else in my bubble a little more and #justlove.
these cherry jasmine waffles feature waffles doused in cherry sauce and topped with a cloud of jasmine yogurt whipped cream and a smattering of sliced almonds. the base of waffles are fluffy on the inside, crispy on the outside, with so much loft power that my waffle maker refused to close. they're the easiest, most foolproof waffles i've found. no egg whites to whip, no butter to melt, nothing. i wrote about them back in 2013 (click here to see the full "basic waffles" post), and still i love them.
the cherry sauce is a bunch of cherries cooked down with jam and almond extract. frozen or fresh are fine; i'd normally choose frozen but i had some meh fresh ones, and those went in. the cherries become more intense and the syrup is the kind of thing i'd happily drizzle on everything in sight. fruit, waffles, pancakes, ice cream, rice pudding, pavlova, brownies, shall i go on?
i had some leftover jasmine apricot yogurt whipped cream, so that went on top. ripe, sweet/tart apricots from my grandpa's tree got blended with greek yogurt, then folded into whipped cream that had ground jasmine tea steeped into it. this is completely unnecessary, but i love the tart apricots with the sweet cherries, the tang of the yogurt, the lightness of the cream, the slight bitterness of the jasmine. you can get rid of the apricots, but i highly recommend you keep the jasmine yogurt whipped cream (though yes, you can just have yogurt or just whipped cream and ignore the jasmine as well).
please: shower your loved ones with care. if you don't know where to start, make these cherry jasmine waffles and serve with plenty of hugs and love.
1 year ago: Kimchi Fried Rice on Thursdays
- 1/4 cup Greek yogurt
- 2 apricots pitted (optional; also could sub in a couple tablespoons apricot jam)
- 1/4 cup heavy whipping cream cold
- 1 tablespoon ground jasmine tea
- 6 ounces frozen pitted dark sweet cherries no need to thaw
- 1/4 cup cherry preserves any works; I used apricot
- 1/2 teaspoons almond extract
- 2 cups all purpose flour
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- 1 teaspoons kosher salt
- 1 3/4 cups milk room temperature (preferably 2% or whole)
- 1/3 cup canola oil
- 2 large eggs room temperature
Blend the yogurt and apricots until the apricots break down to your desired consistency; I like a bit of texture so I left some apricot bits in there, but feel free to blend the heck out of it. Add the jasmine to the cream and whip until stiff peaks form. You can do this with an electric mixer (hand or stand), or by hand, or shake it in a jar. Fold the whipped cream into the yogurt until combined. Refrigerate until ready to use.
Combine the cherries and preserves in medium saucepan. Bring to a boil over medium-high heat, stirring until cherries begin to thaw and juices form. Boil gently until sauce thickens slightly, about 3 minutes. Remove from heat; stir in almond extract.
Combine the dry ingredients in a bowl. In another bowl, whisk the wet ingredients. Gradually add the wet ingredients to the dry ingredients; stir just until blended (lumps okay). Scoop 1/3 cup portions onto waffle maker. Cook until lightly brown and steam stops coming out of the waffle maker. Remove waffles from maker (I like letting them cool on a wire rack, or you can keep them in a warm oven) and repeat with remaining batter.
Place waffles on plates. Top with cherry sauce, whipped cream and toasted almonds.
Waffles from my middle school cooking class, sauce from Bon Appetit, March 2009.
more cherry almond thangs