A Note From The Chef

March 25 is International Waffle Day! This holiday originated in Sweden where it is called "Våffeldagen." The holiday coincides with the Feast of the Annunciation – the day the Archangel Gabriel told the Virgin Mary that she was pregnant. As the holiday progressed, it also began to commemorate the first day of spring. It became a custom for Swedish families to celebrate the two events by making waffles on this day.

Believe it or not, there is a Waffle Day controversy. Here in the U.S. we commemorate National Waffle Day on August 24 - the anniversary of the first U.S. patent for a waffle iron. Cornelius Swarthout of Troy, New York, received his patent for a "device to bake waffles" in 1869. Given that waffles have been around since the 14th century – our claim on the holiday seems dubious to me. Enjoy the Buttermilk Waffle recipe below any day of the year.

The spring cooking classes are already filling up – so register early for classes that interest you. Download the schedule from the link in the right side bar.

Chef Tom Reinhart

Referral Contest

Jason Zuidema was the winner of the February referral contest. Jason receives a free cooking class of his choice.

Win a free cooking class! All you have to do is send the most forwards to your friends using our 'Send To A Friend' link.

The contest will run each month and the winners will be announced in next month’s newsletter, so be sure to keep an eye out for our next delivery.

Recipe Of The Month

Golden Waffles
These waffles are light and airy on the inside, thanks to the addition of beaten egg whites, which act as a leavening agent. Be sure to fold the egg whites into the batter only until they are just blended. Over mixing will cause the little bubbles to deflate, resulting in flat, chewy waffles.

Servings: 8

Ingredients
2 cups all-purpose flour
1 pinch salt
1/4 cup confectioner's sugar
1 cup milk
2 large eggs, separated
4 Tbs unsalted butter, melted
1 cup buttermilk

Serving Options
Sweetened and flavored whipped cream
Fresh fruit

Preparation Method
1. Preheat a waffle iron according to the manufacturer's instructions.

2. In a bowl, combine the flour, salt, confectioners' sugar, buttermilk and egg yolks and whisk to mix well. Add the butter and whisk until a smooth paste forms. Add the milk and whisk until blended.

3. In another bowl, whisk the egg whites until stiff peaks form. Using a spatula, fold the whites into the flour mixture until just blended.

4. Cook the waffles according to the manufacturer's instructions until brown and crisp. Serve with whipped cream or fruit.

Ingredients

Learn more about the ingredients that you use and how to substitute them when you don't have what the recipe calls for.

Maple Syrup - Made from the sap of sugar maples, maple syrup is a traditional topping for pancakes, waffles, and French toast. It's also used to make candies, frostings, candied yams, meat glazes, and baked beans. Lighter syrups usually have a more delicate flavor. Refrigerate after opening. Don't confuse authentic maple syrup with the cheaper and more commonly used pancake syrup, which are based on corn syrup.

Substitutes: pancake syrup OR berry syrup (on pancakes) OR brown rice syrup OR brown sugar (on hot cereals) OR light molasses (on pancakes or hot cereals) OR honey thinned with apple juice OR granulated sugar.

Whipping Cream
Substitutes: heavy whipping cream OR evaporated milk.

Powdered Sugar/Confectioner's Sugar
Substitutes: Mix 1 cup granulated sugar + 1 tablespoon corn starch in blender until powdery, stirring often OR (to sweeten whipped cream) artificial sweeteners (add after cream is completely whipped).

Information courtesy of The Cook's Thesaurus.