Saturday, September 1, 2012
rum and milk chocolate waffles with creamy brown sugar and rum sauce.
It's been so long since I've seen the shiny handle of my waffle maker. Thank goodness I didn't decide to get an ice cream maker too or it might end up as a mere display item as well.
Anyway, these waffles have inspired me to utilize my waffle iron more (erm.. for a short while only, most likely). Come on- rum and milk chocolate? In a waffle? How can you not fall for it? To be honest, the waffles were good, but they weren't the main star of the plate. For that honor, I would have to award to the brown sugar and rum sauce.
This sauce is the king of caramel sauces. Butterscotch 9.0. The stuff you can put on your shoes and make you eat your shoes (but please don't do that). The rum in it makes all the difference. It's not some flavour hiding in the background, waiting for your tastebuds to detect it. No. The sauce contains rum with capital RUM. You can throw in some raisins and call it rum and raisin sauce.
So please, if the waffles don't entice you, make the sauce! You won't regret it!
Rum and Milk Chocolate Waffles
makes 6 round belgian style ones
adapted from Baking by Flavour by Lisa Yockelson
2 cups all-purpose flour
2 1/2 tsp baking powder
1/4 tsp salt
1/4 tsp ground allspice
1/3 cup + 1 tbsp sugar
3 large eggs
6 tbsp butter, melted and cooled
2 tsp vanilla extract
1/2 tsp almond extract
1/4 cup dark rum
1 cup milk
1/2 cup light cream
1 cup milk chocolate chips
Sift the all-purpose flour, baking powder, salt, ground allspice and sugar into a bowl. Whisk the eggs, melted butter, extracts, rum, milk and cream. Pour the wet ingredients over the dry, add the milk chocolate chips and stir to form a batter. Let the batter stand for 5 minutes to thicken.
Meanwhile, preheat your waffle iron. Cook the waffles according to your waffle iron's instructions.
Creamy Brown Sugar and Rum Sauce
makes 1 1/3 cups
I substituted evaporated milk for the heavy cream. This sauce is not optional.
1/2 cup brown sugar
3 tbsp sugar
1/2 cup + 2 tbsp heavy cream
6 tbsp butter, diced
pinch of salt
2 1/2 tbsp dark rum, divided
1 tsp vanilla
Combine the brown sugar, sugar, heavy cream, butter, salt and 1 1/2 tbsp of rum in a saucepan over moderate heat until sugar dissolves completely. Increase the heat and bring the mixture to a boil then reduce the heat to cook at a simmer for about 3 to 4 minutes or until the sauce has thickened slightly.
Remove from heat and stir in the remaining 1 tbsp rum and vanilla extract. Use the sauce while its still warm and fluid.