If you follow us on Instagram, you might have noticed that I was just in New Orleans. I took my dad for his 60th birthday, and it was nothing short of magical . . . the history, the architecture, the food, the drink, the music!! Gahhh, I’m having serious withdrawals. Look out Joy, I just might have to move in next door!
I’m definitely planning on adapting a recipe or two from some of the food/drink we had in NOLA. A beignet recipe of some sort is a given. A duck fat sazerac should probably happen sooner rather than later. Oh, and I really want to try my hand at the chicken and waffles with andouille gravy that I had for brunch at Café Amelie. SO good!! In the meantime, all of that will have to wait, because this week in honor of St. Patty’s day I made you Guinness waffles. I hope they’ll suffice. Indeed, I think they’re comparably yummy. Especially when smothered in Irish whiskey cream and candied pecans. Definitely my kinda breakfast!
(images by HonestlyYUM)
- Sift flour, salt, and baking powder together in a medium bowl.
- Make a well in the center of the dry ingredients and add the egg yolks, milk, and beer. Whisk thoroughly to combine.
- While still whisking, slowly add in the melted butter.
- In another bowl, beat the egg whites until soft peaks form.
- Fold the egg whites into the batter.
- Cook in your waffle iron according to the manufacturer's instructions, time will vary depending on the waffle iron.
- Serve, topped with cream, candied pecans, and mint sprig.
Irish Whiskey Cream
- Beat all ingredients together until soft peaks form. Chill until ready to use.