Saturday, May 30, 2015
Martha & Me - May
This month, I tried two recipes from the May issue of Martha Stewart Living, Buttermilk Oat Waffles and Bruleed Grapefruit (you can click on both links to see the recipes on Martha's site). Both recipes were part of a really delicious-looking Mother's Day brunch spread, but I made them for dinner on a dark and rainy Friday night a couple of weeks ago (we're big fans of breakfast for dinner around here). There were numerous other foods in the spread but it was bit too much for me to take on for one meal. I did make some breakfast sausages to go with the waffles and grapefruit; breakfast sausages never go amiss at my house.
The dry ingredients include both flour and quick-cooking oats, which made the recipe seem like it would be quite hearty. I used powdered buttermilk, reconstituted with water, plus the whole stick of melted butter called for in the recipe. I'm sure this is the most decadent waffle recipe I've ever tried.
Maybe the most labor-intensive too. The recipe calls for egg whites beaten to stiff peaks. I could have done this in my stand mixer, but because this is a self-improvement project, I chose to beat the egg whites by hand with a whisk. Yikes. I beat and beat and beat, and only twenty minutes later, I had what I think were stiff-enough egg whites. I wasn't sure, and my arm was hurting, so I stopped. I was proud of myself, though; it was hard work but I'd never tried it before and I achieved the basic effect with them. Go me!
The egg whites get folded into the batter, making it very fluffy and almost marshmallow-like in consistency. I really liked the way it spooned up. It seemed especially light for a batter containing oatmeal. I filled the waffle iron for the first batch and noticed that the batter started cooking almost immediately, maybe because it was so light and air-filled. The waffles smelled sweet as they cooked (there's a fair amount of brown sugar and vanilla extract in the recipe). Everyone flocked to the kitchen at this point.
The waffles were so beautiful when they were finished cooking! They browned really nicely. These waffles were less crisp than the ones I make with my normal recipe; I wonder if this could be improved by making the buttermilk more concentrated.
The recipe suggested keeping finished waffles warm in the oven while subsequent batches cooked. I'd never tried this before, believe it or not. It's a great idea, and the waffles got a little more crisp in the very low (200 degree) oven. I'll definitely do that again.
While the waffles were cooking, I attended to the bruleed grapefruit portion of the meal. I used two big ruby red grapefruits, a half for each of us. I'd never tried broiling a grapefruit, or any fruit, before, so I was excited to try these. I put them into an old pan because I wasn't sure what would happen when cooking grapefruit, what with the acidity of it. I used regular light brown sugar instead of the turbinado sugar called for in the recipe; light brown is what I had on hand. The grapefruit were really fast and easy to do and they too smelled wonderful as they cooked.
The waffles were very good - light and tender and very tasty - but the grapefruit was fantastic! I loved it. We all did. We like ruby red grapefruit plain but this recipe took it to a whole new level. I wished I had a glass of that juice. Oh my goodness. I'm getting requests for the grapefruit on a daily basis. We loved this meal; it was delicious and I'll definitely make both recipes again soon!