Eat the World 17: Belgium

Another back-track post for our Eat the World Adventure is for the country of Belgium. I think that I also failed to reiterate what this whole ETW business is about. If you are interested, click here to go to the explanation post. And if not, carry on.

Can you guess what we chose to make for Belgium? (Hint: We are a breakfast-foods kind of people, well, the girls and I are anyway.)

BELGIAN WAFFLES!

Sorry, I got a bit excited. These were seriously some of the most decadent and delicious waffles I have ever made, and I love a good waffle. Crispy, crunchy, sweet and caramelized ..they were everything that you could want. We served them alongside fruits and a Nutella chocolate sauce, I didn’t think it necessary to do anything else since this was such a time-consuming (we don’t have one of those fancy double Belgian waffle makers) and decadent (sugar, sugar, sugar!). Seriously, it was a total two thumbs up and ten toes.

Liege Waffles
Serves about 6 hungry wafflers

1 cup melted butter (2 sticks, your eyes are not joking you. Seriously, 2 sticks.)
3 eggs
1/3 cup lukewarm milk
1 tsp vanilla extract
2 tsp instant yeast
2 cups flour
1 heaping cup sugar cubes (okay, not exactly authentic, but I live in North Dakota people!)
Topping ideas: powdered sugar, strawberries, etc.

1. Whisk together wet ingredients: melted butter, eggs, milk, and vanilla extract.
2. Add yeast. Let sit for 15 minutes, if you can stand to wait.  If you can’t, it’ll be okay.
3. Add liquid to flour. I made a well, but it seemed kind of pointless since there was so much liquid. The batter will be so thick you will not be able to pour it, but not so thick that it makes a dough ball.
4. Let rise in a warm, draft-free spot for about 1.5 hours, or until about double in size.
5. Place the sugar cubes in a zip-lock bag and hammer away with a mallet. This will break them up into smaller pieces. (I let Ada do this part and she went.to.town. which, as you can imagine, caused a bit of exploding leakage. Next time I’ll be more prepared and double bag it for my over-zealous daughter.) Mix sugar shards into the batter.
6. Preheat waffle iron. Add batter and cook according to manufacturer’s instructions. Try not to overcook because the burnt sugar is a booger to get off (yes, I said booger in a recipe). I had to soak a dishrag and lay it between the plates overnight to get the thing clean. Learn from my experiences, it will cause you much less grief, and save your Dawn supply.
7. Enjoy! They were even good cold for breakfast the next morning…

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