Happy New Year 2013!!
How exciting it is...a new year, new beginnings, and new food to try!
I hope all of you had a fun New Year's eve. We did a little celebrating ourselves. This year we went out to a favorite restaurant (Marmalade Cafe) close to the house. It's a wonderful warm and cozy intimate setting that reminds you of a Tuscan home. The food is fresh, of high quality, and eclectic California inspired dishes. Tuscan from steaks, tacos, pasta, chicken, to pot roast. Excellent place to dine. If you are in the LA area make sure to stop at one of their restaurants as the food is excellent. (They have several in different areas in LA).
MGG ended up having the Seared Blackened Ahi with Napa Slaw and I had a Pan Roasted Chicken Breast with Haricot Verts and Scalloped Potatoes. Yum...a great way to ring in the New Year.
So it's the first day of 2013. Time for some breakfast I think. I had some leftover eggnog from the festivities and decided to put it to good use today. Do you ever have leftover eggnog? I always seem to. MGG LOVES eggnog. Me? It's okay and I'll have a glass or two, but that's about it. I do love the flavor though. So I decided to use it in our waffles today, substituting the eggnog for the milk, and adding some of the spices that go along with the drink. I tweaked a recipe I found on Pink Parsley. Wonderful, wonderful blog! Go say "Hi" to Josie and prepare to drool over her wonderful dishes!
The result...A complete hit. Soft, moist, fluffy, and flavorful eggnog waffles! You HAVE to try these. If you love the flavor of eggnog, or just have leftovers like me then these are perfect. Make sure to make the whole batch, you can always freeze any leftovers and pop them in the toaster for a quick breakfast on another day.
What a way to start the new year than with an excellent recipe and a wonderful breakfast.
adapted slightly from Pink Parsley
3/4 cup all-purpose flour
1/4 cup cornstarch
1/2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
2 tsp sugar
1/2 tsp nutmeg (preferably freshly grated)
1/2 tsp cinnamon
1 cup eggnog (low-fat is fine)
1/3 cup canola oil
In a medium mixing bowl, whisk together all the flour, cornstarch, baking powder, soda, salt sugar, nutmeg and cinnamon. In a large mixing bowl, whisk together the eggnog, oil, and egg. Add the dry to the wet, and stir until just combined.
Allow the batter to sit for 30 minutes. Preheat the waffle iron and cook the waffles according to the manufacturer's instructions. Serve immediately with maple syrup or powdered sugar.