Liège Waffles

Breakfast can be a hurried affair hastily thrown together, but when you can, taking just a little more time and attention sets the day on a great path.  These Liège Waffles take breakfast to that next level and make it a treat your breakfast table won’t forget. The pearl sugar really makes each bite pop with sweetness without being overpowering!

You’ll see in the second photo one of my new favorite kitchen gadgets for dusting with powdered sugar, the OXO Dusting Wand.  This was in my gift bag from the Food Blog Forum Orlando in February, though it’s almost been more of a curse than a gift, because I can’t stop myself from dusting everything with powdered sugar and other spices. It’s compact, inexpensive, and you can get a tighter more accurate dusting than the big powdered sugar shakers I’ve always had.

Liège Waffles

INGREDIENTS:

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Watermelon, Cucumber & Feta Salad

Watermelon, Cucumber & Feta Salad

Despite the Washington area’s recent seeming indecisiveness on the issue (and the 53 degree weather), the calendar and I boldly declare it is officially springtime.  So here’s one of my favorite springtime salads to start off the season.  The watermelon, mint and cucumbers are so fresh, they really brighten the feta, red onion and olives.  It’s a light, greek inspired salad that has become one of our staples.

INGREDIENTS:

  • organic cucumber, julienned or spiralized
  • chopped watermelon
  • thinly sliced red onion
  • chopped fresh dill
  • chopped fresh mint
  • pitted kalamata olives
  • feta cheese, crumbles
  • lemon, olive oil, salt & paper to taste

DIRECTIONS:

Mix all the ingredients together. Serve right away or refrigerate for later. Enjoy!

I served mine under a delicious oven-baked macadamia & pistachio crusted Mahi-mahi with mango salsa.

Serve right away or refrigerate for later.Watermelon, Cucumber & Feta Salad

Beet Pickled Deviled Eggs

Deviled eggs are delicious, but I always felt there was something lacking in the appearance department in the traditional deviled egg, all that bland white and yellow…  Well, enough of that, it’s springtime in the BeWhatWeLove house, and we’re celebrating with pops of color everywhere, including in our deviled eggs.  Since I’m a huge fan of beets, using natural beet coloring makes this recipe even better.

Beet Pickled Deviled Egg

INGREDIENTS:

Brine

  • 3 cups water
  • 1 cup distilled white vinegar
  • 1 small beet, peeled and sliced
  • 1 small shallot, sliced
  • 1 teaspoon sugar
  • 1/2 bay leaf
  • 1/2 teaspoon salt
  • Peppercorns

Devil Egg’s Filling

  • 6-8  hard-boiled large egg yolks, peeled
  • 1/3 cup mayonnaise
  • 1 tablespoon grainy mustard
  • 1 tablespoon finely chopped parsley

DIRECTIONS:

Bring water, vinegar, beet, shallot, sugar, bay leaf, and 1/2 teaspoon salt to a boil in a 2-quart saucepan, then simmer, covered, until beet is tender, about 20 minutes.  Cool completely, uncovered.  Put beet mixture and a few peppercorns in a container with eggs and marinate, chilled,  at least 2 hours.

Remove eggs from beet mixture and pat dry (discard beet mixture). Cut in half lengthwise and remove yolks. Mash yolks with mayonnaise, mustard, parsley. Season with salt and pepper, then divide among egg whites.  Sprinkle with smoked Spanish  paprika.

Beet-Pickled Deviled Egg