Blue Lifestyle

Home of James Beard Foundation Award winner Anthony Dias Blue, one of the most influential food, wine, spirits, and lifestyle personalities in the United States.

Pecan Waffles with Bourbon-Peach Preserves

My all-time favorite cookbook devoted solely to the beauty of breakfast is A Real American Breakfast by Bill and Cheryl Jamison. This cookbook has been around for quite a while—it was first released back in 2002—but it’s the authority on all things breakfast. This Pecan Waffle with Bourbon-Peach Preserves recipe pays a respectable homage to the union of pecan and waffle, and originated at the Camellia Grill in New Orleans.

To make the waffles, first chop ¾ of a cup of pecans in a food processor until they are uniformly fine. Add 1 cup unbleached all-purpose flour; ¾ cup cornmeal, preferably stone-ground; 2 tablespoons sugar, 2 teaspoons baking powder, and ½ teaspoon salt. Continue processing until the mixture forms a fine meal. Transfer to a bowl and whisk in 3 egg yolks one at a time, followed by 1 ½ cups milk and 6 tablespoons unsalted melted butter. In another bowl, beat the egg whites from the 3 eggs with a mixer until stiff but glossy.

Heat a greased waffle iron. Fold the egg whites into the batter. Cook the waffles one at a time, following the directions for your particular waffle iron. They should be crisp and brown when done.

Serve the waffles individually as they are ready or hold them briefly in a warm oven until all are finished. Sprinkle each with some pecans—either whole or chopped, up to you—and accompany them with some softened butter and warm Bourbon-Peach Preserves.

Making the Bourbon-Peach Preserves is extremely easy. Simply combine 1 ½ cups peach preserves and ¼ cup bourbon in a small saucepan over medium heat. Stir until thoroughly combined and warmed.

And there you have it! A delicious American breakfast that will kick your day off with a great start.

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