Apple Compote; Blueberry Syrup; Strawberry-Basil Sauce - Cuisinart WAF-F40 Serie Manual Del Usuario

6. To serve, quarter each waffle and serve
2 quarters with one piece of fried chicken
and maple syrup on the side.
*If you do not have a deep fryer, the chicken
can easily be fried on the stovetop. In a large
sauté pan, add about 1 inch of oil and set the
pan over medium-high heat. Using a deep-fat
thermometer, bring oil to 375°F. Fry the chicken
in batches, about 2 pieces at a time. You do not
want to crowd the pot or the oil will cool down
too much and not fry well. Fry, flipping once,
until chicken is nicely browned, about 4 minutes
per batch. Chicken should have an internal
temperature of 170°F. Transfer chicken to the
prepared cooling rack.
Nutritional information per serving:
Calories 444 (29% from fat) • carb. 46g
• pro. 34g • fat 13g • sat. fat 2g • chol. 104mg
• sod. 690mg • calc. 181mg • fiber 3g

Apple Compote

A not-too-sweet waffle topping that is best
served warm.
Makes about 3 cups
4 medium to large apples
(about 1 pound), peeled, cored
and cut into ½-inch pieces
2 tablespoons granulated sugar
2 tablespoons water
1 tablespoon fresh lemon juice
½ teaspoon pure vanilla extract
¼ teaspoon kosher salt
1 cinnamon stick
1. Put all ingredients in a medium to large
saucepan set over medium-low heat.
Partially cover, bring mixture to a simmer;
reduce heat to low to allow to cook down
slightly, about 30 minutes. Apples should be
knife-tender, but still maintaining their shape.
2. Remove from heat and allow to cool slightly.
Remove cinnamon stick and serve warm
or chilled.
Nutritional information per serving (¼ cup):
Calories 27 (2% from fat) • carb. 7g • pro. 0g
• fat 0g • sat. fat 0g • chol. 0mg • sod. 12mg
• calc. 4mg • fiber 1g

Blueberry Syrup

A welcome change-up from regular maple syrup
– the color of the syrup adds nice color
to any breakfast plate.
Makes about 1 /
2
3
1 cup pure maple syrup
1½ cups fresh blueberries
Pinch kosher salt
Pinch grated orange zest (optional)
1. Put all ingredients in a small saucepan
set over medium heat. Bring to a boil; reduce
heat to maintain a strong simmer to allow the
mixture to thicken slightly, about 5 minutes.
2. Strain, if desired, and serve.
Nutritional information per serving (2 tablespoons):
Calories 69 (1% from fat) • carb. 18g • pro. 0g
• fat 0g • sat. fat 0g • chol. 0mg • sod. 13mg

Strawberry-Basil Sauce

A fresh alternative to maple syrup. This sauce is a
delicious topper for most waffles. Have leftovers?
Serve over vanilla ice cream for dessert!
Makes about 2 cups
1 pound (4 cups) fresh strawberries,
hulled and quartered
1 tablespoon water
2 tablespoons pure maple syrup
1 teaspoon fresh lemon juice
Pinch kosher salt
1 large sprig fresh basil
1. Put all ingredients into a medium saucepan
set over medium-low heat. Partially cover,
bring to a simmer, and then reduce heat
to low to allow mixture to cook down slightly,
about 20 to 25 minutes. Strawberries should
be very soft.
2. Remove from heat and allow to cool to room
temperature.
3. Once cool, remove basil and blend until
smooth, either using a stick blender directly
in the pot, or transfer to a countertop blender.
19
cups (1¼ cups if strained)