Semolina Waffles with Strawberries & Cream

Recipe of the Month: February, 2008

This waffle recipe makes for a perfect Valentine's or Mother's treat but will of course make any day so much sweeter and better.

The ingredient known as "Grieß" in German can be substituted by either semolina (available at well-stocked gourmet stores) or the readily available cream of wheat. Semolina is made from a harder wheat grain and will give this dish a nice grainy texture, whereas cream of wheat will blend into the waffle batter.

Ingredients:

1 lb strawberries
10 tablespoons (1 1/2 sticks) unsalted butter, soft
1/2 cup sugar
5 eggs
1 cup semolina
1 teaspoon baking powder
1 tablespoon corn starch
10 oz. (300 ml) heavy cream
1 teaspoon lemon juice
2-3 tablespoons butter or margarine
5 tablespoons strawberry jam
3 tablespoons orange juice
1/3 oz. (10 ml) Kirsch
1 tablespoon confectioners' sugar
zest from 1 organic lemon

Preparation:

With an electric mixer blend the soft butter, sugar and lemon zest until smooth. Separate the yolks from the egg whites. Add the yolks to the butter mixture. In a separate bowl, combine semolina, baking powder and corn starch and add them together with the cream gradually to the butter-egg mixture. Whisk the egg whites with the lemon juice until stiff and fold under the mixture.

Lightly grease the waffle iron with butter or margarine. Bake the waffles at low temperature until light brown.

Clean the strawberries and cut them into wedges. In a separate bowl, combine the strawberry jam, orange juice, Kirsch until smooth, then add the strawberry pieces.

Shortly before serving, dust the waffles with powdered sugar and serve with strawberries and whipped cream.