Hot Spiced Apple Cider, Sweet Potato Waffles with Toasted Marshmallows, and a super special bonus recipe
By Jessica Greenstein
It’s bonus month everyone! That’s right: I’m giving you a super special bonus this month that will leave your jaws on the floor until the next issue at how easy and amazing it is. But first …
While I enjoy a warm cup of cocoa, I usually save that for the winter months. In the Fall, I’m all about apple cider, and this month, so will you be. This recipe is all mine: I use a box of apple cider packets and some of the best aromatics the gro- cery store has to offer, and voila! I serve it at all of my Fall get-togethers and my guests absolutely love it. You can make the same recipe for a single cup, too, just decrease the portions accordingly.
As for the sweet potato waffles, if combines two of my favorite things; anything breakfast and marshmallows! I’m a marshmallow fool; anytime Kraft comes out with a new marshmallow, I have to buy it. I have pumpkin, mint chocolate, sugar-coated Easter, and toasted coconut ones, not to mention the regular ones in my pantry right now. It’s a sickness, people. I came across this Food Network recipe and with a few tweaks, fell in love. Now, as we approach the season of giving, I’m feeling generous. You’re welcome!
While we are talking about my generosity, I’m giving you the easi- est bonus recipe on the face of the planet. It really is stupid easy and yet NO ONE and I mean NO ONE will ever know (except those who read this column of course) how freaking simple it was to make, and yet happi- ness for days. What are we making? Caramel—well Dulce de leche to be exact and all you need is a pot of hot water, a can of sweetened condensed milk, and a few hours to check the stove periodically. I shit you not; it really is that simple and will knock your freaking socks off. So with that said, let’s get to it.
Hot Spice Apple Cider
10 pouches – single-serve apple cider
100 fl. ounces – water
2 – oranges (quartered)
5 – cinnamon sticks
1 tablespoon – ground cinnamon 1 1⁄2 teaspoons – ground allspice
1 teaspoon – apple pie spice 24 – whole cloves
5 – whole star anise
1⁄2 teaspoon – ground cloves 1⁄4 teaspoon – ginger
1/8 teaspoon – nutmeg
Boil the water until it comes to a rolling boil. While waiting, quarter the oranges and press the tail-end of the cloves into the rind of the slices. Once boiling, lower to a simmer. Stir in apple cider packets and add all ingredients. Cover and let simmer at least one hour. Add a little water if necessary.
Sweet Potato Waffles with Toasted Marshmallows
1 – medium sweet potato
1 1/2 cups – all-purpose flour
1/2 teaspoon – baking powder
1⁄2 teaspoon – baking soda
3/4 teaspoon – ground cinnamon
1/4 teaspoon – salt (you want a fine variety; I used Pink Himalayan salt) 3/4 cup – heavy cream
1/3 cup – coconut oil, plus additional for brushing on the waffle iron
4 tablespoons – light brown sugar
1 – large egg + 1 large egg white Pure maple syrup
2 cups – mini marshmallows Equipment needed: waffle or iron grill pan
Preheat the oven to 350°. Poke the sweet potato with a fork a few times and bake until soft in the center, about 40 minutes. Cool, then remove the flesh and puree in a food proces- sor (or blender) until smooth.
Lower the oven to 200°F (for waf- fle warming). Preheat a waffle iron or grill pan to medium-high. Whisk together the flour, baking powder, baking soda, cinnamon and salt in a medium bowl. Whisk together the heavy cream, approximately 1/2 cup of the sweet potato puree, coconut oil, brown sugar, egg, and egg white. Pour the wet mixture into the dry mixture and gently stir until well mixed (it will likely be lumpy).
Lightly brush the top and bottom of the waffle iron with warmed coco- nut oil, then fill each section about three-quarters of the way full. If using a grill pan, spoon the desired amount onto the pan and allow it to form a circle itself; lower the heat to medium low to allow perfect markings, golden brown and gently crispy (about 8 minutes). If using a waffle iron, close and cook until the waffles are golden brown, and gently crisp, 7 to 9 minutes. Place the waffles in the oven to stay warm while you make the rest!
Turn the oven to a low broil and driz- zle each waffle with a small amount of syrup and small handful of mini marshmallows. Broil until golden.
Dulce de leche
1 – can sweetened condensed milk 1 – stockpot 75-80 % full of water
Boil the water. Remove the label from the can. Gently place the can in the boiling water and allow the pot to maintain a gently boil without over- flowing. Let boil for three hours. You will need to add water periodically to ensure the can stays under water.
After three hours, remove the can with a ladle or tongs. Place on cool portion of stove top for 10 minutes. Place can on a quartered paper towel in the refrigerator and let chill for at least an hour or until completely cooled, even when the can is shaken. Open and enjoy!
This is seriously good on everything; apples, toast, or the leftover waffles from above!