Swedish Waffles and AIP/Paleo Waffles for Lady Day

St. Patrick's Day on the 17th, St. Joseph's Day on the 19th, my husband's birthday on the 24th (today!), and then the Solemnity of the Annunciation of the Lord on the 25th... So much to celebrate lately and it's been a nice little break right in the middle of this year's lenten season. I shared these recipes over at Shower of Roses a couple years ago and I am finally getting them added over here at Catholic Cuisine too for tomorrow's Lady Day feasting. Scroll down to find an AIP/Paleo version as well. Enjoy!

The Annunciation from Rosary Flip Book

"This is V√•ffeldagen or Waffle Day in Sweden. One website said the name Vaffla, meaning waffle, originated from Var Fru, Our Lady, and that in time the two words became slurred and corrupted, first into Vaffer, then to Vaffla. The waffles are served with whipped cream and lingonberries (or cloudberries)... " 

You can read more in Jenn's post found in the archives on Lady Day Feasting

Originally I always served Belgian Waffles, since that was the only waffle maker we had at the time, using various recipes or mixes. (One year we made these delicious Organic 6-Grain Waffles and you can find that recipe here.) Once I finally purchased our heart shaped waffle maker we started making the delicious thinner Swedish style waffles. We love topping our waffles with marionberries, maple syrup and occasionally whipped cream.


Lady Day Swedish Waffles

Ingredients:
  • 3 1/2 oz butter
  • 1 2/3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 cups plus 3 tablespoons milk
  • 2 eggs

Directions:

In a bowl or blender (I used my Vitamix) whip together flour, baking powder and salt with half of the milk until you have an even batter. Pour in the rest of the milk, eggs and the melted butter, whip until thoroughly mixed.

Heat the waffle iron and brush with butter. Pour in 6 tablespoons of batter and bake until golden brown. Makes 8 waffles. Top with berries. (Lingonberries are traditional in Sweden. We used Marionberries in honor of Our Lady!) 



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After baking waffles for everyone else, I was really craving a waffle too... I decided to try to adapt an AIP Belgian waffle recipe to use with our waffle maker and the Cassava Flour I recently purchased. It turned out great! I'll definitely be making these again.


Autoimmune Protocol Waffles for the Annunciation
{gluten-free, grain-free, sugar-free, egg-free, dairy free, nut-free, seed-free}
Vegan, Paleo-friendly, AIP-friendly, and still delicious

Ingredients:

Directions:

In a large bowl, combine all of the dry ingredients and mix well.

Place all the wet ingredients in blender (I used my Vitamix) and blend until well combined. Add dry ingredients and blend again until well combined. The batter will be thicker than pancake batter but should still be pourable. You may need to add a little additional water or coconut milk.

Lightly brush waffle iron with coconut oil. Add about 1/3-1/2 cup of batter to your pre-heated waffle iron and cook until done. I use this waffle iron, preheated and very hot, with setting number 4.


The recipe yields 5-6 Swedish style waffles, using approximately 1/3-1/2 cup of batter for each waffle.  Be sure to cook the waffles long enough or they can turn out gummy.



Top with marionberries. Next time I'll make some Coconut Whip too! Serve immediately or store in the refrigerator and reheat in the oven.


O God, who didst will that Thy Word take flesh in the womb of the blessed Virgin Mary at the message of the angel: grant us, we pray, to be aided before Thee by her intercession, whom we believe to be truly the Mother of God.  
- The Holyday Book by Father Francis X. Weiser

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Baileys Cream Puffs - St. Paddy & St. Joe Combo Treat

The feasts of St. Patrick and St. Joseph share a week in mid-March. Since they are just days apart how about a treat that combines elements of cultural symbolism of each. The cream puff - an Italian pastry sfingi, is a typical St. Joseph treat. But this variation on the traditional cream puff gets an extra kick from the addition of Baileys Irish Cream, a tribute the land of St. Patrick.


Baileys Cream Puffs

Ingredients:
Pastry puffs
3/4 cup water
6 Tbsp butter
1 Tbsp granulated sugar
1 cup flour
3 eggs
1 egg for egg wash

Baileys cream filling
1 cup heavy whipping cream
2 Tbsp Baileys Irish cream
1 Tbsp  granulated sugar

Chocolate
1/3 cup hot fudge topping
1 Tbsp Baileys Irish cream

Instructions:
Preheat oven to 425 degrees and line a large baking sheet with parchment paper.

Pastry
Combine butter, sugar, and water in medium sauce pan over medium heat. Bring it to boil, while stirring slowly, and take off heat. Add flour and stir until all combined and coming off the walls of the pan easily.  Whisk in eggs, one at a time, making sure that each egg is mixed into the batter before adding another.  Transfer batter into a piping bag and pipe little round mounts, about 1 ½ inches in diameter.  For egg wash, beat 1 egg in a separate little mixing bowl and brush pastries with egg wash before baking.  Bake pastries at 425 for 12-15 minutes then lower the heat to 350 and bake for another 10 minutes, until golden brown. Let pastries cool completely before adding the filling.

Baileys cream filling
Add the cold heavy whipping cream into the cold mixing bowl. Starting at low speed, start whisking, gradually raise to speed to high. Slowly pour in the sugar and then Baileys. Beat until stiff peaks appear (don't walk away far). Keep in the refrigerator until ready to use. Transfer whipped cream into a piping bag. Cut cooled pastries in the middle and fill them with whipped cream.

Chocolate
Heat up hot fudge topping and whisk it with Bailey's until completely combined. Cool before using so it doesn't melt the whipped cream.  Once cooled, drizzle filled cream puffs with chocolate sauce.

St. Patrick, Pray for us.
St. Joseph, Pray for us. 


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