Vaffeldagen! Celebrate with Local Organic Strawberries!
St. Patrick’s Day is over and we just missed the festival of San Giuseppe (St. Joseph’s Day), it’s pre-Easter, and Passover is about a month away, SO, let’s celebrate Vaffeldagen!
Frasvafflor…Swedish Crisp Waffles with Fresh Berries and Cream
Vaffeldagen? It is a Swedish holiday. The name is a corruption of Varfrudagen, Our Lady Day, the day of the Annunciation in Christianity. Through the ages it has become Waffle Day and Swedes celebrate by having waffles for dessert on the Sunday closest to March 25.
Swedish Waffles called Frasvafflor, are made without eggs* and are the crispiest, lightest tasting waffles you will ever eat. They are traditionally served with whipped cream, sour cream or ice cream and normally with Cloudberry preserves for Waffle Day.
In Sweden, the berry, called Cloudberry, resembles an orange or yellow raspberry. Is is an arctic berry, not always available fresh, but much loved. Sometimes in a Scandinavian shop, like the one in Gulf Gate, you will find Cloudberry Preserves if you wish to try them.
I will never forget the look of horror and disgust on the face of our Swedish exchange student when she had prepared Swedish Waffles and Pancakes for our family and my, then, very young, children wanted to eat them with maple syrup! NO, cream!! We learned.
Frasvafflor with Cream and Cloudberry Preserves
In the summer fresh berries are used. We are here, now, in Florida, and, fresh, local, Organic Strawberries are the best treat in March!
1/14 cups organic flour
3/4 cup cold water, sparkling mineral preferred
1 1/4 cups organic whipping cream
melted organic butter
Mix the flour and water together and beat well until smooth. Next, stir in about 1/4 of the cream. Whip the remaining cream until thick and fold it into the mixture. Some recipes call for adding some of the melted butter, most call for greasing the waffle iron with it. Swedish waffle irons are now mostly heart shaped and thinner than a Belgian Waffle iron. The thinness helps with the crisp resulting waffle.
Heat your waffle iron and make as usual. Serve with whipped cream, sour cream or ice cream and yummy organic fresh STRAWBERRIES. When they are not in season, substitute whatever fresh berry is available!
I decided (whether wisely or not?) to experiment with the waffle theme and serve my faux waffles with our Organic Strawberries and Mascarpone. It was an easy and delicious experiment I will share, but, do try the REAL thing when you can!
I stemmed and chopped about 1 cup Organic Strawberries, mixed them with 1/4 teaspoon vanilla, 1 tablespoon Sarasota Honey Comapany Raw Honey (or Maple Syrup or Coconut Nectar, the Nectar is Low Glycemic but I find it extremely sweet). Mash them with a fork or potato masher. Add a teaspoon of organic strawberry preserves if you like. Mix some of the berries with the liquid into 1/4 cup mascarpone. Reserve the rest for topping your “waffle”.
Take 2 slices of your favorite bread. Lately I have found a Quinoa Seed bread at Fresh Market that I like. A thinner sliced bread would be preferable, but I like the flavor and nutrition of the Quinoa. Spread about 2 or more tablespoons mascarpone on one slice. Cover with the other. Brush the sandwich with an egg beaten with a little milk. Grease your waffle iron with butter or dot the sandwich with butter. Place on the grids and cook as you would a waffle. I do not press the cover down in order to avoid the mascarpone oozing out. When it’s done, it looks like a waffle sandwich as above, Top with extra berries and any mascarpone mixture you have left….or be American and use maple syrup on it! No one will know…
Another version… not appropriate to this post about waffles…is to omit the waffle iron and just make French Toast out of the sandwich. Dip both sides in the milk and egg mixture. Brown each side in a skillet with butter and serve as above. The advantage of this version is that you can use more of the mascarpone filling inside, as it will not be pressed and not leak out of the sandwich.
*There are also Swedish Waffles made with egg, Aggvafflor, they are richer and denser.
Here’s one for you, Sharyn! Organic Strawberry Pouch Tartlett…
Now for a healthy Lime Chicken Soup for your Organic Avocados, Tomatoes and other veggies.
Chicken soup is the universal panacea..it warms us in the winter and comforts our souls. Yet, the energetics of chicken, as I mentioned previously, is that they give us energy and are a symbol of spring! This soup is just such a soup, light and refreshing, but big on flavor.
Now that we have a healthy source for chicken through WhitePicketProduce, you can use it for many things. I save the bones from from the roasting chicken for stock or bone broth.
You can also poach the chicken breasts in water with carrots, stems, skins, etc. celery leaves, onion and onion and or shallot skin and ends, and add any fresh herb on hand. Load it up for flavor and goodness. Simmer it for about 30 minutes. The broth and what you use it for are only as good as the ingredients in it! Use the chicken meat for soup or chicken salad or protein for any bowl meal.
This soup is simple and takes very little active time. You can make the chicken and broth ahead and put it together at the last minute, or better, make it a day ahead and let it sit in the refrigerator to develop the flavor..add the avocado and tostadas just before serving.
The chicken poaching broth is a great base for this soup. It is the little things that make a difference in food that is “WOW”, and food that is ok or good. In a pinch, I would use an organic chicken base to enhance the flavor of an organic broth such as Pacific or Imagine.
In addition to making the broth for this soup, I suggest slicing the garlic thinly rather than mincing it. It gives the soup more substance and garlic flavor. There is not a lot of bulk in this soup, so the ingredients need to shine.
LIME CHICKEN SOUP WITH AVOCADO
Poach 2 chicken breasts about 1-1 ½ pounds total.
Cool and cut meat into chunks. Use the broth for the soup base.
½ organic yellow onion, coarsely chopped
2 large cloves garlic thinly sliced
2 organic jalapeno peppers, diced (or to taste)
1 small shallot, sliced
1 tablespoon olive oil
4-6 cups homemade chicken stock
juice of 2 limes
kernels of 2 ears organic corn (approx. ¾ cup)
1 organic tomato seeded and chopped
1 large organic avocado, sliced and cut into chunks
tostada pieces or tortilla chips
chopped green onion or cilantro for garnish
Saute the onion, garlic, jalapeno and shallot in oil until soft. Add the stock, lime juice, corn and tomato. Simmer for about 10 minutes to blend flavors. Add the cooked chicken.
Cut the avocado and serve on top of soup with tostada pieces and green onion or cilantro for garnish.
Could not let the start of Spring go by without mentioning Organic Asparagus at its peak! If you want the recipe for this lasagna, send me a message~ It is an Italian rite of Spring!