GOURMET WAFFLES RECIPE RECIPES

Steps:

• Combine the flour, sugar, baking soda, baking powder, and salt in a medium bowl and stir using a balloon whisk to combine.
• Add the wet ingredients: buttermilk, butter, and vanilla, and mix until smooth. Do not over mix; otherwise, the waffles will be heavy when cooked. Let the batter rest at room temperature for 10 minutes.
• Preheat a waffle iron according to the manufacturer's instructions.
• Spray the waffle iron with non-stick cooking spray. Pour the batter into the waffle iron and cook according to the manufacturer's instructions, usually for 2 to 3 minutes. PRO TIP: your waffles most likely be ready when you don't see more steam coming out of the side of the waffles maker.
• Place in a 200º F (95º C) oven to keep waffles warm while you finish with the rest of the batter. I recommend placing the waffles directly on the oven rack in a single layer; this way, the heat will circulate properly, and the waffles will retain their crisp texture.

Steps:

• Preheat oven to 425°F with rack in middle.
• Pulse almonds with flour, sugar, and sea salt to a fine powder in a food processor. Add butter and pulse until mixture resembles coarse meal with some small (roughly pea-size) butter lumps.
• Add yolk and oil and pulse until just incorporated and a very soft dough has formed.
• Spread dough evenly over bottom and up side of pan with offset spatula. Chill until firm, about 30 minutes.
• Bake shell until golden brown all over, about 13 minutes. Transfer to a rack to cool completely, about 30 minutes.
• Grate enough zest from lemons to measure 1 tablespoon, then squeeze 3/4 cup juice from lemons.
• Whisk together lemon zest and juice, sugar, cornstarch, whole eggs, and yolks in a medium saucepan and bring to a boil over medium heat, whisking constantly. Boil, whisking, 2 minutes.
• Remove from heat and whisk in butter and oil until smooth.
• Pour lemon curd into cooled shell and chill until set, at least 2 hours.