272 pp., 7 x 11, 51 color and 41 b&w illus., index

$29.95 cloth
ISBN 0-8078-2585-9

Published: Fall 2000

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Not Afraid of Flavor
Recipes from Magnolia Grill

by Ben and Karen Barker

Copyright (c) 2000 by the University of North Carolina Press. All rights reserved.

A recipe from Chapter 6.

Double Chocolate Waffles with Strawberries and White Chocolate Ice Cream
Serves 10 to 12

This dessert is something of a cross between strawberry shortcake and an ice cream sandwich. Modeled after waffles a la mode, an old Brooklyn dinner favorite, it's a great dessert to make if you have access to local strawberries. While more perishable than commercial varieties, native berries tend to be juicier, sweeter, and more fragrant.

Ingredients for the Waffles

1 cup flour
1/4 cup unsweetened cocoa powder
1 1/4 teaspoons baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
1/2 cup sugar
3 1/2 tablespoons unsalted butter
2 1/2 ounces semisweet chocolate, chopped
2 eggs
1 cup + 2 tablespoons milk
1/2 teaspoon vanilla extract
1 1/2 tablespoons creme de cacao (or other liqueur)

Ingredients for Presentation

2 1/2 pints strawberries
sugar to taste
1 recipe white chocolate ice cream
1 recipe bittersweet chocolate sauce
powdered sugar

Preparation for the Waffles
1. Sift the flour, cocoa powder, baking powder, baking soda, salt, and sugar into a large bowl.

2. Combine the butter and semisweet chocolate in a double boiler. Place over low heat until melted. Whisk in the eggs; whisk in the milk, vanilla, and creme de cacao.

3. Make a well in the center of the dry ingredients and gradually whisk in the milk mixture.

4. Using a waffle iron and following the manufacturer's instructions, make waffles with the chocolate batter. The waffles will be somewhat soft when first removed from the waffle iron--they will crisp as they cool. The waffles can be made ahead. Store, wrapped and refrigerated, for up to 2 days. Bring back to room temperature before using.

1. Preheat oven to 350°.

2. Hull the strawberries, cut them into thick slices, and sugar them to taste. Reserve.

3. Cut the waffles into triangles, place on a baking sheet, and toast lightly (about 5 minutes).

4. Sprinkle dessert plates with powdered sugar and drizzle with chocolate sauce. For each serving, place 1 waffle triangle on a plate and top with a spoonful of strawberries and a scoop of ice cream; top this with another waffle triangle, more berries, and a second scoop of ice cream. Drizzle the top scoop of ice cream with some additional chocolate sauce and place a few sliced berries on each plate.

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