https://www.foodnetwork.com/recipes...er-and-maple-horseradish-syrup-recipe-1937771
I made half the recipes of waffle batter, syrup and butter, and got 4 waffles using a Belgian waffle maker (deep indentations). It's a definite make again with some tweaks.
Craig and I both prefer a crispier waffle so I'll adapt 1 of the recipes I normally use and add the wild rice, probably also increase that a bit as well, maybe double it. I also just used breast meat because that was the first chicken I came across in the deep freezer and I didn't feel like spelunking. We'll use thighs next time and I'll probably make a batter using the flour mixture instead of just a dredge.
The butter was also a little peppery for me. However, I didn't want to mess up a blender with the butter mix so Craig ground a bunch of peppercorns in the spice grinder for me and then I measured, so thinking about it now I probably used a lot more than the recipe called for since it was measured as ground peppercorns versus whole.
I made half the recipes of waffle batter, syrup and butter, and got 4 waffles using a Belgian waffle maker (deep indentations). It's a definite make again with some tweaks.
Craig and I both prefer a crispier waffle so I'll adapt 1 of the recipes I normally use and add the wild rice, probably also increase that a bit as well, maybe double it. I also just used breast meat because that was the first chicken I came across in the deep freezer and I didn't feel like spelunking. We'll use thighs next time and I'll probably make a batter using the flour mixture instead of just a dredge.
The butter was also a little peppery for me. However, I didn't want to mess up a blender with the butter mix so Craig ground a bunch of peppercorns in the spice grinder for me and then I measured, so thinking about it now I probably used a lot more than the recipe called for since it was measured as ground peppercorns versus whole.