Monday, August 22, 2011

Ricotta Waffles with Peaches Blueberries and Granola

One of my favorite parts of doing this blog is the photography. I love setting everything up, getting everything just right and making sure everything looks delicious. There was a time when I had enough hours in the day to make sweet treats and photograph them and learn how to adjust light and backgrounds and figure out how to get better a food photography. But this picture was taken right before I took the first bite. My parents were sitting across the table, ready to eat their waffles and patiently waited for me to get a shot. Im sure they thought I was crazy because I was discussing the lighting and angle with T and everyone was waiting to eat!
I guess sometimes you have to let go of structure and just let food be food on a plate.

I really love this breakfast treat because its all of my favorite components of dessert that I absolutely love. The heat of the crisp waffle and warm peaches melted the ricotta slightly and released all of the sweet flavor of vanilla bean and orange zest. For texture, the granola adds crunch a little spice with, of course, cinnamon. I hope you enjoy these recipes, but for the record, I used waffle mix and added almond extract...shhh :)

Of course you can make french toast and use the recipes, you can serve the fruit over ricotta filled crepes too.
Simple Granola   
makes 8 cups
5 cups          Rolled Oats
1 3/4 cups    Sliced Almonds
3/4 cups       Light Brown Sugar, packed
1/4 tsp.        Ground Cinnamon
1/4 cup        Vegetable Oil
1/4 cup        Honey
2 Tbsp.        Maple Syrup
2 tsp.           Vanilla Extract

Preheat oven to 350
1.  Combine the oats, almonds and brown sugar in a large bowl.
2.  Stir together oil, honey, maple syrup, extract and cinnamon. Heat in the microwave just slightly.
3.  Pour the wet ingredients over the oats and almonds and mix until everything is coated.
*You can freeze half of this mixture for up to two months and bake the rest for smaller batches, which is what I do, because it is quite a lot.
4.  Bake on one or two sheet pans for 15 minutes or until everything is dark golden brown. About half way through, take it out and stir the granola on the pan with a rubber spatula.
5.  Once the granola is completely cool, store it in an air tight container for about a week.

Ricotta Topping-Makes 4 servings
2 oz.       Cream Cheese
2 Tbsp.   Goat Cheese
1/4 cup   Sugar
Zest of half an orange
1/2 ea.    Vanilla Bean
8 oz        Ricotta Cheese
1 tsp.      Almond Extract

1.  Combine the first three ingredients and mix until smooth. Add the vanilla bean and the zest.
2.  Mix in the ricotta and almond extract. Done!

Peaches and Blueberries in Syrup-Makes 4 servings
2 ea         Large Yellow Peaches, peeled and cut into wedges
1 pint       Blueberries
1/3 cup    Brown Sugar
2 Tbsp.    Butter
1 tsp.       Vanilla Extract
a pinch of salt

1.  Melt butter and brown sugar in a large saute pan over medium heat
2.  Add the peaches and cook until tender, about 4 minutes.
3.  Add the blue berries and cook one more minute and remove right before the blueberries burst.
4.  Add the salt ad vanilla
4.  Divide and pour fruit and syrup over each waffle.

Top the waffle with a large scoop of ricotta topping and sprinkle granola over the top. Serve immediately.

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