Peter Assue, who grew up in Trinidad, graduated from the Culinary Institute of America and has worked with such great chefs as Charlie Palmer. Assue has worked at New York City's River Café and the acclaimed chef hangout Chef’s and Cuisiniere’s Club before taking over as Executive Chef at City Limits Diner in White Plains, N.Y.
Add some zing to your homemade waffles. This recipe calls for the zest of both lemons and oranges, and the stiffly-beaten egg whites adds an air-like quality to your brunch.
- 1 Cup all-purpose Flour
- 1 1/2 Teaspoon baking powder
- pinch of salt
- 2 Oz. sugar
- 6 Egg yolks
- 1/4 Cup orange juice
- 1 1/4 Cup milk
- 2 Cup heavy cream
- zest of 1/2 lemon and 1/2 orange
- 4 Oz. butter, melted
- 6 Oz. egg whites
- Fresh fruit as topping
In a medium bowl, combine and sift the dry ingredients, set aside. Preheat the waffle iron to desired temperature.
In a separate bowl, combine egg yolks, orange juice, milk, heavy cream, and orange and lemon zests.
Fold in the wet ingredients to the dry ingredients (by hand with a whip or stand mixer on low speed/paddle, then slowly fold in melted butter.
In a separate bowl, whip egg whites to stiff peaks and fold into the batter above.
Ladle the batter into a preheated waffle iron. Cook the waffles until golden and crisp. Top with fresh fruit and serve immediately.