EMERY'S CRISPY CORNMEAL WAFFLES ENJOY DAN:

             EMERY’S CRISPY CORNMEAL WAFFLES by CHEF DAN:

Serves 4

FRESH ORANGE SEGMENTS:

3 large, juicy oranges

1 to 3 teaspoons sugar, plus more as needed

2 teaspoons Grand Marnier or other orange liqueur

WAFFLES:

4 tablespoons butter (1/2 stick) unsalted butter, melted

1 cup all-purpose flour

1 cup cornmeal, preferably stone ground

2 teaspoons double-acting baking powder

1/2-teaspoon baking soda

1/4-teaspoon salt

2 cups buttermilk

1/4-cup pure maple syrup

2 eggs

DIRECTIONS: (PREHEAT WAFFLE IRON)

1.   Using a sharp knife, peel the oranges so that you remove the white pith and expose the fruit’s juicy pulp as you r remove the rind.

2.   Working over a nonreactive bowl, cut between each orange segment so that the segment—minus the connection membrane- drops into the bowl.

3.   When you’ve cut all the segments, squeeze the juice from the remaining membranes into the bowl; discard membranes.

4.   Using a spoon, pick out and discard and seeds that may have falling into the bowl.

5.   Stir in sugar, adjusting to taste, and Grand Marnier, cover set aside.

6.   Melt the butter and set aside.

7.   In a bowl, whisk together the flour, and next 4 ingredients.

8.   In another bowl thoroughly combine buttermilk, syrup and eggs.

9.   Pour the liquid ingredients over dry ingredients and whisk until blended

10.                Stir in melted butter.

11.                Spray preheated waffle iron with Pam.

12.                Spoon 1.2-cup of batter onto hot iron.

13.                Smooth the batter with a spatula to the edges of the grids.

14.                Close lid and bake until browned and crisp.

15.                Serve with favorite topping, blueberries, syrup ECT.

ENJOY DAN:                                                                                HALLELUJAH!!