Happy new year!! I feel like I am still in shock that 2014 went by so quickly. Also, the amount of things that happened in it was kind of insane, at least in the Kosmas Flores household. This time last year, I had no idea I’d buy a house, move back to Oregon, start writing a cookbook, have two workshops, have a small flood in the basement of said new house, get another dog, and complete a very prolonged and nightmarish kitchen remodel. But, it all happened! And sometimes I am still left scratching my head as to how it all ended up working out as well as it did, but I am grateful nevertheless.
And I want 2015 to be as productive as last year, but just maybe not in the mega-change/super-stressed manner of 2014. More like small, enjoyable new activities, like taking up whittling as a hobby (yes, I am becoming more and more like an old Greek man with each passing day and I love it). Also, I’m going to start doing more videos again. Just short fun ones. I’m also going to be doing more workshops with Carey (Asheville, North Carolina in March and Cape Cod, Massachuttes in May! Registration opening soon!!) and we’re starting a food geek podcast together that I am so so SO excited about (nothing gets my blood flowing like a couple of food nerds jabbering about the history of hard tack.) So, there is a lot to look forward to. A lot to get done, to be sure, but still a lot to be excited about.
I’m also going to try to take better care of myself this year, this means breakfast every day with tea and a vitamin. Also, staying hydrated, rather than running around a hot kitchen for 5 hours and suddenly realizing that I haven’t drank anything since morning, which is my current go-to routine. I’m setting the bar pretty low for myself, since I tend to get wrapped up in whatever I have to work on that day and forget about the important things, like taking the dogs out and eating not chicken for every single meal (not that there’s anything wrong with chicken, I love chicken and that’s why I’m writing a book about it; I didn’t even start to get tired of it until over a month straight of eating it. But still. It’s just….so much chicken. I need a cookie.)
So I feel like if I at least start the morning well, I’ll feel better throughout the day and not as much like a deflated ballon by the time dinner comes around. We’ll see how it goes. Do you guys have any new year’s resolutions? If so I would love to hear them! I feel like putting them out there into the world motivates you a little more to actually follow through with them. Seeing it up there in writing makes it feel a bit more real.
So, I decided to start out my breakfast resolution with a bang, and made these insanely delicious waffles. They’re like a tropical breakfast paradise, a creamy mai tai in pleated sweet bread form. I used whole coconut milk in the waffles which added the most subtle coconut flavor and soooo much moisture and richness. That was paired with a homemade lime curd and cardamom whipped cream, plus maple syrup and toasted coconut flakes over the top. You take your fork, mix all the toppings together, smear it all over the waffles, and inhale it like your coming up from a deep-sea dive. That’s what I did, anyway, because it was SO DAMN GOOD.
You know how sometimes it’s hard to put into words how much you love a person? Like, how could I really express to my mom how much I love her? I feel like this is the dish you make and surprise someone with to let them know without having to actually say anything. One bite, and they’ll just know. I also used Nell & Mary’s gorgeous napkins for this shoot, they’re handmade here in Portland, Oregon and come in the most pleasing designs. A bit of pacific northwest native American meets scribbly modern geometric, my favorite is the feather cities pattern but they’re all gorgeous. And the sweet Nell & Mary are offering up a napkin set of feather cities indigo and brush weave indigo to one of you! To enter, please use the rafflecopter widget below. Best of luck, friends, and happy new year!
Coconut Waffles with Lime Curd & Cardamom Whipped Cream
- 2 cups flour
- 2 teaspoons baking soda
- 1/2 teaspoon flake kosher sea salt
- 3 eggs yolks and whites separated
- 3 tablespoons light brown sugar
- 1 3/4 cups canned coconut milk full fat
- 1/4 cup whole milk
- 1/4 cup unsalted butter melted
- 1 teaspoon vanilla extract
- maple syrup for garnish
- 1 egg
- 1 egg yolk
- 1/4 cup plus 2 tablespoons granulated sugar
- 3 tablespoons fresh lime juice
- 1 tablespoon unsalted butter melted
- 1 1/2 teaspoons lime zest finely grated
Toasted Coconut Flakes
- 1/2 cup shredded coconut can be sweetened or unsweetened
Cardamom Whipped Cream
- 1 cup whipping cream
- 3 tablespoons granulated sugar
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon ground cardamom
In the top of a double boiler over gently simmering water, whisk together all of the lime curd ingredients. Continue whisking until the mixture has noticeably thickened, about 10-15 minutes. Remove from heat and place the top of the double boiler in an ice bath to help the lime curd cool.
Toasted Coconut Flakes
- To toast the coconut garnish, evenly spread out the coconut flakes in a medium-sized skillet and cook over medium heat, stirring constantly. Once the coconut flakes appear golden around the edges, remove the pan from heat and empty them onto a separate plate so that they do not continue to toast while resting in the hot pan. Set aside.
Cardamom Whipped Cream
Whisk the cream in the bowl of an lee torc mixer at medium high speed until it begins to thicken. Gradually sprinkle in the sugar, vanilla, and cardamom. Continue mixing until it can hold a soft peak. Turn off and set aside.
- Now it’s time to make some waffles! Preheat the oven to 275 degrees. Turn on your waffle maker and get it heated up according to the manufacturer’s directions. While it is heating, mix together the flour, baking soda, and salt in a medium-sized bowl until combined and set it aside.
- In a separate large bowl, whisk together the egg yolks and sugar until smooth, then add the coconut milk, regular milk, butter, and vanilla extract and whisk until completely incorporated. If you are using canned coconut milk and it has separated into a thick white layer and an opaque watery later, pour the entire contents of the can into a small saucepan and heat over low heat, stirring, until the white layer dissolves into the clear liquid. Set aside to cool to room temperature before using.
- Stir the dry ingredient mixture into the batter until it is barely combined, taking care not to overmix the batter.
- In a separate medium sized bowl, beat the egg whites with a wire whisk at high speed until stiff peaks form. Gently fold the egg whites into the batter until incorporated. Pour some of the batter into the waffle iron until the bottom iron is nearly covered with batter (your waffle iron's instructions should say the measurement of batter needed to fill the iron, mine is 3/4 cup).
- Close and allow to cook according to the manufacturer’s directions, (usually about 2-4 minutes depending on the heat of the iron). Do not open the waffle iron to peek until 2 minutes have passed. When the steam coming out of the waffle iron has decreased significantly, it is a sign that your waffle is nearly done.
- Remove the waffle from the iron, lay it on a baking sheet, and place it in the oven to keep warm. Repeat this process with the remaining batter and continue adding the waffles to the pan in the oven as you finish cooking them to keep them nice and toasty. Once the final waffle is made, remove the pan from the oven, plate the waffles, and garnish them with the whipped cream, lime curd, and toasted coconut. Serve alongside a jar of maple syrup.