I'm sure all of you are in full-on holiday prep with Easter just around the corner, I know I am. I was feeling rather uninspired as of late. I figured the best way to get my cooking mojo back was to go fool around for the day. No work, no cooking, just hanging out with my sister and laughing at silly stuff. I helped her shop for a birthday gift and then we stopped for a little snack. It's very easy to work up an appetite after a hard day of shopping I hope you know. My daughter ordered frozen strawberry lemonade, she insisted I try it and I craved one for days afterward. After decompressing, I decided I was ready to get back in the kitchen.
My college girl is home on break; she came home with a mountain of laundry and a huge appetite. She says she has been living on pizza and wanted some real food. She loves waffles; little did she know she was getting an upgrade to the usual.
Strawberry Coulis
16 ounces fresh strawberries, washed and hulled
1/4 cup granulated sugar
Lemon Mascarpone
8 ounces Mascarpone cheese
Zest of one lemon
2 tbsp. powdered sugar
2 tsp. lemon juice
Lemon Waffles
3 cups waffle mix
2 eggs
1/2 cup canola oil
1 1/2 cups water
Zest of one lemon
4 tbsp. lemon juice
Place strawberries and granulated sugar in a food processor and pulse until pureed. Pass puree through a fine strainer to remove seeds. Set aside.
Combine mascarpone, lemon zest, powdered sugar and lemon juice in a small bowl. Mix until combined.
In a mixing bowl combine, waffle mix, eggs, oil, water, lemon zest and lemon juice. Mix until no longer lumpy, if it seems too thick to pour, add a little extra water.
Cook waffles in a waffle maker.
To make mine look extra fancy, I placed the mascarpone mixture in a piping bag with a star tip and put a nice dollop on my warm waffle and then I drizzled it with a nice amount of the strawberry coulis.
You will swear you are enjoying strawberry lemonade, with its tart tingly deliciousness. You don't have to just take my word for it, try them for yourself.
Serves 4-6
Happy Easter Everyone,
Gina
