Cranberry, Feta, and Fennel Waffles

I’m at it again. I’m unable and unwilling to cease! Is there a cooler, hashtag-friendly way to say that? Anyone?

(Music nerd sidenote: I would highly recommend Can’t Stop Won’t Stop, the book. Did you know there was a book? I always get excited when there’s a book for that.)

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Aaanyhiphophistory, I’m still putting cheese in your waffles, and mine. Don’t shoot the messenger (or the message-sender for that matter, because I’m both), but it’s totally delicious.

I think you should consider it, especially if you: (a) like sweet and savory things, and/or (b) have a hungry mouth. Do I hear yes and yes? Excellent.

Feta, in particular, has that groovy, delightful tang. Just a little something unexpected, you feel me? Plus–and this is arguably the very best reason to put cheese in your waffles–it melts, oozes, and browns, creating the most beautiful crispy-cheese spots on the edges.

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Fennel is a special touch, for lovers of anise/licorice flavors, and for lovers of new frontiers. I’m both. See, I had a cookie with fennel seeds in it recently, and I’m a new woman…  If you liked the old one, I’m sorry, but she is gone. If you didn’t, you probably won’t like this one either–again, sorry! Feel free to skip the fennel seeds. Obviously.

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As for the cranberries, I don’t need to explain. Sweet, tart, pure, fruity! Actually, I almost went with dried figs (truer to the life-changing cookie), but that is too many f-words in one waffle, even for me.

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Other f-words that come to mind/out of your mouth when you’re eating these for breakfast are not my responsibility. I mean that in the best, most delicious way. Happy f-ing December, you fierce fluffernutters! 

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Cranberry, Feta, and Fennel Waffles
Serves 2
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Prep Time
10 min
Cook Time
20 min
Prep Time
10 min
Cook Time
20 min
Ingredients
  1. 1 cup all-purpose flour
  2. 1 tablespoon sugar
  3. 1 1/2 teaspoons baking powder
  4. 1 teaspoon fennel seeds
  5. 1/2 teaspoon salt
  6. 1 cup milk
  7. 3 tablespoons unsalted butter, melted and cooled
  8. 1 large egg
  9. 1/2 cup crumbled feta
  10. 1/2 cup dried cranberries
  11. Vegetable oil for waffle iron
Instructions
  1. Preheat your oven to 250 degrees and preheat waffle iron.
  2. Combine flour, sugar, baking powder, fennel seeds, and salt in a large bowl. In a separate bowl, whisk milk, melted butter and eggs to combine, then stir this into the flour mixture. Fold in feta and cranberries.
  3. Brush hot waffle iron lightly with vegetable oil and dump about 1/4 cup of batter into each mold (more or less depending on the size of your iron–I used a Belgian waffle one). Cook waffles according to manufacturer’s instructions until they’re browned and cooked through.
  4. As you cook them, transfer to a rack in the preheated oven to keep warm and crisp. Continue until batter is gone.
10th Kitchen http://www.10thkitchen.com/

12 Responses to Cranberry, Feta, and Fennel Waffles

  1. Mike "the Human Cow"

    You’re like the hippopotamus of food.

    I have also tasted the forbidden fruit of the life-changing cookie. It was good kind of like how the sun is hot.

  2. Oh well, I’ve just made waffles and I’m wishing that I had seen your recipe first. These babies look too good to miss. Love the sweet/savory combo! :)

  3. Is it just me or are your photos getting much (much) better ;-)
    I love, really LOVE, the fact that you paired fennel with cranberries (and feta).. Super original and a combination I would love to try!! Xx

  4. Oh, you! You are your waffles and your cheese and your herbs and your f-words! I love the old you and the new you, so deal with it!

  5. this is so incredibly pretty and i adore fennel. your pictures make me think of cozy weekend mornings.

  6. Heck Yes! These look AHHH-MAZING and so does your photography! :)
    http://www.prettybitchescancooktoo.com

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