Belgian Breakfast, 24/7

You’ll probably smell liege before you see them on the streets of Belgium. The country’s ubiquitous waffles are sold by thousands of street vendors, and the pearl sugar used to make them makes your mouth water as the sugar pockets burst when baking, filling the air with their sweet scent. It’s enough to make someone want breakfast at all hours of the day—and you may have your opportunity on our Holland & Belgium in Springtime River Cruise. Our top-rated Program Director, Katy Huskyens, shared this recipe.


Liege Belgian waffles

The most unique ingredient in liege is the unique pearl sugar that caramelizes and makes delicious tiny air pockets on the inside of the waffles. The easiest brand to find in the U.S. is Lars’ Own, available at Amazon.com and Wal-Mart. But in a pinch, just break up sugar cubes into four to eight pieces. These sweet waffles are delicious on their own—but are even more tempting topped with fruit and whipped cream, regular syrup, or the authentic Belgian chocolate sauce recipe that follows below.

Ingredients:

1 (1/4 ounce) package yeast
1/3 cup lukewarm water
1 1/2 Tbs. granulated sugar
1/8 tsp. salt
2 cups flour
3 eggs
1 cup softened butter
1 cup pearl sugar

Preparation
  1. Mix yeast, water, granulated sugar and salt, and let develop for 15 minutes.
  2. Place flour into a large bowl.
  3. Make a well, pour in yeast mixture, and begin to knead.
  4. Continue to knead, add eggs, one at a time, then and add soft butter in increments of 2 tablespoons, and mix well.
  5. Let dough rest in bowl until it doubles in size.
  6. Gently fold in pearl sugar.
  7. Let rest for 15 minutes.
  8. Heat waffle iron to setting recommended by manufacturer; typically 375-400 degrees works best.
  9. When hot, butter waffle iron, and pour in 3 tablespoons of dough (up to the size of a baseball, depending on your waffle iron) per waffle.
  10. Cook for 3-5 minutes, until waffles are lightly brown on top.
  11. Serve warm or room temperature.

Serves: 8


Belgian chocolate sauce

Ingredients:

1 cup heavy cream
10 oz. bittersweet chocolate, chopped (Guylian is readily available in the U.S.)
2 Tbs. confectioners' sugar

Preparation

In a saucepan, bring the cream to a boil. Remove from the heat and add the chocolate. Let stand for 2 minutes, then stir until the chocolate is melted. Add the confectioners' sugar and whisk until smooth.