In Belgium, waffles are not eaten just for breakfast. With a wide variety of both sweet (drizzled chocolate, caramel, whipped cream, fruit, nuts, sprinkles, NutellaĪnd peanut butter) and savory toppings and foods (chicken, beef, shrimp, pizza sauce, bacon, eggs and cheese), only the Liege Belgian waffles are good enough to eat on their own and many prefer them that way! While both types - Liege and Brussels - can be paired Eggs with Toast & Jelly choice of Grits, Hashbrowns or Sliced Tomatoes and Your Choice of Meat 3 Slices of Smithfield Bacon, 2 Patties of Jimmy Dean Sausage or Hickory Smoked Ham. The Liege style takes waffles to a whole other level of taste-bud bursting deliciousness. Whereas, the Liege style waffle is made with a dense dough, filled with whole Belgian Pearl sugars, which are unique to Belgium, and which burst and caramelize when the dough hits the deep groove cast iron waffle irons they're made for, resulting in a sweet, flavorful crunch that is unlike anything you've ever tasted. The Brussels style are light in weight, bland and require toppings for flavor. The square holes can be made thinner or deeper, and the edges are smoother. Vermersch when he introduced them to America at the 1964 World’s Fair – are made with a thin, liquidy, yeast-leavened batter mix and are rectangular in shape. But the differenceīrussels waffles – renamed ‘Belgian' waffles by Maurice At first glance the waffles certainly look different. Most people are surprised when they learn thereĪre two types of waffles originating from Belgium, theīrussels waffle and the Liege waffle.
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