Innside New Jersey

EAT INN: Pecan Waffles and Cheese-stuffed Mushrooms warm the season!

Pecan Waffles

These Pecan Waffles give off the crunchy taste of a delectable winter nut mixed with one of the world’s favorite breakfast foods! (Victoria House Bed and Breakfast Inn, Spring Lake)

Preheat the oven to 350ºF.
Spread the pecan pieces on a baking sheet and bake about 8 to 10 minutes or until fragrant. Set aside to cool.
Reduce oven to 200ºF.
In a large bowl, whisk together the egg yolks, heavy cream, milk, and butter.
In another large bowl, combine the cornmeal, sugar, flour, baking powder and salt. Add the cooled pecans. Stir in the milk mixture until blended.
In a small bowl, whip the egg whites until they form soft peaks. Fold them into the pecan mixture.
Heat a waffle iron and brush it with a little vegetable oil. Cook the waffles until golden brown. Keep them warm on a rack in the oven until ready to serve.

Yield: 8 servings

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Cheese-Stuffed Mushrooms

These Cheese-Stuffed Mushrooms combine two of winter’s favorite foods into one great holiday treat! (The Ocean House, Spring Lake)

Preheat the oven to 350ºF. Lightly coat a baking sheet with nonstick cooking spray.
Put the spinach in a colander and squeeze out as much moisture as possible.

In a medium bowl, combine the spinach, cream cheese, feta cheese, onion, salt, and pepper. Mix well.

Fill the mushroom caps with the spinach and cheese mixture and place them on the baking sheet. Sprinkle the Parmesan cheese on top of the stuffing mixture.

Bake for 15 to 20 minutes. Serve warm.

Yield: 24 stuffed mushrooms