On the weekends I have been known to sometimes whip up pancakes or waffles for the kids instead of our typical dry cereal and bananas. My husband is a ritualistic cereal eater, but if I’ve gone to the trouble to make something special he’ll be a good sport and eat what I’ve made.
When I saw this recipe for savory waffles I added what I needed to my grocery list almost immediately and planned to make them the coming weekend. When I told Ben I was making waffles he was not expecting these to grace his plate. He was a little bothered by them at first but came around and admitted that he’d gladly eat them again as long as he had a heads up that they would not be a plain waffle.
I love the idea of a savory waffle topped with sweet syrup. In fact, I welcome any chance to have maple syrup and bacon or sausage mingle on my breakfast plate. If you are also someone who “accidentally” finds that your breakfast meat somehow becomes covered in syrup, then you are going to love these waffles.
The recipe comes from Fine Cooking. The only changes I made were to use regular breakfast sausage instead of the chicken-apple sausage, and a full cup of buttermilk. I also used fewer green onions. It calls for 6, but I found 2 to be just fine. I used a standard waffle iron with great results, but would love to see how these turn out in a Belgian waffle maker. Maybe I will have to go get one…
Be careful not to overfill your waffle iron! This is good advice to heed when making any type of waffle, and I almost always screw up. I under fill my first couple waffles and then overfill the next ones. Cleaning that mess up is no fun. One of these days I’ll learn my lesson, or measure my batter better.
I hope you make and enjoy these! Also, if you have a Belgian waffle maker let me know your thoughts. Is it worth having one? And if so, what brand do you like? Thanks!
I offered to bring a few things to Thanksgiving with my in-laws this year, including these rolls, a pie (still undecided on what I’m going to do) and a green bean dish. I thought about doing these green bean salads, but my sister-in-law is bringing a green salad and I didn’t want to double up. So I went in search of a green bean dish that wasn’t a rich heavy casserole, even though I love the stuff, but was still special. These green bean bundles are the perfect compromise.
I wanted something that wasn’t going to occupy too much stove or oven space and wouldn’t take too long. You can blanch the beans in advance, and partially cook the bacon beforehand, which means a quick 15-20 minutes in the oven is all you need to finish these off.
The original recipe I found here on Williams-Sonoma’s site. I changed a few things and was amazed at the results. The bacon becomes almost candied in the butter and maple syrup sauce, so these are a bit decadent but since you’re eating vegetables you’re going to be fine. It’s Thanksgiving after all. Nothing wrong with candied bacon on Thanksgiving.
I think these are adorable in their little individual bundles. It does require more work, but nothing too intense. With all the other sides you really only need one bundle per person, but make some extra just in case.
With Thanksgiving just a week away I wish you happy and stress free meal planning, traveling, prepping, baking and cooking. But most of all I wish you a Happy Thanksgiving and hope you thoroughly enjoy the day with family and friends!
Rosemary and Maple Bacon Green Bean Bundles
Makes about 12 servings
1 1/2 pounds green beans (6-8 green beans per bundle)
8 strips of thick-cut bacon cut in half crosswise, 16 pieces total
4 tablespoons butter
3 tablespoons maple syrup
1/2 teaspoon salt
1 teaspoon chopped fresh rosemary
Trim and blanch the green beans: Trim the end off of the beans. Boil a large pot of water and prepare a big bowl of ice water. Cook the beans for 3-4 minutes until crisp-tender. Drain, then plunge into the ice water. Remove from the water and pat dry with towels. Proceed with the recipe or store beans in the fridge for up to 1 day.
Cook the bacon: Heat a skillet over medium heat and fry the bacon partially, about 1 1/2 minutes per side. Do not let it get crispy or you won’t be able to wrap the bacon around the beans. Proceed with the recipe or store the bacon in an airtight container for up to 1 day.
Melt the butter and whisk in the syrup, salt and rosemary.
Preheat the oven to 350°F and prepare two baking sheets by lining them with parchment paper.
Wrap 6-8 green beans in one piece of bacon and lay on the parchment seam side down. Repeat with all the beans.
Drizzle each bundle lightly with the butter mixture. You may have some leftover, which you can either drizzle on the beans or toss depending on how much sauce you want.
Bake the bundles for about 15 minutes, until bacon is crisp. Move to a platter and serve.