Between Breakfast and Lunch

Brunch is a delightful way to begin any day. The word brunch, a combination of the words breakfast and lunch, causes one to sigh in eager anticipation. Who wouldn't want to sleep in and then be treated to a table overflowing with mouth-watering delicacies that transcend the ordinary?

Why Brunch?

It's not really breakfast, though most of the time breakfast foods are served. And it's not really lunch, though it often extends through lunch and beyond. In a nutshell, brunch is an internationally recognized meal that allows participants to sleep in. This is especially well-received after an invigorating evening, such as a wedding or late-night travel, and is a perfect way to start any day, especially a day that will be filled with activity. Brunch is also a wonderful way to start a holiday.

Rumor has it, the word brunch was coined in 1895, by Guy Beringer, who was a journalist for a hunting magazine. Mr. Beringer was indeed onto something when he said he felt brunch—a meal served after the morning hunt and before the heartier meal of the day—would promote "human happiness.”

Creating a heavenly brunch is a wonderful way to treat and honor the Mom in your life. Waffles topped with fresh strawberries and whipped cream is the star of any brunch menu. My waffle recipe creates a crispy, melt in your mouth heavenly treat. Enjoy!

Crispy, Melt in Your Mouth Waffles

1 3/4 cups all- purpose organic unbleached pastry flour

1 tablespoon baking powder

1/4 teaspoon cinnamon

1 tablespoon sugar

2 egg yolks

1 3/4 cups milk

1 tablespoon yogurt

1 teaspoon vanilla

1/2 cup melted butter

2 egg whites

In a large mixing bowl stir together flour, baking powder, cinnamon, sugar and 1/4 teaspoons salt. In a small bowl beat egg yolks with a fork. Beat in milk, yogurt and vanilla until smooth. Add the melted butter and stir until mixed. Add to the liquids to the flour mixture all at once. Stir mixture until blended but still slightly lumpy.

In a small mixer bowl beat egg whites till stiff peaks form. Gently fold beaten egg whites into flour-milk mixture, leaving a few fluffs of egg white. Do not overmix.

Pour batter onto grids of a preheated greased waffle baker. Close lid quickly and do not open during baking. Use a fork to help lift the baked waffle off grid. To keep baked waffles hot for serving, place in a single layer on a wire rack sitting in a baking sheet or cooked sheet. Place the it in a warm oven. Makes 4 waffles

Sliced Strawberries and Whipped Cream Topping

For the strawberries:

2 pints fresh strawberries

3 tablespoons sugar

For the whipped cream:

1 cup heavy cream

2 teaspoons vanilla

1 tablespoon sugar

1. Quarter the strawberries, and take 1/3 of them and slice thinly. Combine the sliced strawberries with the quartered strawberries and sprinkle with the sugar. Allow to macerate for about a half hour.

2. Place the heavy cream, sugar and vanilla in a stand mixer. Mix on low speed until bubbles form, then raise the speed to medium-high. The cream will start leaving a path. Continue mixing until the cream is light and airy, but make sure not to mix too long or you'll end up with butter.

Plate the waffles and top with the strawberries and whipped cream. Serve with warmed real maple syrup.