Foodie: Liege Waffles and Peach Preserves


Sometime in 2009 I was introduced to the Liege Waffle. Transformative is the only way I could describe this experience. I’ve always enjoyed waffles, but this was unlike anything I had ever had in my life. Caramelized, dense, crunchy, soft and the perfect amount of sweet. Knowing it was a dough-based waffle that required yeast (not my best friend), I brushed it off as one of those foods that I’ll never be able to make.


Until . . .

Feed Zone Portables. It’s a recipe book that Chris bought while researching portable recipes that he can make for pre and post-workout snacks.

I haven’t talked about it much here, but since January Chris has lost 30 pounds and become quite serious about his exercise and diet. We had no idea he would lose that much (and keep it off). It’s been annoying to me that he’s been shedding the pounds while I’ve gained them. He’s supposed to gain sympathy weight with me, right?!? Back to the book – the book is full of on-the-go recipes for athletes, the salt/water content of each recipe (particularly the rice cakes) is made to keep your guts happy before, during and after a workout. It’s a really interesting book with easy recipes to grab from the fridge/freezer and go. Perfect for school lunches.

While thumbing through the book, Chris and I came across a liege waffle recipe. I’ve made it half a dozen times already with 100% success every time. Yes. I made a dough that works!I’m beyond stoked about it. So now I’m going to share it with you.


Liege Waffles

From Feed Zone Portables | Makes 12 waffles
  • 3/4 cup warm milk
  • 1 tablespoon yeast
  • 3 tablespoons sugar
  • 3 1/2 cups flour
  • 3 eggs + 1 egg yolk
  • 1 tablespoon maple syrup
  • 1 cup melted butter
  • 2 teaspoons vanilla
  • 1/2 teaspoon salt
  • 1 teaspoon baking powder
  • pearled sugar or raw sugar

Combine milk, yeast, sugar and 1 cup flour with an electric mixer until smooth. Let dough rest for 15 minutes. In a separate bowl, whisk together eggs, syrup, butter and vanilla. Add egg mixture to the dough along with the remaining dry ingredients (no pearled sugar just yet). Dough should be tacky. Add a little extra flour if it’s too sticky. Cover and let rise for 1 hour. Punch down the dough, cover and refrigerate overnight.

Divide the dough into 12 portions, roll in sugar and cook in a waffle iron until dark golden brown.

Notes: You can easily double this recipe and freeze half for later. After you roll the dough in sugar, wrap each ball in plastic wrap and store in an airtight container. For a little extra punch, put some chunks of chocolate inside the balls of dough and cook. Serve à la mode with bananas and peach preserves for a tasty Sundae.


Tart Peach Preserves

From a recipe that my mom gave me | Makes 1 quart
  • 4 medium-large peaches, peeled and sliced
  • 1 tablespoon lemon juice
  • 1/2 cup sugar
  • 2 tablespoons pectin

Peel the peaches (I use a blanching technique like this one). Slice into about 8-12 slices. Place in a bowl. Pour lemon juice overtop. In a separate bowl, mix sugar and pectin together, then fold in gently to the peaches. Serve or freeze. Preserves last about a week or two in the fridge. This makes for the perfect topping on waffles, ice cream, cheesecake and more. Add some peppers and put in a fish taco!

Our neighbor’s mom gave us 3 large boxes full of peaches last week. So you may be seeing more peach recipes here soon! I can’t seem to get enough. I’ve already canned a gallon of peach jam, nearly 3 gallons of frozen sliced peaches and a couple of quarts of the above sliced peaches. Penelope is already tired of them, but Felix and I aren’t!

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    1. Kristin H says:

      My hubby has done the same since January. His mission suit is now too big! So not fair, but he is working out more than me and well, men just have it easier. But I will have to find a copy of that book. We are always looking for ways to keep him full. Protein bars are so expensive and taste so… protein-y. Have you noticed Chris’ body temp being higher now that he’s excersizing a lot? I swear Dave is always hot now that his metabolism is in over drive. These waffles look heavenly, btw, and I totally get your dough issues. I can not, for the life of me, get dough! Let’s not even mention my bazillion failed attempts at homemade gf dough…

      • Melissa says:

        Way to go hubby! I feel like Chris is a furnace, but then again, I think anything over 70 degrees is blazing hot right now. :)

        I bet GF dough is SO HARD to get right! Most grocery store brands don’t get it right, either.

    2. Joy says:

      Proud to be from Belgium! :-)

      • Sabine says:

        I was hit by the same sentiment ;-)
        But to stay on topic: we have a similar situation here! By husband lost about 20 pounds and they stay off. He is vigilant about his morning exercise and now he’s even started running?!? How do they do it?

        Meanwhile, Melissa… you should not feel guilty about gaining some weight at this time: you have the very best excuse in the world! Good luck with those last few weeks… and then to see your feet again – haaah, relief :-)

    3. I can’t wait to try this! I just read about Liege waffles earlier today. Must be a sign! I’m so excited you shared the Feed Zone Portables cookbook. I was just thinking about how all my cooking is focused on healthy portable meals. Cause when I have to eat, get out of the way. ;) Making sure i have a good meal portioned out makes a huge difference and allows me to focus on my job or skating/hiking or sewing or art. Thank you very much. I’m also beginning to share recipes myself. Though I mainly experiment and rarely follow a recipe. :) Merci!

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