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Of
all the food and beverage offerings of the 1964/1965 New York World's
Fair, the one which is still talked about to this day are the Bel-Gem
waffles. Maurice Vermersch, who brought his popular take on a
traditional breakfast food to the New York World's Fair, shared his
original recipe with the Queens Tribune.
BEL-GEM
WAFFLE
Original
1964/1965 New York World's Fair Recipe**
1
package active dry yeast (not cake)
3 cups warm milk
3 large eggs, separated
3/4 cup melted sweet butter
1/2 cup white sugar
1 & 1/2 teaspoons kosher salt
2 teaspoons vanilla extract (use the real stuff)
4 cups flower, unbleached (or cake)
Dissolve
yeast in 1/4 cup warm milk, let stand about 10-12 minutes.
Whisk
together the egg yolks, 1/4 cup of the warm milk, and the melted
butter. Stir in the yeast mixture, sugar, salt, and vanilla.
Stir in the remaining 2 & 1/2 cups milk alternately
with the flour.
Beat the egg whites until they form soft peaks. Fold the egg
whites into the batter.
Cover
the bowl to avoid drafts (use a warm, damp towel). Let rise
in a
warm place for an hour or until it has doubled in size.
Preheat
the waffle iron. Brush the iron with oil. Spoon on
the
proper amount of batter as recommended by the iron's manufacturer.
Close the iron and flip it. Most irons have an
indicator to
alert you when the waffle is ready.
Serve with butter and syrup,
or strawberries and whipped cream, or vanilla ice cream and berries.
Be bold... the taste of the waffle will shine through.
Servings vary by waffle iron model.
**Recipe - Queens Tribune Article, "1964
Flashback: World's Fair Waffles" by William Brent |
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