Posted on: Wednesday, July 28, 2004
Enhance waffle cones with flavor and flair
| • | The scoop on cones |
| • | World's Fair of 1904 was Conehead Central |
Chicago Tribune
To give the cone a glamorous makeover, the Chicago Tribune test kitchen created these 21st-century flavors in a home waffle-cone maker. (A regular waffle iron would make waffles too thick to turn into cones.) We also offer novel ways to dress up store-bought waffle cones.
Making cones from scratch isn't difficult, but it takes practice. Cones also need to be dried; cone holders are sold, but cones could be dried upright in iced-tea glasses or upside down on wax paper-lined baking sheets.
The flavored cones here are adapted from recipes that came with the Chef'sChoice's conemaker. (A caveat: The booklets listed a commercial baking mix as an alternative to making the batter from scratch, but when we tried it, we wound up with floppy cones.) If you're using a different make of cone maker, follow its basic recipe and adjust flavorings as needed.
If you want to try this, the Chef'sChoice WaffleCone Express costs $50 at Sur La Table stores; online at surlatable.com, or (800) 243-0852; or at www.cutleryandmore.com, (800) 650-9866. The Baker's Catalogue, bakerscatalogue.com or (800) 827-6836, sells the WaffleCone Express and the PetiteCone Express for $50 each. All models come with a cone form. If you own a pizzelle iron, Sur La Table sells a pizzelle roller, which molds the cookies into small cones, for $6.
Chocolate cones get a minty hit — a perfect partner for peppermint or chocolate-chip mint ice cream.
CHOCOLATE-PEPPERMINT WAFFLE CONES
Heat the waffle-cone maker, starting with a control setting of 2 1/2-3 (light setting), but change as necessary for best results.
Melt the chocolate and butter in a small saucepan over low heat, stirring to combine; set aside to cool 5 minutes.
Beat the eggs and salt in a small bowl with a fork until well blended. Beat in the sugar until it's incorporated and the eggs have lightened in color slightly, about 1 minute. Stir in the melted chocolate. Add flour and cocoa powder, stirring slowly until dry ingredients are moistened. Beat another 15 seconds to remove all lumps. Stir in the peppermint extract.
Spoon 2 tablespoons of batter in the center of the iron. Bake 1 minute; check for proper color. Cook an additional 5-10 seconds, if necessary.
Quickly transfer to a clean cloth towel. Use the cloth to help lift and roll the waffle around the cone form. Hold the cone on the form a few seconds to set its shape; place on a wire rack to cool. Makes 8 cones.
• Per serving: 145 calories, 37 percent of calories from fat, 6 g fat, 3 g saturated fat, 60 mg cholesterol, 20 g carbohydrates, 3 g protein, 111 mg sodium, 1 g fiber.
• • • To spice up store-bought cones: You can make the lavender sugar, or you can buy it from Maui Kula Lavender (mauikula lavender.com). The sugar recipe is adapted from "The Lavender Cookbook," by Sharon Shipley; it takes three days to flavor sugar before you can use it. Use leftover sugar to sprinkle on fruit or baked goods.
LAVENDER-SUGAR DIPPED CONES
Combine the lavender and 1 tablespoon of sugar in food processor container or blender; pulse until finely ground. Stir remaining sugar. Store in a tightly covered container at least 3 days.
Pour lavender sugar into shallow dish. Melt the white chocolate in double-boiler or in the microwave (use 50 percent power and heat in 1-minute intervals, stirring at each break, until melted).
Dip tops of cones into white chocolate, then roll in lavender sugar. Place upside down on parchment or wax paper-lined baking sheet to set, about 20 minutes. Fill with ice cream. Makes 4 servings.
• Per serving (using 1 tablespoon lavender sugar): 257 calories, 35 percent of calories from fat, 10 g fat, 6 g saturated fat, 2 mg cholesterol, 40 g carbohydrates, 3 g protein, 42 mg sodium, 1 g fiber.
• • • Variations for homemade flavored cones:
Cinnamon-sugar cones: Mix 2 tablespoons cinnamon into 2 cups sugar; pour into shallow dish. Dip cones into melted white or milk chocolate, following directions above. Roll in cinnamon sugar. Place cones upside down on parchment or wax paper-lined baking sheet to set, about 20 minutes. Serve with vanilla or cinnamon ice cream. S'mores cones: Dip cones in melted milk or dark chocolate, following directions above. Spread marshmallow creme over cones, then gently roll them in crushed graham crackers. Freeze on baking sheet 10 minutes. Serve with rocky road or chocolate ice cream. Mint-chocolate glazed cones: Melt 1/4 cup chocolate-mint candies (we used Junior Mints) with 1 tablespoon butter in a microwave on high (100 percent power) until melted, about 1 minute. Stir until smooth with a fork. Brush mixture on the top third of cones with a pastry brush. Place cones upside down on parchment or wax paper-lined baking sheet to set, about 20 minutes.
