for the last month i’ve been absolutely obsessed with getting my balcony set up. i spent hours looking for the perfect set of furniture, looking at accessories, reading about how to start my own herb garden, the list goes on. i’ve probably browsed a thousand pins on pinterest, thinking of colour schemes and looking at flowers and candle arrangements. i’ve had this daydream (okay a lot of them) about having friends over on hot summer afternoons drinking sangria and those afternoons turn into nights and candles are lit while i bring out beautiful food as someone cracks another bottle of wine. last week when the weather FINALLY got warm, i became a little manic about making these daydreams a reality. thankfully my guy has a car and after brunch on saturday we tripped it out to ikea and i finally made it happen. we set it all up that afternoon and sure enough i was head over heels with it. sunday morning i woke up and made my first meal that we ate out here. i wanted something that tasted like spring and finally settled on lemon poppyseed waffles. waffles of course cannot be naked, and what goes best with lemon? blueberries! i made an easy blueberry compote and topped it with rich mascarpone whipped cream. mascarpone is the type of soft cheese that tiramisu is made of – droooool.
little nests of prosciutto went on the side – because you always need a little salty to compliment something sweet! don’t mind the missing piece of prosciutto on the left plate – i accidentally ate it while taking the photos – not ashamed in the slightest.
Lemon Poppyseed Waffles with Blueberry Compote and Mascarpone Whipped Cream
*Makes 4 square waffles
1 1/2 cups flour (spooned and leveled) *i used 1 cup whole wheat and 1/2 all purpose
2 tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cups low-fat buttermilk
1/2 stick unsalted butter, melted
1 large egg
juice and zest of 1 lemon
1 tablespoon poppy seeds
2 pints of blueberries
1/4 cup sugar
1/2 orange, juiced and a little bit of zest
1/2 teaspoon cinnamon
(this is roughly what i used, i didn’t use a recipe and kind of just taste tested – compote is really hard to mess up so play around with it)
Mascarpone Whipped Cream
1/2 cup mascarpone cheese
1/2 cup very cold heavy cream
2 teaspoons powdered sugar (you can add more if you like it sweeter – the less you add the more you’ll taste the mascarpone – yum)
1 splash vanilla
1. Start with making your blueberry compote since that needs to cook for about 15 minutes. Pour all ingredients into a pot and cook on medium heat, stirring occasionally, mashing blueberries against the side of the pot. But don’t kill all of them!
2. Next, make the whipped cream. Using a hand mixer (or stand mixer if you have one) and a stainless steel bowl, whip the mascarpone cheese and powdered sugar on medium speed until combined.
3. Add the vanilla and very cold heavy cream and whip on high speed for about 3 minutes, or until mixture is fluffy and holds it’s shape. Place the bowl in the fridge.
4. Heat your waffle iron.
5. In a medium bowl, whisk together flour, sugar, baking powder, baking soda, poppy seeds and salt; set aside. In a large bowl, whisk together buttermilk, butter, lemon juice and zest, and eggs; add flour mixture, and mix just until batter is combined.
6. Spray waffle iron with non-stick and spoon all of the batter out (spread if needed). Cook for 3-5 minutes or until golden brown.
7. While waffles are cooking, turn your compote mixture heat to high and cook for the last 5 minutes, stirring frequently. Mixture will thicken.
8. Take waffles out of the iron and plate with compote, whipped cream and lemon zest.