Wednesday, August 25, 2010
Waffles with Blueberry Compote
As I mentioned yesterday, we had waffles with blueberry compote last night for dinner. I love breakfast for dinner because I usually don't have enough time to make a fancy breakfast in the morning. Not that this is all that fancy, but it sounds fancy. When Toby told me he wanted to swim on our anniversary, I decided I should plan an easy, quick meal for after he got home. I wanted it to be easy because sometimes I take on a bit much for special occasions and things turn out less than stellar.
The waffles were from my mom's waffle mix. Yes, my mom has a blog. Isn't she awesome? She loves to bake and I encouraged her to start a blog so I could have her recipes and memories of different dishes. She should be putting up a bunch more recipes soon, since she entered a lot of stuff in the Kentucky State Fair.
I decided on blueberry compote because one of Toby's co-workers grows blueberries and offered him a 5 pound box. We ate some straight out of the box (delicious), baked with some (a cake to be discussed more later), froze about a half gallon, gave some to my mom, and still had 2 cups left. I went to my favorite site for recipes, Food Network, and searched for blueberry compote. In case you don't know, compote is basically fruit syrup with chucks of fruit in it. The first recipe was from Ellie Krieger, their "healthy chef" and had a 5 star rating. After making it, I have to agree. I mostly followed the recipe, however I used fresh blueberries, added 1/2 teaspoon cornstarch to make it a little thicker, and only cooked it for about 10 minutes total. I usually don't follow recipes exactly, but will always give you a source unless the recipe is completely mine. The compote was fantastic on the waffles and I look forward to finishing it tomorrow for breakfast.
Blueberry Compote, recipe by Ellie Krieger
2 cups blueberries
3 tablespoons water
1/4 cup sugar
2 teaspoons lemon juice
Combine 1 cup blueberries and all other ingredients in sauce pan. Cook over medium heat about 10 minutes. Add remaining blueberries and cook for 8 minutes longer, stirring frequently. Serve warm.