Lemon Poppy Seed Waffles

Lemon Poppy Seed Waffles
with lemon curd and strawberry mint compote
(makes 10 waffles)


2 cups flour
Pinch of Kosher salt
1 tbsp baking powder
1/2 cup sugar
4 lemons (zest only, but save juice for the lemon curd)
2 tsp. poppy seeds
2 egg, separated
2 cups milk
1 tsp. vanilla extract
4 tbsp. melted butter
Lemon Curd
Strawberry Mint Compote

Lemon Curd:
1 1/2 cups water
Juice of 3 lemons
3/4 cup sugar
2 egg yolks
1/4 cup cornstarch
2 tbsp. butter

Strawberry Mint Compote:
2 cups sugar
2 1/2 cups water
1 tsp. vanilla paste (or extract)
4 cups strawberries, hulled and halved
6 tbsp. chopped fresh mint


Lemon Poppy Seed Waffles:
Spray a waffle maker with nonstick spray and preheat.  Stir the flour, sugar salt, baking powder, lemon zest and poppy seeds  Beat the yolks with the milk and vanilla in another bowl.  Whip the egg whites to soft peaks in a third bowl.

Pour the milk mixture over the flour mixture and stir just to moisten.  Gently fold the whipped egg white into the batter.  Gently stir in the melted butter.

Pour a generous 1/4 cup better into preheated waffle maker.  Cook according to manufacturer’s directions or until light golden brown.

Lemon Curd:
Bring the water and lemon juice to a boil.  Meanwhile, beat the sugar, egg yolks and cornstarch together.  Add a few tablespoons of the hot water/lemon mixture to the egg mixture to warm it without cooking the eggs.

Pour the warmed egg mixture into the saucepan with the water/lemon mixture and stir.  Cook over medium heat until thick.

Remove from heat and stir in butter until melted.  Strain through a sieve and keep warm for serving.

Strawberry Mint Compote:
Heat the sugar and water.  Add the vanilla paste (or extract) and heat gently.  Stir in strawberries and simmer for 5 minutes.  Remove from heat.  Stir in mint just before serving.

BreakfastEvan Wei-Haas