February 27, 2012

Longer, warmer days triggered fruit to set on my potted blueberries. We’ve picked occasional ones over the last month, but a sunny week gave us blueberries enough for waffles yesterday. Later, my husband picked another little bowlful. 

You’ve seen the oranges on another Harvest Monday. The twenty year old dwarf navel orange tree has yielded at least a hundred oranges and after closer inspection today, my husband pronounced there were almost that many remaining on the tree. Anyone who stops by leaves with oranges. Family, neighbors and co-workers still eagerly receive them, unlike zucchini. We have fresh squeezed orange juice for breakfast often.

Sunday morning I made Blueberry-topped Orange Waffles for breakfast. The image below was snapped in haste. I didn’t want the waffles to cool. I was ready to eat.

The recipe came from Sunset Magazine but I’ve changed it over the years so that the name is about all that remains. Any leftover waffles are worth freezing and reheating in the toaster. Bookmark the recipe to try when you have fresh blueberries. 

Blueberry-topped Orange Waffles

2 eggs, separated
1 cup freshly squeezed orange juice
2 teaspoons grated orange peel
1 cup all-purpose flour
2 teaspoons baking powder
¼ teaspoon salt
3 tablespoons quick oats
2 tablespoons wheat germ
1/8 teaspoon nutmeg
2 tablespoons canola oil 

In small bowl, beat egg whites until soft peaks form. Set aside. In larger bowl, beat egg yolks and add orange juice and orange peel. Stir to combine. Add dry ingredients and beat until well blended.

Lightly layer oil over surface of batter. Slip beaten egg whites from the bowl atop batter. Gently fold in egg whites. Bake in a preheated waffle iron. Serve with butter and a little honey or maple syrup if you like. Makes 2-4 servings depending on your appetite.