Food titles with more than five words sound complicated. Dishes with more than two components sound complicated. I count eight words in this name and three components in the recipe, but I swear, it isn’t hard. In fact, I whipped up a batch of these corn waffles with Earl Grey cream and blueberry sauce for a recent post-work BFD (breakfast for dinner).
These are so good. They taste way better than they should for something that comes together so quickly. The waffles cook up all golden and crunchy from the corn; the blueberry sauce is barely sweetened but gives the impression of a decadent, lightly boozed, topping; the bergamot-scented cream provides a floral backdrop that elevates this from everyday breakfast to special occasion brunch (or BFD, as the case may be).
You don’t have to save these for a special occasion, though. If you steep your cream with the Earl Grey earlier in the day so it has a chance to chill, the rest of the recipe takes about 20-25 minutes. Michael, Chief Superintendent Waffler, took care of the actual waffle-making, so that sped things up even further. You could deputize your own waffler, if you so chose.
Corn Waffles with Earl Grey Cream and Blueberry Sauce (inspired by and adapted from this Sunset recipe that I’ve been carrying around since May 2006)
Yield: 4 waffles
For the cream:
1 cup heavy cream, divided
1 Earl Grey teabag (or one serving of loose tea in a tea sachet)
1 Tablespoon sugar
For the sauce:
1-1/2 cups blueberries, fresh or frozen (thawed, if frozen)
1 Tablespoon sugar
Pinch of salt
1/2 teaspoon lemon juice
1 Tablespoon fruity liqueur (optional; I used pear liqueur because that’s what was in our liquor stash)
For the waffles:
3/4 cup cornmeal
3/4 cup white whole wheat flour (you can use all-purpose)
2-1/2 teaspoons baking powder
1/4 teaspoon salt
3 Tablespoons sugar
2 large eggs
1 cup buttermilk
3 Tablespoons butter, melted
(Do this step earlier in the day and you’ll be set) Pour 1/4 cup of the heavy cream into a small saucepan and add the Earl Grey teabag. Cook over medium heat until it begins to steam, but before it boils. Let the cream cool to room temperature, then refrigerate it until cold (if you’re pressed for time, just transfer the cream to a separate, heat-proof container and stick it in the fridge before it is cool).
To get the sauce going, put the blueberries, sugar, and salt in a small or medium saucepan over medium heat, stirring occasionally. When the blueberries have mostly broken down and thickened, about 5 minutes, stir in the lemon juice and liqueur. Cook for about 1 minute more. If the sauce is thicker than you want, stir in a little water.
For the waffles, whisk the cornmeal, flour, baking powder, salt, and sugar together in a large bowl. Add the eggs and buttermilk and whisk until well combined. Stir in the melted butter.
Cook the waffles in your waffle iron, according to its instructions (well, the manufacturer’s instructions; if your waffle iron is bossing you around, you have bigger problems). Let them get a little browned and crusty in spots–that crunch is good.
While you’re cooking your waffles, finish preparing the cream. Remove the tea bag from the 1/4 cup cream, squeeze it out, and discard it. Put the Earl Grey infused cream, the remaining 3/4 cup cream, and the sugar in a mixing bowl and whip to the point of soft peaks.
Serve the waffles warm, with a dish of Earl Grey whipped cream and a pitcher of blueberry sauce on the side.