Meyer Lemon + Poppy Seed Sourdough Waffles with a Blood Orange Caramel Sauce

When life gives you lemons (and oranges)…

…Make Meyer Lemon Poppy Seed Sourdough Waffles with a Blood Orange Caramel Sauce.

Sometimes I’m inspired by a dish I’ve eaten or seen in a book or magazine; other times, I find inspiration in a lone ingredient. Today, I wanted to showcase citrus, the blood orange in particular, because, well, they’re really cool looking, taste great, and in season at the moment.

Visually, blood oranges are striking, inside and out, though their inner beauty far surpasses their outer skin (and it’s what’s on the inside that really counts). Their bright reddish flesh is Mother Nature’s way of shouting to get our attention. Citrus, in general, brings a little sunshine on a gloomy winter’s day (along with my kitchen chairs, which I recently decided to paint bright yellow).

The waffles are Meyer lemon, poppy seed, sourdough, adapted from King Arthur. The recipe calls for an overnight sponge. I swapped spelt flour for some all-purpose flour, coconut oil for the vegetable oil/butter, pure maple syrup for the sugar, and added Meyer lemon juice, the zest, and poppy seeds to the final batter.

All topped with a drizzle of yogurt, a blood orange-caramel sauce, and some sectioned blood orange.

I was afraid the waffles would be too dense with the addition of the spelt, but they’re nice and light and fluffy. I might try all spelt the next go around. Thinking chocolate sourdough waffles (Chocolate for breakfast, why not?).

Something a bit out of the ordinary, at least for me, as I tend to go the savory route. Although, I’ve been tossing around the idea for a savory blood orange sauce. Hmm??

Make the waffles in advance and freeze them. Thereafter, just pop in the toaster to reheat…

Enjoy with a glass of freshly juiced blood orange…

Meyer Lemon Poppy Seed Sourdough Waffles

Adapted from King Arthur; makes about 10, 6 to 6 1/2 inch waffles
2 cups flour (used 1 cup spelt and 1 cup all-purpose)
2 cups buttermilk
1 cup sourdough starter (acquired my starter here or you can try making your own as discussed here)
2 large eggs
1/4 cup coconut oil
1 teaspoon baking soda
3/4 teaspoon salt
2 tablespoons pure maple syrup
1 Meyer lemon, juice and zest
2 tablespoons poppy seeds

For serving:
yogurt
blood orange caramel sauce (see recipe below)
sectioned blood orange

For the overnight sponge: Combine the flour, buttermilk, and sourdough starter. Stir until well combined. Cover and let rest at room temperature overnight.

Finishing the waffles: In a mixing bowl, combine the eggs, coconut oil, and overnight sponge. Add the baking soda and salt. Add the maple syrup, Meyer lemon zest and juice, and poppy seeds. Stir to combine.

Ladle batter into a preheated waffle iron and cook according to manufacture’s instructions. Serve immediately, topped with yogurt, blood orange-caramel sauce, and sectioned blood orange.

Blood Orange Caramel Sauce

1/2 cup sugar (used coconut sugar)
3 tablespoons cold butter, cut into small pieces
1/2 cup blood orange juice
pinch of coarse sea salt
few wide strips of blood orange zest

Prepare an ice water bath. Bring the sugar and 2 tablespoons of water to a boil in a medium saucepan. Cook, stirring until the sugar is dissolved. Continue to cook, stirring until the mixture is dark amber in color, about 6 minutes. Remove from the heat, slowly add the butter, blood orange juice, and salt, stirring until well incorporated and smooth. Add the zest. Transfer to the ice-water bath and let cool for 15 minutes.