In the midst of avoiding the kitchen the past few days, I did manage to find a recipe on Smitten Kitchen's blog that looked absolutely delicious. And since I was in high spirits, (exercise really does improve your mood and motivation), I decided what the hell, and wanted to give it a go!
The recipe I found was for strawberry rhubarb soda syrup. Which you can find here! Pictures are my weakness when it comes to finding inspiration for new recipes to try. If you have a post with beautiful photos, you can bet I'll be making whatever it is, even if it might taste terrible. Thankfully, everything Smitten Kitchen puts out is fantastic, so off I went to go collect supplies!
Since tangelos are scarce here in Columbus, Dan has introduced me to the world of minneolas. They're similar to tangelos and are easier to find around town. So I juiced 3 of those bad boys, dividing it between a few cups, and added the pulp to the compote to give it an extra boost of flavor.
Fun fact, did you guys know that rhubarb's leaves are poisonous? So if you ever go to buy it in stores and there are more than just the stalks, DON'T EAT THE LEAVES. Apparently they were recommended as a source of food in World War I to the British, and many people were poisoned. Moral of the story; be careful to clean your fruits and avoid leave remnants!
Smitten Kitchen recommended all sorts of things you could do with these both, which got me thinking I could use them for some serious brunch.
So me being the improvisor I am, I decided to make mimosas, and put the compote on waffles!
I can't advise enough, when making waffles, (at least with our waffle maker), to spray the heck out of every nook and cranny. I always manage to forget, then waffle batter is cemented to everything, then it burns, and it's just a disaster.
After making a few of these for Dan and I, I put a dollop of compote on, drizzled some of the syrup, and added berries for color.
And there you have it! A super fruity brunch! I hope you guys check out Smitten Kitchens recipe and get inspired too! Do you guys have any brunch favorites to share? Let me know!
Have a great weekend guys!
Strawberry Rhubarb Soda Syrup from Smitten Kitchen which you can find the recipe to here.
Minneola Strawberry Rhubarb Mimosa
Syrup from Smitten Kitchen Recipe found above
3 minneolas, sliced in half
1/4-1/2 a cup of your choice of champagne
1. Take your halved minneolas and put them through your juicer. Divide juice between 2 cups, (which fills about half way), and save pulp for the compote made from above.
2. Mix about 2 tablespoons of the strawberry rhubarb syrup with the juice, or leave as is.
3. Pour in champagne of choice and mix. Drink as is, or chill in fridge or freezer for 20 minutes to a half hour. Enjoy!
Simple Oat Waffles
Makes 4 waffles
1 1/2 cups of all-purpose flour
1 cup quick oats
3 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup of milk
6 tablespoons butter, melted
3 tablespoons brown sugar
Preheat waffle maker via the appropriate setting. (Mine is numbered 1 to 6, so I usually have it on 3 or 4 to brown them nicely).
1. In stand mixer with your paddle attachment, or with your handheld, mix flour, oats, baking powder, cinnamon and salt.
2. In a separate bowl, whisk together eggs, milk, butter, and brown sugar.
3. Add wet ingredients to mixer on medium speed until fully combined.
4. Spray your waffle maker with cooking oil, and scoop about 1/2 cup of batter into the iron and press lid down until your waffle maker indicates when finished.
5. Serve with compote and syrup, or however you desire! Enjoy!