Sunday November 28, 2010
Breakfast in Bed sweet and savory french toast
Of course, no one needs me to innumerate the merits of bacon and maple syrup as a food pairing. Culinary wonder twins, no? They match each other perfectly and remain one of my favorite flavor combos in spite of my intense pork allergy.
Once a year, I’ll tempt fate and dig in to a hearty serving of The Old Gaffer’s Pecan Sausage and Sage cornbread stuffing. For one day out of the year, I can handle the pain and suffering associated with eating pork against my doctor’s wishes.
But I can’t go around making exceptions and eating pork products year round. I’d wind up in the hospital. I have to stand firm and refuse to indulge. Bacon and Maple, I remember your sweet and salty flavor. But I must love you from afar.
And so this allergy, this cruel suffering, has left me constantly on the prowl for ingredient combos of equal power. When I first heard of Kitchen Play’s olive themed menu, I pretty much tuned out. I like olives well enough in specific applications, like tagines or puttanesca sauce, but I don’t actively look for ways to incorporate olives into my diet.
Even so, when I dug around a their latest “menu” and found Never Enough Thyme’s olive rosemary french toast my interest perked up immediately. My bacon deprived soul thought the meaty saltiness of black olives, when paired with maple syrup, might bring me one step closer to something akin to my beloved pairing.
Inspired, I completely derailed a batch of cinnamon rolls I had in the works (yes, on the Sunday after Thanksgiving), jacking my Milk and Honey Brioche dough and filling it with chopped black olives instead of cinnamon butter. Which doesn’t sound like a good trade-off, but I had to find out for myself if the combo would work.
I couldn’t find Lindsay kalamata olives, from the original contest on Kitchen Play, but I did have some whole kalamata olives on hand, which I pitted and chopped. To keep with Lana’s original theme, and to also satisfy my herb fetish, I steeped the rosemary into my maple syrup, and discovered a new favorite twist. Rosemary maple syrup will definitely make many appearances at my breakfast table in the future.
For those not buying into the olives at breakfast campaign, just substitute an equal quantity of chopped dried fruit for a more traditional take. Figs would work especially nicely with the rosemary syrup.
Black Olive Buttermilk French Toast with Rosemary Maple Syrup certainly satisfied my longing for a salty sweet breakfast with a savory edge. It did make me wish I could experiment with kneading bacon into my brioche dough, but alas, I’ll have to leave that experiment to someone else.
15 comments and counting
Nov 28, 2010 · 3:08 PM
I love this! So glad that Lana’s brilliance in crafting a dessert highlighting olives inspired you as well. While there is just no replacing bacon, I agree that kalamata olives provide a nice salty, earthy, meaty addition to this French toast.
Thanks for trying it and good luck in the giveaway!
· Casey · http://kitchen-play.com
Nov 28, 2010 · 3:33 PM
Thanks Casey! My husband is wild about olives and savory breakfasts, so this definitely fit the bill for him. I’m so happy to have read Lana’s recipe and felt the inspiration!
Nov 29, 2010 · 6:08 PM
I love love LOOOVVE olives, and will definitely be making this recipe soon! It looks fantastic
· Cathy · http://savorynotes.com
Nov 30, 2010 · 2:46 AM
Wow. This is a combination I never would have dreamed up, but I think it may be as genius as maple and bacon (I almost wrote “Macon” right there, totally accidentally). It really sounds lovely. Rosemary maple syrup? So interesting.
· Mariko · http://www.thelittlefoodie.com
Nov 30, 2010 · 11:45 AM
mmmm, Macon. I think that should be the official short hand for “maple + bacon”! The rosemary syrup blew my mind. I’m going to put that all over everything now. Thanks for stopping by!
Dec 02, 2010 · 12:07 AM
Oh, man, that was a seriously bad night…
Dec 04, 2010 · 2:49 PM
This is a seriously interesting flavor combination. Personally I’m all for a super sweet breakfast, but these sound pretty tempting!
· Vicki @ Wilde in the Kitchen · http://wildeinthekitchen.blogspot.com
Dec 05, 2010 · 2:42 AM
What a neat idea to have a savory french toast instead of a sweet one. Those olives would certainly pair well with it. By the way, I’m holding a giveaway on my blog for Orglamix Organic makeup and you’re welcome to come by and enter. link
Dec 06, 2010 · 9:32 AM
Wonderful! This sounds a lot like the pesto French toast we cooked off once for breakfast (no syrup, though). I always was the kid, however, that loved when syrup crept onto my eggs or hashbrowns or sausage links, so I can see how the salty olive French toast with rosemary infused syrup would win your hearts. Must try soon.
· heather · http://squirrelbread.wordpress.com
Dec 06, 2010 · 7:00 PM
Healther, pesto French toast sounds amazing! I am really warming up to savory breakfasts. And, I am certain that the maple creeping slowly over to my sausage links on my childhood breakfast plate is where my obsession with maple and pork began. Mmmm….
Dec 13, 2010 · 1:38 PM
While not quite the same as bacon, gribenes (crisp chicken skin) can be a nice stand-in when treated with wood smoke (maple is good) and pan or oven-fried… And duck skin is even more unctuous- lemonade from the lemons of allergy.
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