Tag Archives: maple syrup

Dear Denny’s Maple Bacon Sundae…

Dear Denny’s Maple Bacon Sundae,

Perhaps you weren’t expecting a letter so soon. Manners and mores would tell us that a proper 24 hours could pass before I were to follow-up on our first visit. But, as I lie awake in bed, tossing and turning, a stomach full of cream and greasy protein, I am struck by an overpowering need to get in contact with you. Call me rash, call me stupid, call me a fool… but please, please understand. You have bewitched me.

It was all a joke, at first. I saw you there, on the special bacon-theme menu, sandwiched in between bacon dishes of fairly ordinary variety: A pancake and bacon plate. An overloaded BLT. Strips of bacon over top other strips of bacon, other food items just peeking out of the corners here and there.

There you were, dead center of the trifold menu. So out of place even among your bacon brethren. A sundae. A sundae with maple syrup. A sundae with maple syrup and fried bacon. Wait… what? Seriously? But…. but how? But why? Denny’s is putting bacon on pancakes, bacon on eggs, bacon in sandwiches, bacon in burritos, bacon on fries, bacon on bacon. But this… this was over the line.

Or… was it? Was it really? Why should one limit themselves to pairing bacon with other purely savory meal items? Bacon and eggs are perfectly natural together, but why not another bacon-dairy combo? Couldn’t the salty, smokey quality of the bacon offset the smooth mildness of the ice cream, the sticky sweetness of the syrup? Could it be that this is the perfect combination of salty and sweet that people have been looking for? All that time wasted on chocolate-covered pretzels, each more elaborate than the last. Was this the true missing salty-sweet link?

Oh, bacon sundae, how I could not resist your potential charms. The waitress warned me off you. But, nay, I could not relent. I wanted, no, NEEDED to be with you. I needed to experience you through my senses, see you with my eyes, taste you with my tastebuds, smell your smokey baconness through my nostrils. I needed to know you.

The wait for you was agonizing, but then, there you were, standing before me, a goblet of off-white glory. Sprinkled on top were shiny crimson pieces of bacon. The syrup stayed incognito, all but obscured by the ostentatious show piece of this endeavor. I dipped a spoon into you. I tasted. I hesitated, then tasted again.

What glory! What tribute! What unexpected euphoria! Who knew it was possible to get a bigger rush if you simply added a ton of protein to your sugar content (and vice versa). Who knew that the bacon would compliment the cream, that the two would work so divinely swimming in the pool of syrup at the bottom of the mighty goblet? Who expected such a decadent pleasure to come from a Denny’s on Lebanon Church Road?

I consumed you, as a lion would devour a gazelle, as a sparrow a worm, as a teamster a donut. When you were gone and all that remained was drippy, gooey remains at the bottom of the cup, I mourned your absence.

Yet, you are not really absent, are you? You’re a part of me now. A part that has latched onto every internal surface it can stick its meaty claws into. I feel that I will live a day shorter because of you, perhaps several days shorter. The moment we were apart, I knew that to ever have laid eyes on you was to agree to an abbreviated life.

But, oh sweet temptress, I did not CARE! I could not care! If I am but a mortal than let me feast like a mortal! Let me not throw away my opportunities in the name of safety or healthy eating or fitness! Let me live, let me breathe, let me consume. Let me risk a few years of stale life for a few minutes of confounding heaven on a spoon.

Denny’s Maple Bacon Sundae, I beg of you, do not leave our world. Once the bacon theme has exhausted its welcome, they are bound to pack you away with the rest of the bacon specials, pack you away and never mention you again. Back with the cheesecake, the carrot cake, the vanilla milkshake. But my love…. will be gone….
Your devoted servant and customer,

Forked!


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Bonjour, French Toast!

Last Saturday, I bought a giant round of bread at Mancini’s then proceeded not to use it. The blessing and the curse of fresh bread. It’s a pleasure beyond nearly anything else on the table, but its expiration date is imminent by the time you bring it home from the store. Even wrapping it up tight and storing it in the fridge will only keep it for so long.

Luckily for us, a large, sturdy loaf of fairly stale bread was just what we needed for some terrific vegan French Toast this past Sunday morning. (Well, stale bread and a couple of ounces of fresh blueberries.)

Sunday Morning French Toast

Ingredients
– 1 1/4 cup silken tofu
– 3 tbsp pure maple syrup
– 1/3 cup water or orange or apple juice
– 2 tsp vanilla extract
– 1 tsp cinnamon
– 1 tsp almond extract
– 2 tbsp oil
– 6 or 7 thick slices of stale bread

– In a blender or food processor, blend tofu, syrup, extracts, oil, water, and cinnamon. Process until smooth, then transfer into a large shallow bowl.

– Dip slices of bread into mixture. Make sure to scrape down the excess.

– Heat a non-stick or lightly oiled pan. At medium heat, cook the slice until the side is golden brown, then flip. (As in pancakes, you don’t want to flip more than once. If you need a glimpse of the underside, peel up one corner with the flipper.)

– Pile finished slices on a plate, then lightly dust with powdered sugar, blueberries, maple syrup, etc.