Ribbon Cane Syrup – a Breakfast Food
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How can you go from craving homemade salsa and chips to ribbon cane syrup? It’s simple. When you grow a garden, especially one with several tomato plants, you constantly have tomatoes and peppers. Add an herb garden to that, and you mix in cilantro, dill, and any other tasty greens to make an original homemade salsa. That delightful organic salsa goes on everything imaginable – and breakfast. And breakfast for this southern girl means biscuits, toast, pancakes, or waffles will be added to the menu as many days as I can.
Ribbon cane syrup was a tradition at breakfast in the household I grew up in. The cane stalks can grow up to 12 feet tall. The syrup tastes rich and is dark. It’s similar to, but not as dark as, molasses. It’s a southern breakfast commodity. Ribbon cane syrup tastes good with hot biscuits. Instead of putting butter inside the biscuits, you pour the syrup onto a plate and add a pat of butter to it. Mash the butter into the syrup with a fork, then dip the biscuit into the syrup.
In January, I kept craving chips and queso. Next was the salsa. Fresh garden salsa has the very best flavor. I like salsa, but I don’t like it with eggs. So for me, salsa sounds better with lunch or dinner. I’d rather have the ribbon cane syrup for breakfast than salsa. Of course, biscuits and syrup can pack on the pounds if you’re not careful. That’s why I sometimes toast a piece of bread, smooth a layer of peanut butter on it, and pour a little ribbon cane on top. It satisfies the bread and sweet craving for sure. Good for snacking, too.
The ribbon cane syrup I buy is from a little Texas country buffet eatery. But you can order different brands from Amazon, like Steen’s. I’ve tasted that brand, and it’s good, too.
This is a short video clip that shows the way to dip into the thick syrup and drizzle it onto the peanut butter toast: