Chocolate Gravy/Syrup Recipe
I pointed my browser over to Byrd Droppings this morning to find a surprise. Byrd Droppings is the home blog of Lorie Byrd. Lorie posted a recipe this morning for something I’ve NEVER known to be eaten outside of my immediate family. This is one of those foods that, when I describe it to others, gets me some of the strangest looks. She calls is chocolate gravy. My family calls it chocolate syrup, and it is fantastic.
I’m sure her husband has eaten this stuff with more than just biscuits, but that’s the main thing she mentions in eating it. Our family, though, has a different process. It’s a breakfast treat.
First, you need a plate with a decent rim on it to hold the liquid. In the center of this plate, you place a pat of butter or margarine. On top of this, you ladle in a decent amount of chocolate syrup. The result is a plate full of syrup, which is now the base for the rest of our breakfast. Now you place your scrambled eggs, sausage patties, bacon and grits on the plate, directly in the syrup. Oh yeah, and we do have the biscuits. The result is a chocolate flavored breakfast that my wife discovered was one of the most delicious things in the world.
For our family, this is an annual tradition. We meet on Christmas morning and have chocolate breakfast for the whole family. It usually turns out to be a lot less messy than we expect. Once we’re done with breakfast, we’re energized and ready to go open the presents. As a child, I ate this a little more often, but it was still reserved as a treat instead of a regular happening. The origins of the dish are from the depression era, when it was a matter of making do with what you had. Now, it’s a special treat for good times.
Thanks, Lorie. Keep this up, and you’re going to become an honorary ogre.
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