Do you ever get tired of the same breakfast or dessert toppings? I freely admit that I'm always a sucker for chocolate shell on ice cream, caramel sauce on ice cream, and hot fudge on ice cream. I'm always a fan of butter on toast. I'm usually a fan of almond butter, I avoid peanut butter unless I'm really incredibly un-thirsty. I don't find maple syrup terribly amazing. I adore sauerkraut...but you don't put that on breakfast foods or dessert unless you're the most dedicated German monk or something. So when a random flavor combination wins points by making totally inedible attempts at recipe-less gluten free pancakes edible, you know it deserves a post of its own. Meet supreme'd oranges with balsamic maple syrup:
Balsamic Maple Oranges
1 large orange or other citrus fruit, supreme'd (video instructions here)
2 tablespoons high quality balsamic vinegar
2 tablespoons real maple syrup
1.) Mix all ingredients together and serve over-top vanilla ice cream, pancakes, or on biscuits with a dollop of whipped cream.
And in other news? Never try to make gluten free pancakes without a recipe. It just doesn't end well. I was being lazy and instead of looking up a recipe I thought, "*snort* Gluten free pancakes don't taste good anyway. What could go wrong?" Yeah. Let's just say, I was very, very thankful for my little balsamic maple oranges. They made breakfast bearable and I could have drunk some of that maple balsamic, it was so good.