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Many local farms make sorghum molasses. The dark, distinctive syrup is created by boiling sorghum cane down for hours. Try the syrup on biscuits, baked into cookies and gingerbread, or in these recipes from ASAP's own Molly Nicholie.
Sorghum Bourbon Sweet Potato Pie
Courtsey of Aimee Mostwill, Sweetheart Bakery
Ingredients:
(Filling)
2 large or 3 medium sweet potatoes (enough for 2 cups of puree)
4 tbs butter, melted
1 tsp vanilla
4 eggs
1/2 cup cream
1/4 cup plus 2 tbs sorghum
1/4 cup plus 1 tbs brown sugar
1/4 cup bourbon
1/4 tsp kosher salt
1/4 tsp grated nutmeg
1/4 tsp ground cinnamon
1/8 tsp ground cloves
1/8 tsp ground ginger
(Pie crust)
1 1/3 cups all-purpose flour
1/2 tsp salt
8 tbs chilled butter, cut into pieces
1/8 to 1/4 cup ice water, as needed
Method:
Preheat oven to 375 degrees F. Make the crust: Place the flour, salt and
sugar in the bowl of a food processor with a steel blade. Pulse to
combine. Add the chilled butter; pulse until the butter is evenly cut in
and the mixture resembles coarse cornmeal. Remove to a mixing bowl.
Working quickly, gradually add enough cold water while tossing and
stirring with a fork, until the dough just begins to come together.
Flatten into a round, wrap in plastic, and chill for a few hours or
overnight. Roll out dough and fit it into a 9-inch pie pan. Crimp edges.
Combine the puree with all the remaining ingredients for the filling.
Whisk until well combined and smooth. Pour the filling into the pie
shell. Bake for about 50 to 55 minutes, until the filling is set. When
the rim of the pie plate is nudged, the very center of the filling
should barely move.
Sorghum Syrup Popcorn
Ingredients:
Oil
Popping corn, enough to make 15-20 cups after popped (about 10
tablespoons, or slightly more than half a cup). Refer to your popcorn
package for measurements.
3 cups peanuts
1 1/2 cup brown
sugar
2 sticks
butter
1 cup sorghum
syrup (molasses)
½ teaspoon salt
1 teaspoon
vanilla
½ teaspoon baking
soda
Method:
Pop corn with oil in a large pot, according to the instructions on the popcorn package. Put popped corn and peanuts in a large bowl. Combine brown sugar, butter,
sorghum syrup, and salt in a saucepan. Place over medium heat. Stir until the mixture boils. Mix in vanilla and baking soda. Immediately pour mixture over popped corn and peanuts. Mix to coat all
pieces. Transfer to shallow pan. Bake at 250 for one hour, stirring every 15
minutes. Cool and store in airtight container.
Sorghum Syrup Caramels
Ingredients:
Butter
14 ounces (1can) sweetened, condensed milk
14 ounces ( 1 ¾ cup)
Method:
You can vary this recipe. Just use approximately one part sorghum to one part milk. Use a little more sorghum if you want more of that flavor, a little more milk if you want a creamier flavor.
Butter a baking dish. Combine liquid ingredients in a saucepan. Cook on low until you get to medium ball stage. (Use a candy thermometer to determine this, or drop some of the mixture in cold water. If it forms a ball, it’s ready. Refer to a cookbook or look online for more information on candy making.) Spread the mixture in the baking dish. Butter your hands. Cut the mixture into bite sized pieces, then roll between your hands to create a shape you like. If they are too sticky, roll the candies in powdered sugar. Wrap each candy in a small piece of wax paper.
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