Has anyone ever used sorghum syrup? I saw some in a gift shop in Virginia a few weeks ago but didn't buy it, and now can't find it anywhere around here (Salt Lake City). My lovely husband found it at a Whole Foods in San Francisco last night and got me a jar, so I'll have a new baking ingredient to fiddle around with when he gets home! Yay! I'm guessing I can just use it in place of honey or sugar in regular recipes, but it's such an unusual find that I wondered if anyone had a recipe or dish in which it could really shine. Also, does anyone know where to buy it? Other than Whole Foods in San Francisco or ordering online with a $25 shipping charge? Thanks!
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My dad loved sorghum syrup on his pancakes. It's VERY sweet, so if you are using it in place of honey and sugar start with a little less than called for and adjust to taste. The Amish farmers' market near us has sorghum syrup, Golden Barrel brand. It sells for about $5 a pint. I have never baked with it so I can't help with that, sorry, but I can see it doing very well in whole wheat breads and sweet cornbread.
I have a couple of jars on the shelf. I think of it as a typically southern syrup, comparable in some respects to light molasses or Lyle's golden syrup (though with its own unique flavor).
Here's a link to Southern Living's sorghum recipes. The Sweet Potato-Pecan Upside-down Cake sounds delectable.
Most of the grocery stores here in Lincoln Nebraska carry it, in with things like maple syrup.
I live in SE IL and we always bought a little tin container or two each fall when we went to the orchards for apples. They sold it and a few small grocery stores.
We loved it on hot fresh biscuits with homemade butter.
We live in a very rural area and a very tiny little community maybe 6 miles from us each fall gather to make a big bunch of this in their neighborhood. They plant the crop and gather it in and several neighbors gather to clean the equipment and cooking bins and lots of folks come by and watch them cooking down the sorghum syrup. They've had full page newspaper articles with lots of pics of the process...very interesting, indeed, to see this set-up.
Here's a little info I copied from
sorghum molasses = sorghum syrup Notes: This is made from sorghum cane juice, and Southerners sometimes use it instead of molasses to make things like barbecue sauce, baked beans, and gingerbread. Look for it in health food stores. Substitutes: golden syrup OR molasses (not as sweet)
Enjoy your sorghum!
They say you can find anything on the internet and now I believe it...I just Googled on it and found two articles about this neighborhood sorghum festival that has gone on for years and years very near us:
I am sitting here laughing, of course YOU can find anything on the internet. You find things for us every day. We only have to give you one word and hooops there is the information we were asking about. You are our internet angel, flying from one corner of this electronic world to another. I don't know how you do it, but I love you for it. Ria.
Hooray! Thanks, everyone! That sweet potato cake does look magnificent, and as I happen to have two brand new USA cake pans in my cupboard I think that just may be their maiden voyage. My husb gave me the jar of sorghum a little bit ago and I'm so excited to open it and try it out this weekend. I really do appreciate everyone's help. Ditto, too, about swirth being the internet angel. (grin) I'm still combing through the "great sites" post and have bookmarked several of the sites.
I'm thinking about making the Bakewell Cream biscuits PJ demonstrated in the blog a couple of weeks ago and putting some sorghum on them just to get a good taste of it, so I'll report back when that's done. Thanks again!