3.17.2015

Soft, Sweet & Sticky...

Enter Sorghum Syrup. Pure cane goodness from the south, aged in bourbon barrels. Kentucky's finest from a 5th generation mill in Louisville, this age old molasses-like luxury is a sweet substitute for...well, molasses, maple, honey and the like. On a recent journey to Atlanta, I found this to be all around me. In the northwest, we don't see it hardly at all if ever. It was on almost every menu I came across there...from biscuits to baked goods, from panna cottas to grits, from drizzled toppings to brushings on slow roasted pork chops. So naturally, when I got back, I googled it, found some various sources and voila! They seem everywhere on the net...(reads Amazon), yet there was one brand or two that screamed out artisan and the style of small batch makers in which I seek out. Bourbon Barrel Foods is such a company. We have been using this in various forms and fashions. Brushed onto bison and venison loins after cooking, lacing it with black pepper and pecans(an homage to the South), mixed with a cool tasting vinegar like pedro ximenez or maple-bourbon for a quick gastric, mixed into ice cream bases for a pairing to a chocolate stout cake, and even a custard with herbs, cooked sorghum grain, bacon, caramelized onions and herbs. They have a variety of cool products as well...kentucky blue grass soy, bourbon sugar, smoked sugar, bourbon bbq sauce, and cool bitters. I encourage you to check this out. The application seems endless in which to create new dishes using this amazing new found love. Enjoy...

1 Comments:

Anonymous Mark said...

Nice. Thanks.

4:50:00 PM  

Post a Comment

<< Home