This sorghum season, as I work on the last photos for Sweet, Sweet Sorghum, my book on this amazing Kentucky-grown sweet syrup, I see interest in sorghum is picking up. Edible Austin’s website includes a recipe for a candy made with a particular strain of sorghum, Honey Drip.
In today’s Lexington Herald-Leader, my local newspaper described a special meal chef Kathy Cary has developed at Louisville’s acclaimed Lilly’s Restaurant. The meal is based on recipes from an early 20th century Louisville caterer, cook, and tastemaker named Jennie Benedict. Kathy Cary includes a Molasses Pound Cake in that menu. I’m guessing that’s “molasses” as in “sweet sorghum syrup.” Louisville’s Bourbon Barrel Foods also features sorghum on its own and in several sauces. All good.
Related posts:
- Sorghum, sweet source of happiness I got a little carried away, writing my October Nougat story on sorghum. The main thing to me is that...
- It’s Molasses Crinkles Time All along, in the four years (or maybe more, but let’s not make it worse) while I was writing and...
- Sorghum makes us sweet I love watching (and smelling) the annual sorghum syrup-making in Kentucky. Here are pictures from two visits this fall....
