Sorghum: Any unique uses?

[gfron1]

I have just received a jar of sweet bourbon sorghum. I'm going to drizzle on biscuits, pancakes and the like, but anyone have any fun or unique uses that I can steal?

[phlawless]

what is bourbon sorghum? is it flavored sorghum?

there are tons of uses for sorghum; basically use it instead of honey/maple syrup/corn syrup. I really like using it for sticky buns.

[hummingbirdkiss]

use it in a home made ginger bread (cake style) (instead of molasses) made with lots of fresh grated ginger then drizzle it again on top when it is done..to die for

Edited May 13, 2008 by hummingbirdkiss (log)

[gfron1]

HERE is the company. The bourbon one is flavored with bourbon apparently.

[gfron1]

The sorghum mafia is getting its act together and I think we'll see more of this in restaurants soon. In the meantime I made a simple sorghum bar to see what it tasted like. Next I'll try some of the suggestions above.

[Abra]

I second the sorghum gingerbread. It's awesome. I like it as a sub for molasses more than as a honey substitute. I've never had the bourbon sort, though.

[annecros]

I'll third the gingerbread. This was a traditional rural southern treat that my father referred to as "syrup bread" - probably because this and cane syrup were the primary sweeteners in the household at the time.

Very nice still slightly warm and dressed with fresh whipped cream.

Oatmeal type cookies. Yum.

[andiesenji]

I grew up on a farm in western Kentucky where sorghum was grown, crushed and cooked. Originally it was cooked off in open "pans" over wood fires, later in more "sanitary" closed containers. (Though much less fun for us kids.)

The gingerbread made with sorghum is indeed very good. We also had fat, soft "molasses" cookies, sweet cornmeal cakes (baked on a griddle) and sorghum oatmeal spice cake which was baked in thin layers and "filled" with apple butter or applesauce, depending on what was handy. (Note that regular cornbread was never sweetened, the griddle cakes were entirely different in texture as well as taste.)

I haven't made the latter for years, mostly because I developed Type II diabetes and it is densely packed with calories and sugar.

Sorghum mashed with soft butter was a favorite spread for everything from biscuits to griddle muffins (what we now call "English" muffins.)

The flavor of sorghum is distinctive.

One of my earliest memories, probably when I was three or so, was riding my little tricycle around the breakfast table and having a piece of biscuit with sorghum and butter popped into my mouth as I passed my grandpa's chair. (The tricycle was blue. I can also remember my grandma scolding my grandpa for "spoiling" that child!)

[hummingbirdkiss]

I almost forgot !!! that particular brand of sorgum makes a really good caramel corn and granola ...

just replace the molasses in a traditional recipe for either one