Sorghum syrup has long been a staple of certain Southern cupboards. Pressed from the tough, grassy stalks of the sweet sorghum plant, then boiled down, it was seen as the province of grandmothers, a stodgy, household ingredient no one paid much mind.
No more. Sorghum syrup and even sorghum grain are being thrust into the limelight by a new generation of chefs in the South and beyond who appreciate its complexities and its provenance.
Sorghum grain is harvested from a short, stout version of the sorghum plant. The tiny grain has been used as food in Africa for thousands of years.
The grain is being milled into flour and marketed to the gluten-free and whole-grain markets.
Cookbook author Martha Rose Shulman has compared sorghum grain to Israeli couscous, and recommends it as a base for a black-bean stew as well as for a salad with cucumber, avocado and cherry tomato. New York chef Marc Forgione has offered sorghum as a side to arctic char.
The Associated Press
BLUEBERRY SORGHUM SPOON BREAD
3 | cups milk |
1/2 | cup sorghum syrup |
1 | teaspoon kosher salt |
1 1/4 | cups cornmeal |
3 | eggs |
1/4 | cup (1/2 stick) unsalted butter, melted |
1 1/2 | teaspoons baking powder |
2 | cups blueberries |
In a medium pan over medium-high heat, combine the milk, sorghum syrup and salt. Bring to a boil then, while whisking, pour in the cornmeal in a steady stream. Continue stirring and cooking for 2 minutes, or until the mixture thickens. Remove from the heat and cool to room temperature.
Heat the oven to 350 F. Coat a 9×9-inch baking pan or a 1 1/2-quart baking dish with baking spray.
Transfer the cornmeal mixture to the bowl of a stand mixer fitted with a whisk. Add the eggs, melted butter and baking powder. Beat on medium to combine, then increase speed to high and beat for 6 to 8 minutes, or until the mixture is lighter in both color and texture. Fold in the blueberries, then spoon into the prepared pan. Bake for 30 to 40 minutes, or until lightly browned. Serve warm.
Makes 8 servings.
PER SERVING: Calories 290 (34% from fat), Fat 11 g (6 g sat), Cholesterol 90 mg,Sodium 420 mg, Fiber 2 g, Carbohydrates 41 g, Protein 7 g, Sugar 4 g
SOURCE: Alison Ladman, The Associated Press
SWEET-AND-SPICY DOUBLE SORGHUM SALAD
2 | cups sorghum grains |
Kosher salt | |
3 | tablespoons olive oil |
1 | tablespoon minced garlic |
1 | large sweet onion, chopped |
1/2 | teaspoon red pepper flakes (more or less to taste) |
3 | tablespoons sorghum syrup |
2 | tablespoons lemon juice |
2 | tablespoons balsamic vinegar |
1/2 | teaspoon smoked paprika |
1/2 | teaspoon ground cumin |
1/3 | cup chopped golden raisins |
1/3 | cup toasted sunflower seeds |
Hot sauce, to taste |
In a medium pan over medium-high heat, combine the sorghum grains and enough water to cover them by 2 inches. Add a generous pinch of salt, then bring to a boil and cook for 1 hour to 1 hour and 15 minutes, or until the grains are tender. If needed, add water during cooking to maintain the level. Use a mesh strainer to drain, then set aside to cool.
Meanwhile, in a large skillet over medium, heat the olive oil. Add the garlic, onion and red pepper flakes and cook for 12 to 15 minutes, or until golden brown and very tender. Set aside to cool.
In a medium bowl, whisk together the sorghum syrup, lemon juice, vinegar, paprika and cumin. Add the onion mixture, and then stir in the sorghum, raisins and sunflower seeds. Season with additional salt and hot sauce.
Makes 8 servings.
PER SERVING: Calories 290 (28% from fat), Fat 9 g (1.5 g sat), No Cholesterol, Sodium125 mg, Fiber 4 g, Carbohydrates 52 g, Protein 7 g, Sugar 12 g