The cooking process is basic: Dissolve sugar in a wine-and-water mixture, cooking raspberries down until a gooey syrup forms. The finished product is not only sweet and tart, but also has a lingering floral flavor from the rose water. See the easy recipe — and the different ways I made use of the syrup! — when you read more.
Despite the name, pomegranate molasses isn't truly molasses, which comes as a byproduct of cane or beet sugar processing. Rather, this deep purple reduction, which has the consistency of maple syrup, is made by cooking down the juice of pomegranates with lemon juice and sugar.
Historically, the resulting substance is used to bring a fruit-forward pucker to meats and dishes such as muhammara, a Syrian red pepper, walnut, and garlic spread. But its uniquely nuanced taste makes it an ideal flavor booster for much more, including soups and stews, and desserts such as ice cream, cake, and candy.
The ingredient is widely available in Middle Eastern markets. Have you ever cooked with pomegranate molasses?
A delicate flavoring used in desserts, drinks, and other dishes, orange flower water is a natural extract made from distilling orange blossoms from bitter orange or Seville orange trees. Sometimes known as orange blossom water, it has a delicate yet powerful, jasmine-like scent. The flavoring can be categorized into two different genres — French flower water and Middle Eastern flower water. The French version (like the venerated Provençal brand A. Monteux pictured here) is perfumed and floral, while the Middle Eastern kind is brighter with citrusy notes.
Orange blossom water can be used to enhance the flavor of cocktailsm such as the Ramos Gin Fizz and is an ingredient in true orgeat. It's also a key component in some madeleines, cakes, and cookies. Drops may be used to flavor hot water, a common practice in the Middle East, or other desserts like fruit salad and ice cream. How do you make the most of orange flower water?
Cooking when you don't have all the ingredients on hand can be frustrating, but it can also be empowering: Since you have to think on your feet, some of the most successful outcomes are born out of limited circumstances.
TeamSugar regular FinnLover has long been the master of innovatively tweaking reliable recipes based on what she has in her kitchen. So guess what happened when she ran out of maple syrup for her pancakes? Finn improvised (and improved) her recipe by adding chocolate chips to her pancakes and using frozen blueberries stowed in her freezer to make a delectable compote. To see the recipe, which left me with a hankering for a sweet, sticky breakfast, read more
During our girls Winter weekend, my sister made the most delicious corn cakes with spicy sausage for breakfast. Since we were feeding a crowd, it was necessary to heat the entire bottle of maple syrup.
While you can easily heat syrup in the microwave, the best way to heat syrup or ice cream toppings is in a pot of hot water. The temperature gradually increases and no burnt or caramelized crystals form.
Start by filling a large saucepan with water. Loosen the cap on the syrup and gently place the bottle in the water. Heat over medium-high heat, bring the water to a simmer, and warm the syrup. Keep an eye on it to ensure that it doesn't burn.
Got a tip for heating syrup? Please share with us below!
Pancakes, waffles and French toast just seem to taste better when you make your own syrup. Here you can find a great French toast recipe, plus one for homemade blueberry syrup. — 80 Breakfasts
I was checking out all the great recipes everyone's been posting, when I came across this dressing from TeamSugar member FinnLover. She's based in Québec, and finally caved in to the local maple syrup frenzy. Lucky for us, it's resulted in a yummy looking maple-balsamic dressing. To get her recipe and try it for yourself, read more
I have been drooling over the cover of the February Bon Appétit cover ever since it landed in my mailbox a few weeks ago. On a stark white background sits a huge stack of whole grain pancakes topped with blueberry syrup. Yesterday evening, YumJimmy and I finally decided to curb our pancake cravings by whipping up our own batch. So imagine our surprise when we found out that today was actually National Blueberry Pancake Day! Talk about a fun coincidence.
So, how did ours turn out compared to theirs? Find out, and get the recipe so you can try it at home, just read more
These Menu Pipette Glasses dispense just the precise amount of liquid - be it oil, vinegar, syrup or more. They work like regular droppers and are available in two sizes 150ml and 300ml. I love that you'll get exactly how much you want, but wonder how long it might take for your salad to get just the right amount of dressing. What do you guys think? Love them or hate them? If you love them, a set of two is available for $30.18.
Source: Cooking Gadgets
Lately I have been bombarding you with super chocolatey decadent desserts. For this I apologize. If you are ignoring my temptations and really sticking to your diets, congratulations! Here is a dessert that can serve as your reward without being overly loaded with chocolate, whipped cream, and marzipan. It's actually quite simple, apples are usually widely available and make a delicious fruity dessert on their own with a little flavorings (translation: you can have apples for dessert not in the form of pie, pastry, or cake). Ok it does have a little butter and sugar..but it's a dessert. If you really don't want to consume butter, sugar, and the like you shouldn't be having any dessert. Oh no, I'm starting to sound like FitSugar! Make it at your own discretion, apples poached in vanilla syrup sounds too good to deny...for the recipe, read more