Have you seen sorghum berries or sorghum syrup mentioned on restaurant menus lately? Wondering what exactly it is? Well here is a primer on that-which-is sorghum. An ancient grain whose tall grassy-like stalks produce not only berry-like grains which can be cooked or even milled to a gluten-free, high fiber flour, but whose end product, sweet sorghum syrup, is making a resurgence in the culinary world.
The sweet syrup, which is similar to molasses or can syrup, is wonderful simply drizzled on pancakes or a buttery biscuit, but also as a glaze on roasted vegetables, meats and even seafood. Try it in place of your maple syrup in lightly sweetened vinaigrettes, or even in baking in place of molasses or honey.
For this simple recipe I seared jumbo sea scallops until browned, seasoned them with a touch of salt and pepper, and then brushed a touch of sweet sorghum syrup right on top of each scallop. Served on a bed of your favorite roasted vegetables or cooked grain pilaf, this simple idea is merely a starting point with my brand new bottle of North Georgia-grown sorghum syrup.
(To view this recipe, click on the blue title of the blog post above*)
