Top 7 sorghum recipes for 2018
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1. Super Seeds: The Complete Guide to Cooking with Power-Packed Chia, Quinoa, Flax, Hemp & Amaranth (Superfoods for Life)
Description
Five super seedscovered in one super volume! Chia, hemp, flax, quinoa, and amaranth are tiny powerhouses that deliver whopping amounts of protein, essential fatty acids, and great taste in every serving. Perfect for vegan, vegetarian, and gluten-free diets, they each get to take a star turn in these 75 mouthwatering recipes. Convenient and versatile, the seeds work wonderfully in everything from muffins and breads to salads, soups, and desserts. Super Seeds is a must-have for anyone interested in eating healthily . . . and deliciously.
2. Ancient Grains: A Guide to Cooking with Power-Packed Millet, Oats, Spelt, Farro, Sorghum & Teff (Superfoods for Life)
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SterlingDescription
Ancient grains, with their nutrient-rich profiles, are making a comeback on today's dinner tablesincluding gluten-free options, like millet, teff, and sorghum. And they make everything from fluffy biscuits to heartwarming soups better: more nutritious, filling, and delicious. Super Grains celebrates the whole-grain goodness of spelt, farro, and even the humble cholesterol-lowering oat, in 75 easy, satisfying recipes. Enjoy crunchy Farro Apple and Almond Salad, Power-Packed Tomato Soup with sorghum, Teff-Lentil Sloppy Joes, Brussels Sprouts Millet Stew, and yummy Whole Grain Chocolate Brownies. Its superfood made super delicious!
3. Sorghum's Savor
Description
A brilliant blend of science and soul. This is a book that the food world has needed for a long time.Fred W. Sauceman, author of The Place Setting
Lundy invites you to sit at the table with a good hot biscuit and some buttery sorghum syrup and meet the people who grow it, make it, and even the chefs who have discovered it. For me and other people who grew up in the Appalachians, the stories offer a taste of home.Belinda Ellis, author of Biscuits
Infuses the sorghum artisans pride into each recipe, providing a taste of cooking with heritage.James Baier, executive secretary, National Sweet Sorghum Producers & Processors Association
Everyone who appreciates the storied intersection of food and culture deserves to savor this book. The recipes are a combination of reliable favorites and brilliant innovations.Sheri Castle, author of The Southern Living Community Cookbook
Whether offering authentic hill country classics or twenty-first-century novelties, Lundys recipes and meditations explore the full range of sorghums flavorsome possibilities. She reveals the affinities of sorghum with New Mexicos red chiles and West Indian ginger, citrus, and cardamom, as well as its long-cherished harmony with cornbread, buttermilk, sweet potatoes, and bacon.David S. Shields, author of Southern Provisions
Lundy not only showcases the rich history of sorghum, she goes deeper, showing how much southern chefs truly value the history and traditions of where we come from.Travis Milton, chef de cuisine, Comfort Restaurant (Richmond, VA)
Sorghum has been a culinary fixture for half of my life, but this book explains its significance, its community, its lore, and its place so eloquently that I feel remiss in not discovering it even sooner. In a world of rapid loss of rural food staples, Sorghums Savor implores us to pay attention.Hugh Acheson, author of A New Turn in the South
With the confidence bred in her Kentucky bones, and with an intellect honed through wide travels and studies, Lundy gives sorghum its long delayed due in this smart and lyrical book.John T. Edge, coeditor of The Larder: Food Studies Methods from the American South
A celebration of one of the unsung essentials of the Southern table. Resonating of warm earth and soft summer nights, of hearth fires and crisp mountain autumns, Lundys voice is one of the most lucid and lovely in all of southern food writing.Damon Lee Fowler, author of Essentials of Southern Cooking
Recently rediscovered by progressive chefs across the nation, sorghum is prized for its distinct umami tastea blend of sweet and savory with a hint of nutty tang. The lingering complexity of sorghum makes it the perfect secret ingredient to enhance and deepen the flavors of such innovative modern dishes as Chef Dustin Staggerss Monkey Wrench Skillet Fried Chicken and Chef John Fleers Long Sweetening Sorbet.
Yet sorghum is no secret to southern home kitchens. While sorghum is an Old World grass that resembles corn and is cultivated and used as a grain in most of the world, the cane varieties were cultivated, processed and used as syrup only in North America, particularly in the South where it has been a staple in baked goods, confections, glazes, and dressings since before the Civil War. In Sorghums Savor, Ronni Lundy showcases the endless possibilities of this unique ingredient, as well as the reasons why it has long been cherished in the South.
Lundy invites you to sit at the table with a good hot biscuit and some buttery sorghum syrup and meet the people who grow it, make it, and even the chefs who have discovered it. For me and other people who grew up in the Appalachians, the stories offer a taste of home.Belinda Ellis, author of Biscuits
Infuses the sorghum artisans pride into each recipe, providing a taste of cooking with heritage.James Baier, executive secretary, National Sweet Sorghum Producers & Processors Association
Everyone who appreciates the storied intersection of food and culture deserves to savor this book. The recipes are a combination of reliable favorites and brilliant innovations.Sheri Castle, author of The Southern Living Community Cookbook
Whether offering authentic hill country classics or twenty-first-century novelties, Lundys recipes and meditations explore the full range of sorghums flavorsome possibilities. She reveals the affinities of sorghum with New Mexicos red chiles and West Indian ginger, citrus, and cardamom, as well as its long-cherished harmony with cornbread, buttermilk, sweet potatoes, and bacon.David S. Shields, author of Southern Provisions
Lundy not only showcases the rich history of sorghum, she goes deeper, showing how much southern chefs truly value the history and traditions of where we come from.Travis Milton, chef de cuisine, Comfort Restaurant (Richmond, VA)
Sorghum has been a culinary fixture for half of my life, but this book explains its significance, its community, its lore, and its place so eloquently that I feel remiss in not discovering it even sooner. In a world of rapid loss of rural food staples, Sorghums Savor implores us to pay attention.Hugh Acheson, author of A New Turn in the South
With the confidence bred in her Kentucky bones, and with an intellect honed through wide travels and studies, Lundy gives sorghum its long delayed due in this smart and lyrical book.John T. Edge, coeditor of The Larder: Food Studies Methods from the American South
A celebration of one of the unsung essentials of the Southern table. Resonating of warm earth and soft summer nights, of hearth fires and crisp mountain autumns, Lundys voice is one of the most lucid and lovely in all of southern food writing.Damon Lee Fowler, author of Essentials of Southern Cooking
Recently rediscovered by progressive chefs across the nation, sorghum is prized for its distinct umami tastea blend of sweet and savory with a hint of nutty tang. The lingering complexity of sorghum makes it the perfect secret ingredient to enhance and deepen the flavors of such innovative modern dishes as Chef Dustin Staggerss Monkey Wrench Skillet Fried Chicken and Chef John Fleers Long Sweetening Sorbet.
Yet sorghum is no secret to southern home kitchens. While sorghum is an Old World grass that resembles corn and is cultivated and used as a grain in most of the world, the cane varieties were cultivated, processed and used as syrup only in North America, particularly in the South where it has been a staple in baked goods, confections, glazes, and dressings since before the Civil War. In Sorghums Savor, Ronni Lundy showcases the endless possibilities of this unique ingredient, as well as the reasons why it has long been cherished in the South.
4. Gluten-Free Flavor Flours: A New Way to Bake with Non-Wheat Flours, Including Rice, Nut, Coconut, Teff, Buckwheat, and Sorghum Flours
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ARTISANDescription
The James Beard Awardwinning gluten-free cookbook, now in paperback!
Baking with flavor floursoat flour, sorghum flour, teff, coconut flour, and nut flours, like almond and hazelnutadds a new dimension to dessert recipes. Rather than simply adding starch and structure to a dessert (as is the case with wheat flour), these flours elevate the taste of the dessert as well. The recipes incorporate the most popular alternative flours available on the market today and use them in interesting ways, both alone and in combination. Gluten-free bakers will find a whole new range of baking options at their fingertips. Chapters are organized by flour, each one highlighting the best recipes that flour can be used forbe it muffins, tarts, and scones made with sorghum flour; cakes, cookies, and crumbles made with oat flour; or chocolatey desserts made with teff. The chapter opener text highlights useful information for each flour: the taste, its flavor affinities, and how its best used, stored, and more. With 125 accessible and delicious recipes, including Double Oat Cookies, Buckwheat Gingerbread, Chocolate Chestnut Souffl Cake, Blueberry Corn Flour Cobbler, and Coconut Key Lime Tart, living gluten-free has never been tastier.
5. Old-fashioned Honey Maple Syrup Sorghum Recipes
Description
From the text:Valuable Historic Ingredients
Why use honey, maple syrup, or sorghum as sweeteners instead of sugar? Because a;; three are valuable cooking ingredients and have long been sought after for their preservative qualities, particularly in baked goods. Also, due to their moisture content, they lend a chewy texture, and a rich distinctive flavor to baked goods. Definitely, they retard the drying out process in foods in which they are used.
6. Golden Barrrel Sorghum Syrup Wide Mouth Jar, 16 oz ( Pack May Vary )
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From the heart of Pennsylvania Dutch country this is the finest southern sorghum availableUse it to flavor your baked beans, barbeque sauce or straight from the jar on pancakes
Use in any recipe calling for molasses, milder tasting than molasses
Rich in iron, calcium and potassium and is good for your health
Wide mouth plastic jar
Description
Sorghum Syrup is processed by cooking the sweet juices of the Sorghum plant, which is from the corn family. It is rich in iron and remarkably heathy for you. Excellent for baking! Uses - The versatility of sorghum is being rediscovered by today's nutrition conscious homemakers. They are finding that there is hardly a food served today that sorghum will not improve. Put sorghum over your pancakes, biscuits or toast, as a topping for your ice cream or in Grandmas' treasured recipes for ginger snaps or ginger bread. Sorghum can be used in your stir fry base as well as in your baked beans, its' a great ingredient to add into you homemade breads and can be substituted cup for cup in any recipe that calls for molasses, honey, corn syrup or maple syrup. For today's chef, sorghum is a nutritious flavoring, a seasoning ingredient and a sugar substitute. Health Benefits - Sorghum contains such hard-to-find nutrients as iron, calcium and potassium. Before the invention of daily vitamins, many doctors prescribed sorghum as a daily supplement for those low in these nutrients. Sorghum like honey can crystallize, however; putting it in a pan of warm water will restore it to a usable form.7. Everyday Whole Grains: 175 New Recipes from Amaranth to Wild Rice, Includes Every Ancient Grain (Cooking Light)
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Oxmoor HouseDescription
Healthy, hearty, and versatile, whole and ancient grains are fast becoming staples in kitchens everywhere. In this comprehensive guide, Cooking Light Executive Food Editor and James Beard Award-winning author Ann Taylor Pittman gives readers amazing ways to make the most of ingredients such as farro, kamut, amaranth, barley, millet, einkorn, sorghum, and more.
This book reinvents how we cook with grains. Ann offers recipes that have us popping and crisping them for texture, creaming them for soups, and using them in sublime, miraculously guilt-free desserts. Everyday Whole Grains covers the essentials on each grain and features 175 flavorful dishes from savory breakfasts, stews, and casseroles, to foolproof pizzas and breads.
With over 100 gorgeous photographs and detailed nutritional information for every recipe, Everyday Whole Grains is as inspiring as it is authoritative and a must-have for food lovers and health-conscious eaters alike.
This book reinvents how we cook with grains. Ann offers recipes that have us popping and crisping them for texture, creaming them for soups, and using them in sublime, miraculously guilt-free desserts. Everyday Whole Grains covers the essentials on each grain and features 175 flavorful dishes from savory breakfasts, stews, and casseroles, to foolproof pizzas and breads.
With over 100 gorgeous photographs and detailed nutritional information for every recipe, Everyday Whole Grains is as inspiring as it is authoritative and a must-have for food lovers and health-conscious eaters alike.
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