SARAH JANE SANDERS_SMILEY PETE_RONA-29
While many Kentuckians hold sorghum dear and eat it daily, the larger world has only recently learned of sorghum’s special qualities. Some chefs champion it for the complex flavors it can add to dishes.
Technically, it is called sweet sorghum syrup. In Kentucky people sometimes call it “sorghum molasses,” or just “molasses.” True molasses, however, is a by-product of refining sugar, which comes from sugar cane and does not grow in Kentucky. Sorghum cane, though, grows well in the Commonwealth.
This timeless Kentucky meal used sorghum in the following ways:
As an ingredient in a bourbon-based cocktail
As a subtle sweetener for roast winter vegetables
As a major flavor and sweetener in a salad dressing, Sorghum Bourbon Vinaigrette
As a key flavor in an optional Sorghum-Lime Drizzle, intended to highlight the spicy cornbread
As a minor taste layer in the dark, rich pan sauce for the Braised Lamb Shoulder
As a major taste factor and sweetener in Gingerbread
As a mild taste feature and sweetener in Sorghum Bourbon Half Sour Whipped Cream