Molasses Inspirations

Front Cover
Formac Publishing Company, Oct 15, 2008 - Cooking - 96 pages

 For many, molasses conjures up memories of favourite desserts and baked beans. Today, Canadian chefs are making use of this traditional ingredient in a wide range of innovative appetizers and entrées as well as desserts and baked goods. This unique cookbook offers the best of both classic and contemporary recipes that feature molasses.

Author Joy Crosby's family business is molasses, so she has been more aware than most of the renewed interest in this heritage ingredient. For this book, Joy contacted the chefs at leading restaurants across Canada and asked for their most innovative and successful recipes using molasses. She tested and tasted the contributions, and from the best chose this collection of recipes.

Among the 50+ recipes in this collection are Pork Tenderloin with Molasses Glaze and Carmelized Apples (Victoria Village Inn, Victoria by the Sea, (PEI);Oatmeal and Flaxseed Bread (Mojo, Regina); and Warm Gingerbread & Pumpkin Molasses Ice Cream (Wickaninnish Inn, Tofino, BC).

Others include Scallops infused with Lemongrass and Molasses (Racines, Fredericton); Cold Smoked Duck with Molasses Marmalade and Sweet Potato (Little Britt Inn, Britt, ON); and Sake-Molasses Sabayon(Wild Tangerine, Edmonton).

 

Selected pages

Contents

Introduction
7
Types of Molasses
10
Soups Starters and Salads
13
Breads
33
Entrées
39
Sweet Endings
65
Sauces Dressings and Marinades
81
Index
94
Photo Credits
96
Copyright

Common terms and phrases

2tbsp 4tbsp allspice beef black pepper boil bok choy bowl bread brown sugar calamari canola oil Caramelized Apples carrots chicken clarified butter cloves garlic colour combination cook cookie cup 60 mL cups 500 mL delicious dessert diced Dijon mustard dish dough dressing egg yolks fancy molasses finely chopped fish flavour flour foie gras fresh ginger fresh thyme garlic garnish grill ice cream jackfruit lemon juice lemongrass marinade medium heat minced minutes mixture molasses 1 cup molasses 1⁄2 NB Chef nuts olive oil onions peeled phyllo potatoes purée ramekins recipe follows refrigerator Remove from heat roasted sablefish salad salt and pepper sauté scallops season with salt Serves sesame oil shallots sherry vinegar shrimp simmer sliced spices stir sweet syrup tbsp 15 mL tbsp 30 mL tomatoes tsp 10 mL tsp 5 mL unsalted butter vanilla vegetable VINAIGRETTE walnuts whipping cream whisk white wine wine vinegar

About the author (2008)

JOY CROSBY is a resident of Rothesay, New Brunswick. She is writing the corporate history of the Crosby Molasses Company, established in 1879. This is her first cookbook.

Bibliographic information

TitleMolasses Inspirations
Flavours Cookbook
AuthorJoy Crosby
Editionillustrated
PublisherFormac Publishing Company, 2008
ISBN0887807496, 9780887807497
Length96 pages
Subjects ›  › 

Cooking / Regional & Ethnic / Canadian
Cooking / Regional & Ethnic / General
Cooking / Specific Ingredients / General
  
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