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).
JOY CROSBY is a resident of Rothesay, New Brunswick.