Ten Things...Number One

The

new

year

is

a

great

time

to

experiment

a

bit

in

the

kitchen.

This month begins a series of ten ingredients that we feel are indispensable in the pantry... keeping in mind that they are in no particular order.

Starting off is Molasses, Blackstrap to be specific... it is the other Black Gold and not nearly as expensive as the black truffle, and Oh so much more versatile. Molasses comes from the processing of sugar, and it is a by product, which is kind of surprising given that most by products usually get an unpopular reputation. In Latin, the word Mel means honey. Molasses has the same viscosity as honey, and the same sweet stickiness... not even Winnie-the-Pooh would turn up his nose at a jar full of molasses. Blackstrap, which is found in our pantry, is the third grade of molasses, the first two being mild and dark. This third grade has the most sugar extracted from it and thus has the most depth of flavor. It is also, therefore, the darkest in color. There is something almost sensual about how Blackstrap molasses glides down a wooden spoon and its aroma is truly intoxicating. All this and it also has the added bonus of being loaded with vitamins and minerals on account of the sugars being extracted so thoroughly. Nearly one fifth of your daily intake of calcium, magnesium, potassium, and iron comes from a mere tablespoon of Blackstrap. When used in baked goods like gingerbread or spiced cookies, molasses adds a depth of flavor which is difficult to get from many other ingredients. It has the same effect as a rich cocoa in that it seems to have different levels of flavor, varying from a pleasant bitterness to a sultry sweetness all at the same pass over the tongue. Perhaps one of the best ways to introduce this Black Gold into your kitchen regime is by simply preparing a morning coffee Cajun style. One or two tablespoons of Blackstrap molasses added to a steaming mug of coffee is a match that could only have been made in heaven. A shaken few tablespoons of milk to a frothy consistency is a good topper for this morning- or evening- treat. Another way to try out molasses is by making Black Irish Ginger Cake. The aroma of this cake in the oven is like drawing moths to a flame, and you may find yourself baking one every few weeks. It is that good. My favorite recipe for this little wonder comes from a tiny cookbook called From Celtic Hearths: Baked Goods from Scotland, Ireland, and Wales by Deborah Krasner. I usually change up most every recipe I try. I did not alter this one in any fashion- it is truly a masterpiece. Sprinkled with a dusting of powdered sugar this cake is on our breakfast table quite often. As a matter of fact, it's on the menu tomorrow morning which is sure to give me great dreams this evening!