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Slow, strong and sweet as molasses
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As the air gradually assumes more of a chill, the leaves change color and pumpkin patches surface,we are embraced by fall. While nature makes the transition of weather and produce, we humans transition accordingly - our taste buds and all. With this change of seasons comes an overall change in human demeanor. As we slide out of flip-flops and into boots, seek warm fireplaces, and wrap ourselves in scarves, our palettes reflect our desire for warmth and comfort. While the summer may have had our sweet tooth craving fresh watermelon, fall may inspire more earthy, rich, and spicy sweet cravings. Chai lattes, pumpkin pie, sweet roasted squash and other warm flavors are appealing at this time of year. To meet this desire for deep, rich sweetness is a slow but superb syrup called blackstrap molasses. The thick, dark, slow pouring, nutrient and mineral rich substance, is not only delicious, but also life giving.
There are three grades of molasses: mild, or first molasses; dark, or second molasses; and blackstrap. Blackstrap molasses embodies the most health benefits. Making molasses can be done with our without Sulphur Dioxide, which acts as a preservative and is sometimes added during the sugar extraction process from young sugar cane. Extracting from a more mature sugar cane does not require Sulphur treatment.
The first step in making molasses is harvesting the sugar cane. After the leaves have been removed, the cane juice is extracted by cutting, mashing and crushing. Next the juice is boiled. The juice gradually reduces down and eventually crystallizes into sugar. The liquid removed from this first boiling, is what we call first molasses. Because, little sugar was removed, this molasses has the highest sugar content. The liquid removed in the second boiling and sugar extraction is a little darker and is appropriately called second molasses or dark molasses. The final syrup extracted from the third boiling is the infamous blackstrap molasses. At this point, most of the sugar has crystallized. Therefore, considerably more of the sugar has been extracted in this stage, though the syrup still holds onto enough sugar to regard it as a robust, nutritious sweetener.
While refined sugars give you a lovely sweet sensation and a quick boost, that is about all that they provide in terms of nourishment. Blackstrap molasses, on the other hand, provides a deep, robust sweetness as well as significant amounts of vitamins and minerals. One tablespoon of blackstrap molasses provides up to 20% of the daily value of calcium, magnesium, potassium, and iron. It is also a good source of Vitamin B6 and Manganese. The dark thick syrup is even sold as a supplement. Though, what fun is taking supplements? So, take it in the kitchen!
The flavor quality of molasses is meant for savoring at the pace at which it pours- slowly. The deep rich sweetness of this syrup makes a little go a long way, and is quite conducive of fall activities. A warm cup of soy or almond milk sweetened with molasses is a lovely companion for an afternoon spent with Sir Arthur Conan Doyle by the fire. Toss some cubed sweet potatoes, hazelnuts and molasses and roast for warm treat after raking leaves. Experiment with making sauces and dressings. Consider creating a simple molasses vinaigrette or a creamy dressing to toss mixed greens, cubed and roasted butternut squash and walnuts. Molasses can also work with rich beers. Try mixing Mascarpone with molasses, spreading it over a petite piece of bread and enjoying it with a porter, a stout or a Chimay Blue. The result will be a rich, creamy and chocolate mouth sensation. For a “simply drizzle approach,” try it on cereal, yogurt, or even over a piece of toast with cream cheese. The applications for Blackstrap molasses are many, and because it is a less frequently used ingredient, a new bottle of it may inspire some deep, dark creativity. Have fun!
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