Skip to main content

Sponsored Content

Holiday Recipes with Winning Flavor

Oct 19, 2015 03:52AM ● Published by Family Features

(Family Features) When you’re looking for smart snacks and dishes to complement the traditional holiday ham or turkey, non-traditional ingredients can provide a flavor combination sure to please the palate.

Sorghum, which is naturally high in fiber, iron and protein, is a highly versatile ingredient that can be used in a wide range of preparations. This cereal grain grown in America can lend a delicious flavor to a host of flour-based foods such as pizza dough, pastas and cereals. It can also be consumed in place of whole grain in countless recipes and as syrup.

These winning recipes from the Sorghum Checkoff’s recent Sorghum Recipe Showdown will help keep your taste buds tingling all season long. Find more satisfying recipes using sorghum at healthysorghum.com.

Sorghum Pecan Praline Cheesecake

Ingredients

Cheesecake:
  • 6 tablespoons unsalted butter, melted
  • 1 cup sorghum syrup plus 2 tablespoons, divided
  • 1 3/4 cups graham cracker crumbs
  • 4 packages (8 ounces each) cream cheese, softened
  • 1/2 cup sour cream
  • 1/3 cup packed light brown sugar
  • 2 tablespoons all-purpose flour
  • 1 1/2 teaspoons vanilla extract
  • 4 large eggs
Topping:
  • 1 package (6 ounces) pecan halves
  • 1/2 cup packed light brown sugar plus 2 tablespoons, divided
  • 4 tablespoons sorghum syrup, divided
  • 6 tablespoons unsalted butter
  • 3 tablespoons heavy cream
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon kosher salt

Preparation

  1. Heat oven to 325°F. Lightly spray bottom and sides of 9-inch non-stick springform pan with removable rim. Place pan over center of 3 18-inch sheets heavy-duty foil and securely wrap foil around outside bottom and sides of pan.
  2. For cheesecake, in small bowl, combine butter and 2 tablespoons sorghum syrup. In medium bowl, toss graham cracker crumbs and sorghum butter mixture together until crumbs are moistened. Press crumb mixture evenly into bottom of prepared pan. Bake 8 minutes to form crust; remove from oven and cool 10 minutes over wire rack.
  3. In large bowl use electric mixer on medium speed to beat cream cheese, sour cream, brown sugar and flour, 3 minutes, or until well blended and smooth. Gradually add 1 cup sorghum syrup, vanilla and eggs (one egg at a time) and continue beating 3 minutes longer from low speed increasing to medium speed, or until mixture is well blended and creamy. Pour filling evenly over crust in pan. Place pan in center of large baking pan (e.g., roasting pan) and pour 1 inch of hot water in large baking pan, around filled prepared pan.
  4. Bake 1 hour and 15 minutes or until center is almost set but slightly jiggles. Remove from oven, remove cheesecake from baking pan and gently remove wrapped foil from cheesecake. Place cheesecake onto wire rack to cool 15 minutes. Run thin, sharp knife around edge of pan to loosen edges; cool in pan 2-3 hours in refrigerator.
  5. Meanwhile, prepare pecans. Increase oven temperature to 350 F. Line baking sheet pan with large sheet of parchment paper. In bowl, sprinkle brown sugar and drizzle 1 tablespoon sorghum syrup over pecans. Using large spoon, toss to evenly coat and spread pecans flat over parchment paper-lined pan. Bake pecans 8 minutes or until lightly browned and glazed. Place pan over wire cooling rack, use large spoon to separate and evenly coat pecans; let cool 10 minutes.
  6. In heavy duty 1-quart non-stick saucepan, melt butter over medium heat. Add 1/2 cup brown sugar and 3 tablespoons sorghum syrup into melted butter and cook 2-3 minutes or until blended and heated through, stirring constantly. Stir heavy cream, vanilla and salt into mixture; continue stirring constantly until praline mixture comes to a boil. Simmer until slightly thickened, about 3 minutes. Stir occasionally. Remove from heat and let cool.
  7. To serve, remove rim of pan from cheesecake. Place cheesecake on large round serving plate. Place glazed pecans flat on top of cheesecake, starting at outer edges and ending in center. Spoon or pour praline topping evenly over top of cheesecake.

Triple Sorghum Granola

Ingredients

  • 1 cup cooked sorghum (cooked according to package directions)
  • 1/2 cup dry whole oats
  • 1/2 cup pepitas (pumpkin seeds)
  • 1 cup slivered almonds
  • 2 tablespoons sorghum syrup
  • 2 tablespoons coconut oil
  • 1/2 cup dried cranberries
  • 1/2 cup unsweetened coconut chips
  • 1/2 cup popped sorghum (popped according to package directions)

Preparation

  1. Heat oven to 200°F. Spread sorghum on jelly roll pan. Place in oven 1 hour, turning every 15 minutes. Remove from oven and transfer to large mixing bowl. Stir in oats, pepitas and almonds.
  2. Raise oven temperature to 300 F.
  3. In 1-quart sauce pan, heat sorghum syrup and coconut oil until oil melts. Blend well. Pour liquid mixture over dry ingredients; stir to blend well. Spread evenly on jelly roll pan. Bake 30 minutes, turning every 10 minutes.
  4. Remove from oven and stir in cranberries, coconut chips and popped sorghum. Allow to cool. Break apart. Store in airtight container.

Chicken, Leek and Sorghum Soup

Ingredients

  • 7 cups chicken stock
  • 1 cup whole grain sorghum
  • 1 tablespoon olive oil
  • 1 leek, thinly sliced
  • 2/3 pound chicken, cubed
  • 1 medium carrot, sliced
  • 1/2 red pepper, sliced
  • 1 tomato, chopped
  • 2 chipotle chili peppers in adobo sauce, chopped
  • salt and pepper to taste
  • 2 avocados, sliced
  • 4 tablespoons grated cheddar cheese (optional)
  • 1/4 cup cilantro, chopped

Preparation

  1. In medium pot bring chicken stock to boil. Add sorghum, reduce heat and simmer.
  2. Heat olive oil in frying pan, add leek and cook until translucent. Remove from heat and add to stock. Add chicken cubes to frying pan and saute until cooked through. Remove from heat and add to stock along with carrot, red pepper, tomato, peppers and salt and pepper. Simmer for approximately 1 hour. Sorghum grain should be soft. Remove soup from heat and allow to cool a few minutes.
  3. Ladle into bowls and top with avocado, cheese and cilantro.

Sponsored by United Sorghum Checkoff Program

Family Features Family Features Food

It looks like we don't have any events for this date. You can always add an event.

  • VITA Tutor Training Workshops

    09/28/2017
    05:00PM — 07:30PM

    Do you want to help someone improve their reading and math skills, pass the HiSET test, or join t...


It looks like we don't have any events for this date. You can always add an event.

  • Birds in South Louisiana

    09/30/2017
    10:00AM — 11:00AM

    Join in this free fall seminar on birds in South Louisiana, how you can attract them, how you can...


  • Dat Dog Grand Opening

    09/30/2017
    11:00AM

    Dat Dog restaurant will be celebrating its grand opening on Saturday, September 30, 2017 at 201 J...


  • Dat Dog Grand Opening

    09/30/2017
    11:00AM

    The new Lafayette restaurant is the first location for Dat Dog outside of the New Orleans area. D...


It looks like we don't have any events for this date. You can always add an event.

  • Are you wondering what you can do for your community? This is your chance to find out! Please joi...


  • Citizenship Class

    09/25/2017
    01:30PM — 05:30PM

    VITA will be offering another round of our free classes called “Preparing for the Citizenship Tes...


  • 5s and Under Singles Pool Tournament

    09/25/2017
    06:00PM — 02:00AM

    Join us for a 5s and under singles tournament every other Monday. Registration starts at 6pm, tou...


  • Flex your creative writing muscles at the museum’s first literature workshop hosted by Cheylon Wo...


  • Ladies Night Karaoke

    09/27/2017
    09:00PM — 02:00AM

    Double whammy! Not only is Karaoke back every Wednesday, but so is Ladies Night! Ladies, come in ...


  • VITA Tutor Training Workshops

    09/28/2017
    05:00PM — 07:30PM

    Do you want to help someone improve their reading and math skills, pass the HiSET test, or join t...


  • Birds in South Louisiana

    09/30/2017
    10:00AM — 11:00AM

    Join in this free fall seminar on birds in South Louisiana, how you can attract them, how you can...


  • Dat Dog Grand Opening

    09/30/2017
    11:00AM

    Dat Dog restaurant will be celebrating its grand opening on Saturday, September 30, 2017 at 201 J...


  • Dat Dog Grand Opening

    09/30/2017
    11:00AM

    The new Lafayette restaurant is the first location for Dat Dog outside of the New Orleans area. D...


  • Citizenship Class

    10/02/2017
    01:30PM — 05:30PM

    VITA will be offering another round of our free classes called “Preparing for the Citizenship Tes...


  • Scotch Doubles (10)

    10/02/2017
    06:00PM

    Join us every other Monday for our Scotch Doubles tournament. Registration starts at 6p, tourname...


  • Parents and their children will enjoy story time, songs with finger play, participate in a hands-...


  • Toddler Time

    10/04/2017
    10:00AM — 11:00AM

    Parents and their children will enjoy story time, songs with finger play, participate in a hands-...


  • The Center for Louisiana Studies will host a film night featuring documentaries from the Archive ...


  • Night Of The Singing Dead

    10/04/2017
    09:00PM — 02:00AM

    Our favorite time of year is approaching and we can't wait to get it started! Join us in kicking ...


  • Ladies Night Karaoke

    10/04/2017
    09:00PM — 02:00AM

    Double whammy! Not only is Karaoke back every Wednesday, but so is Ladies Night! Ladies, come in ...


  • VITA Tutor Training Workshops

    10/05/2017
    05:00PM — 07:30PM

    Do you want to help someone improve their reading and math skills, pass the HiSET test, or join t...


  • Freddie Pate in Concert

    10/06/2017
    07:00PM — 10:00PM

    FREDDIE PATE and his eight-member band will bring 90 minutes of non-stop music, with a blend of s...


  • Shadows-on-the-Teche Arts & Crafts Fair

    10/07/2017
    09:00AM — 04:00PM

    Twice a year, the Shadows hosts more than 100 vendors selling their hand-crafted items. From the...


  • Play Day: Music and Movement

    10/07/2017
    10:00AM — 02:00PM

    Come play with Polly and Lou as we explore Music and Movement through hands on art activities and...


  • Organic Gardening & Soils

    10/07/2017
    10:00AM — 11:00AM

    Join in this free fall seminar on organic gardening, soils, products, best practices and more! ...


  • Citizenship Class

    10/09/2017
    01:30PM — 05:30PM

    VITA will be offering another round of our free classes called “Preparing for the Citizenship Tes...


  • The First World War

    10/11/2017
    06:00PM — 07:00PM

    To commemorate the 100th anniversary of the U.S. entry into World War I, the Jeanerette Museum is...


  • Anya Burgess and Chris Segura will lead a special tour of Crafting the South Louisiana Sound that...


  • Ladies Night Karaoke

    10/11/2017
    09:00PM — 02:00AM

    Double whammy! Not only is Karaoke back every Wednesday, but so is Ladies Night! Ladies, come in ...


  • 2017 Footprints Forever 5k Walk/Run

    10/14/2017
    08:00AM — 11:00AM

    Maddie’s Footprints is gearing up for our Eighth Annual Footprints Forever 5K Fun Run/Walk! Footp...


  • Fruit Trees

    10/14/2017
    10:00AM — 11:00AM

    Join in this free fall seminar on fruit trees! Learn about those with high to low maintenance, ho...


  • Yoga en Français dans les galleries

    10/14/2017
    11:00AM — 12:00PM

    Join us for a special edition yoga en français at the Hilliard Museum during Festival weekend! Pl...


  • We take this opportunity in extending a warm and cordial welcome to you to be a part of the 12th ...


  • Citizenship Class

    10/16/2017
    01:30PM — 05:30PM

    VITA will be offering another round of our free classes called “Preparing for the Citizenship Tes...


  • Scotch Doubles (10)

    10/16/2017
    06:00PM

    Join us every other Monday for our Scotch Doubles tournament. Registration starts at 6p, tourname...


 

 

Current Issue