A drizzle of molasses can make a dish or drink taste even better. Here are six ways to up your game using molasses like a condiment.
Chef Matty Matheson calls molasses “Maritime ketchup” and I’m inclined to agree. Molasses can be enjoyed like a condiment and historically that was one of the most common ways that people on the East Coast and Quebec got their daily dose of molasses.
In fact, some molasses used to be called table molasses because it was kept on the table, just like the salt and pepper, for use on whatever people had on their plate.
A drizzle of molasses in Atlantic Canada:
Here are just some of the molasses combos you’ll find in Atlantic Canada…
- Molasses drizzled on freshly baked bread, still warm from the oven, or on warm biscuits, is an old-time classic.
- A customer from Newfoundland taught me all about using molasses to sweeten my tea and coffee, and one of my colleagues here at Crosby’s taught me the joys of peanut butter and molasses on toast.
- I drizzle molasses on my fried eggs and baked beans on weekend mornings and at breakfast.
- Molasses and sharp cheddar cheese is one of those weird combinations that works really well.
6 Ways to Up Your Game Using Molasses Like a Condiment
This classic treat is surrounded in a little controversy: does the molasses go on first, or the butter?
Almond Butter and Molasses Sandwich:
This is a different take on the peanut butter and molasses combo. I add a sprinkling of hemp seeds on top of the molasses.
Instead of sprinkling brown sugar over your porridge try a drizzle of molasses. Stirring in some chopped or grated apple is another great addition.
Molasses in your coffee (or tea):
Believe it or not, the flavours of molasses and coffee complement one another perfectly. That’s why molasses is a great sweetener for coffee — it adds a little flavour and isn’t too sweet. If you’re still questioning the combo try our Gingerbread Latte, Pumpkin Spice Latte or Iced Chai Tea Latte.
I’m a big fan of late season maple syrup that’s richly flavoured and dark. I love it because it has lots of molasses notes. It’s not always easy to find this dark syrup so I make my own by adding molasses to maple syrup in a 1:4 ratio. The blend is especially good with buckwheat pancakes.
Molasses is great with almond butter and tahini too but the original is molasses and peanut butter. Toasted so it gets all melt-y – mmm that’s the best.
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