S11:E39. 09/21/2024
Sorghum Syrup, an Appalachian Culinary Tradition
Sorghum Syrup with Ronni Lundy, Fred Sauceman, Matt Gallagher & Mary “Dee Dee” Constantine.
We are setting the table with Sorghum, an ancient African Grass adapted to the southern table. Fred Sauceman shares a segment with Dr. Mike Fleenor, Sorghum Maker. Ronni Lundy, 2 x James Beard award-winning food writer on differences between Sorghum and molasses. Mary “Dee Dee” Constantine shares a recipe for Butternut Squash and Apple Bake using a recipe from Ronni Lundy’s book “Sorghum Savor.”Chef Matt Gallagher on the topic of biscuits and Sorghum butter.
Links: To purchase sorghum, made in Tennessee, look for Muddy Pond Sorghum at your local fruit stand, or from thier website: https://www.muddypondsorghum.com/
Fred Sauceman: https://www.facebook.com/fred.sauceman
Ronni Lundy: https://lisaekus.com/people/ronni-lundy/
Mary “Dee Dee” Constantine: @skilletsister
Knoxville Chef Matt Gallaher of the former Knox Mason and Emilia Restaurants in downtown Knoxville, Tennessee. https://www.instagram.com/emilia_knoxville/?hl=en
Recipe for Butternut Squash and Apple Bake with Sorghum From Sorghum Savor by Ronni Lundy
Sugar Cane being pressed for juice at Muddy Pond Sorghum Mill, Montery, TN https://www.muddypondsorghum.com/
