Montag, 11. Februar 2013

Nice compensation

In exchange to a jar orange marmalade I received a jar with home made treacle made of local sugar beets.
This is really something special. It tastes absolutely fabulous, not the same as the common stuff. Common treacle is sweet but loaded with a heavy iron flavor (yes it is healthy..).
This treacle tastes fruity and the iron flavor plays a very minor but interesting role in the background.
Should trade some more - hopefully. I love it.

Kommentare:

Hiroyuki hat gesagt…

I don't know what treacle is in the first place. What are you going to do with your treacle?

Fräulein Trude hat gesagt…

Treacle made from the juice of the sugar beet http://en.wikipedia.org/wiki/Sugar_beet. The plain juice without additives simmered down to a golden runny syrup or simmered much longer in a coppper pot until caramelized to a dark nearly black syrup. The fresh treacle made from this winter's harvest has a fruity taste. Treacle can age for years and the iron taste will get stronger and stronger. It is loaded with minerals, kind of healthy sweetener. Husband likes to eat treacle spread on bread, some like treacle with potatoe pancakes or waffles - famous dutch waffles are filled with treacle, and there is no christmas pudding without. It is also very good in stews made from dark meat, pound cakes, cookies and in summertimes I always cook a homemade ketchup and different BBQ sauces with treacle as secret ingredient.

Sissi hat gesagt…

Have you said that it's possible to make treacle at home??? I'm starting having preserving ideas... It definitely was a great idea to exchange some jars :-)
Hiroyuki, you can make an excellent Guinness Gingerbread (I have posted on my blog even twice I think). It's nowadays my favourite way to use treacle.

Fräulein Trude hat gesagt…

Sissi, if you are a sugar beet farmer with a long history of sugar beet production and manufacturing you can make treacle at home (laugh) because you have the large sugar pot and beet press. I live in an rural sugar beet area...

Hiroyuki hat gesagt…

Sadly, treacle is not a common ingredient for dishes in Japan, and kurozato (lit. black sugar) should be the closest you can get in Japan.

Sissi, I have confirmed your two posts about it. I hope you will make that for me some day (laugh)! (I'm no baker or pastry chef...)

Fräulein Trude hat gesagt…

Hioyuki, you baked very cute cookies with your daughter, for homemade cookies there is no need to be a licenced pastry chef.

Sissi hat gesagt…

I confirm, the cakes I prepare are rarely elaborate and I might have done them when I was 12... (a period when I loved baking!).
Kiki, thank you for the explanation. I haven't even seen sugar beets in my life (of course I know them very well, but I have never had the occasion to admire), so I guess I will carry on buying the treacle.