Suzi's Blog

Changing the Sugar Content with Rhubarb Syrup

Yesterday I posted about making rhubarb syrup. The recipe, for Basic and Wonderful Rhubarb Syrup, is repeated below. What I have done here is some experimentation with the sugar. The recipe calls for 2 cups of sugar for 10 ounces [about 1 cup] of rhubarb. If you look at the many rhubarb syrup recipes online,…

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Basic and Wonderful Rhubarb Syrup

  Rhubarb. The name can send sour shudders through you. But, thankfully, we live in the age of granulated sugar. From rhubarb you can get juice and syrup. Why bother? For topping ice cream, for making cocktails, for rhubarb syrup Bellini, for flavoring chiffon pie, … Okay? Lots of reasons. And, lots of recipes. I’m…

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Honey Cinnamon Syrup: A Topping for Desserts and an Ingredient for Cocktails

                Last week I posted a Passover cake that used a Honey Cinnamon Syrup. This wonderful syrup itself  is a mighty force that has many uses. You can apply it to ice cream, adorn pound cake, or apply to a warm corn muffin for breakfast. Or, you can…

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Sugar Syrup Revisted

Whack. Bam. Crunch. It’s a melody that has been occurring periodically in our kitchen. “Don’t hurt the marble.” Suzen is very protective of her counter top. I’m protective of my plastic quart container. My fridge always has a quart of sugar syrup on the top shelf, ready for use in cooking and certainly needed for…

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