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Half of the sugar grown in the US comes from Louisiana, so it only makes sense that cooks down there know how to make good use of cane syrup and molasses in addition to regular sugar. The sugar alternatives are especially popular around the holidays, when there are so many sweet treats to be had, including Louisiana Gingerbread (Stage Planks or Mule Bellies) , Cane Syrup Popcorn Balls , and Cane Syrup Cake (Gâteau de Sirop) . (Incidentally, I didn't know that cane syrup over thickly buttered white bread is called a diaper sandwich. But the name would probably stop me from trying it.)
One of the world's largest groups of Hasidic Jews originated Hungary, so it isn't surprising to learn that there is a lot of traditional Hungarian-Jewish food that is popular around the holidays. Dishes like Cheese Danish Pastries (Delkelekh), Hungarian Stuffed-Under-the-Skin Chicken and Hungarian Eggs with Tomatoes, Peppers and Onions (Letcho) are especially popular and making them means not only getting good food, but spending time with family.
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12-13-2006 @5:51PM Chef Patrick Mould said... I do a Cane Syrup Herb Vinaigrette that I use on a Pear Gorgonzola Sweet and Spicy Pecan Salad that add a nice kick to the salad. Cane Syrup is also a key ingredient in Oreilles De Cochon or Pig's Ears as they are known in Cajun Country...a traditional dessert in Louisiana.
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