Can we talk about Steen's Pure Cane Syrup for just a minute? Southern cooks, especially along the Gulf Coast, are well aware - but for those of you who aren't, allow me to introduce you to the best friend a pecan pie ever had.
This syrup tastes like a beautiful courtship between molasses and maple syrup, and there is nothing wrong with simply sopping your morning biscuit in it, but I use it all over the place - Roast Chicken in Cane Syrup Sauce, barbecue sauce, sweet potato casserole, Cane Syrup Cake - I have even been known to throw a spoonful or two into a batch of homemade bolognese sauce.
And that bit about the bolognese isn’t exactly culinary heresy, either. A couple of years ago at a book festival in New Iberia, Louisiana, I struck up a conversation with a Louisiana chef who was there selling her newest cookbook. When I mentioned my love for Steen’s, she smiled and said “It goes in nearly everything I cook.”
If you don't happen to be from somewhere around Abbeville, Louisiana where they make this stuff, you can order it online.
As for that sauce, I have written down my recipe for you. You’re welcome:-)