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By Scott Calvert and Steve Kilar, The Baltimore Sun | November 19, 2011
Around 1,000 gallons of corn syrup escaped from a South Baltimore storage tank Friday night, and 300 gallons of the sticky substance wound up in the Inner Harbor before a leaking valve was plugged, fire officials say. The leak occurred at Westway Feed Products in Locust Point, said fire operation aide Kris Floyd. Fire officials originally reported the location as the nearby Domino Sugar factory. By 10:30 p.m. Friday, firefighters had set up blockades on Hull Street to keep the syrup from reaching storm drains, Cartwright said Friday night.
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ENTERTAINMENT
By Meekah Hopkins | August 12, 2014
Maybe it's the below-average temperatures this summer, or maybe I'm already looking forward to fall, but lately I've been intrigued by bars and restaurants using warm ingredients in unusually refreshing ways. By warm, I don't mean hot. I mean rich, comforting, spiced. Don't call it a trend, but I've perceived a bit of a … well, a popular concept. That's easy to do when you have companies like Art in the Age making liquors out of sage, root, rhubarb and gingersnap. The challenge is crafting the right recipe around a savory spirit.
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FEATURES
By Joanne E. Morvay | February 23, 2000
* Item: Mrs. Butterworth's flavored syrups * What you get: At least 9 servings * Cost: About $3.10 * Preparation time: Pour from bottle * Review: Mrs. Butterworth is obviously aiming her newest syrups at the younger set. The kid-friendly flavors come in break-proof, drip-proof, easy-to-squeeze plastic bottles with sparkling labels. Truth be told, however, your inner child (and who doesn't have an inner child who still loves a big plate full of pancakes or waffles smothered in syrup?
ENTERTAINMENT
By Evan Siple and For The Baltimore Sun | July 22, 2014
Not gonna lie, not even going to try and fib: I'm somewhat obsessed with layered drinks. There's just something magical about seeing layers of colors representing flavors in a glass, begging for the option of preservation throughout the cocktail experience - or total layer devastation with the flick of a straw. If layers are your thing, then I've discovered another option worthy of your attention at one Rivserside eatery known as Home Slyce. Bartender Ricardo Vargas is always noodling around with little cocktail creations, but finally decided to go whole hog with creating a cocktail of his own to fit his personality.
FEATURES
By Ellen Hawks and Ellen Hawks,Staff Writer | February 17, 1993
Apple dumplings boiling in sweet syrup in the oven give off an unmatched aroma, as well as the promise of a taste treat to come.Most importantly, they answer a request from Trudy A. Gordon of Baltimore, who wrote that she wanted a recipe for apple dumplings, "in which the dumplings are boiled in water and stay together and don't fall apart."The recipe chosen calls for the dumplings to boil in sweet syrup in the oven. Virginia Holderman of Millersville, who sent in the recipe, says she's been making them for 25 years.
FEATURES
By Jewel Heldman and Jewel Heldman,SPECIAL TO THE SUN | February 28, 2001
Naturalist Kirk Dreier learned long ago that it takes more than just maple sap to make homemade maple syrup. As a teen-ager, he identified maple trees, drilled holes and collected sap. That was the easy part. "I boiled it, and I didn't know what was going on, and I lost interest," said Dreier, director of the Oregon Ridge Nature Center in Cockeysville. He forgot to add the main ingredient - patience. "People visit the nature center and ask what's in the maple syrup," said Jim Clyburn, an Oregon Ridge guide.
FEATURES
By Joanne E. Morvay | March 14, 2001
Item: Kellogg's Eggo Waf-fulls What you get: 6 filled waffles Cost: About $2.50 Nutritional content: Maple - 160 calories, 5 grams fat, 1 gram saturated fat, 300 milligrams sodium Preparation time: Toast once or twice and serve Review: If you've ever watched a child eat a waffle, you know it can be a syrupy, sticky mess. We definitely agree there's merit to enclosing the syrup inside the waffle. As executed by Kellogg's, however, the idea needs a bit more fine-tuning. These frozen waffles come from the box with a big blob of frozen syrup inside.
NEWS
By Sara Engram and Sara Engram,SPECIAL TO THE SUN | April 28, 2004
Got tamarind? If your response is "Got what?" you're not alone - at least in this country, where tamarind is still relatively unknown. In large parts of the world, particularly India and Latin America, tamarind is a taste treasure, and tamarind tea or tamarind water is considered an indispensable beverage for getting through hot weather. I suspect it will increasingly be showing up on American menus as adventurous chefs seek out tantalizing new flavors. One such chef is Diane Bukatman, who five years ago transplanted her For the Love of Food catering business and cooking classes to Reisterstown from New York.
ENTERTAINMENT
By Evan Siple and For The Baltimore Sun | July 22, 2014
Not gonna lie, not even going to try and fib: I'm somewhat obsessed with layered drinks. There's just something magical about seeing layers of colors representing flavors in a glass, begging for the option of preservation throughout the cocktail experience - or total layer devastation with the flick of a straw. If layers are your thing, then I've discovered another option worthy of your attention at one Rivserside eatery known as Home Slyce. Bartender Ricardo Vargas is always noodling around with little cocktail creations, but finally decided to go whole hog with creating a cocktail of his own to fit his personality.
NEWS
By Sara Engram and Sara Engram,SPECIAL TO THE SUN | June 18, 2003
For all its flowering beauty and seductive aroma, lavender has only recently been considered useful as a culinary herb, and has yet to make a splash in the beverage world. But if you take some time to understand this herb and learn how to coax out its best flavors, you might find it's worth the effort. Jo Asher grows a wide variety of culinary lavender at her Watercolor Lavender Farm in White Hall. This time of year, she is fond of gazing over her flowering fields while enjoying a sip of some drink infused with lavender, and she has some good advice on using the herb to quench a summer thirst.
ENTERTAINMENT
By Meekah Hopkins | January 14, 2014
Pallottola (noun): Italian for "bullet"; a defense for the capricious weather conditions of this January in Baltimore; a drink featured on the brand new cocktail menu at Verde, the Neopolitan pizza restaurant in Canton. Designed by bar manager Alec Franklin to ward off the winter blues, the Pallottola is a fun-to-say seasonal sipper created with a healthy dose of rye and Fernet Branca. In other words, this is a strong drink - with a mission. Franklin also wanted to showcase the small, family-owned restaurant's commitment to both local sourcing as well as its traditional Italian roots.
ENTERTAINMENT
By Evan Siple | July 30, 2013
With two locations in the Baltimore area on either side of the harbor, Langermann's is known for its upscale casual Southern cuisine and brunch options. So it may come as a surprise that their craft cocktail menu boasts a healthy selection of sophisticated boozy options, one of which stood out head and shoulders over the others in the category of robusto: T's Woodyhatten. T's Woodyhatten's name may stem from the bartender named [T]ravis that assembled it, or the [T]ottenham Hotspurs, which he is a fan of (that's a soccer team, folks)
ENTERTAINMENT
By Evan Siple | July 16, 2013
Alexander's Tavern in Fells Point has some primo outdoor seating alongside the Broadway market, a great spot to enjoy an icy cold beverage of any variety. While maybe a Bourbon served neat might not make sense when it's 100 degrees out and climbing, we're in the need for something a bit smoother - something fruity, something freshly squeezed. Ah yes, the time-tested crush is the only thing that will do. And while you're at it, try something new and different in the form of Alexander's Strawberry Shortcake Crush.
NEWS
Susan Reimer | February 11, 2013
Oh, the physical sacrifices I make for my job as a journalist. True, I have never been assaulted by a mob in Cairo's Tahrir Square, as CBS' Lara Logan was. And I've never been injured by a bomb, as happened to ABC's Bob Woodruff and CBS' Kimberly Dozier in Iraq. In fact, the last time I left Maryland for an assignment, it was to cover the Philadelphia Flower Show, and that's not exactly hazard duty. But I am recovering from injuries suffered while writing a food story for our Wednesday Taste section, and I'd like a little more attention to my suffering than I got in the emergency room.
NEWS
December 14, 2012
While the Sugar Association applauds efforts to combat childhood obesity, delivering 10 tons of sugar (or white sand as the case may be) to illustrate what people are putting in their bodies when they drink a soda unfortunately misses the mark, as does The Sun's headline: "Howard bans sales of sugary drinks on county property" (Dec. 12). Sugar is sucrose - the all-natural sweetener you keep on your kitchen counter, not the sweetener in most beverages. According to the U.S. Department of Agriculture, more than 90 percent of all caloric sweetener used in beverages in the United States is high fructose corn syrup (HFCS)
ENTERTAINMENT
By Richard Gorelick | October 12, 2012
At Hersh's Pizza and Drinks down in South Baltimore, Josh Hershkovitz has started factoring in some new fall dishes, like a wood-fired hanger steak with porcini rub and oven-roasted rutabaga; prosciutto-wrapped treviso (think radicchio) with balsamic vinegar and Grana Padano. He'll be adding in more fall appetizers and entrees, too. Of course, a lot of the things on Hersh's pre-set pizza list sound like they're made for fall, like the kale and pistachio, with fontina, pecorino Romano and garlic, and the clam pie, a beauty with shredded mozzarella, garlic, lemon, parsley and pecorino Romano.
NEWS
By Recipes by Karol V. Menzie and Recipes by Karol V. Menzie,Sun Staff | July 25, 1999
Basic LemonadeServes 1juice of 1 lemon2 tablespoons sugar syrup (instructions follow)8 ounces of watericeFill a glass with ice, add lemon juice, sugar syrup and water. Stir. Add more syrup or more lemon juice to taste. Variation: Use plain or flavored sparkling water.Sugar syrupMakes 2 cups2 cups granulated sugar2 cups waterPut sugar and water in saucepan over medium-high heat and bring to a boil, stirring to dissolve sugar. Decrease heat and let simmer 1-2 minutes. Remove from heat and cool.
ENTERTAINMENT
By Meekah Hopkins | November 2, 2011
The fall cocktail menu at B&O Brassiere proves that it takes more than just apple and pumpkin flavors to capture the season. "I wanted to create a drink that screamed fall - something that was rich and yet lively," head bartender and mixologist Brendan Dorr explains. His spirited concoction, the Orchard Express, a twist on the brandy-and-cognac-heavy Sidecar, speaks to both. The Express is a zippy infusion of more sophisticated autumnal tastes. The base spirit is still cognac - Remy Martin VS - but Dorr lightens the mood with two key ingredients: a Rothman & Winter apricot cordial and Cocchi Barolo Chinato.
ENTERTAINMENT
By John Houser III, Special to The Baltimore Sun | June 26, 2012
Is there a vegetable subtler than the cucumber? Well, maybe cauliflower, but when used in a way that maximizes its grassy flavor, the cucumber can prove to be a great buy at your local farmers' market. From May until November, the cuke is used mainly as a topper on salads and as a member of the always bland crudites platter. It dreams of one day becoming a fancy sandwich served with tea. What it might never have imagined is becoming a bright and thirst-quenching drink for hot summer days.
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