I was at Fox & Obel the other day and picked up some Hickory Syrup after being talked into it by a guy working there. This stuff is great! It kinda tasted like a smoky/earthy maple syrup. I would like to use it for something else besides my pancakes, any tips for a so-so cook?
I bet it would be good as a baste for pork tenderloin or ham, baked pork chops, etc. A little mixed into heavy cream and swirled into pumpkin or squash soup. On a baked acorn squash with some butter.
I have a fabulous yellow pea soup recipe from Quebec that uses maple syrup. It would be perfect with a hickory syrup.
Send me your email address and I'll send you the recipe (I don't have it with me now).