Silan is a Middle Eastern syrup made from steamed, pressed dates. I now keep a container of it in my refrigerator for cocktails. It’s especially suited to whiskey drinks, which benefit from a shot of the dark, musky sweetness. Use it in marinades and sauces for basting roasted meats, over granola and yogurt in the morning and in place of honey in baking. Soom’s new silan is kosher.
Soom Silan, 12.3 ounces, $9.49, soomfoods.com.
Follow NYT Food on Twitter and NYT Cooking on Instagram, Facebook and Pinterest. Get regular updates from NYT Cooking, with recipe suggestions, cooking tips and shopping advice.
Florence Fabricant is a food and wine writer. She writes the weekly Front Burner and Off the Menu columns, as well as the Pairings column, which appears alongside the monthly wine reviews. She has also written 12 cookbooks.
Source: Read Full Article