Wednesday, October 12, 2011

Black (and White Wednesday) Treacle and Baroque Music


Why oh why is black treacle so difficult to find? I believe it's almost identical to blackstrap molasses, but I'm partial to Lyle's and I love its jaunty red tin. I've never seen it in Wichita period (even at World Market) and I used to buy it at Canterbury British Imports in Oklahoma City, but it looked like they'd gone out of business the last time I drove by. Plus, it's expensive on the internet due to shipping costs. Anyone know of a reliable source?

Black Treacle is awesome stuff--it looks like crude oil and tastes like a more-metallic molasses. That's probably totally unappealing but I love it in its unappealingness. It's also rich in vitamins, minerals and iron. It's practically a health food! Not that what I normally do with it is particularly healthful--
Black Treacle Recipes
Click for recipes!





Continuing on to Week 3 of the Baroque Music Syllabus I found--

All works for this week were written by Claudio Monteverdi.

Orfeo
"Prologue"
"Possente Spirito"

Lamento d'Arianna
Lamento della ninfa
Combattimento di Tancredi e Clorinda

Poppea
"Or che Seneca è morto"
"Pur ti Miro"

Enjoy!

Week 1, Week 2

P.S. Yesterday's post has a recipe for Chocolate-Orange Custard!

17 comments:

  1. Have you got any friends visiting the UK who could bring you back a tin? It's in all the supermarkets over here.

    If it will go through US customs, I'm happy to post you a tin.

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  2. I was just imagining an underground treacle trade! Too funny. Thanks for the generous offer--thankfully I've still got a good amount left (a little goes a long way), but I may call you up when I run out!

    Of course, running out of treacle is a great excuse to take an England trip...

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  3. The ginger cake looks divine, black treacle is so easy to get here! just thought I would rub that in hah x

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  4. Oh, the Parkin recipe has my name all over it! Love those ingredients. I'm adding black treacle to my shopping list to hunt for...I love having a mission!

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  5. Ah the ICONIC tin of black treacle. I too am happy to send some to you in the post when you run out. I also love the golden syrup tin which is in the same style - I used to love white bread and butter with golden syrup on when I was a nipper - Jx

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  6. What an interesting ingredient. All three recipes look amazing.

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  7. that ginger cake look amaaaazing!

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  8. Karen @ Lavender and LovageOctober 13, 2011 at 2:20 PM

    I always bring tins and tins of black treacle and golden syrup back to France when come back from the UK ~ I cannot live without them!

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  9. ahh, memories . . . I was more of a golden syrup lover, but Lyle's is making my mouth water for its metallic health benefits ; ) The Ginger cake is definitely now on my holiday to-do list. Tell me more about your baroque playlist. Are you going to Indiana Uni? Are you a music student? What a great idea to feature Monteverdi, a innovator of early opera from what I can remember in history class. headed to check out some Orfeo! xoxo

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  10. Thankfully, I'm done with college, but I just thought I needed some more education!

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  11. I love the green golden syrup tins! Golden syrup is pretty easy to find here, since World Market carries it, but they've switched to the squeeze bottles, which, yes, are easier to use, but so uninspiring!

    Thanks for the offer--I need never fear running out ever again! :-)

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  12. Hopefully you'll have better luck! Of course, Seattle has much better food shopping than Wichita!

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  13. You've got me curious! I'm going to keep my eyes open for some black treacle. If I find any, I'll pick up an extra for you :)

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  14. Alas, Canterbury is gone...

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  15. this is the first time i've heard of black treacle though i stay in the uk! it's got me very curious though, esp if it's like molasses, which i love to add in savoury cooking for both its taste and nutrients. will check out the next time i drop by the supermarket. thanks for the tip;)

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  16. Oh, I know! It's almost impossible to find. The last tin I got a few years back was at Kalustyan's in NYC in person. Oddly enough, if you look at the fine print on the back of tin, it can explode if kept beyond expiration date, so I tossed mine out. Would love more; it makes a marvelous Yorkshire parkin, which I blogged about for Guy Fawkes Day a while ago. Personally, I think it's even more robust, almost bitter, compared to blackstrap, but that's a matter of taste. (Just did a Google search. Amazon has it for 9 & change w/ free shipping if you combined w/ other free-ship items totally $25. Perhaps you can combine w/ some early holiday purchases.)

    Anyway, your tin shot is the best. Love it and miss the darned goop. Thanks, Lauren for your fine BWW photo.

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  17. I am a big fan of ginger cakes. this one sounds divine!

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