Smoked Paprika Syrup Recipes

SMOKED PAPRIKA SYRUP

Smoked Paprika Syrup image

I first discovered smoked paprika on a trip to New York back in 2000. My cousin put it in some spaghetti sauce and I was hooked. Thanks to canarygirl and Sackville Girl here at Zaar I was able to get a supply in to my kitchen. This recipe takes the amazing flavors one step further. The stuff is amazing on potato latkes!

Provided by Mirj2338

Categories Vegan

Time 6m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

2 cups sugar
3 cups water
2 1/2 tablespoons smoked paprika
3 teaspoons salt
4 sprigs thyme
1 sprig tarragon
1 sprig oregano
1 lemon, zest of

Steps:

Combine all ingredients in a non-aluminum saucepan.
Slowly bring the mixture to the boil.
Remove from heat.
Pour into a non-aluminum container and bring to room temperature.
Strain the syrup through a mesh strainer and refrigerate.

Nutrition Facts : Calories 266.3, Fat 0.4, SaturatedFat 0.1, Sodium 1166.1, Carbohydrate 68.3, Fiber 1.1, Sugar 66.9, Protein 0.4

A LITTLE SMOKE

A Little Smoke image

Enjoy your bourbon enhanced with a touch of chocolate and sweet-and-savory spice notes. This cocktail is great with barbecue.

Yield Makes 1 cocktail

Number Of Ingredients 10

Ingredients

Smoky Cinnamon Syrup
2 cinnamon sticks, broken into pieces
½ cup sugar
1 tsp. ground smoked paprika
Cocktail
1½ oz. Angel's Envy Port Finish Bourbon
¼ oz. Smoky Cinnamon Syrup
2 dashes mole or chocolate bitters
Orange twist
Garnish: Cinnamon stick (ignited if desired)

Steps:

For the Smoky Cinnamon Syrup, add broken cinnamon sticks, sugar, smoked paprika, and ½ cup water to a small saucepan. Bring to a simmer over high heat, then reduce to low and simmer 3 minutes, stirring to disperse the paprika. Remove from heat, cover, and let stand 4 hours. Strain out solids and store in a clean, tightly sealed container in the refrigerator up to 2 weeks.
To make the cocktail, add bourbon, Smoky Cinnamon syrup, and bitters to a mixing glass, and fill glass ¾ full with ice. Stir for 30 seconds, then strain over ice (one big cube preferred) into a double old fashioned glass. Express orange peel over cocktail and rub on the rim of the glass, then discard peel. Garnish with smoking cinnamon stick.

SMOKED PAPRIKA-HOMEMADE

Smoked Paprika-Homemade image

After extreme frustration at the lack of stock and high prices of smoked paprika I took matters into my own hands. This works like a charm, and you end up with 18 oz, or 1.22 pounds of the stuff. I used 3.5 oz of Wright's Hickory Liquid Smoke at a $1.29 a bottle, and Spanish Style Paprika, $4.29 for 18 oz.

Provided by Diana Adcock

Categories Easy

Time P1DT5m

Yield 1 1/8 Pounds

Number Of Ingredients 2

Ingredients

1 (3 1/2 ounce) bottle liquid smoke, hickory
1 (18 ounce) bottle spanish paprika

Steps:

In a large bowl slowly whisk together the paprika and liquid smoke.
When totaly incorporated-NO lumps-spread out on a foil lined cookie sheet to dry overnight.
Or.
Line a deep sided metal pan with foil and when your done grilling place in grill on top grates for about 2 hours-this is what I did and wow-amazing smell! I used a whisk to stir every 30 minutes.
When completly dry/cool place in food processor-small batches and pulse to remove any small clumps.
Pour back into your Paprika bottle, use at will.
24 hour "cooking time" is the max dry time you will need-depending on the humidity in your house.

Nutrition Facts : Calories 1327, Fat 59.5, SaturatedFat 9.6, Sodium 156.1, Carbohydrate 255.9, Fiber 171.7, Sugar 47.5, Protein 67.8

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