My challenge - and please feel free to add your own.
I bought rice syrup and date syrup. What should I do with them? Are they just regular sweet viscous things that one might top ice cream with, or blend with ice cream, etc. Are there other uses? Savory?
I was coerced in to preparing an Israeli recipe once that used date syrup (silan) as part of a glaze for roasting a chicken. I’m sure there are better uses - as a matter of fact, I see them in the replies. The chicken was forgettable.
I’ve used date syrup in a few ways and have even made my own when a big tub of dates stayed too long in the fridge, but I agree with Harters that nothing beats it mixed with tahini. The combination is even great on roasted cauliflower or the Butternut squash and tahini spread recipe from Ottolenghi’s Jerusalem cookbook.
If you really want to be inspired, take a look at this book: A House with a Date Palm Will Never Starve. I came across it at a little shop a couple of years ago. I’ve never cooked from it because I always get lazy and just go for tried-and-true tahini-and-date recipes, but I need to correct that soon. Almost everything in it looks delicious.
I bake and use the them in lieu of corn syrup. One of my favorites is a vegan carob mousse, a rift on a recipe from Woody Harrelson (yes, the actor). There are many carob mousse recipes out there, find one that looks good to you.
Ottolenghi has a fair number of recipes using date syrup.
Similar to the recipe @maccrogenoff posted, you can also use them for simit. Technically pekmez used for simit is made from grapes, but I’ve used date and it works and you can taste it. It’s not super strong, but the flavor is there.
The rice syrup you can use in place of corn syrup or even barley malt syrup.
Use in bread as a sweetener.
Use in Korean cooking when oligodang syrup is called for. You’ll use it really fast if you make some Korean dishes like fried chicken with it.
I mean, it’s pretty mild, but some people would say brown rice syrup tastes nutty or caramel-like. Neither of those is dissonant nor strong enough to be obtrusive in a dish. It’s similar to something like agave. I’d rather use it than honey in a lot of savory dishes in which honey is provided as a substitute, such as the aforementioned Korean dishes that call for oligo syrup. The brown rice syrup is less sweet and less distinctive than honey.
If your goal is to feature, you could try something like brown rice syrup soft caramels.
Rice Syrup is used extensively in Korean Cuisine:
Korean Fried Chicken /Dakgangjeong
Many Banchan/ Side Dishes ( Spiced Anchovies, Braised Lotus Root, Dries Radish etc…)
Cold Buckwheat Noodles / Bibim-naengmyeon
Braised Pork Ribs with Kimchi / Deungalbi-kimchijjim
Dipping Sauces instead of Sugar (also works well in other Cultures Sauces eg. Nước chấm, Lao Spicy & Sour Dipping Sauce, adds more body.
My fastest way to get ideas for using up ingredients / combinations of ingredients is Eatyourbooks.com.
They have compiled many many recipes in cookbooks and online recipes so you can search by specific ingredients / combinations of ingredients. They provide links to online recipes; otherwise, they don’t specifically provide recipes.
I think you can register for free and search online recipes. I’m not sure because I am a charter member and I have included my collection of over 300 cookbooks so I can search my own cookbooks as well as online recipes.
Eat your books has changed my life for the better! I have no financial interest, just huge personal interest and gratitude!