Recipes

This recipe is adapted from "My Mother's Kitchen - Homemade Turkish Cooking" by Cansu Tucker.  It is simple, delicious, and low in fat.

Ingredients:

• 1c sugar (we used demarara sugar but regular white sugar is fine)
• 4 eggs
• 1 cup semolina
• 1 cup yogurt (we used 10% Greek Yogurt but any kind will do)
• 1 tsp. Vanilla
• 1 cup A/P flour
• 2 tsp. Baking powder
• 1/2 cup of your favorite honey (we used a rich, dark wildflower honey)
• 1/2 cup water

Method:

• Cream sugar and eggs,
• Whisk in semolina, yogurt, and vanilla. Whisk.
• Fold in baking powder and flour and mix until just combined
• Pour into a deep baking pan and bake at 375°F for 45 minutes or until a toothpick comes out clean when inserted into the center of the cake
• Cool completely on a wire rack
• When the cake is cooled, bring 1/2 cup water to a boil, remove from heat, stir in honey till dissolved and drizzle over the top of the cake.

[Serves 4-5 people]

Ingredients:

• 3-4 pounds Beef Brisket, Short Ribs, or Pork Shoulder
• 2 ounces Texas Barbecue Rub Honey (click this link for details)
• 1 tsp salt (preferably kosher salt)
• 3 Tbs vegetable or olive oil
• 1 large onion, sliced
• 1/4 cup cider vinegar
• 1 can or bottle of cheap beer

• Method:
• Rub the meat all over with the honey and salt
• Marinate, refrigerated, for at least 30 minutes, preferably overnight
• Sauté the onion in oil until translucent
• Place sautéed onion in the bottom of a crock pot (or cast iron dutch oven), put the meat on top of the onion, and add vinegar and beer.
• Cook on low for at least four hours, ideally up to eight (or tightly covered in the oven at 300°F for 4-6 hours)
• Shred meat and mix together with sauce

Serve with Parker House rolls or cornbread with additional Texas Barbecue Honey as a condiment.  Pairs beautifully with chilled Bantam Cider (click this link) or the rest of that six pack of cheap beer.