Boil the fruits with sugar and make sherbet. It will last several months in the refrigerator; even more in the freezer. Make cherry liqueur in the sun. Be patient, let the jar full of cherries slowly sweeten with the heat of the sun. Peel the peaches and mix with wine, leave for a week. Drain the water and add sugar and vodka. You can also try the same drink with figs. They will make great gifts in the coming months.

Ingredients for the Sherbet Recipe
4 glasses of water
5 glasses of granulated sugar
The juice of half a lemon
Sherbet Recipe Preparation
Let’s get the water and sugar in the pot.
Then take it on the stove, mix it until the sugar dissolves and let it boil.
After it starts to boil, let it boil for another 15 minutes.
At the end of the time, let’s put the lemon in the pot, mix well and boil for another 5 minutes.
Your sherbet is ready.

Cinnamon Sherbet
Materials

1 cinnamon stick

10 cloves

1 teaspoon of sorbet dye

1 large glass of water

500 g sugar

2,400 liters of water

Fabrication

Cinnamon, cloves, sherbet dye and a glass of water will boil for 2 or 3 minutes.

Boil sugar and water on one side and strain the cinnamon ingredients, drop the water in it and boil for 20 minutes on medium heat. When it cools, keep it in the fridge.

The All Cooks and Pastry Confederation Scientific Committee Member and instructor Saadet Güngör said, “The key to making good food is to add love to it,” he said, with the effect of his family’s tendency to cook.
Saadet Güngör, who had a predisposition towards the art of cooking since childhood, thanks to his father’s ownership of one of Kayseri’s most prominent restaurants and his grandmother and mother being talented in cooking very well, gradually improved himself in the following years.

Saadet Güngör, who worked as an Art and Technology Design teacher under the Ministry of National Education for many years, later became an expert in this field due to her love of cooking. In this area all the necessary documents to join the cookery course area Felicity Gungor, was the owner of the tutorial and controller documentation about cooking in Turkey.

TAUGHT TURKISH FOOD TO THE US

Saadet Güngör, who has taught Original Turkish Foods to foreign students at the Comminity Center at Incirlik Air Base for years, stated that he introduced Turkish cuisine to the whole world and said, “I had students from all over the world at Incirlik Air Base as well as from the USA. I gave courses especially to US soldiers and their families. Now they cook Turkish food all over the world. They follow my prescriptions, still asking me questions. “I am extremely proud to have brought Turkish food to all over the world.”

NUMEROUS MEDALS WON

Saadet Güngör, who won two gold medals at the Gastro Antalya EXPO, which was attended by more than 800 competitors from 45 countries, one of the world’s leading competitions, in different categories in Kayseri oil ravioli and Adana mother girl dinner, said, “Especially my meal with mother and daughter attracted great attention. I cooked the girl with mother, which is a very demanding meal, on the spot in a total of 40 minutes.

Kneading the meat of the bulgur, roasting the minced meat, making its mother and daughters, cooking and decorating it all in 40 minutes. The jurors were even impressed by its scent and couldn’t wait to taste it. In addition, I won a medal at Gastro Istanbul with Kayseri fat ravioli and Fig dessert, which I learned from my grandmother, at the Istanbul Food Days, held in Istanbul and where the World Championships were held. . Here I missed the world championship by weight difference. Because although it was written in the specifications, I missed the gold medal because I made the weight of the food too much.

TASTE IS IMPORTANT

Stating that he believes that cooking is an art and that hand taste is very important in cooking, Güngör said, “Everyone’s hand taste is different. Give the same butter and the same egg to 10 people, they cook the eggs in the same frying pan, and 10 different dishes come out with its appearance and taste. I believe I have a family hand flavor. Now, besides cooking, plate decoration has become an art. Sometimes we spend twice the time we spend on dinner in competitions decorating plates. I love both painting and cooking. “I cannot give up on both of them like my child.”

The number one reason to make barbacoa is for the best homemade tacos that aren’t birria. Once you have your barbacoa made, it’s easy:
• Shred the meat. When the beef is done cooking, take the beef out of the consomé and use a couple of forks to shred it up. It’ll be so tender that it’ll basically fall apart instantly. Spoon some extra consomé back on so it’s extra juicy.

• Mexican oregano. Mexican oregano is actually a bit different than the usual stuff you find in the spice aisle; it’s actually a different plant altogether! Mexican oregano is indigenous to Mexico and has a more woodsy, citrus-lime earthy flavor compared to your typical oregano, which is Mediterranean oregano. You can find it in the Mexican aisle at the grocery store and if you can’t, you can sub regular oregano, but try and find some, it makes a difference.
• Cumin. Cumin adds a huge amount of flavor to barbacoa. It give the barbacoa a nutty, earthy, spicy, almost lemon-y aroma.
• Vinegar. Vinegar tenderizes the beef as well as adds brightness and balances out the richness of the meat. You can use whatever vinegar you have on hand.

Lettuce: You’ll need lots of lettuce and perilla to wrap up your grilled meats in little bites. I like providing a bunch of different lettuces. Lettuces for for Korean barbecue to try: red leaf, green leaf, butter, romaine, iceberg, really, any lettuce you enjoy can be used as a wrap.
Perilla: Pick up some perilla when you’re at the Korean market. It’s a flat wide leaf that is sometimes labeled as sesame leaves. Perilla are in the mint family but they don’t quite taste like mint, more like Japanese shiso (if you’ve had that) or a fresh herby flavor with a hint of anise.
Chili: It wouldn’t be Korean food without a bit of spice. Most Korean restaurants will have sliced Korean green chilis, but you can sub sliced jalapeños or serranos.
Green onions: A huge pile of slivered or shredded green onions adds freshness and flavor. Usually the green onions are tossed in a bit of soy, toasted sesame oil, sugar, and sesame seeds for a quick green onion slaw that tastes amazing with pork
.

Tsukemen might not be my favorite kind of ramen, but when you go to Gachi, you definitely want to have the chicken karaage tsukemen. I have a very obvious thing for fried chicken and I’m crazy for noodles, so when Mike discovered this ramen joint that combined two of my loves, it was totally love at first sight. The fried chicken is karaage style, with a thin crispy batter. It comes with seaweed (of course), a perfectly soft-boiled egg, deep fried bamboo shoots and a wedge of lemon. The noodles were nothing spectacular, but the combination of cold noodles, hot dipping broth, and crunchy fried chicken is something I still dream about. It’s a good bowl of noodles.
Whew! Did you make it?! I have to admit, it took me weeks to write this, on and off. But now it’s done!! Woot! I hope you guys make it out to Tokyo. It’s absolutely one of my favorite cities in the world.

PS – If you made it all the way to the end, we need to grab a bowl of ramen together!

INSTANT POT OPTION: Add the wild rice and 2 ½ cups water to the Instant Pot. Secure the lid and move the steam release valve to Sealing. Select the Manual/Pressure Cook option and cook on high pressure for 22 minutes. When the cooking cycle is complete, let the pressure naturally release for 10 minutes, then move the steam release valve to Venting to release any remaining pressure. When the floating valve drops, remove the lid and give the rice a stir. Remove the pot from the heat, and stir in the ginger dressing, kale, and half of the green onion while the rice is still warm.

CHANGE IT UP: Substitute sweet potato for the butternut, or 1 to 2 cloves garlic for the ginger. Any whole grain will work in place of the wild rice—farro would be good, or maybe quinoa. If you don’t like goat cheese, try feta. Don’t love kale? Omit it altogether or substitute a few handfuls of arugula instead. Love kale? I think you could use the full bunch, no problem. Instead of pepitas, you could use pistachios or pecans (toasted then chopped).

Whether you set up a toppings bar and let people choose their own, or serve them up ready to eat, I think your family will love these!

I used some of my favorite (and classic) toppings for my loaded baked potatoes, but you can get quite inventive with these if you are so inclined. You might try:

Pulled pork and smoked gouda
Chorizo, red onions, and queso
Pepperoni, mozzarella, and marinara
Potatoes are an incredibly flexible starting point for so many flavor combos! For this recipe, I blanch fresh broccoli, but you could absolutely use frozen broccoli if that’s what you have on hand.

MAKING IN ADVANCE AND REHEATING
Baked potatoes can be made well in advance, and they store magnificently in the fridge for up to a week.

While you can reheat them in the microwave in a pinch, reheating in the oven will give you a better texture on the skin, which I like. I reheat mine on a baking sheet at 350˚F for about 20 minutes, until they are just warmed through.

Tsukemen might not be my favorite kind of ramen, but when you go to Gachi, you definitely want to have the chicken karaage tsukemen. I have a very obvious thing for fried chicken and I’m crazy for noodles, so when Mike discovered this ramen joint that combined two of my loves, it was totally love at first sight. The fried chicken is karaage style, with a thin crispy batter. It comes with seaweed (of course), a perfectly soft-boiled egg, deep fried bamboo shoots and a wedge of lemon. The noodles were nothing spectacular, but the combination of cold noodles, hot dipping broth, and crunchy fried chicken is something I still dream about. It’s a good bowl of noodles.
Whew! Did you make it?! I have to admit, it took me weeks to write this, on and off. But now it’s done!! Woot! I hope you guys make it out to Tokyo. It’s absolutely one of my favorite cities in the world.

PS – If you made it all the way to the end, we need to grab a bowl of ramen together!

Lettuce: You’ll need lots of lettuce and perilla to wrap up your grilled meats in little bites. I like providing a bunch of different lettuces. Lettuces for for Korean barbecue to try: red leaf, green leaf, butter, romaine, iceberg, really, any lettuce you enjoy can be used as a wrap.
Perilla: Pick up some perilla when you’re at the Korean market. It’s a flat wide leaf that is sometimes labeled as sesame leaves. Perilla are in the mint family but they don’t quite taste like mint, more like Japanese shiso (if you’ve had that) or a fresh herby flavor with a hint of anise.
Chili: It wouldn’t be Korean food without a bit of spice. Most Korean restaurants will have sliced Korean green chilis, but you can sub sliced jalapeños or serranos.
Green onions: A huge pile of slivered or shredded green onions adds freshness and flavor. Usually the green onions are tossed in a bit of soy, toasted sesame oil, sugar, and sesame seeds for a quick green onion slaw that tastes amazing with pork
.

The number one reason to make barbacoa is for the best homemade tacos that aren’t birria. Once you have your barbacoa made, it’s easy:
• Shred the meat. When the beef is done cooking, take the beef out of the consomé and use a couple of forks to shred it up. It’ll be so tender that it’ll basically fall apart instantly. Spoon some extra consomé back on so it’s extra juicy.

• Mexican oregano. Mexican oregano is actually a bit different than the usual stuff you find in the spice aisle; it’s actually a different plant altogether! Mexican oregano is indigenous to Mexico and has a more woodsy, citrus-lime earthy flavor compared to your typical oregano, which is Mediterranean oregano. You can find it in the Mexican aisle at the grocery store and if you can’t, you can sub regular oregano, but try and find some, it makes a difference.
• Cumin. Cumin adds a huge amount of flavor to barbacoa. It give the barbacoa a nutty, earthy, spicy, almost lemon-y aroma.
• Vinegar. Vinegar tenderizes the beef as well as adds brightness and balances out the richness of the meat. You can use whatever vinegar you have on hand.

There are a few points to be aware of when making jam. The fruit we use should be dry and fresh, not too ripe. The pectin required for jam is found in all fruits and some vegetables. The pectin ratio of the fruits can be different. Strawberry, raspberry, peach, nectarine low; apricot, cherry medium; apple, quince, red plum contain high levels of pectin. If you want to make jam with low pectin fruits, you may need to mix it with a fruit containing high pectin or add pectin. Eat love!
Simone de Beauvoir likened making jam to stopping time, saying “jarring life” for jam. Indeed, even in the middle of winter, you can feel the summer in a spoonful of apricot jam.

The best part of making jam at home is to be able to control the amount of sugar in it. Traditionally, equal proportions of fruit and sugar are used. This way the jam gets a nice consistency but can also be a little too sweet. Those who want less sugar can use apple juice or add pectin.

Do not hesitate to mix different fruits while making jam. Add rosemary to peach, lavender to apricot, for example. When making plum jam, try adding a little bit of cardamom and ginger to the watermelon rind.

The All Cooks and Pastry Confederation Scientific Committee Member and instructor Saadet Güngör said, “The key to making good food is to add love to it,” he said, with the effect of his family’s tendency to cook.
Saadet Güngör, who had a predisposition towards the art of cooking since childhood, thanks to his father’s ownership of one of Kayseri’s most prominent restaurants and his grandmother and mother being talented in cooking very well, gradually improved himself in the following years.

Saadet Güngör, who worked as an Art and Technology Design teacher under the Ministry of National Education for many years, later became an expert in this field due to her love of cooking. In this area all the necessary documents to join the cookery course area Felicity Gungor, was the owner of the tutorial and controller documentation about cooking in Turkey.

TAUGHT TURKISH FOOD TO THE US

Saadet Güngör, who has taught Original Turkish Foods to foreign students at the Comminity Center at Incirlik Air Base for years, stated that he introduced Turkish cuisine to the whole world and said, “I had students from all over the world at Incirlik Air Base as well as from the USA. I gave courses especially to US soldiers and their families. Now they cook Turkish food all over the world. They follow my prescriptions, still asking me questions. “I am extremely proud to have brought Turkish food to all over the world.”

NUMEROUS MEDALS WON

Saadet Güngör, who won two gold medals at the Gastro Antalya EXPO, which was attended by more than 800 competitors from 45 countries, one of the world’s leading competitions, in different categories in Kayseri oil ravioli and Adana mother girl dinner, said, “Especially my meal with mother and daughter attracted great attention. I cooked the girl with mother, which is a very demanding meal, on the spot in a total of 40 minutes.

Kneading the meat of the bulgur, roasting the minced meat, making its mother and daughters, cooking and decorating it all in 40 minutes. The jurors were even impressed by its scent and couldn’t wait to taste it. In addition, I won a medal at Gastro Istanbul with Kayseri fat ravioli and Fig dessert, which I learned from my grandmother, at the Istanbul Food Days, held in Istanbul and where the World Championships were held. . Here I missed the world championship by weight difference. Because although it was written in the specifications, I missed the gold medal because I made the weight of the food too much.

TASTE IS IMPORTANT

Stating that he believes that cooking is an art and that hand taste is very important in cooking, Güngör said, “Everyone’s hand taste is different. Give the same butter and the same egg to 10 people, they cook the eggs in the same frying pan, and 10 different dishes come out with its appearance and taste. I believe I have a family hand flavor. Now, besides cooking, plate decoration has become an art. Sometimes we spend twice the time we spend on dinner in competitions decorating plates. I love both painting and cooking. “I cannot give up on both of them like my child.”