Suzi's Blog

Orange Honey Syrup for Cornbread

A few days ago, I posted a recipe for chipotle cornbread to use in stuffing. Cornbread recipes came, literally, in all flavors. And all cultures have adopted cornbreads. In Greece, they make cornbreads called bobota. The Greeks thankfully  bear us gifts. Cornbread can be dry. You’ve surely had some that seem to be as delicate as hay. Hence, the rage to add all kinds of things to improve cornbread flavor and texture: honey, creamed corn, peppers, onions, bacon, … You see some creamed corn kernels in that picture above.

The Greek solution for making cornbread delicious is to add flavor and liquid. This orange-honey syrup is made and poured into holes that have been poked in a freshly baked bobota. The result is sticky. And sweet. You don’t need butter when you do this, but you are of course free to add it on. And, you don’t need a bobota either. You can employ this syrup with any cornbread.

We’ve used this syrup with the chipotle cornbread to produce a rich amalgam of flavors. This is definitely finger lickin’.

This recipe calls for the juice of one orange, plus enough water to make 1 cup. I prefer not to have any water and simply make it all juice. It’s stickier and sweeter.

This recipe is from the Cornbread Gospels, a book I have fallen in love with. It’s winter here in New York, really winter. Cornbread can put a smile on your face for breakfast, as a side at lunch, and surely at dinner. You’ll see some more wonderful ideas from Cornbread Gospels over the coming cold months.


Orange Honey Syrup

Yield: 1 ½ cups


  • ½ cup honey
  • 3 tablespoons honey
  • Juice from one orange plus water to equal 1 cup
  • Finely grated zest of 1 orange, preferably organic
  • 6 whole cloves


Combine all the ingredients in a medium saucepan. Bring to a boil, turn the heat down to a simmer, and cook until the sugar is dissolved and the mixture is a thin syrup, about 4 minutes. Let the syrup cool to room temperature. Remove the cloves and pour the syrup over the cornbread.


Source: Cornbread Gospels by Crescent Dragonwagon



Sweet and Sour and Fiery Ribs

My favorite cuisine? Well sort of Mexican, Southwestern, Thai, French, Italian, Japanese, Chinese. You know what I mean.

I like a lot things and the “most liked” can depend on the time of day, the smells on the street, how long since my last pasta gorge, or how long since I ate some great ribs.

Ribs. No matter what the “cuisine” I can do the ribs. It can be a Chinese restaurant with those red gems, or a Thai place with ribs floating in broth, or a barbecue place with smoke in the air. It’s always the ribs. Yes, the next morning, even after brushing my teeth, I’m still getting stands of meat from between my teeth. But, you know what? Those strands can still taste great.

This recipe for Sweet and Sour and Fiery Ribs comes from The Great Ribs Book by Hugh Carpenter and Teri Sandsion. It’s a universalist recipe that can be applied to ribs of any denomination: beef, pork, or even lamb. Beef is the meat of choice, though, for these.

Here you will find sweet flavor from honey, sour from vinegar, and heat from chipotle. Plus lots of overtones from tomato paste, cinnamon, and cilantro. There is flavor aplenty here.

When we make these, we don’t marinate for just the 15 minutes minimum. We go the whole hog [or whole cow] and let the sauce penetrate for hours and hours. I know there are discussions about how long you really need to marinate something. I am of the firm belief that you have to give all the flavor molecules equal opportunity to penetrate and offer up their tasty secrets.

I have to say that on a Sunday afternoon or early evening, when your football team is the race for playoff spot, you have a choice. You can be in the stadium, with the rain and snow, cheering your team on and then braving the 3-hours of snarled traffic to get home. Or you can be watching on your big screen, munching these ribs and having a beer or some sangria. What you do is up to you. I don’t drink and drive.

Sweet and Sour and Fiery Ribs

Yield: Serves 4


  • 6 pounds beef ribs or ribs of your choice
  • ½ cup honey
  • ½ cup water
  • ½ cup distilled white vinegar
  • ½ cup chipotle chiles in adobo sauce
  • ½ cup tomato paste
  • 1 teaspoon ground cinnamon
  • 1 cup chopped cilantro sprigs
  • 6 gloves garlic, finely minced


Remove the membrane from the underside of the ribs if it is still present. If you are not sure, talk to your butcher when you buy the ribs.

To make the sauce, come all the remaining ingredients in a food processor fitted with a metal bland and puree. Makes about 2 ½ cups.

Coat the ribs evenly on both sides with half the sauce. Marinate the ribs for at least 15 minutes and up to 8 hours. Reserve the remaining sauce to serve with the ribs [or you may be basting with it if you are oven roasting or grilling; if you are a sauce freak and paranoid, just double the recipe; you can use leftover sauce the next day on your sandwich instead of mayo].

Cook the ribs using the technique you prefer: grill, smoke, or roast. Since winter is upon us, the instructions for roasting [indoors!] are presented below.

Once cooked, serve by cutting each side of the ribs into single ribs or half or one third side slabs. Serve at once with the accompanying sauce.

How to Oven Roast Ribs

Preheat the oven to 350⁰F. If your oven has a convection setting, set the oven on “convection” at 325⁰. Place the ribs on a wire rack, meaty side up. Place the rack on a foil-lined baking sheet on the middle oven rack. Place a small pan of hot water in the bottom of the oven, and roast the ribs until the meat begins to shrink from the ends of the bone. Brush the meaty side with reserved marinade one or two times during the roasting. Do NOT turn the ribs over. Approximate roasting times: pork baby back ribs and country-style spareribs for 75 minutes, spareribs and beef ribs for 90 minutes, and lamb ribs for 40 minutes. Don’t overcook that lamb!


Source: The Great Ribs Book by Hugh Carpenter and Teri Sandsion.