2017 LTH Picnic Recipes and Requests

In annual tradition, let people know what you loved, and maybe they'll be honored to grant us the recipes.

I know I'd love the recipe for the smoked eggplant dip (I've forgotten the name of the who made it and the bread -- it was the deep orange one), and for Jazzfood's aunt's kugel.

Our dishes:
tahini shortbread - Bake from Scratch magazine

"kibeh in the tray" - The Arab Table, May Bsisu (I'll post the recipe later)

Part 1: Kibeh
1 lb fine bulgur
1 lb ground lamb
1 small yellow onion
1 Tbs allspice
1 tsp marjoram
1 tsp cinnamon
1 Tbs salt
1/2 tsp white pepper

Rinse the bulgur in three changes of water, then squeeze as much water as you can out of it.
Mix the spices together.
Chop the onion coarsely and pulse in food processor to puree. Add the bulgur and a little of the spice mix and process to a paste, then put in a large bowl.
Process the lamb until it's very smooth (pink slime).
Combine with the bulgur/onion mix and knead for 7-10 minutes to make a dough. Use icewater to stop it from sticking to your hands. Add the spices a tablespoon at a time to get it evenly distributed.
(instructions say to run it through the processor again at this point, I didn't bother).
Chill until it's time to assemble.

Part 2: Filling
2/3 cup pine nuts
1 cup olive oil, divided
2 lbs ground lamb
2 tsp salt
1 tsp black pepper
2 tsp allspice
3 tbs butter
2 1/2 cups chopped yellow onion (1 very large onion)

Preheat oven to 400 with racks in the middle and upper parts of the oven.

Heat a large (12" cast iron) pan on medium, add 1/2 c olive oil. Add the pine nuts and stir constantly for a minute or so until they start turning brown, and remove the pan from heat, get the pine nuts out of the pan and onto paper towels.
Return the pan to the heat on medium and add the onions, cook until translucent (10 minutes). Add the lamb and spices, stirring and chopping to break it up, cook for another 5 minutes or so.
Turn the pan to low, cover and simmer for 15 minutes while you roll out the kibeh dough, allow to cool if you can.
Melt the butter into the remaining 1/2 cup olive oil. Brush a half sheet pan with oil.
Measure out sheets of waxed paper the same size as the half sheet pan. Place half the kibeh mix from the fridge between two sheets, and roll out thinly. Take off one sheet of waxed paper, flip into the sheet pan (and remove the other sheet).

Spread the meat/onion mix over the layer of kibeh, then the pine nuts, then repeat the rolling for the second layer of kibeh. (I forgot the pine nuts, so I pressed them into the top and thankfully they didn't scorch).

Bake for 30 minutes in the middle rack, 15-20 on the top rack until brown and crisp.
Remove from the oven, and carefully pour off as much liquid as you can. The kibeh will have shrunk significantly.

Serve topped with sliced radishes and chopped parsley.

[J]ustjoan has already shared the ispahan shortbread recipe on the picnic thread. It was in last month's NY Times. https://cooking.nytimes.com/recipes/101 ... han-sables

My Lemonade is from JOC. The only change I made was to add 3/4 of a bottle of Orange Blossom Water.
I used the equivalent of 2, No 2 1/2 cans of fresh pineapple juice. That was about 8 cups(2 qts). http://www.recipelink.com/msgbrd/board_ ... 76340.html

The ice mold was also JOC but had to be broken apart to fit. I added strawberries, a sliced lemon, cranberries, and a few leaves of fresh mint to the ice mold. I used a bundt pan to make the mold. I would love to do this again and actually use the lemonade to form the ice mold.

The tabbouleh is from May-June 2017 Milk Street magazine with inspiration from Yotam Ottolenghi. I did not use the sumac since it was optional and I did not have any to hand. I ground the allspice by hand. A quick look did not reveal a link for this recipe. Recipe is behind a paywall on Milk Street's website with the usual ability to access their catalog gratis for 2 weeks. FWIW.

would be great to get the recipe for the dill pickle dinner rolls - absolutely loved them!

labmom53 wrote:would be great to get the recipe for the dill pickle dinner rolls - absolutely loved them!

You may want to go through the event reservation post to find the guy who made them. Send him a note nudging him to respond here.

Some people have favorite forums they look at exclusively, then ignore the rest.

This is called giving fate a little push!

Regards,
Cathy2

Aunt Honey's Kugel

1 lb broad egg noodles, al dente, drained
16 oz apricot preserves
1/2 lb unsalted butter, melted
1 pint cottage cheese
4 eggs beaten
1/2 t vanilla
6 oz raisins
maldon to taste
place in buttered casserole @ 350 until some browning, 1-1.15 hr
zie gazunt

When I make a kugel I like to put the cottage cheese in the food processor and give it a good whirling for a minute or two until it's smooth.
I find it really gives the whole thing a much nicer final texture.
JMHO

Aunt Honey would plotz.

Jazzfood wrote:Aunt Honey's Kugel

1 lb broad egg noodles, al dente, drained
16 oz apricot preserves
1/2 lb unsalted butter, melted
...

Thank you very much. Y'know, my family's recipe has "two sticks butter" in it, but I was told by my mother (who went through the 70's healthy eating kick) that that was crazy talk, and 1 is plenty... but I think it's that extra butter that pushed yours to nirvana. The apricot is the other big difference -- my family has always used canned pineapple. My sister's inlaws' version uses cinnamon, and a cornflake crust topping, each of which makes me just go, "no."

labmom53 wrote:would be great to get the recipe for the dill pickle dinner rolls - absolutely loved them!

Glad you liked them. I used this recipe as the base - https://gatherforbread.com/dill-pickle-bread/ 2 recipes, one with the brine from the home made pickles, the other with brine from Dilly Beans. I used fresh dill, and included some of the pickled beans with the pickled pickles. 16 rolls per recipe, and about 22 minutes on 425 on a sheet, although you could do them in a Dutch oven.

KirkBecker wrote:

labmom53 wrote:would be great to get the recipe for the dill pickle dinner rolls - absolutely loved them!

Glad you liked them. I used this recipe as the base - https://gatherforbread.com/dill-pickle-bread/ 2 recipes, one with the brine from the home made pickles, the other with brine from Dilly Beans. I used fresh dill, and included some of the pickled beans with the pickled pickles. 16 rolls per recipe, and about 22 minutes on 425 on a sheet, although you could do them in a Dutch oven.

They were delicious!

Jazzfood wrote:Aunt Honey's Kugel

1 lb broad egg noodles, al dente, drained
16 oz apricot preserves
1/2 lb unsalted butter, melted
1 pint cottage cheese
4 eggs beaten
1/2 t vanilla
6 oz raisins
maldon to taste
place in buttered casserole @ 350 until some browning, 1-1.15 hr
zie gazunt

Guess what I'm making for break fast.

BR wrote:

KirkBecker wrote:

labmom53 wrote:would be great to get the recipe for the dill pickle dinner rolls - absolutely loved them!

Glad you liked them. I used this recipe as the base - https://gatherforbread.com/dill-pickle-bread/ 2 recipes, one with the brine from the home made pickles, the other with brine from Dilly Beans. I used fresh dill, and included some of the pickled beans with the pickled pickles. 16 rolls per recipe, and about 22 minutes on 425 on a sheet, although you could do them in a Dutch oven.

They were delicious!

We had a talk about bread. I agree with BR!

Jazzfood wrote:Aunt Honey's Kugel

Jazzfood, thanks for posting the recipe, I heard the kugel was terrific and, having made it a few days ago, wholeheartedly agree.