Crystal Kibbe Food

GRANDMA MARONIS MEATBALLS 100 YEAR OLD RECIPE

Steps:

• Preheat oven to 350 degrees F. Spray a baking sheet with olive oil cooking spray.
• Mix all ingredients thoroughly in large bowl. If mixture seems a little loose add more bread crumbs.
• Roll meatballs loosely about the size of a golf ball and place on baking sheet. Place into preheated oven for approximately 35 to 40 minutes. Enjoy!

KIBBEH WITH YOGURT-GARLIC SAUCE (LEBANON)

Steps:

• To make the outer shells, place the bulgur wheat in a bowl and cover with water. Let sit for 20 minutes then drain in a strainer, pressing to extract the excess liquid.
• In a large bowl, blend the beef, onions, cumin, salt, and pepper to a paste. Add the strained bulgur wheat and mix well. Process again, in batches, in a food processor until smooth and pliable enough to work like a dough, adding a little ice water if needed.
• To make the stuffing, in a large skillet, cook the meat, stirring, over medium-high heat until browned, about 4 minutes. Add the onions, salt, allspice, pepper, and cinnamon, and cook, stirring, until tender, about 4 minutes. Remove from the heat and add the pine nuts. Let sit until cool enough to handle.
• To make the final dish, with wet hands, shape the raw meat-bulgur mixture into egg-sized balls. Make a hole down the center of each ball with an index finger to make a deep cup with a pointed bottom. Stuff each ball with about 1 tablespoon of the stuffing. Press down on the sides and top to enclose the filling and reshape into a smooth egg with a pointed top. Repeat with the remaining ingredients, wetting your hands frequently.
• Preheat the oil to 360 degrees F.
• In batches, add the kibbeh balls to the hot oil and cook until golden brown and the meat is cooked through, about 4 to 5 minutes. Remove with a slotted spoon and drain on paper towels. Serve hot or at room temperature, with the Yogurt-Garlic Sauce for dipping.
• In a medium bowl, whisk the yogurt until smooth and creamy. Add the remaining ingredients and whisk to combine.

PITHIVIER

Steps:

• Prepare the almond cream, place it in a pastry bag with a large opening (no tip) and set aside.
• Prepare the pithivier: Cut the puff pastry dough in 1/2 and roll each 1/2 into an 8 1/2-inch circle. Each circle will be about 1/8-inch thick. Place 1 of the circles on a parchment paper-covered baking sheet. Pipe a 5-inch-diameter mound of almond cream in the center of the circle. The mound should be about 1-inch high.
• Prepare the egg wash: Whisk together the egg yolks, whole egg, and milk in a small bowl until well combined. Lightly brush the remaining 1 1/2-inch rim of the pastry circle with the egg wash. Place the second circle of puff pastry over the first. Gently press against the sides of the almond cream mound to remove any trapped air. Seal the edges of the 2 layers by pressing the top edge into the bottom edge. This will keep the almond cream from running out as it bakes. Use a sharp knife to give the circle a fluted edge. It should look like a flower when finished. Use a sharp knife to pierce a 1/2-inch slit in the top layer at the center of the almond cream mound. This will allow steam to escape during baking.
• This dessert usually has a classic pattern scored into its top. If you would like to try it, use a sharp knife to score a curved line that begins at the top of the mound and ends at the bottom of the mound. Repeat this line every 1/2-inch around the circumference of the mound, but be careful not to cut through the top layer and into the almond cream. Let the pithivier rest in the refrigerator for 1 hour before baking. (At this point, you can wrap the pithivier well in plastic wrap and freeze for up to 2 weeks. Let it thaw in the refrigerator or in your backpack before baking.)
• Preheat the oven to 350 degrees F (175 degrees C). Bake the pithiviers until it begins to brown slightly, about 20 minutes.
• Meanwhile, prepare the glaze: Stir together the corn syrup and water. Remove the pithivier from the oven and brush it well with the corn syrup mixture. This adds sweetness, enhances the color, and gives it a crispy crust. Lower the oven 20 degrees and continue to bake until well risen and evenly browned, about another 15 minutes. The baked pithivier should be flaky and tender, and the almond cream center still moist. Remove the baking sheet from the oven and let cool on a wire rack. The pithivier is best when served while it is still slightly warm. Use a serrated knife to slice it.
• I can't tell you how long the baked Pithivier can be stored because I never have any leftovers!
• It is possible to buy almond flour (use 1 cup if you do) but it just as easy to make your own. Place the slivered almonds (no skin preferred) and granulated sugar into the food processor. Pulse until the almonds and sugar reach the consistency of flour. It is best to pulse because the heat of the blade will cause the release of the oil from the almonds.
• Mix in the flour. Mix in the butter. Add the egg and mix until the mixture becomes light and creamy. Do not overmix or the gluten in the flour will overdevelop and the almond cream will lose its delicate texture when baked.

BOXCAR

Steps:

• For the Sour Mix: Stir together the lemon juice and Simple Syrup in a glass.
• For the Boxcar: Pour the bourbon into a cocktail shaker. Add the triple sec and 1 ounce of the sour mix. Shake for 8 to 10 seconds. Wet the rim of a cocktail glass by rubbing it with the lemon wedge. Roll the rim of the glass in sugar to coat. Strain the shaker into the sugar-rimmed glass. This cocktail can be served straight up or on the rocks.
• Put the sugar and water in a small saucepan. Cook over low heat, stirring, until the sugar dissolves. (Alternatively, heat in the microwave.) Store in a sealed container in the refrigerator.

BOULET

Steps:

• Heat 2 tablespoons of oil in a large skillet over medium-high heat. Add the green bell pepper, red bell pepper, yellow bell pepper and onion and cook, stirring, for 2 minutes. Add the garlic and cook until the vegetables soften, 1 to 2 minutes longer. Mix in the adobo seasoning, all-purpose seasoning and the epis. Spread the mixture out on a sheet pan and put in the refrigerator to cool.
• In a large bowl, combine the ground beef, cooled bell pepper and onion mixture, breadcrumbs, flour, Parmesan, ketchup, mustard and black pepper. Use your hands or a wooden spoon to fold in all the ingredients thoroughly. Roll the mixture into the desired size balls.
• Heat the remaining 3 cups oil in a large deep skillet over medium-high heat until very hot. Working in batches, fry the meatballs until browned and cooked through and an instant-read thermometer inserted into the center of a meatball registers 145 degrees F. Place on a wire rack set over a baking sheet to drain. Serve the meatballs with fried plantains if using and garnish with scallion.
• Combine all the epis ingredients in a blender or food processor. Pulse until roughly chopped. Keep refrigerated and use for your seasoning needs.