2015 Banquet Recipes
- Thread starter LARP Mom
- Start date
KyleSchmelz
Fighter
Cheese curd biscuits
The first time I made these I accidentally doubled the butter and it was delicious but kinda ridiculous. For the banquet I made it by the book and it was decent. I would suggest using a full stick of butter instead of 1/3 cup, which is about halfway between. The other modification I'd suggest is melting some butter (2-3 tablespoons?), adding some basil and oregano, and brushing it on the biscuits while they're still hot from the oven. I think I also used more cheese curds than suggested, but I didn't measure it exactly. It's not a healthy recipe, but it tastes good.
The little pies were cobbled together from a few different recipes. The berry pie filling started with a frozen mix of blueberries, strawberries, blackberries, and raspberries. I'll put the apple pie recipe in a quote thing so it condenses it a bit - you can probably add extra cinnamon, I never really bother measuring it.
The first time I made these I accidentally doubled the butter and it was delicious but kinda ridiculous. For the banquet I made it by the book and it was decent. I would suggest using a full stick of butter instead of 1/3 cup, which is about halfway between. The other modification I'd suggest is melting some butter (2-3 tablespoons?), adding some basil and oregano, and brushing it on the biscuits while they're still hot from the oven. I think I also used more cheese curds than suggested, but I didn't measure it exactly. It's not a healthy recipe, but it tastes good.
The little pies were cobbled together from a few different recipes. The berry pie filling started with a frozen mix of blueberries, strawberries, blackberries, and raspberries. I'll put the apple pie recipe in a quote thing so it condenses it a bit - you can probably add extra cinnamon, I never really bother measuring it.
Talitha Vashti
Artisan
This is the recipe I used for the baklava, but I added cranberries. It might have been about 1-1/2 cups after putting them through a grinder. Mix cranberries, walnuts, cinnamon. I also added two or three tablespoons of sugar. Follow the rest of the recipe as-written.
Kobeba was a little more complicated. The recipe I referenced says to layer it in a pan, but I made it into little football shapes. Something I would have tried differently: try grinding the bulgar before soaking it--a finer texture would probably make the outer layer way easier to shape without it cracking. For the filling, if you are making the football shapes, you probably only need 1 pound of ground beef. I ended up with a decent amount left over. Tip for making the football shape: smush the beef/bulgar mixture around your thumb to get started, then adjust from there. Add filling, and squish the top closed.
You will also need to make a batch of Egyptian seven spice. It smells amazing.
Kobeba was a little more complicated. The recipe I referenced says to layer it in a pan, but I made it into little football shapes. Something I would have tried differently: try grinding the bulgar before soaking it--a finer texture would probably make the outer layer way easier to shape without it cracking. For the filling, if you are making the football shapes, you probably only need 1 pound of ground beef. I ended up with a decent amount left over. Tip for making the football shape: smush the beef/bulgar mixture around your thumb to get started, then adjust from there. Add filling, and squish the top closed.
You will also need to make a batch of Egyptian seven spice. It smells amazing.
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This is where I got the Blueberry Cream Cheese Coffee Cake Recipe:
http://www.yammiesnoshery.com/2013/03/blueberry-cream-cheese-coffee-cake-with.html
http://www.yammiesnoshery.com/2013/03/blueberry-cream-cheese-coffee-cake-with.html