Our extended cold, damp spring was all forgiven this past weekend. For those of us who stuck around for the holiday, three glorious days of sunshine, blue skies and idyllic chirping birds reminded us that New York can actually be a pleasant place to live.
From my informal survey of city parklands, I estimate there were roughly oh, somewhere in the neighborhood of ten thousand picnics happening around the city this weekend.
Prospect Park, Central Park, McCarren Park and every other patch of urban green upheld seas of blankets, spread after spread of good eats and a few million grinning hominids.
Sheep in the Sheep Meadow, Central Park, image from the NYPL. Circa 1870?
Picnics in the Sheep Meadow, Central Park. Circa 2008
For my own pic-a-nicking, I was in the mood for something exotic. I found a recipe for galatoboureko (custard baklava) in Cold-Weather Cooking by Sarah Leah Chase and, despite the book's out-of-season topic, I thought it might make for a nice picnic dish. My adapted version appears herein.
As it turns out, a bourek boureko is either a Greek dish or a Turkish dish (depending on whether you're speaking with a Greek or a Turk) composed of layered phyllo with a filling of meat, or cheese or veggies or a sweet or savory egg custard.
J recently traveled through both countries and found it everywhere (particularly the not-so-sweet egg variety, which he ate for breakfast). His suspicion is that galatoboureko hails from an ancient neighborhood in Istanbul (so ancient it was still Constantinople at the time) called Galata.
The recipe below has a few adaptations from the original, which makes enough to feed an army (about 42 pieces). This one will serve a smaller army with about 21 pieces, depending on how you make your cuts.
Galatoboureko (Custard Baklava)
For the citrus syrup:
1/2 cups sugar
1/4 cup water
2 Tbsp fresh lemon juice
1 slice orange (optional)
For the custard:
1 quarts milk
1/2 cup sugar
1/2 cup farina or Cream of Wheat cereal
1/4 cup (1/2 stick) unsalted butter
Pinch of salt
6 large eggs
1 tsp vanilla extract
1/2 tsp nutmeg
For the phyllo:
1/2 cup (1 stick) unsalted butter, melted
1/2 pound phyllo dough, thawed
1. To make the syrup: Add sugar, water, lemon juice and orange slice (if desired) to a heavy saucepan and simmer 10 minutes, skimming away any froth at the surface. Remove and discard the orange slice. Set aside to cool.
2. To make the custard: Heat the milk and sugar in a deep saucepan over medium-low heat, stirring with a wooden spoon. When the milk steams and is about to boil, shake in the farina. Add the butter and salt. Stir until the butter has melted and the mixture is thick and smooth, then remove from the heat and let the mixture cool to room temperature.
3. Beat the eggs and vanilla together in a large bowl until light, about 2 minutes. Stir in the cooled farina mixture, blending thoroughly.
4. Preheat the oven to 350°F.
5. To assemble the dish, brush a 11 x 9-inch baking pan with a thin coating of the melted butter. Unwrap the phyllo dough, laying it out flat on a clean surface, and covering it with a slightly damp kitchen towel to keep it from drying out.
6. Lay 1 half-sheet of phyllo dough on the bottom of the pan and brush it with a thin coating of melted butter. Continue layering and buttering the dough in the same manner for 8 half-sheets.
6. Pour in all the custard and spread it evenly. Cover the custard with 8 more half-sheet layers of buttered phyllo dough. Puncture the top sheets with a sharp knife in several places to allow the custard to breathe during baking.
7. Bake until the custard is set and the pastry shakes loose from the pan, about 30-45 minutes.
8. Let cool 30 minutes, then pour the sugar syrup over the pastry. Cool completely before cutting into triangles or rectangles. Serve at room temperature or chilled.
The version of galatoboureko J has encountered abroad is much like this one, but he said they didn't generally use the citrus syrup to finish it and the dish was usually served for breakfast rather than dessert.
Either way, I can picture this boureko fitting in well at a brunch buffet... it holds up nicely at room temperature. Just don't plan on storing it too long before serving it. I find that storage softens the phyllo a bit much.
Now that we have another half-box of phyllo to play with, I'm excited to try out a savory bourek...
Meanwhile... cheers, ya'll!