RFCJ RECIPE ARCHIVE
Posted by : Karen Selwyn Blintz Casserole #2 - dairy
I've scraped my knuckles hand-grating my potatoes for latkes. I've skipped many Hannukah dinners standing at the stove to put freshly made latkes in front of my family and guests. However, I've never made my own blintzes. This recipe from Gloria Greene's book, THE JEWISH HOLIDAY COOKBOOK helps me assuage my guilt. Karen Selwyn * * * * * * * Easy Cheese Blintz Casserole Batter: 4 large eggs 1 1/4 cups milk 2 tablespoons sour cream 1/4 cup butter, melted 3/4 teaspoon vanilla extract 1 1/3 cups all-purpose white flour, preferably unbleached 1-2 tablespoons sugar 1 1/4 teaspoons baking powder Filling: 2 (7 1/2 - 8 oz) packages farmer cheese 1 (15-16 oz) container part-skim or regular ricotta cheese 2 large eggs 2-3 tablespoons sugar 1 1/2 - 2 tablespoons lemon juice Accompaniments: sour cream plain or vanilla yogurt applesauce Preheat the oven to 350 degrees. Butter a 13 X 9" baking dish. In a blender or food processor (fitted with a steel blade) combine all batter ingredients. Process until very smooth, scraping down the sides of the container once or twice. Measure out 1 1/2 cups of the batter, and pour it into the baking dish. Cook for about 10 minutes, until set. While the batter is cooking, combine all the filling ingredients in a large bowl and blend well. When the baking dish is removed from the oven, spread the filling over the set batter layer, smoothing the top. Give the remaining batter a quick stir to re-suspend the ingredients. Very slowly pour the batter over the filling, making certain that all the filling is covered. Carefully carry the baking dish to the oven so the layers remain distinct. Bake 35-40 minutes until the top is puffed and set. Remove casserole from oven and let it rest for 1--15 minutes before cutting it into squares to serve. Serve with desired accompaniments.
