RFCJ RECIPE ARCHIVE
Posted by : Karen Selwyn Blintzes with Two Fillings - dairy
A special tip of my hat to those of you who make your own blintzes. Here are recipes for both a savory and sweet filling for a Shavout meal. Karen Selwyn * * * * * Shavout Blintzes with Two Fillings (Sabbath & Holidays) 3 tablespoons butter, divided 3 eggs 1 1/2 cups non-fat milk 1 cup all-purpose flour 1 teaspoon salt Ricotta-and-spinach or cheese-and-apple filling (see recipes) Dairy sour cream (optional) Preserves (optional) Melt 1 tablespoon butter. Combine melted butter, eggs and milk in a large bowl. Add flour and salt, blending until smooth. (If any lumps remain, pour mixture through fine strainer, pressing any lumps of flour through; mix well.) Cover and set aside 1 hour. Lightly butter a 6-inch, non-stick skillet. Place over medium heat until hot. Pour in about 1/8 cup (2 tablespoons) batter at a time, tilting pan and swirling batter to make a thin pancake. When lightly browned, gently loosen edges of pancake; turn out of pan onto towel or plate. Let cool. Place 1 to 2 tablespoons filling in center of browned side of each blintz. Fold lower portion over filling. Tuck in ends, then roll blintz to form a flat rectangle. Place on large platter; cover with plastic wrap until ready to cook. In large skillet, melt remaining 2 tablespoons butter. Cook blintzes in butter about 2 to 3 minutes on each side, or until lightly browned. Transfer to serving plates. Serve immediately with sour cream, preserves or glazed apple slices (see recipe) remaining from filling. Yield: About 20 blintzes. * * * * * RICOTTA AND SPINACH FILLING: 2 bunches fresh spinach Boiling salted water 2 cups ricotta cheese 2 cups freshly grated Parmesan cheese 3 egg yolks 2 tablespoons minced fresh parsley 1 tablespoon chopped fresh basil Salt Freshly ground black pepper Rinse spinach; remove stems. Place spinach in boiling salted water; boil 10 minutes. Drain thoroughly and let cool. Squeeze dry in cheesecloth. Chop fine. In bowl of electric mixer, combine spinach, ricotta cheese, Parmesan cheese, egg yolks, parsley and basil. Season with salt and pepper to taste. Cover with plastic wrap and refrigerate until needed. Use to fill blintzes as directed. * * * * HOOP CHEESE AND APPLE FILLING: 2 pounds hoop, farmer or pot cheese 2 tablespoons granulated sugar 1 teaspoon salt 2 eggs Glazed apple slices (see recipe) In large bowl, combine cheese, sugar, salt and eggs. Fold in 1 to 2 cups glazed apple slices, drained. Cover with plastic wrap and chill until needed. Use to fill blintzes as directed. * * * * * GLAZED APPLE SLICES: 3 large Golden Delicious apples, peeled, cored and thinly sliced Juice of 1 lemon 1/4 cup granulated sugar 1/4 cup orange marmalade 1/4 cup orange juice Place apple slices in large bowl; toss with lemon juice to prevent discoloring. In large heavy skillet, combine sugar, marmalade and orange juice. Cook over medium heat, stirring, until sugar and marmalade dissolve. Bring to a boil. Reduce heat and simmer 2 to 3 minutes, or just until mixture begins to thicken. Drain apples; add to syrup in skillet and toss to coat. Simmer, covered, 10 to 15 minutes, or until apples are soft. Transfer to glass bowl. Let cool to room temperature. Cover with plastic wrap and chill until needed. Use for hoop cheese and apple filling for blintzes, as directed, or serve as a side dish. Source: "Dairy Foods and Spring Harvests Inspire Shavout Menus" Judy Zeidler ST. LOUIS POST DISPATCH (on-line edition), 6/5/89
