Guest guest Posted July 28, 1999 Report Share Posted July 28, 1999 Here are a few from my files. Great for summer fruit. Melody * Exported from MasterCook Mac * Henny Youngman's Cheese Blintzes Recipe By : The Brooklyn Cookbook by Stallworth and Kennedy Serving Size : 14 Preparation Time :0:00 Categories : Cheese Bread - Blintzes & Crepes Bread - Blintzes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Batter: 3 lg eggs 1 c milk 2 tbsps vegetable oil 1/2 tsp salt 3/4 c all-purpose flour unsalted butter -- melted 2 c cottage cheese (16 oz) 1 egg -- lightly beaten 2 tbsps sugar 1 tbsp unsalted butter -- melted 1 tsp vanilla 3/4 tsp salt To make batter, put the eggs, milk, oil, and salt in a blender container. Blend well. Add the flour and blend until just combined, scraping down the sides once. Brush and 8-inch frying pan with melted butter. Pour in 2 to 3 Tbsp. of batter, tilting the pan so the batter flows to coat the bottom. Use just enough batter to make a thin pancake. Cook until the edges begin to turn golden. Shake the pan to loosen the pancake. Quickly turn the pancake out onto a paper towel, browned side up. Repeat with the remaining butter and batter, stacking the cooked pancakes between sheets of paper towel. Combine all the ingredients for the filling in a mixing bowl. Arrange a pancake, browned side up, and place a heaping spoonful of filling just above the center. Fold the sides toward the middle, overlapping the edges. Fold down the top to seal in the filling, then roll the pancake to make a neat little packet. Arrange the blintzes, seam side down, on a heated griddle or in a large skillet brushed with butter. Cook until browned, turning once. Makes 14 to 18 blintzes. - - - - - - - - - - - - - - - - - - Per serving (excluding unknown items): 86 Calories; 5g Fat (50% calories from fat); 3g Protein; 8g Carbohydrate; 57mg Cholesterol; 214mg Sodium _____ * Exported from MasterCook Mac * Hot Potato Blintzes Recipe By : CHEF DU JOUR SHOW #DJ9416 - INGRID CROCE Serving Size : 1 Preparation Time :0:00 Categories : Bread - Blintzes & Crepes V - Potatoes Bread - Blintzes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 med potatoes -- peeled, cut into -- large chunks 4 carrots -- peeled, cut into -- large chunks 3 tbsps extra virgin olive oil 2 c yellow onion -- chopped 1 c scallions -- chopped 3 cloves garlic -- minced 1 can green chile strips -- chopped 1/2 c butter 1/2 c sour cream Salt and pepper Milk -- half-and-half, or -- mocha mix, as -- needed Optional: serrano chiles -- finely chopped, to -- taste Add the potatoes and carrots to a large pot of boiling water and cook until they are easy to pierce with a fork, about 10 minutes. Drain the potatoes and carrots and put them in a bowl or food processor. Heat the olive oil in a large saute pan, add the onions and cook until tender, about 7 minutes. Add the scallions, garlic and chiles and cook 3 minutes longer. Mix the sauteed ingredients with the potatoes and carrots. Add the butter and sour cream. Blend well until the hot potato mixture is creamy but firm. Use milk, half-and-half, or mocha mix to reach a thick and creamy consistency. Season to taste with salt and pepper. For spicier potatoes add serrano chiles. - - - - - - - - - - - - - - - - - - Per serving (excluding unknown items): 4216 Calories; 160g Fat (33% calories from fat); 80g Protein; 645g Carbohydrate; 296mg Cholesterol; 1298mg Sodium _____ * Exported from MasterCook Mac * Joy's Blintzes Or Cottage Cheese Pancakes Recipe By : Joy of Cooking Serving Size : 4 Preparation Time :0:00 Categories : *Melody Bread - Blintzes & Crepes Bread - Pancakes & Waffles Bread - Blintzes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Prepare French Pancakes or Crepes FILLING 1 1/2 c smooth, rather dry cottage cheese 1 egg yolk 1 tsp soft butter 1 tbsp vanilla or grated lemon rind TO FRY BlINTZES 1/2 tbsp oil -- to fry blintzes 1/2 tbsp butter -- to fry blintzes GARNISH sugar and cinnamon -- garnish cultured sour cream -- garnish Use a 5-inch skillet. Cook very thin cakes on one side only, until the top is bubbly. Place the on a damp tea towel, cooked sided down. Prepare the filling; mix well. Place about 2 tablespoons on the center of each cake. Roll the edges up and over from either side. At this point the blintzes may be cooked at one or if you are not ready to serve them, they my be placed seam side down in a closely covered dish and chill for several hours. Melt the oil and butter and oil in a large skillet. Place several blintzes in it, seam side down. Fry them to a golden brown, turning them once. Repeat adding more oil or butter to the skillet as needed until all are done. Serve them hot sprinkled with sugar and cinnamon and sour cream. - - - - - - - - - - - - - - - - - - Per serving (excluding unknown items): 51 Calories; 5g Fat (94% calories from fat); 1g Protein; 0g Carbohydrate; 60mg Cholesterol; 26mg Sodium _____ * Exported from MasterCook Mac * Pesach Blintz Leaves Recipe By : My files Serving Size : 16 Preparation Time :0:00 Categories : Bread - Blintzes & Crepes Bread - Blintzes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2/3 cup matzo cake meal 1/2 teaspoon salt 1 1/2 cups milk -- or water 3 eggs Beat all till smooth. Make leaves in small greased pan. - - - - - - - - - - - - - - - - - - Per serving (excluding unknown items): 26 Calories; 2g Fat (55% calories from fat); 2g Protein; 1g Carbohydrate; 37mg Cholesterol; 88mg Sodium _____ * Exported from MasterCook Mac * Pineapple Blintzes Recipe By : Lunch & Brunch Cookbook Serving Size : 18 Preparation Time :0:00 Categories : Bread - Blintzes & Crepes Bread - Blintzes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 lb Cream cheese 1 lb Dry cottage cheese 3/4 c Sugar 1 Egg 2 tsps Grated orange peel 1 tsp Vanilla 1/2 c Drained crushed pineapple 5 tbsps Butter 18 Dessert crepes Sour cream In a mixing bowl, combine cream cheese and cottage cheese; blend well. Stir in remaining ingredients, except butter, crepes and sour cream. Spoon about 2 tablespoons filling along one side of each crepe. Fold over edges to form rectangle. Roll up. In a large, heavy skillet, heat butter until it sizzles. Fry crepes, turning once, until lightly browned on both sides. Serve hot with sour cream. - - - - - - - - - - - - - - - - - - Per serving (excluding unknown items): 153 Calories; 12g Fat (71% calories from fat); 2g Protein; 9g Carbohydrate; 46mg Cholesterol; 110mg Sodium _____ * Exported from MasterCook Mac * Spirited Blueberry Sauce For Blintzes Recipe By : Serving Size : 2 Preparation Time :0:00 Categories : Sauces Berries Bread - Blintzes & Crepes Bread - Blintzes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 c white grape juice 1/4 c sugar 1 cinnamon stick -- 3 " 1 tsp freshly grated orange zest 2 c blueberries 2 tbsps sweet vermouth 1 1/2 tsps cornstarch Combine the juice, suagr, cinnamon stick, and orange zest in a medium saucepan. Boil mixture for 5 minutes. Add the blueberries and cook, stirring occasionally, until the fruit begins to burst, about 3 minutes. Stir together the vermouth and cornstarch. Add to the saucepan, bring the mxiture to a boil, and cook for 1 minute. Let cool. Remove the cinnamon stick. Makes 2 cups. From The Brooklyn Cookbook by Stallworth and Kennedy - - - - - - - - - - - - - - - - - - Per serving (excluding unknown items): 226 Calories; 1g Fat (3% calories from fat); 1g Protein; 54g Carbohydrate; 0mg Cholesterol; 12mg Sodium _____ * Exported from MasterCook Mac * White Chocolate Blintzes with Warm Summer Fruit Compote Recipe By : Chef Sue McCown, ObaChine, Seattle Serving Size : 16 Preparation Time :0:00 Categories : Bread - Blintzes & Crepes D - Chocolate Fruit Bread - Blintzes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 16 crepes, -- (See recipe index) WHITE CHOCOLATE GANACHE: 1 lb white chocolate, --melt over a double boiler 2 ozs sweet butter 1/2 c cream SIMPLE SYRUP: 2 1/2 c sugar 2 c water WARM SUMMER FRUIT COMPOTE: 4 c blueberries 8 c nectarines, -- peeled & sliced 1/2 c simple syrup, -- (See recipe above) 2 tbsps lemon juice 2 ozs sweet butter (1/2 stick) YIELD: 16 Blintzes MAKE AHEAD: The blintzes can be assembled ahead and refrigerated, if desired. PREPARATION: WHITE CHOCOLATE GANACHE: Combine cream with butter, bring to a boil and pour over white chocolate. Pour white ganache into a square pan lined with wax paper and refrigerate until firm. SIMPLE SYRUP: YIELD: 3 1/2 cups. >Mix the sugar and water in a small pot. Bring to a boil. Boil for 1 minute. Cool the syrup, cover and store. STORAGE: Store it indefinitely in the refrigerator. ASSEMBLY OF BLINTZES: >Place about 2 teaspoons of the white chocolate ganache on each crepe 1 inch in from the edge. Roll the crepe up, tucking the ends in as you go. " Glue " { the end of the crepe to the underside with a little of the ganache. ASSEMBLY OF SUMMER FRUIT COMPOTE: >Put the nectarines and blueberries, simple syrup, lemon juice and a pinch of salt in the pan. Cook the fruit for several minutes over medium heat until it is warmed through. >Hold until ready to serve. COOKING THE BLINTZES: Clarify the butter (unsalted butter) by slowly melting to evaporate most of the water and separating the milk solids from the golden liquid on the surface. >In a large saute pan, heat clarified butter. >Add the blintzes, seam side down, and cook for a minute or two, until browned. Carefully turn them over and brown the other sides. The blintzes should be warm in the middle. Be careful that the white chocolate ganache does not leak out. Remove the blintzes from the pan. >Place 2 blintzes on a plate. With a slotted spoon, spoon the fruit over the blintzes. Add butter to the pan, bring to boil and cook until the sauce begins to thicken. Divide the sauce evenly over the blintzes. >SERVE immediately. - - - - - - - - - - - - - - - - - - Per serving (excluding unknown items): 160 Calories; 2g Fat (11% calories from fat); 0g Protein; 37g Carbohydrate; 7mg Cholesterol; 6mg Sodium _____ -- For world recipes in MasterCook format: Subscribe - EthnicRegionalMCook- or //EthnicRegionalMCook Quote Link to comment Share on other sites More sharing options...
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