HANUKKAH: Cheese Blintzes With Blueberry Sauce

[Guest guest]

* Exported from MasterCook *

 

Cheese Blintzes With Blueberry Sauce

 

Recipe By : Vegetarian Celebrations by Nava Atlas, page 145

Serving Size : 8 Preparation Time :0:00

Categories : Desserts Fruits

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 cups frozen blueberries -- thawed

1/4 cup light brown sugar -- to taste, up to 1/3

1 dash lemon juice

2 tablespoons cornstarch

***PANCAKE BATTER***

1 1/2 cups whole wheat pastry flour

1/2 teaspoon salt

3 eggs -- beaten

1 cup low-fat milk or soymilk

1 teaspoon canola oil

***FILLING***

1 1/2 pounds part-skim ricotta or farmer cheese

(for a dairy-free alternative

substitute 1 1/2 pounds soft well-mashed

tofu)

3 tablespoons honey -- or to taste

1 teaspoon lemon juice

1/2 teaspoon cinnamon

 

Makes 16 blintzes, 2 per serving

 

Hanukkah desserts, such as jelly donuts, are traditionally deep-fried, but

since this meal includes fried Iatkes, I decided to opt for the Jewish

classic, cheese blintzes. These, too, are appropriate to this holiday

since cheese delicacies are a typical offering. Vegans and those on

dairy-free diets are offered an alternative way to prepare this recipe.

 

Combine the blueberries, sugar, and lemon juice in a food processor. Pulse

on and off until the blueberries are coarsely chopped. Sprinkle in the

cornstarch and pulse on and off a few more times. Transfer the mixture to

a saucepan and bring to a simmer. Simmer until the mixture has

thickened. Remove from the heat and let cool to room temperature. The

filling may be done ahead of time and refrigerated. Bring to room

temperature before serving.

 

Combine the flour and salt in a mixing bowl. In another bowl, combine the

beaten eggs with 1 11/4 cups of water, the milk or soymilk, and oil. Stir

until well blended. Make a well in the flour and pour the wet mixture

in. Stir vigorously just until smoothly combined-don't overbeat.

 

Heat a 6-or 7-Inch nonstick skillet. When it is hot enough to make a drop

of water sizzle, drop a scant 1/4 cupful of batter in and swirl it around

until it coats the skillet. Cook on both sides until golden. Remove to a

plate and repeat until the batter is used up.

 

Combine the ingredients for the filling in a small mixing bowl. If using

farmer cheese and it seems very dry, add a bit of low-fat milk to give it a

creamier consistency. Divide the mixture among the pancakes and fold as

instructed In the accompanying illustration. Serve at room temperature,

passing the sauce around for guests to spoon over their blintzes.

 

Calories: 160 , Carbohydrate: 21 g, Total fat: 6 g, Protein: 8 g,

Cholesterol: 54 g, Sodium: 144 mg.

 

 

 

- - - - - - - - - - - - - - - - - -