From Bon Appétit Magazine 1992
1 1/4 pounds hoop cheese or 2 pounds nonfat cottage cheese
1/2 cup plus 1 tablespoon sugar
2 extra-large eggs
1/2 teaspoon (scant) salt
Crepes:
1 1/2 cups water
3 extra-large eggs
1 1/2 cups sifted all purpose flour
1 tablespoon sugar
3/4 teaspoon salt
Vegetable oil
Compote:
2 1/2 cups frozen unsweetened boysenberries (about 11 ounces)
2 1/2 cups frozen unsweetened blueberries (about 11 ounces)
1 12-ounce basket strawberries, hulled, halved
1 cup sugar
1 teaspoon grated lemon peel
1 1/2 tablespoons cornstarch
Fresh lemon juice (optional)
Assembly:
Vegetable oil
Sour cream
Lemon peel strips (optional)
Filling:
If using cottage cheese, place in center of kitchen towel, gather towel around cheese and squeeze to remove excess moisture. Measure 2 1/2 cups packed cottage cheese (reserve remainder for another use). Combine 1 1/4 pounds hoop cheese or 2 1/2 cups packed dry cottage cheese and sugar in processor; blend well. Add eggs and salt; process until almost smooth, scraping down sides of bowl occasionally. Transfer to bowl. Cover and refrigerate. (Can be prepared 1 day ahead. Keep refrigerated.)
Crepes
Combine 1 1/2 cups water and eggs in blender. Add flour, sugar and salt. Blend on lowspeed until very smooth, stopping occasionally to scrape down sides of container. Pour batter into medium bowl. Let stand at room temperature at least 1 hour and up to 2 hours, stirring occasionally.
Heat 10-inch nonstick skillet over high heat. Brush very lightly with oil. Transfer 3 tablespoons batter to small cup. Working quickly, pour batter into center of skillet; tilt and shake skillet to spread batter into 7-inch round. Reduce heat to medium-high and cook crepe until bottom is speckled brown, about 45 seconds. Loosen sides of crepe with spatula and turn out onto paper towel, cooked side up. Cover with paper towel. Repeat with remaining batter, brushing pan occasionally with oil and layering crepes between paper towels.
Place 1 crepe cooked side up on work surface. Place 1/4 cup filling in 3-inch-long log just below center. Fold bottom of crepe over filling. Fold sides in. Roll crepe up, enclosing filling completely. Transfer blintz to plastic-lined platter. Repeat with remaining filling and crepes. (Can be prepared ahead. Cover and chill overnight or freeze up to 1 month. Do not thaw frozen blintzes before cooking.)
Compote
Combine all berries, sugar and lemon peel in large bowl. Let stand at room temperature until berries defrost, sugar dissolves and juices form in bowl, stirring occasionally, about 1 1/2 hours.
Strain berry mixture thoroughly, reserving juices. Place cornstarch in heavy medium saucepan. Gradually add reserved juices to cornstarch, whisking until smooth. Whisk over high heat until syrup boils and is thick and clear, about 2 minutes. Transfer to bowl. Cool 15 minutes. Mix berries into syrup. Adjust tartness with lemon juice. (Can be prepared 3 hours ahead. Cover and chill.)
Assembly
Pour oil into 2 large nonstick skillets to depth of scant 1/8 inch; heat over medium-low heat until hot. Place blintzes seam down in skillets. Cook until bottoms are brown and crisp, shaking pans gently and moving blintzes occasionally to prevent sticking, about 6 minutes (for frozen blintzes, cover skillet for first 6 minutes). Using spatula, turn blintzes over; cook until blintzes are brown and crisp and blintzes feel firm when lightly pressed, about 5 minutes. Transfer to paper towel-lined platter. Place 2 blintzes on each plate. Spoon compote over blintzes. Top with sour cream. Sprinkle with lemon peel.
Noodle Kugel
From the Food Network
1/2 pound wide kosher for Passover eggnoodles
1/2 stick butter, melted
1 pound cottage cheese
2 cups sour cream
1/2 cup sugar
6 eggs
1 teaspoon ground cinnamon
1/2 cup raisins
Directions
Preheat oven to 375 degrees F.
Directions:
Boil the noodles in salted water for about 4 minutes. Strain noodles from water. In a large mixing bowl, combine noodles with remaining ingredients and pour into a greased, approximately 9-by-13-inch baking dish.
Bake until custard is set and top is golden brown, about 30 to 45 minutes.
Rugelach
Rugelach, which means "little horns", is a delicious cookie of Jewish heritage. These bite sized crescent cookies are made with a rich cream cheese dough that is filled with either poppy seeds, jams, nuts or fruit.
For the dough:
1/2 cup (1 stick) unsalted butter, softened
1 package (8 ounces) cream cheese, softened
1 cup flour
2 Tablespoons granulated sugar
For the nut filling*:
1/2 cup pecans or walnuts, finely chopped
1/2 cup brown sugar
1 teaspoon cinnamon
1/4 cup raisins, optional
For the topping:
1 egg, beaten
1 Tablespoon milk
3 Tablespoons granulated sugar
1 teaspoon cinnamon
Directions:
Place the butter and cream cheese in a food processor (or mix with mixer); cream until thoroughly combined.
Add the flour and sugar, and pulse until combined.
Divide the dough in half and flatten. Wrap each half in plastic wrap and refrigerate for 2 hours or overnight.
To make the filling: place the pecans, brown sugar, cinnamon and raisins in the food processor, and pulse until combined.
Preheat the oven to 350°.
On a well-floured surface, roll out each half of the dough into an 8 - 9 inch circle. Sprinkle each circle with half of the sugar-nut mixture.
Cut each circle into 12 pie-shaped pieces. Starting at the wide end of each piece, roll it up toward the point. Place on a parchment lined (or greased) cookie sheet.
Mix the egg and milk together and brush on the cookies. Mix the sugar and cinnamon together and sprinkle over the cookies.
Place in oven and bake for 16 - 19 minutes, until golden brown.
Other fillings: For the fillings below, I always sprinkle a little granulated sugar/cinnamon mixture over the fruits and preserves.
apricot preserves
fruit jams
mini chocolate chips
finely chopped dates
finely chopped apples
Streusel Coffee Cake
Topping:
1/2 cup brown sugar
1/4 cup sifted all-purpose flour (sift before measuring)
1/4 cup butter, room temperature
1 teaspoon cinnamon
Cake:
1 1/2 cups sifted all-purpose flour (sift before measuring)
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 egg, beaten
3/4 cup sugar
1/3 cup melted butter
1/2 cup milk
1 teaspoon vanilla extract
Directions:
Topping. In small mixing bowl, combine topping ingredients. Blend with fork until crumbly. Set aside.
Sift 1 1/2 cups sifted flour with baking powder and salt into a bowl. In a medium bowl, beat together beaten egg and 3/4 cup sugar and 1/3 cup melted butter. Add milk and vanilla. Stir in flour mixture and mix well.
Pour batter into a greased and floured 8-inch square or 9-inch layer-cake pan. Sprinkle topping crumb mixture evenly over batter. Bake at 375° for 25 to 30 minutes, or until cake tests done. Partially cool in pan on wire rack. Cut coffee cake into squares while still warm.
No comments:
Post a Comment
Please leave your comments here: