Wednesday, May 19, 2010


We made blintzes last night to celebrate Shavuos. They are supposed to symbolize the Torah all rolled up and handed to the people standing at Sinai. It’s usually our biggest cholesterol laden fest of the year. At home we have the first of the local strawberries if we are lucky. Moni wasn’t able to find ricotta cheese at La Colonia, so I went back out to look for it but I couldn’t find it either. I substituted cottage cheese and cream cheese mixed up in my barely functioning blender. I had to look on line for the Settlement Cookbook recipe I always use. I couldn’t find it, but someone had posted Steven Spielberg’s mom’s recipe saying it was similar so I used that. Here it is so that YOU will not have the frustration of someone talking about blintzes but not giving the recipe.

Dairy Blintz Batter
• 3 eggs
• 1 cup milk
• 1/4 cup water
• 1 cup flour
• Pinch of salt
1. Combine all ingredients and mix well. Pour batter (about 3 tablespoons at a time) onto a hot, slightly greased pan, and rotate pan so that mixture covers bottom completely. Fry on one side only.
2. Turn pancakes out on a towel. Place desired filling on browned side, make an envelope, and fry in butter until brown on all sides. Serve with sour cream. Yield: 15 blintzes
Cheese Filling
• 1 pound Farmer cheese (dry cottage cheese)
• 2 eggs
• 1 tablespoon melted butter
• Sugar and lemon juice, to taste
• 1/4 cup raisins, if desired
Combine all ingredients and mix well

Yum Yum. They were a little salty, because I can't find unsalted butter, but very delicious. We had ours with Gallo Pinto for a well rounded Nicaraguan meal.

I did not stay up all night reading Ruth, but I look forward to a return to my normal biorhythm when I am in a cooler climate.

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