Grandma's Baked Blintzes

One of my grandma’s signature dishes was blintzes. But the cheese filling she made was different than the classic sweet version (with vanilla and/or cinnamon). Her blintz filling was lemony, and included cheese, egg and a small amount of sugar. Also, because there were so many of us, she had no time to fry them a couple at a time and still have everyone eat at the same time. So she placed the blintzes, seam-side down, on a baking sheet, topped each with a little dab of butter, and baked them until they were golden brown. I still love blintzes, lemony and baked. And so does my family. Grandma’s cheese filling recipe is below, but the instructions give you the option to make the more popular vanilla version (and also how to fry them). Don’t worry if the wrappers don’t fry into perfect circles — you’re going to roll them and if they’re a little off, no one will ever know.

GRANDMA’s CHEESE BLINTZ FILLING:
1 pound farmer’s cheese
1 large egg
2 tablespoons sugar
1 teaspoon lemon juice
1/2 teaspoon grated fresh lemon zest, optional (I always include)
1 teaspoon vanilla extract, optional

Place the cheese, egg, sugar and lemon juice in a bowl and mix thoroughly. Add the lemon zest OR vanilla extract and mix in thoroughly. To fill each wrapper: use the first fried side as the inside of the blintz. Use about 2 tablespoons of filling for an 8-inch wrapper and place the filling in the center of the wrapper. Fold the bottom side up, over the filling. Fold the left side, then the right side over the filling, then roll up to enclose the filling. Preheat the oven to 350 degrees. Place the blintzes in a single layer on a jelly roll pan, top each with a tiny piece of butter. Bake for about 10 minutes.

To fry: place the blintzes seam side down first over medium heat (using the same method as for frying the wrappers – let the butter melt and become foamy).

#blintzes #cheeseblintzes #shavuot #shavuot2024 #shavuos

Smoked Salmon and Cottage Cheese Pie

Last week I made the ideal dish.

By that I mean it is light and easy to eat during the scorching days of summer.

It’s meatless, so perfect for the Nine Days and any other time we don’t want to eat the usual meat-two-veggie or salad dinner.

I got to use up leftovers and bits of this and that (smoked salmon, cottage cheese, cream cheese).

It served as dinner and also as hors d’oeuvre — I rewarmed the leftover portion and cut it into bite-size pieces for some socially distanced company.

You can use any leftover fish. I happened to have smoked salmon, so that’s what I used.

Smoked Salmon and Cottage Cheese Pie

• 1 tablespoon butter

• 1 large shallot, chopped

• 1 partially baked pie crust

• 3-4 ounces smoked salmon, chopped

• 2 tablespoons cream cheese

• 4 large eggs

• 1 cup cottage cheese

• 1 cup half and half

• 2 tablespoons chopped fresh dill

• 1/2 teaspoon salt or to taste

Preheat the oven to 375 degrees. Heat the butter in a small frying pan over medium heat. When the butter has melted and looks bubbly, add the shallot and cook for 3-4 minutes or until softened. Spoon the shallot onto the bottom of the partially baked pie crust. Scatter the salmon pieces on top. Cut the cream cheese into small pieces and scatter them on top. In a bowl, beat the eggs, cottage cheese, half and half, dill and salt together until well mixed. Pour into the pie crust. Bake the pie for about 45 minutes or until the top is nicely browned and the custard has set.

Makes 4-6 servings

Tzatziki

In my last post I mentioned that my New Year’s get-together is an all-day, all-hors d’oeuvre event. A dairy fest and, several hours later, a meat-fest followed, several hours later by dessert.

Some of the tidbits I serve are homemade, some not, some fancy, others plain, some elaborate, some easy.

This one is amazingly easy and you can to make it ahead, in fact, you have to make it ahead. It’s refreshing, looks pretty and fits in perfectly with some of the other stuff I’m thinking of serving: Herbed Feta Cheese with Sundried Tomatoes and Olives, Smoked Salmon and Asparagus Rollups, Herb and Cheese Gougeres (Choux Puffs), Fresh Tomato Puff Pastry Pizzas.

Happy New Year everyone.

Tzatziki (Cacik)

• 3 cups thick, Greek style non-fat yogurt

• 3 medium cucumbers

• 1 large clove garlic, minced

• 3 tablespoons chopped fresh mint

• 2 tablespoons chopped fresh dill

• 1 teaspoon kosher salt

• 3 tablespoons lemon juice

• 1 tablespoons olive oil

Place a double layer of cheesecloth in a strainer. Spoon the yogurt into the lined strainer and set it over a bowl. Let rest in the refrigerator for 4 hours. Place the yogurt in a bowl (discard the liquid that has accumulated in the bowl). Peel the cucumbers and cut them in half lengthwise. Scoop and discard the seeds. Grate the cucumber in a food processor or by hand. Strain the cucumber through a sieve, pressing down to extract as much liquid as possible. When the yogurt is ready, stir in the cucumbers, garlic, mint, dill, salt, lemon juice and olive oil.  Stir to blend all the ingredients thoroughly. 

Makes about 4 cups, serving 10-12 people.

Fruit Roll Cookies

Our family doesn’t celebrate Christmas, but we do celebrate cookies, which are as ubiquitous during the Christmas season as doughnuts during Hanukkah and matzo balls during Passover.

Every December I make a load of cookies. I give most of them away as gifts, but of course, keep (in the freezer) a container or two of family favorites for us.

Depending on how much time I have, I make these oldies but goodies: Fannies, Grand Finale cookies, Dutch butter-almond cookies, peanut butter cookies, lemon bars, cheesecake cookies, Chinese cookies and Orange Marmalade cookies.

Last year I added these Fruit Roll cookies, based on my mother’s wonderful “frozen dough” nut roll. They were a big hit, so I’m going to make them again this year.

Fruit Roll Cookies

Dough:

• 2 cups all purpose flour

• 1/2 pound butter, cut into chunks

• 1 cup dairy sour cream

Filling:

• 2 cups mixed diced dried or candied fruit (such as cherries, pineapple, orange peel, cranberries, apricots, dates, figs

• 1 cup raisins

• 3/4 cup chopped nuts

• 1/4 cup sugar

• 1 teaspoon ground cinnamon

• 1 cup orange marmalade

To make the dough: place the flour in the bowl of an electric mixer. Add the butter and beat at low speed for 2-3 minutes or until the mixture is crumbly (you may also do this by hand or using the pulse feature of a food processor). Add the sour cream and mix it in to make a smooth, uniform and slightly sticky dough. Dust the dough with flour, wrap it in plastic and refrigerate for at least 6 hours.

To make the filling: Place the dried fruit, raisins, nuts, sugar and cinnamon in a bowl and toss the ingredients to distribute them evenly. Add the marmalade and mix it in to coat all the fruit.

To assemble: Lightly grease a baking sheet. Cut the dough into 5 pieces. Working separately with each piece of dough, roll the dough on a floured surface to a rectangle about 12-inches by 6-inches. Place 1/5 of the filling on each rectangle, forming the mixture into a strip along one of the long sides and to within 1/2-inch from the ends of the two short sides. Roll the dough and place each roll, seam side down, on the baking sheet. Refrigerate for at least 30 minutes. Preheat the oven to 350 degrees. Score each roll along the top with a sharp knife at 1-inch intervals. Bake for about 35-40 minutes or until lightly golden. Remove from the oven, let cool, then cut along the score lines.

Makes about 60

Orange-Vanilla Flavored Cheese Stuffed Dates

Sometimes I think life is a bunch of holidays with not much in between. Except for the entire month of January.

I suppose that's a good thing, because holidays are happy and celebratory.

Also, there's the food. Except for Yom Kippur, every holiday has food. And even when it comes to Yom Kippur, there's the break-the-fast when it's all over and the break-the-fast is all about food. 

As far as holidays go, at this point of the year, we've just finished Thanksgiving. So what’s next up?

Hanukkah!

Hanukkah is a really delicious holiday. Lots of fried stuff like latkes and doughnuts.

It's also a dairy holiday because of the story of Judith, which you can read about it here. 

For our family, in honor of Judith, I make lots of dairy items in addition to the usual potato latkes and doughnuts. I have served cheese latkes and potato latkes with a yogurt based sauce laced with lemongrass. And also Potato Galette with Caramelized Onions and Cheese and Almond Crusted Winter Squash and Noodle Kugel (actually that one’s a favorite). 

Desserts? Maybe Meyer Lemon Yogurt Pie (you can use regular lemons) or Baked Goat Cheese with Honey Sauce and Cranberries. Maybe even cheesecake. Or some fabulous cheesecake cookies!

And also these stuffed dates! Easy to make, not too sweet (no added sugar), these little morsels are perfect for the holiday. If you don't want to use almonds for garnish, crushed, toasted coconut will do nicely.

Btw, these make a nice tidbit for New Year’s, either as hors d’oeuvre or late night snack. 

Orange-Vanilla Flavored Cheese Stuffed Dates

• 12 medjool dates

• 1/2 cup cream cheese (4 ounces)

• 2 tablespoons plain yogurt

• 1 teaspoon grated orange peel

• 1/4 teaspoon vanilla extract

• 3 tablespoons crushed toasted almonds (or pistachios or crushed, toasted coconut)

Cut the dates through the center, but not all the way through to the bottom. Remove the pit and spread the date slightly to form a hollow for filling. Mix the cream cheese, yogurt, orange peel and vanilla extract in a small bowl until the mixture is smooth and soft. Fill the dates with the cheese mixture. Sprinkle with the nuts.

Makes 12 

Mashed Potatoes, Two Ways (dairy-free and dairy-loaded)

In our nuclear family of 11, there are the pro-potato people and the no-potato people.

I am a top level pro-potato person.

And as you can see from the photos, so are two of my grand daughters, who helped me make some mashed potatoes for dinner a while ago.

The recipe we made was a butter-cream-cheese-sour-cream indulgence. (It could be a meal in itself!) But we’ve also made dairy-free versions. Pro-potato people like it all ways.

Are mashed potatoes on your menu for Thanksgiving? If so — or any other time — check out both recipes, dairy-loaded and dairy-free.

dairy-loaded Mashed Potatoes

• 2 pounds boiling potatoes (such as Yukon Gold)

• 4 tablespoons butter, cut into chunks

• 4 tablespoons cream cheese, cut into chunks

• 1/2 cup dairy sour cream

• 1/4 cup warm milk, approximately

• salt and freshly ground black pepper to taste

Peel the potatoes and cut them into chunks. Cook them in lightly salted simmering water for about 20 minutes or until tender. Drain and return the potatoes to the pan. Cook briefly over low heat to evaporate the excess moisture. Mash the potatoes with a ricer or potato masher. Add the butter and cream cheese and mash them in thoroughly until the butter and cheese are completely blended in. Add the sour cream and blend in thoroughly. Mix in enough milk for desired consistency. Season to taste with salt and pepper.

Makes 6 servings

DAIRY-FREE Mashed Potatoes

• 5 medium all-purpose potatoes such as Yukon Gold

• 1/4 cup olive oil

• 1 small onion, chopped

• 1 large clove garlic, chopped

• 3 tablespoons lemon juice

• 3 tablespoons chicken or vegetable stock

• salt to taste

• pinch or two of cayenne pepper

• 3 tablespoons fresh bread crumbs

Preheat the oven to 400 degrees. Peel the potatoes, cut them into chunks and cook them in lightly salted water for about 15 minutes, or until they are fork tender. While the potatoes are cooking, heat the olive oil in a sauté pan and add the onion. Cook, stirring occasionally, for about 3 minutes, then add the garlic. Cook for another 1-2 minutes, or until the vegetables are beginning to brown. Set aside. Drain the potatoes and mash them with a ricer or potato masher until the lumps have disappeared. Add the vegetables and olive oil and stir them in gently. Stir in the lemon juice, stock, salt and the cayenne pepper. Place the mixture in a baking dish. Sprinkle with the bread crumbs. Bake for 10-15 minutes or until the top is crispy and brown.

Makes 6 servings

Applesauce Yogurt Coffee Cake with Oat Streusel

I cooked a lot of applesauce lately. We ate some. I froze some.

There was still more, so I used some of it for cake and muffins.

This was one of the best. Crunchy on top, moist underneath, not too sweet.

Applesauce Yogurt Coffee Cake with Oat Streusel

cake:

• 1-1/2 cups all-purpose flour

• 1 tablespoon baking powder

• 1/2 teaspoon baking soda

• 1/2 teaspoon salt

• 1 teaspoon ground cinnamon

• 1/3 cup sugar

• 1/4 cup butter

• 1/2 cup applesauce

• 1/3 cup plain yogurt

• 1 large egg, beaten

• 1 teaspoon vanilla extract

• 1/3 cup milk

Streusel:

• 1/2 cup rolled oats

• 1/3 cup all-purpose flour

• 1/2 cup packed brown sugar

• 1/8 teaspoon salt

• 4 tablespoons cold unsalted butter, cut into small pieces

Mix the oats, flour, brown sugar and salt in a bowl. Add the butter and work it into the flour mixture until it resembles coarse crumbs. Set aside.

Preheat the oven to 375 degrees. Grease an 8” square cake pan. Mix the flour, baking powder, baking soda, salt and cinnamon and set aside. Beat the sugar and butter together with a hand mixer or electric mixer at medium speed for 1-2 minutes or until the mixture is smooth and creamy. Add the applesauce, yogurt, egg and vanilla extract and beat for 1-2 minutes or until smooth. Add half the dry ingredients to the butter mixture and beat until well blended. Add half the milk and beat until well blended. Repeat until all the ingredients are used up. Spoon the batter into the prepared pan. Prepare the streusel and sprinkle over the batter. Bake for 30-35 minutes or until a cake tester inserted into the middle of the cake comes out clean. Let the cake cool in the pan 10 minutes then invert onto a cake rack. Turn the cake right side up to cool completely.

Makes 8-10 servings

Grandma Mac and Cheese

All of my grandchildren think that I make the absolute most wonderful, bestest, most delicious mac and cheese. And they expect at least one mac and cheese dinner when they come for a visit.

No worries. I always have one in my freezer, just in case there is ever a surprise knock on my door from one of them.

Of course I thought my grandma made the best mac and cheese too. Hers came out of a box and the cheese part were some granules that came in a separate foil package. She was supposed to mix the granules with milk and butter I think, but she never did. She just opened the package and sprinkled it on top of the cooked elbows. 

That's the way all of us grandchildren thought mac and cheese was supposed to taste. And of course, grandma made it best.

It's the way I made it for my kids. Because that was the best.

Somewhere along the way I tasted actual homemade macaroni and cheese. It was a revelation. It was wonderful. Which is NOT to say that grandma's wasn't good. It was just a whole different dish. I still think of it with fond memories. My daughters think of it with fond memories. And, btw, they also made the packaged kind and sprinkled the dry cheesy granules on top for their children. And their children love that too and probably will have fond memories of that dish.

But when they come to visit me, it's the other kind they expect and love. The from-scratch kind.

They're also pretty clear about how they like it too: moist but not overly sauced, with a combo of American and cheddar cheeses and a crispy top. No added things like tomato or cooked vegetables. No crust -- just maybe some extra grated cheese.

This is the one:

Grandma Macaroni and Cheese

• 1 pound small pasta such as elbows

• 3 tablespoons butter

• 4 tablespoons all-purpose flour*

• 3 cups milk (preferably whole milk)

• 14-16 ounces mixed American and cheddar cheeses plus extra for garnish, shredded

• salt to taste

Cook the pasta according to package directions, rinse under cold water, drain and set aside. In a saucepan, melt the butter over medium heat. When the butter has melted and looks foamy, turn the heat to low-medium, add the flour and cook, stirring with a whisk, for 2-3 minutes, but do not let the mixture become brown. Gradually add the milk, stirring with a whisk to keep the sauce smooth. Cook for 4-5 minutes or until the sauce has thickened slightly. Add most of the cheeses, leaving some to top the dish as garnish. Add some salt and continue to whisk the sauce until all the cheese has melted. Add the pasta and mix to coat all the pieces. Eat as is, sprinkled with extra cheese, OR place in a preheated 350 degree oven for about 15 minutes to crisp the top. 

Makes 6-8 servings

*sometimes, if the sauce seems to be too thin, I use an additional tablespoon of flour

Plum Streusel Cake

Even though it happens every year, somehow I am always sort of surprised that the Jewish holidays come in such a jumble. We celebrate one holiday on top of another and are busier than ever, observing and celebrating.

Not to mention — LOTS of food. 

I don't want to even count the calories.

And there's still Sukkot to come. 

This year I didn't make my usual Plum Torte for Rosh Hashanah. I needed a change of some of my menu items.

But I still can't resist those once a year Italian-style prune plums (President/Empress plums), so I decided to use them for this Plum Streusel Cake. It turned out to be one of my favorites during the holiday.

If you are still looking for a fabulous dessert for Sukkot -- try this one. Btw, you can make this with any variety of plum. But plum season is almost over, so do take advantage while you can.

 

Plum Streusel Cake

Streusel:

• 1/4 pound unsalted butter

• 1/4 cup granulated sugar

• 1/4 cup packed brown sugar

• 1-1/4 cups all-purpose flour

• 1 teaspoon ground cinnamon

• 1/8 teaspoon ground nutmeg

Melt the butter and set it aside to cool. Place the sugar, brown sugar, flour, cinnamon and nutmeg in a bowl and mix until well blended. Pour in the butter and blend it in. Let stand for 4-5 minutes, then crumble the mixture using your fingers. Set aside.

Cake:

• 1/2 cup butter, melted and cooled

• 2 cups all-purpose flour

• 1/2 cup sugar

• 1 tablespoon baking powder

• 1/2 teaspoon baking soda

• 1 teaspoon salt

• 1 teaspoon freshly grated lemon peel

• 2 large eggs

• 1 cup milk

• 6-8 Empress plums, sliced, pit removed (President plums, 10-12 Italian prune plums)

Preheat the oven to 350 degrees. Make the streusel and set it aside. Lightly grease a 9-inch springform pan. Melt the butter and set it aside to cool. Combine the flour, sugar, baking powder, baking soda, salt and lemon peel in the bowl of an electric mixer. In another bowl, combine the eggs, milk and melted butter. Pour the liquid ingredients into the dry ones and stir only to combine: do not overbeat. Turn the batter into the prepared cake pan. Top with the plum slices. Cover with the streusel. Bake for about 45 minutes or until a cake tester inserted into the center comes out clean. Let cool in the pan for 15 minutes. Remove the outer ring from the pan and let the cake cool completely.

Makes one cake serving 8

Ricotta Tart with Lemon and Coconut

Cheesecake? Wonderful! 

But how about cheese pie? Tart?

For Shavuot.

Or anytime at all!

This recipe started with a nut streusel top but I needed something nut-free, so substituted shredded coconut. You can change that to chopped almonds if you prefer.

You need to start ahead on this one so that the cheese can drain and become dry-ish. This gives the filling a tender texture and also helps assure the crust won't get too soggy too soon.

Ricotta Tart

For the filling:

• 1 pound ricotta cheese
• 2 large eggs
• 1/2 cup honey
• 1 tablespoon finely grated lemon or orange peel
• 1/2 teaspoon ground cinnamon
• 1/2 cup shredded coconut

For the crust:

• 1-1/4 cups all-purpose flour
• 1 tablespoon sugar
• 1/4 teaspoon salt
• 2 teaspoons finely grated lemon or orange peel
• 1/4 pound butter, melted

To make the filling:

Place the ricotta cheese in a strainer set over a bowl and refrigerate for at least 8 hours, to drain as much liquid as possible from the cheese. Pace the drained cheese in a food processor bowl. Add the eggs, honey, citrus peel and cinnamon and process until the ingredients are well blended and smooth. Set aside while you make the crust.

To make the crust:

Place the flour in a bowl. Mix in the sugar, salt and citrus peel. Pour in the melted butter and mix the ingredients to form a soft dough. Press the dough onto the bottom and sides of a 9-inch tart pan. Refrigerate for at least 30 minutes. Prick the dough with the tines of a fork. Preheat the oven to 400 degrees. Line the dough with aluminum foil and weight it down with pie weights. Bake for 10 minutes. Remove the aluminum foil and weights, turn the oven heat down to 375 degrees and bake the crust for another 12-15 minutes or until golden brown. Spoon the filling in baked crust and sprinkle the coconut over top. Bake for about 25 minutes or until crispy looking and the center is set. Serve slightly chilled or at room temperature.

Makes 8 servings