Breakfast Recipe
Easy Cheese Blintz Casserole
Easy Cheese Blintz Casserole:
Though cheese
blintzes rate as an all-time favorite in my family, I don't always have
the time to prepare them in the usual fashion. Therefore, I created the
following casserole, which has a fantastic flavor very similar to
blintzes (some say it's even better); yet it takes only a few minutes to
prepare. In fact, I make it often throughout the year.
It is quite different from the popular cheese blintz casseroles made with
frozen commercial blintzes. For my version, a layer of cheese filling is
baked between two light layers of a special blintz-type batter. The
casserole is then cut into squares for serving, making it a perfect
choice for a dairy buffet and great for Shavuot.
The dish is served at the famous Moosewood Restaurant in Ithaca, New
York, where it has become a favorite brunch offering under the name "Easy
Cheese Blintz Puff."
Notes: The types of cheese in the filling were determined after much
experimentation with various mixtures. It is the best combination to
produce the desired results of separate layers.
The top of this casserole is rather plain. If desired, it may be
sprinkled lightly with cinnamon or cinnamon-sugar before the casserole is
returned to the oven for the final baking.
Batter:
4 large eggs (no substitutes)
1 1/4 cups milk
2 tablespoons sour cream
1/4 cup butter, melted (for best flavor, no substitutes)
3/4 teaspoon vanilla extract
1 1/3 cups all-purpose flour
1 to 2 tablespoons sugar
1 1/4 teaspoons baking powder
Filling (see notes):
2 (7 1/2- to 8-ounce) packages curd-style farmer cheese
1 (15- to 16-ounce) container ricotta cheese, any type
2 large eggs or 1/2 cup egg substitute
2 to 3 tablespoons sugar
2 tablespoons lemon juice
To serve:
sour cream
plain or vanilla yogurt
applesauce
sliced fresh strawberries or other fruit
Preheat the oven to 350 degrees. Butter a 9 by 13-inch baking dish or
coat it with nonstick cooking spray.
In a blender or a food processor (fitted with a steel blade), combine all
batter ingredients. Process until very smooth, scraping down the sides of
the container once or twice. Measure out 1 1/2 cups of the batter, and
pour it into the bottom of the prepared baking dish. Bake at 350 degrees
for about 10 minutes, or until it is set.
Meanwhile, combine all the filling ingredients in a large bowl, and mix
them well. When the bottom layer has set, remove it from the oven and
spread the filling over it, smoothing the top. Give the remaining batter
a brief stir to resuspend the ingredients; then very slowly pour it over
the cheese filling so the filling is completely covered. Carefully return
the casserole to the 350-degree oven, and bake an additional 35 to 40
minutes, or until the top is puffed and set.
Let the casserole rest for about 10 minutes before cutting it into
squares. Serve with your choice of accompaniments.
Makes about 8 servings as a main course, more as a side dish or buffet
dish.
The New Jewish Holiday Cookbook, Gloria Kaufer Greene, Time Books. |