Ingredients: |
Ingredients: 1 lb. Farmers’ Cheese
3 Eggs, separated
3 tbs. Sugar
1 cup Flour
1-1/2 cups Ice Water, approximately, for a thin batter
Sweet Butter
TOPPING: 1 cup Sour Cream
1 tbs. Sugar
1 tsp. Cinnamon
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Directions: |
Directions:Mix together the Farmers’ Cheese, 2 eggs and sugar to make a filling. Reserve. Mix together flour, 1 egg and the ice water for the batter. Fry some batter in bubbling sweet butter in a small frying pan where you spread the batter by tilting the pan. If you are cooking for a large group, you can use several small frying pans. Fry batter on one side only. Place the Blintze crepes on a linen towel, fried side up. Repeat until all the batter is fried.
Place a rounded teaspoonful of cheese filling on each Blintze. Fold edges over and place them, seam side down in a large shallow frying pan with bubbling sweet butter. Brown both sides. Meanwhile, add cinnamon and sugar to the sour cream. Taste to see if one teaspoon of cinnamon and 1 tablespoon of sugar pleases you for the sour cream topping. If not, add adjusted amounts to suit you. (You may need more than 1 cup of topping.)
Blintzes may be kept warm in a 200-degree oven between two linen towels, or they can be served as soon as done, as Aunt Florrie did. The Blintzes are just wonderful. Delicious for breakfast or as a desert after dinner. |
Personal
Notes: |
Personal
Notes: Besides Mother’s English recipes, I have one Jewish recipe from home, from mother’s older sister, Aunt Florrie, and her Jewish husband, Uncle Harry. They lived downstairs in Grandma’s house when we lived with them near Pelham Bay Park. Aunt Florrie tried to be subtle about the differences in their cultural and food backgrounds. In fact, I later learned that Aunt Florrie used to prepare pork chops which Uncle Harry loved but should not have had even though he didn’t attend a synagogue. She’d call him to the table at night saying, “Your favorite breaded lamb chops are ready, Harry.” Only Uncle Harry was deceived. Everyone else knew that no English woman would ever bread a lamb chop.
Uncle Harry was a complex person. His work was painting apartments of the affluent in the upper Bronx. He not only supported his family well in this way, he also put both of his brothers through college but never attended himself.
About once a month on a Saturday morning, Aunt Florrie would prepare the BLINTZES which everyone loved. There would be 11 of us – their family, ours and grandma. This, of course, was a recipe from Uncle Harry’s family.
I didn’t obtain this recipe until after high school when I was working. By then our families lived in different places in the Bronx. One Saturday morning I went to Aunt Florrie and Uncle Harry’s apartment with a note pad and pencil and my measuring cups and spoons, prepared to learn all I could. Aunt Florrie had an array of souvenir cups, spoons, and bowls on the kitchen counter, which made me realize that these were her “measuring implements.” So, I went behind her with my standard measuring cups and spoons, remeasured everything, and made notes to be sure that I got it all right.
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This recipe for AUNT FLORRIE’S JEWISH BLINTZES is from