| Andy Katz |
Hi everyone,
I'm going to have to take Sunday the 18th off to do a personal
errand, so the owner and I decided just to do the French toast for
brunch (these pan fry slowly, so she can put them and then attend to
other business). We're also thinking of doing blintzes. I can make
them Friday and then all she'd have to do is gently panfry, add
blueberry sauce and serve.
I'm thinking of using farmer cheese as the base, then maybe a
bit of cream or mascarpone (which we already have in the larder) for
richness and mouthfeel, vanilla or vanilla sugar, eggs, salt ... the
usual. I see many people use citrus zest, lemon or orange, as well.
Would that be worthwhile?
I don't envision anything fancy with the crepes, but we'll
cover them with a blueberry sauce.
TIA
Andy Katz
**************************************************
*************
Being lied to so billionaires can wage war for profits
while indebting taxpayers for generations to come, now
that's just a tad bit bigger than not admitting you like
the big moist-moist lips of chunky trollops on your pecker.
Paghat, the Rat Girl
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| Margaret Suran |
Andy Katz wrote:
> Hi everyone,
>
> I'm going to have to take Sunday the 18th off to do a personal
> errand, so the owner and I decided just to do the French toast for
> brunch (these pan fry slowly, so she can put them and then attend to
> other business). We're also thinking of doing blintzes. I can make
> them Friday and then all she'd have to do is gently panfry, add
> blueberry sauce and serve.
>
> I'm thinking of using farmer cheese as the base, then maybe a
> bit of cream or mascarpone (which we already have in the larder) for
> richness and mouthfeel, vanilla or vanilla sugar, eggs, salt ... the
> usual. I see many people use citrus zest, lemon or orange, as well.
>
> Would that be worthwhile?
>
> I don't envision anything fancy with the crepes, but we'll
> cover them with a blueberry sauce.
>
> TIA
>
> Andy Katz
Cheese filling for blintzes
one pound dry cottage cheese or Farmer's cheese
3 oz cream cheese
1 tablespoon sugar
1 tablespoon melted butter
1 egg yolk
One pinch of salt
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| Bob |
Margaret replied to Andy:
>> I'm thinking of using farmer cheese as the base, then maybe a
>> bit of cream or mascarpone (which we already have in the larder) for
>> richness and mouthfeel, vanilla or vanilla sugar, eggs, salt ... the
>> usual. I see many people use citrus zest, lemon or orange, as well.
>>
>> Would that be worthwhile?
<snip>
> Cheese filling for blintzes
>
> one pound dry cottage cheese or Farmer's cheese
>
> 3 oz cream cheese
>
> 1 tablespoon sugar
>
> 1 tablespoon melted butter
>
> 1 egg yolk
>
> One pinch of salt
First, I think Andy has good chances of coming up with a decent filling on
his own with the ingredients that were listed. But here's Kay Hartman's
recipe for the cheese filling, which I've always liked:
====================BEGIN QUOTE=======================
2 1/2 pounds hoop cheese
2 pounds farmer cheese
5 eggs
Scant 1/2 cup sugar
1/2 tablespoon vanilla
Aunt Irene says you can also throw in a little cream cheese if you
want. We did not do so when made the blintzes together.
In a bowl, combine the two cheeses. Beat the eggs and mix them into
the cheese mixture. The amount of egg should be just enough to bind
the cheese. Mix in the sugar and vanilla.
=====================END QUOTE========================
Bob
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| Andy Katz |
On 5 Jul 2004 12:43:12 -0500, "Bob" <virtualgoth@die_spammer.com>
wrote:
>====================BEGIN QUOTE=======================
>2 1/2 pounds hoop cheese
>2 pounds farmer cheese
>5 eggs
>Scant 1/2 cup sugar
>1/2 tablespoon vanilla
>
>Aunt Irene says you can also throw in a little cream cheese if you
>want. We did not do so when made the blintzes together.
>
>In a bowl, combine the two cheeses. Beat the eggs and mix them into
>the cheese mixture. The amount of egg should be just enough to bind
>the cheese. Mix in the sugar and vanilla.
>=====================END QUOTE========================
Thanks Bob & Margaret.
Simplicity would be a very good thing here, and I do tend to overdue.
One question, "hoop" cheese?
What's that?
Andy Katz
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| Scott |
In article <kp8me0ps96gls32sq759aobsuk8v6etop7@4ax.com>,
Andy Katz <amkatz@earthnospamlink.net> wrote:
> One question, "hoop" cheese?
Like cottage or ricotta, but drier.
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