Saturday, October 14, 2006

Blintz Casserole

Seasonal Recipe of the Week
I love going out to or inviting friends over for brunch. It's such a great comfort food kind of meal. So when I saw this recipe, I knew it was one I wanted to share. It's for a sort of Blintz casserole and it's from Sundays at Moosewood by the Moosewood Collective. There are all kind of great international ideas in this book but this one caught my eye. It's got all the same flavorings as rolled blintzes — cheese, lemon, sour cream — but i'ts baked in layers and cut up. Here’s how you do it:

Ingredients for Batter
4 large eggs
1 1/4 cups milk
2 tablespoons sour cream or yogurt
1/4 cup melted butter
3/4 teaspoon vanilla extract
1 1/3 cups A.P. flour
1 tablespoon sugar
1 1/4 teaspoons baking powder

Ingredients for Filling
1 pound of Farmer cheese
1 pound of Ricotta cheese
2 large eggs
2 tablespoons sugar
2 tablespoons lemon juice

Preheat oven to 350. Mix all above ingredients for batter in bowl of electric mixer or blender. Pour 1/2 the batter into a buttered 9x13 inch baking pan. Bake for 10 minutes or until set.

Meanwhile make the filling. Combine filling ingredients all together in a bowl. Carefully spread cheese mixture on baked bottom. Briefly stir batter and gently pour over cheese mixture, covering surface completely. Return pan to oven and bake 45-50 minutes more till puffed, set, and browned. Allow to rest 10 minutes before cutting into squares. Nice if you top it with sour cream, apple sauce, or warm berry compote. This serves 8 as an entree. Doesn’t that sound great? So try it!