Tag Archives: dairy

Spinach Goat Cheese Tart with Herb Butter Crust

Yield:
6-8 servings

At least several times a year I am privy to a conversation about the downfalls of social media. And how no one talks to one another anymore. As someone who uses social media professionally, I generally disagree citing countless examples of how social media has allowed me to stay in touch with friends across the world; keep up with news in real-time; and learn new things.

foodie potluck food

And two weeks ago, on a beautiful summer evening, the wonders of social came together to allow myself and a group of kosher food bloggers to take the fun of our online personalities and meet one another, share a meal and talk food in person.

Cookbook author and teacher Kim Kushner hosted the lovely outdoor evening, called #kosherfoodiepotluck, where each one of us brought a kosher, dairy dish and a sat around a large, expertly decorated table to what else: eat and talk.

foodie potluck outside

There were so many delicious dishes (especially some homemade cronuts by Chef Chaya), but my favorite part was getting the chance to meet so many other bloggers that I have known and followed for years. Here’s me meeting Melinda Strauss of Kitchen Tested for the first time. I am a hugger, thankfully she didn’t seem to mind. And on the right is me with Liz Rueven of Kosher Like Me and Miriam Pascal of Overtime Cook.

foodie potluck people

You might be wondering, soooo….what did YOU make? I wanted to bring one of my husband’s favorite dishes, and I didn’t want to start creating a crazy new item for the first time. I also wanted to bring something that would transport easily, could use seasonal ingredients and could be served room temperature.

My goat cheese and spinach quiche with herb butter crust was just the thing. It’s also perfect for a Shabbat lunch, Sunday picnic or even Yom Kippur break-fast.Two notes about this recipe: first, it is inspired by my absolute favorite Julia Child, and resembles one of her recipes for an open-face tart. The second thing to note is that you can add any combination of fresh herbs that you like in the crust: sage, tarragon, mint or even cilantro. Get creative and enjoy.

spinach goat cheese tart

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Goat Cheese and Spinach Quiche with Herb Butter Crust

Ingredients

For the crust:
2 cups unbleached all-purpose flour
1 tsp salt
1/4 tsp sugar
6 ounces chilled butter
4 Tbsp chilled vegetable shortening
a scant half cup ice water, or more as needed
1 Tbsp chopped fresh rosemary
1/2 Tbsp chopped fresh thyme
1/2 Tbsp chopped fresh oregano
1 Tbsp chopped fresh parsley

For the filling:
3 eggs
1 1/2 cups whipping cream
3 oz goat cheese, crumbled into pieces
2 shallots, minced
1 garlic clove, minced
1 Tbsp butter
1 Tbsp olive oil
1 1/4 cups blanched spinach, water squeezed out
1/2 tsp salt
1/4 tsp pepper
1/4 tsp fresh nutmeg

Special equipment: springform pan

Directions

In a food processor fitted with a blade, add all crust ingredients except for water. Pulse a few times to mix. Begin adding water just until a ball of dough begins to form. Do not over-pulse.

Remove dough and work on a lightly floured surface until you can shape the dough into a flat disk. Wrap in plastic and place in fridge for 1-2 hours or overnight.

Preheat oven to 400 degrees.

Roll out crust on a lightly floured surface until 1/4 inch thick. Carefully roll the crust onto your rolling pin and lay on top of spring form pan. Gently push the crust into the pan using tips of fingers and thumbs. Prick the bottom of the crust with a fork all over, You can get fancy with the edges of the crust, or just leave for a rustic look. Bake for 7-9 minutes. Remove from oven and let cool slightly.

Reduce oven temperature to 375 degrees.

Whisk together eggs, cream, goat cheese, salt, pepper and nutmeg.

Heat a pan over medium heat and add butter and olive oil. Saute the shallots and garlic for just 2 minutes or until translucent. Add the spinach and stir for several minutes to remove any excess water. Remove from heat and allow to cool for 5 minutes.

Add spinach and shallot mixture to the egg mixture. Pour into prepared quiche crust.

Bake for 25-30 minutes. Serve warm or room temperature.

Posted on August 19, 2014

Note: The opinions expressed here are the personal views of the author. All comments on MyJewishLearning are moderated. Any comment that is offensive or inappropriate will be removed. Privacy Policy

Dairy Made Easy: Pomegranate Apple Salad with Parmesan Dressing

Yield:
4 servings

I really love salads, especially this time of year. It’s hot, produce is in abundance and it’s a lot easier to throw together a salad rather than stand over a hot oven.

Pomegrante&AppleSalad-1

Which is why I was delighted the folks from Dairy Made Easy were happy to send over one of their recipes, perfect for lighter fare and the nine days, when traditional Jews are abstaining from eating meat.

Personally I would swap out the grapefruit and apple in this salad for something more seasonal and local like peaches and raspberries, but that’s the great thing about salads: you can always change up ingredients and add your own spin. Another great addition to this salad? Some slivered almonds or sunflower seeds for crunch.

dairy-made-easy

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Pomegranate Apple Salad with Creamy Parmesan Dressing

Ingredients

For the salad:

1 head Romaine lettuce, chopped

1 apple, diced or sliced

½ cup pomegranate seeds

1 grapefruit, cut into sections

2 Tbsp finely diced red onion

For the dressing:

¼ cup light mayonnaise

2 Tbsp apple cider vinegar

1 Tbsp water

1 tsp sugar

1 tsp kosher salt

pinch coarse black pepper

2 Tbsp grated Parmesan cheese

Directions

In a large bowl, combine lettuce, apple, pomegranate seeds, grapefruit, and red onion.

Prepare the dressing: In a small bowl, whisk together mayonnaise, vinegar, water, sugar, salt, pepper, and Parmesan cheese. Toss dressing with salad.

Posted on July 29, 2014

Note: The opinions expressed here are the personal views of the author. All comments on MyJewishLearning are moderated. Any comment that is offensive or inappropriate will be removed. Privacy Policy

Dairy Made Easy: Hasselback Baguette

Yield:
3-4 servings

We are currently in the midst of “The Three Weeks,” a time of grieving for Jews in remembrance of the destruction of the first and second Temples. Among the observances of these three weeks includes not consuming meat for the last 9 days. The three weeks ends on Tisha B’Av, which is observed traditionally as a fast day.

While going vegetarian for 9 days isn’t a big deal to me, I know for some it can seem like a challenge.

Hasselback BaguetteWe are so lucky this week and next to share two vegetarian recipes from Leah Schapira and Victoria Dwek’s newest cookbook, Dairy Made Easy.

Hasselback potatoes have been all the rage this year, with beautiful (delicious) recipes from even the likes of Martha Stewart. I just drool over dishes like this. Dairy Made Easy‘s version swaps out the potatoes for an even more carb-rific option: a baguette. With melted cheese on top and fresh herbs – who wouldn’t love that.

Eller-053014-Dairy-Made-Easy-Cover

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Dairy Made Easy: Hasselback Baguette

Ingredients

2 Tbsp oil

1 small red onion, diced

1 red bell pepper, diced

½ tsp dried basil

¼ tsp kosher salt

pinch coarse black pepper

1 (24-in) baguette

shredded cheese

Special equipment: 3 long wooden skewers

Directions

Preheat oven to 475°F. Line a baking sheet with parchment paper.

Heat oil in a sauté pan over medium heat. Add onion and sauté for 3-4 minutes. Add pepper and sauté for an additional 3 minutes. Season with basil, salt, and pepper.

Cut off the ends of the baguette; discard ends or reserve for another purpose. Slice baguette into 1 ½ inch thick slices (you should have about 15 slices). Slit each slice through the top, leaving the lower end uncut.

Thread each skewer through uncut (lower) part of 5 slices. Add vegetable mixture and cheese into each slit. Place skewers onto prepared baking sheet, cheese side up.

Place baking sheet on upper oven rack (top quarter of oven) and bake for 4-5 minutes, or until cheese is melted and top of bread is slightly browned.

Remove skewers and serve mini sandwiches alongside a salad and dipping sauces.

Posted on July 24, 2014

Note: The opinions expressed here are the personal views of the author. All comments on MyJewishLearning are moderated. Any comment that is offensive or inappropriate will be removed. Privacy Policy

Crockpot Tomato Sauce

Yield:
4-6 servings

After years of friends telling me their crock pot was a life saver i gave in and bought one. With two small children I was looking for an easy way to get dinner going and generally make dinner less painful for the beasts also known as my children.

I took it out of the box and stared at it for a couple days. I finally got up enough courage and washed it. Then came the experimenting, and I will be honest: it took a while. I had gotten some bad advice. I added to much liquid, not enough filler. It took time to figure out the temperature. How long do I really need to cook things, and then by chance I came across a cookbook called Art of the Slow Cooker that saved my life and taught me the ins, the outs and not to be afraid. I let go and cooked the way I cook.

sauce-1

I have to admit, I don’t use my crock pot as often as I should. I forget how easy it makes things. How 20 minutes in the morning can save my whole evening, forget it, it saves my week.

When I was introduced to Marcella Hazan’s famous sauce recipe I stopped what i was doing…can this work in the crock pot? Can I get it down? Will the onion be to much? Can I stop buying jars of sauce for that easy last minute dinner and have this sitting in my fridge all week?

It worked. I played with the recipe a little, I threw together some ideas, and now, in the words of Emeril, “BAM” I got sauce.

sauce-3

This recipe is so easy it comes together in less then 5 minutes. Yes, 5 minutes. And the best part is, it can cook all day on a low setting with the top ajar and your house smells amazing. Amazing like you’ve been cooking Sunday gravy on he stove top all day.

Looking for other easy and delicious recipes for your crockpot? Here’s a few of my favorites:

Sweet and Sour Brisket

Curried Coconut Chicken Noodle Soup

Summer Ale Beef Tacos

Sweet, Sour & Spicy Short Ribs

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Crockpot Tomato Sauce

Ingredients

1 28 ounce can of crushed tomatoes

water

handful of basil

1 onion

3 cloves of garlic

1/2 Tbsp of sugar

¼ cup butter (1/2 stick)

Salt and pepper

Directions

Get your crock pot out and set it to low.

Empty canned tomatoes into pot and then fill 1/4 of the can with water, add to crock pot. Peel onion and garlic, and add to crock pot whole.

Add butter, handful of basil, sugar and a pinch of salt and pepper. Cook on low for 5-6 hours with the lid a touch ajar.

When ready to serve, remove onion and garlic. You can also remove basil if desired.

Posted on July 9, 2014

Note: The opinions expressed here are the personal views of the author. All comments on MyJewishLearning are moderated. Any comment that is offensive or inappropriate will be removed. Privacy Policy

Israeli Salad Ceviche

Yield:
4-6 servings

Summer is here and it’s time for fresh, easy and quick recipes so you can be out at the beach or by the pool instead of working hard in the kitchen. And hey, it never hurts to make dishes that you can eat outside WHILE you’re enjoying the beautiful weather. With only a few simple ingredients and a sharp knife, this light and refreshing ceviche will definitely become a staple in your house.

Israeli-Salad-Ceviche-1

Unlike a traditional ceviche, which can include tons of ingredients to chop like jalapenos, avocado, red onion, bell peppers and garlic, I’ve developed a simple recipe inspired by Israeli salad using tomatoes, cucumbers, parsley and fresh lemon juice. Not too much chopping but an incredible amount of flavor.

Since I usually enjoy Israeli salad with fresh pita bread and I love to snack on ceviche with crunchy taco chips, I decided to bake my own healthy and oil free homemade tortilla chips for this combination Israeli Salad Ceviche. I flavored my baked corn tortillas with cumin and salt but you can use whatever spices you want on your own chips, including garlic, chili powder, turmeric or whatever else your heart desires. They’re your chips!

Israeli-Salad-Ceviche-chips

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Israeli Salad Ceviche

Ingredients

Ingredients for Ceviche:

2-3 Persian cucumbers (½ cup chopped)

8 oz. heirloom cherry tomatoes (½ cup chopped)

3 Tbsp chopped fresh parsley

4 ounces sushi-grade tuna

1 Tbsp fresh lemon juice

1 Tbsp extra virgin olive oil

salt and pepper to taste

Ingredients for Tortilla Chips:

5 corn tortillas

1 Tbsp cumin

1 Tbsp salt

Directions

To make the Homemade Tortilla Chips:

Preheat the oven to 400 degrees F and prepare a baking sheet with cooking spray.

Slice the corn tortillas into triangles and place them on the baking sheet in one layer, making sure none of the tortilla pieces are touching. Sprinkle the tortillas with the salt and cumin and bake for 8-12 minutes, until the chips are crunchy. Set them aside to cool and harden even further. Store the chips in an airtight container for up to 1 week.

To make the Israeli Salad Ceviche:

Chop the Persian cucumbers, heirloom cherry tomatoes and sushi-grade tuna into small pieces, making sure that the pieces are all similar in size.

Add the chopped fresh parsley, lemon juice, olive oil, salt and pepper and stir to combine.

Set the ceviche aside for 5 minutes for the tuna to cook slightly in the acidic lemon juice.

Ceviche is better fresh but can be refrigerated for 1-2 days. The fish will cook in the lemon juice so be prepared for cooked fish if you are eating leftovers the next day.

Posted on July 7, 2014

Note: The opinions expressed here are the personal views of the author. All comments on MyJewishLearning are moderated. Any comment that is offensive or inappropriate will be removed. Privacy Policy

Gluten-Free Blintzes

Yield:
14-16 blintzes

Many of us have seasonal associations with Jewish holidays. The High Holidays and Sukkot: crisp, fall weather, a perfect time for a spiritual cleanse before we head into winter, Hanukkah: dark and cold winter, and a holiday of light to brighten the darkness, and of course, Passover: springtime and rebirth to signify freedom from slavery. My personal associations with Shavuot were always about the end of the school year and summer being just around the corner.

blintzes-stamped

As a child, my family usually headed to Atlantic Beach, NY to celebrate Shavuot with my grandparents and revel in the end of another school year. I have fond memories of walking home from shul with my Saba, salty breeze blowing, to devour my Savta’s famous blintzes. The streets in Atlantic Beach are ordered alphabetically and, stomach rumbling, I’d count down: Oneida, Putnam…I just looked at Google Maps, and it turns out the shul was only three blocks away

v at the beach

My grandparents have since passed away, and their house has been sold, but those memories live on. I’d like to think that my Savta would approve of these blintzes, though they are completely gluten-free (sorry, Savta!). The trick to these is a heavy, high-quality crepe pan, to ensure a thin and evenly cooked crepe. I use the DeBuyer Iron pan.

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Gluten-Free Blintzes

Ingredients

For the crepes:

240 grams/2 cups of your favorite gluten-free flour mix

OR

90 grams white rice flour

50 grams quinoa flour

100 grams tapioca flour

1 tsp psyllium husk

1/4 tsp salt

1 1/2 cup milk (regular, soy, or almond milk will all work)

2 large eggs

1 Tbsp grapeseed or other vegetable oil, plus more for frying

For the filling:

3 egg yolks

1 lb farmer cheese (if farmer cheese is not readily available, you can also use ricotta)

1/2 lb cream cheese, softened

1/2 cup or more sugar, to taste

zest of 1 lemon

jam, sour cream, or your other favorite toppings

Directions

If you are mixing flours yourself, measure and mix ahead of time into a small bowl. Whisk milk, eggs, and  tablespoon of oil together in a medium mixing bowl and add the flour slowly, whisking as you go. Whisk until the batter is smooth and has no large pieces.

Heat your crepe pan on high with about a teaspoon of oil.

Make your crepes with about ¼ cup of batter, spreading it around as quickly as possible to get it as thin as you can. Cook on each side for about 2 minutes apiece, flipping with a metal spatula. The timing of this will depend on the kind of pan you use and how hot it is. Each side should be just slightly browned. These crepes are sturdy and can be piled on top of one another as you finish cooking them.

Mix together all the ingredients for your filling.

Take each crepe, 1 at a time, spoon 2-3 heaping tablespoons of filling on the bottom third, fold the bottom edge of the pancake up and over the filling, fold the sides in, and roll up into a slim roll.

To bake, put the blintzes side by side in a greased oven dish and bake at 375 oven for 20 minutes. To fry, heat about half an inch of grapeseed or vegetable oil in a frying pan, and when the oil is hot, fry each blintz for about 4 minutes on each side, until browned.

Cool on a paper bag to absorb excess oil. Serve with jam, fruit, sour cream, or other toppings.

Posted on May 28, 2014

Note: The opinions expressed here are the personal views of the author. All comments on MyJewishLearning are moderated. Any comment that is offensive or inappropriate will be removed. Privacy Policy

Butter vs. Margarine

Despite growing up in the Midwest, mine was a margarine house growing up. The only time we had butter in the house was during Passover, when we bought whipped butter to spread on matzah. The butter was kept in the fridge, and as a result was incredibly hard. Trying to spread it on matzah was like trying to spread a piece of cement. Mostly you ended up with many tiny pieces of matzah with butter crumbs on them.butter

My parents bought margarine for two reasons: it was pareve, so it could be used to make desserts for nights we were eating meat, and the conventional wisdom of the time said that it was healthier than butter.

For desserts, margarine worked just fine. I can remember my mother and her friends wondering why the local kosher bakeries couldn’t make good pareve cakes, when they were so easy to make at home using margarine. We made sugar cookies with margarine, and all manner of cakes and pies.

But sometime around grad school, I was making a recipe that called for butter. And I realized that since I was a vegetarian, and didn’t ever need to worry about dairy after a meat meal, there was no reason for me to buy margarine. So I bought butter, and I was completely blown away by how much better it was—as an ingredient it performed better, and the taste. Oh, the taste.

That’s the key argument in the butter v. margarine debate: butter has a taste, a flavor. If you use margarine instead, you’re losing that flavor. Margarine is tasteless. It may function the way you need butter to function in a recipe, but ultimately you end up with something weaker. That’s part of the reason so many kosher cooks now look for recipes that use other fats instead of butter, so that they don’t need to substitute margarine.

As for margarine being healthier than butter…it depends on the margarine. And it depends how worried you are about transfats. (Butter, like everything else, should be consumed in moderation, particularly if you are worried about your heart health.) But I’ve been converted to butter, and I’m never going back.

Posted on July 5, 2013

Note: The opinions expressed here are the personal views of the author. All comments on MyJewishLearning are moderated. Any comment that is offensive or inappropriate will be removed. Privacy Policy

Recipes that Bring Back Memories

Prep:
35-45 minutes

Cook:
45 minutes

Yield:
8-10 servings

I have countless recipes that I learned from the women of my family. Though today I mostly use websites and online documents to store my recipes, for years I cooked out of my mother’s recipe boxes, where recipe cards were squished in like sardines, and the recipes came in a variety of difficult-to-decipher scrawls. There was my mother’s handwriting, a loopy, tight cursive, and my grandmother’s a disciplined clear print, plus my aunt’s rounded letters, and some cards written by my Aunt Byrna, or a first cousin once removed. The cards were splattered with stains, and decorated with little pictures of ovens, strawberries, geese, or pies. Spanikopita

Flipping through those recipe cards brings back a tidal wave of memories. Each recipe is strongly associated with the woman whose handwriting is on the card. And there are even more recipes that I know by heart now, taught to me by one of these women. On days when I feel the loss of my mother, my grandmothers, or my aunt, I reach for my mixing bowls to make a recipe that they taught me. For the time that I spend in the kitchen, mixing, sauteeing, baking or kneading, I am keeping their memories alive, nourishing myself and my family with the legacy of food and love these women entrusted me with.

With my mother, it can be hard to choose which recipe to make to conjure up the best memories. But when I’m really yearning for the comfort I found in her kitchen I consistently end up making spanikopita, a dish she was known for making, and one of the first recipes I learned by heart. Crucially, my mom adapted a recipe from a cookbook so that it took significantly less effort than was originally prescribed, and these days I can whip up this wholesome dish in under 30 minutes (not counting baking time). If you find phyllo dough intimidating, or spanikopita sounds too labor intensive for you, this is your solution.

Spanikopita (adapted by Beverly Fried Fox from The Moosewood Cookbook by Mollie Katzen)

Ingredients

2 10 oz boxes of frozen spinach or 1 large bag of frozen spinach, defrosted if possible (if not no worries)
1 onion, chopped
3 cloves garlic, minced
2 Tablespoons fresh basil, chopped or 1 Tablespoon dried basil
salt and pepper
3 eggs
8-10 oz ricotta or small curd cottage cheese
1 lb feta, crumbled
1 box phyllo dough, defrosted
¼ cup melted butter or olive oil
2 Tablespoons sesame seeds or parmesan cheese (optional)

Directions

Preheat the oven to 375F and grease a 9x13 pan.

Defrost the spinach. If it's not totally defrosted, run it under warm water until it's no longer one big brick and you can break it up into reasonably small bunches. Drain. Meanwhile, chop the onion and mince the garlic. If you have time to sautee them with a little olive oil, salt, pepper and the basil, do that. If you don't have time, just toss the onions, garlic, salt, pepper, and basil in a big bowl. Add the spinach once it's reasonably drained (if it's still a little frozen that's fine). Add in the ricotta and feta and mix thoroughly. Add the eggs and mix again.

Take the phyllo dough out of the fridge and unroll it on top of a kitchen towel next to your greased pan. Do not worry if any sheet has broken or torn―no one will ever know or care. Using a pastry brush, grease the bottom of the pan with the melted butter or olive oil. Then put down 2 sheets of phyllo dough, and then brush those with olive oil. (If sheets have broken, just reassemble them as best you can―no one will be able to see them.) Put down two more sheets of dough, brush, and continue like that until you have 8 pieces of phyllo dough (4 batches of 2). Pour half of the spinach and cheese mixture on top of the phyllo dough and spread it evenly using a knife or a spatula. Then resume the 2 sheets of phyllo dough, brush with oil/butter routine until you've put down another 8 sheets of phyllo dough. Pour in the remaining spinach and cheese mixture. Again, put down 2 sheets of phyllo dough, brush, repeat until you've used up the phyllo dough. If the sheets are bigger than your pan some phyllo dough will be hanging over the edges of the pan, so just tuck them back into the pan. Brush the top with plenty of oil or butter, and sprinkle with either sesame seeds or parmesan.

Bake for 45 minutes or until the top is golden brown. This is best served warm with a green salad and some roasted potatoes.

Posted on June 27, 2013

Note: The opinions expressed here are the personal views of the author. All comments on MyJewishLearning are moderated. Any comment that is offensive or inappropriate will be removed. Privacy Policy

Stay Up All Night With This Dessert

It’s customary to stay up all night learning Torah on the first night of Shavuot. Though I used to pull all-nighters with relative frequency, those days are (thankfully) behind me, and a 2am study session can be a little tough. Enter the affogato, a recipe brought to us from Ariel Pollock, that combines a delicious brownie with ice cream (dairy is also customary on Shavuot) and a shot of espresso. The brownie will be something to look forward to, and the espresso will keep you going for the few more hours until sunrise.

I was in charge of loading this recipe onto MyJewishLearning yesterday, and it looked and sounded so delicious that I was distracted for the rest of the day, thinking about how I might be able to either go to a restaurant and get one, or make one myself. I didn’t get a chance to have one yesterday, but it’s the first item on my agenda tonight. No, it’s not quite Shavuot yet, but I’m just preparing myself… To see the recipe and make it yourself, click here.

Posted on May 24, 2012

Note: The opinions expressed here are the personal views of the author. All comments on MyJewishLearning are moderated. Any comment that is offensive or inappropriate will be removed. Privacy Policy

Shavuot Recipe: Green Apple Blintz

Yield:
20


Blintzes have had a long and happy relationship with Shavuot. As I mentioned yesterday, Shavuot and cheese go together like Shabbat and challah or Passover and matzah.

The blintz itself is essentially the same as a French crepe. Flour, eggs, and milk made into a thin batter and quickly cooked on a nonstick surface. We have a few variations here and here. Plus, there is always the frozen option.

I’ve never been a lover of blintzes. They always seem kind of mushy or gummy. So in preparation for this year, I did some research. I asked everyone I knew about blintzes. After a number of polls and brainstorming, we struck gold. My friend came up with the idea of mixing chunks of apple into the sweetened ricotta. Another friend added thinly sliced apples as a delicate garnish. By making the pancakes fresh and filling them with a honey-sweetened mixture, these blintzes are tasty and light.

Green Apple Blintz

Ingredients

1 cup ricotta cheese

1/3 cup honey

1/3 cup green apples, peeled and diced, plus slices for garnish

pinch nutmeg

salt to taste

2 tablespoons butter

Directions

Mix ricotta, honey, apples, nutmeg, and salt.

Warm a crepe pan or nonstick skillet over medium heat with butter.

Spoon 1 tablespoon onto one end of the blintz and begin to roll. Before reaching the other end, fold in the sides and finish rolling to make a sealed package.

Brown the blintzes in the hot pan, folded side down. Remove when golden.

Layer the apple slices over the blintzes and serve hot.

Posted on May 23, 2012

Note: The opinions expressed here are the personal views of the author. All comments on MyJewishLearning are moderated. Any comment that is offensive or inappropriate will be removed. Privacy Policy

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