If the Jews were truly God’s chosen people, why would he/she give us a holiday where dairy is the traditional food despite that approximately 800 percent of us are lactose intolerant? That’s Shavuot for you.
As you may remember in the Who The Folk?! that introduced me as TC Jewfolk’s new editor, I mentioned that my favorite Jewish food was the blintz soufflé that I make for the break fast that we host. After that, there was much clamoring for me to share the recipe. And by clamoring, I mean one of you asked for it. Being the man of the people that I am, here it is.
First, let me tell you this: it’s from a cookbook. Baking is one of those things that I don’t mess around with. It’s science. Cooking is an art where recipes can be helpful but not necessarily the gospel. Second, the cookbook that it’s from is awesome and is a must-have in any Jewish kitchen, in my humble opinion: Jewish Cooking Boot Camp: The Modern Girl’s Guide To Cooking Like a Jewish Grandmother.
(The following recipe is used with the full blessing of co-author Andrea Marks Carniero, who reminded me that she spoke at the 2009 Jewish Book Fair. I can safely say we’ve made many of the recipes in the book, and we’ve yet to be disappointed.)
½ stick margarine
1 dozen frozen cheese blintzes
¼ cup sugar
1½ cups sour cream
1 teaspoon vanilla
Powdered sugar for garnish (or any other topping of your choosing).
- Preheat the oven to 350F
- Melt the margarine and pour it into the bottom of a 9×12-inch glass baking dish.
- Place the frozen cheese blitzes in the dish, seam down.
- Beat the eggs in a separate bowl, and add the sugar, sour cream and vanilla, mixing well.
- Pour the mixture over the blintzes
- Bake at 350 for 30-40 minutes. The top should be lightly browned.
- Remove from the oven, cool a few minutes, and sprinkle with powdered sugar.
Eat and enjoy. You may be like me and hope for leftovers. You probably won’t have any, but if there are, call me.