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Cherry Vanilla Blintzes With Nectarines And Cherries

Courses: Dessert
Serves: 4 people

Recipe Ingredients

1/2 cup 118mlMilk
1/2 cup 118mlWater
3 cups 594g / 20ozEggs (large)
1 cup 62g / 2.2ozAll-purpose flour
2 tablespoons 30mlMelted butter
  Nonstick vegetable spray
1/2 cup 31g / 1.1ozDried cherries
1/4 lb 113g / 4ozCream cheese - room temperature
1 teaspoon 5mlVanilla extract
  = (or 1/2 scraped vanilla bean)
2 tablespoons 30mlSugar
1 tablespoon 15mlEgg (large)
1 lb 454g / 16ozFarmer's cheese, pot cheese, or
  Cottage cheese - (2 cups)
  Canola oil and butter - for frying
  Sour cream or yogurt - as accompaniment
  Nectarines and Cherries
1   Frozen sour cherries - (12 oz) - thawed, drained,
  Reserving the juice
2 tablespoons 30mlCornstarch
1 tablespoon 15mlButter
2 tablespoons 30mlSugar
2 tablespoons 30mlNectarines - sliced 1/3" wedges (large)
1/4 cup 59mlShlivovitz or brandy
1/2 lb 227g / 8ozFresh bing cherries - (optional), pitted

Recipe Instructions

For the Crepes: Put all of the ingredients except the butter into a food processor or blender and process until smooth, about 10 seconds. If necessary, scrape down any solids that stick to the sides. Add the butter and process for a few more seconds to blend. Refrigerate, covered, for at least 2 hours or overnight.

Set a 10-inch, non-stick crepe pan over moderately-high heat, then spray with non-stick vegetable spray. When nice and hot, remove the pan from the heat and add 2 tablespoons of batter, swirling to coat the bottom of the pan. Cook for 1 1/2 minutes until lightly browned. Set aside on a plate, cooked-side up, and continue with the remainder of the batter.

For the Filling: In a small saucepan, cover the cherries with water and bring to a boil. Remove from the heat and let rest. In a bowl, mix the cream cheese, vanilla, sugar, and egg until blended. Gently mix in the pot, farmer, or cottage cheese. Drain the cherries and mix them in.

Place 2 tablespoons of filling in the lower center of the blintz. Fold up once from the bottom, and then fold over the sides. Roll up the rest of the way. Repeat with the rest.

Heat 1 tablespoon of canola oil and 1 tablespoon of butter in a pan. In small batches (4), fry the blintzes fold-side down until golden brown. Gently flip to fry the other side. Serve with sour cream, and Nectarines and Cherries, flambeed in Shlivoviz.

For the Nectarines and Cherries, flambeed in Shlivovitz: In a bowl, whisk together the cherry juice and cornstarch. In a hot saute pan, melt the butter. Add the sugar, then the nectarines. Carefully pour in the shlivovitz. If it does not burst into flames spontaneously, ignite with a match. Gently swirl the pan and baste the nectarines until the flames die out. Add the cherry juice mixture and cook until bubbling for 10 seconds. Take the sauce off the heat; add the thawed and fresh cherries.

This recipe yields 4 servings.

MELTING POT with Wayne Harley Brachman - (Show # MP-1B43) - from the TV FOOD NETWORK


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