Shavuot Round Up
I am exhausted! Getting ready for Shavuot really took it’s toll on me. Maybe it was the hotter weather? Last Sunday began the blintze adventure.over the course of the week 8 dozen blintz were made. It took three batches of batter to get the consistency I wanted and a lot of running around to get ingredients as I went through them more quickly than I planned. by the end of the week I felt that my Nanny, of blessed memory would have been proud of me as I had gotten a rhythm going and was knocking out the crepes faster than I could fill and fry them. I tried to keep things simple by using only a cheese filling, although one batch was made with a salmon, cheese and dill filling that was so yummy.
Of course the menu was not limited to blintzes. There was also Spanakopita, multiple salads, two kinds of salmon for our table. For clients, Veggie lasagnas and salmon along with more salads and Cheesecakes for everyone!
I have to give a shout out to my friend Naomi Ross at this point for her amazing cookbook The Giving Table as one of my cheesecakes was made from her recipe and the blintzes were based on hers - my end result recipe was definitely different but if it hadn’t been for her and the time we cooked together I would never have attempted this.
By the time Chag arrived I was beyond fried and had my husband upset that I had overworked myself. Gd willing next year I will have a helper! The meals went off well, by the last meal with guests on Shabbat day I was so calm and happy to not be cooking again. As much fun as I had with our guests I think my favorite meal was Shabbat evening alone with my husband. We had challah and a small assortment of dips & salads with a perfectly cooked beef tongue in a garlicky mushroom tomato sauce over farro. It was warm and cozy as we ate and talked about the chag and just in general enjoyed each others company.
Now it is Sunday morning! The kitchen is almost completely cleaned and dishes put away. The refrigerators are FULL. This week it is going to be all about using the leftovers and freezing for a rainy day those we can’t. The leftover tongue and sauce is already in the freezer for the next Shabbat evening I am to rushed to prepare something. The blintzes will be divided and frozen later today. Here is the menu I have planned for the week based around what is left.
May 28 - June 1st - Shavuot Leftovers
Sunday
Spanakopita & Leafy Green Salad
Monday
Salmon with Steamed Veggies, Farro & Leafy Green Salad
Tuesday
Taco Salad Bowls w/ black beans, salsa, chopped tomatoes, olives, jalapeños & shredded cheese
Wednesday
Blintzes, sour cream & Salad
Thursday
Salmon noodle Casserole with peas, onions & a big Leafy Green Salad
My Nanny’s Blintzes
Based on Memory & a recipe by Naomi Ross
Parve Crepes, makes about twelve 10” crepes
Equipment:
Blender
10” crepe pan
Cotton Potato Sack towels, tea towels, or parchment papar
vegetable oil spray
Ladle
Frying pan
Ingredients:
6 eggs
2 cups oat milk
1 cup water
4 tablespoons neutral oil
2 cups all purpose flour
1 teaspoon salt
Step-By-Step Directions
To the carafe of the blender add the above ingredients and blend until well incorporated and smooth.
Place in a refrigerator for 30 minutes (if longer you will need to rebound before using).
When you are ready to make the crepes, heat the crepe pan over a medium high to high heat. give the pan a spritz of veggie oil spray and quickly wipe excess off with a paper towel.
For 10” crepes measure out 1/2 cup of batter.
Pour the batter onto the crepe pan and quickly in a swirling motion turn the pan so the batter is evenly spread out across the whole surface firing a thin circle.
when the crepe begins to bubble turn over onto a clean cotton potato sack, tea towel or parchment paper. repeat until all of hte batter has been used.
Make sure to layer a towel or piece of parchment between each crepe.
Now you can fill the crepes with your choice of filling.
this is done by laying a crep in front of you with the raw side down.
place about 2 tablespoons of filling along the edge of the crepe that is the closest to you. roll over twice and then fold in the sides and continue rolling to create your blintze.fry in a pan with butter / oil until the outside is golden brown.
Sweet Cheese Filling
Ingredients:
Two 8 oz packages of farmers cheese
1/2 cup cottage cheese, either whipped or drained
2 oz. cream cheese (block NOT whipped)
1 egg
1 teaspoon vanilla extract
1/4 cup granulated sugar
optional - one heaping 1/2 cup of raisins, soaked in boiling water and then drained
Step-By-Step Directions
in a deep bowl combine all of the ingredients from the farmer’s cheese to the sugar.
Beat together using an electric hand mixer.
If using the raisins make sure they are well drained after soaking and fold them into the cheese mixture.
Fill your crepes to form blintzes.
Salmon Filling
Ingredients:
1 medium shallot, diced very fine
8 oz. poached skinless salmon fillet
1 tablespoon chopped fresh dill (dried dill can be subbed)
two 8 oz. packages of Farmer’s cheese
2 oz. cream cheese
Salt & pepper to taste
Step-By-Step Directions:
Place all of the ingredients into a bowl and using an electric handheld mixer combine the ingredients.
Make sure the ingredients are well incorporated.
Fill crepes and fry.
Serve with a dollop of sour creme and a sprinkling of capers or a sprig of fresh dill