Friday, June 14, 2013

Cheese Blintzes (Gluten Free)

Dinner with  son and daughter-in-law turned out, unintentionally, to be a New York kind of meal, except for the country ham, that is. Dessert was cheese blintzes, another dish that I had read about but never eaten. I knew cheese blintzes were little pancakes with some kind of cheese in the middle, but that was all I knew. I had also heard somewhere that they were to be served with jam. I rummaged through the refrigerator and came out with a jar of blueberry jam of unknown provenance. It didn't have mold in it, so it couldn't be that old. It made a delicious combination.
Blintzes are from Poland, the website tells us. They are traditionally eaten by Jews to celebrate the holiday of Shavuot, which occurs in late May or early June. Shavuot commemorates God giving the Torah to the Nation of Israel at Mount Sinai.
The Torah commanded the Jews to cook meat and dairy separately. Legend says the Jews opted to eat dairy foods. (Maybe they had no meat.) It would certainly have been too hot to butcher animals at that time of year. The Blintz Blitz has more stories about blintzes, including one involving Stalin, which seems to be true.
I made my blintzes gluten free by using Pamela's Baking and Pancake Mix. Pamela can be contacted at if you want to know where her mix can be found. I followed the directions on the package, and so did not use the directions in the recipe, which called for flour.
As a dessert, the blintzes are rendered slightly sweet by the raisins and vanilla mixed in to the cottage cheese.

Cheese Blintzes

8 ounces cottage cheese
1/2 teaspoon salt
1 egg well beaten
1/2 teaspoon vanilla
1/4 cup raisins

l cup sifted flour
1/4 teaspoon salt
3/4 cup water or milk
2 eggs well beaten

1. To prepare filling, cream the cottage cheese with a fork. (That means squash the lumps out of it.) Stir in the remaining ingredients.
2 to prepare batter, sift together the flour and salt. Stir the water or milk into the beaten eggs and add gradually to flour mixture. Beat until smooth.
3. Butter a seven-inch frying pan or griddle and heat. Drop enough batter into hot pan just to cover bottom. As soon as edges of pancake begin to curl away from side of pan, turn out onto wax paper and spread with a spoonful of the cheese filling. Fold sides over to make a neat package.
4. Make additional blintzes with remaining batter and filling.
5. Place blintzes on hot buttered frying pan and fry until browned. Turn and fry on other side. Serve at once. Makes six servings.

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