JewishBoston.com: Blintz Soufflé

Originally published on JewishBoston.com.

Many of my favorite holiday recipes fall firmly in the category of “semi-homemade,” and this delicious and surprisingly simple recipe for Blintz Soufflé is one of the best examples. Thanks to the tradition of eating dairy on Shavuot, this recipe always makes its way into my spring cuisine, but honestly, I love it so much that I make it year round. It’s hearty enough to be dinner but light enough for breakfast, and it’s just as good reheated as it is hot out of the oven.

This version of the recipe comes from my mother, but I’m pretty sure she cribbed it from an accomodater who did the morning-after brunch for my brother’s bar mtizvah.

created at: 2011-05-0412 frozen blintzes, thawed
4 eggs
1 pint sour cream
1/4 cup sugar
1/2 teaspoon vanilla
3 tablespoons butter

Preheat oven to 350 degrees. Melt butter in 9×13 pan. (A  smaller Corningware square pan works fine too.) Place frozen blintzes in pan. (I like to make one half of each soufflé with cheese blintzes and the other half with either cherry or blueberry.)

Beat eggs well. Add remaining ingredients and pour over blintzes.

Bake at 350 for 30 to 35 minutes until slightly brown (firm and dry).

My mother recommends baking longer than the recipe calls for, saying “It seems to take a little longer for the middle section to firm up, but watch the edges, you don’t want them to get too brown.”  I suspect that’s because she often forgets to defrost the frozen blintzes in advance.

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JewishBoston.com: Cousin Ronnie’s Passover Potato Kugel

Originally published on JewishBoston.com.

Hosting a seder is hard work, especially if, like me, you are one person handling both the culinary and programmatic aspects of the dinner. That’s why in my family, many people help out by bringing their “specialties.” I’m sure many people have their own takes on Potato Kugel, but my cousin Ronnie’s is both delicious and easy, so I’m happy to share it with you. Of course, like many family recipes, there aren’t so many actual measurements in the version Ronnie sent me, so you may need to experiment a bit.

created at: 2011-03-253 lbs shredded potatoes [see note below]
4 large onions, chopped [ditto]
6 eggs
Olive Oil (or, if you’re feeling frisky, use rendered chicken fat, but then vegetarians can’t partake)
1/2 cup (or more) Whole Wheat Matzah Meal
Garlic
Salt
Pepper

Preheat oven to 350 degrees. Grease two 13″ x 9″ with olive oil or chicken fat. Beat eggs, and combine with shredded potatoes. Add enough Matzah Meal to thicken mixture. Add salt, pepper, and garlic to taste. Cover with aluminum foil and cook about 90 minutes; uncover and continue cooking until top browns. May be prepared ahead and reheated for seder. Serves an army with leftovers to enjoy throughout the week.

Note: After I posted this recipe, I asked Ronnie to take a look to ensure I did justice to her creation. She wrote back, “You edited the hash brown potatoes and the onions, frozen for the working gal/guy – that’s what makes it so easy!” Her original recipe calls for three bags of Cascadian Farms pre-shredded potatoes and two, 12-oz bags of frozen chopped onions. I converted that to the recipe you see above because some people would not pre-cut vegetables on Passover (since the factories where they are packaged are likely not cleaned of hametz for Passover.) But if that’s not a concern for you, Ronnie is right — there’s no shame in taking shortcuts to make life easier for the working gal/guy!