06-06-2002, 12:35 AM
06-06-2002, 10:09 AM
Nigel - do you mean blini? Small buckwheat pancakes - if so, they should be eaten with sour cream and caviar (or roe) and washed down with icy shots of vodka. Yummy smile
Shirl
Shirl
06-06-2002, 10:56 AM
http//members.tripod.com/~candykane7/index-6.html
06-10-2002, 03:29 PM
Quote:
On 2002-06-06 11:09, Shirl_the_Girl wrote:
Nigel - do you mean blini? Small buckwheat pancakes - if so, they should be eaten with sour cream and caviar (or roe) and washed down with icy shots of vodka. Yummy :smile:
Shirl
Nigel - do you mean blini? Small buckwheat pancakes - if so, they should be eaten with sour cream and caviar (or roe) and washed down with icy shots of vodka. Yummy :smile:
Shirl
Nope. I mean cheese blintzes.
Regards
Nigel
06-28-2002, 10:50 AM
I don't usually use a recipe when making the filling - it seems like during different times of year the temperature change makes the ricotta cheese taste stronger or milder, depending. I don't know much about cheese production so I can't imagine how the weather would make it seem different...then again, perhaps it's all in my mind.
Anyway, a really simple way to make the filling is to take a slab of cream cheese (about 8 oz) and throw in about a half cup of sour cream - mix that in with about a cup of whipping cream (whipped or unwhipped is fine - try it both ways to see which texture you like best) and a teaspoon or so of vanilla extract. Add ricotta cheese sparingly, tasting as you go. I don't think I've ever put in more than a quarter cup of ricotta.
I use an easy shortcut method, especially when working with the kids, in preparing the pancakes. Instead, I buy a loaf of that really awful white bread, like Wonderbread, that stays soft forever. Cut off the crusts and roll them flat, fill them and roll them up, coat with melted butter and roll through some cinammon/sugar and bake them at 450 for about ten minutes. It's not quite the same but the time you save is worth it (in my book, anyway.)
Nataliey
Anyway, a really simple way to make the filling is to take a slab of cream cheese (about 8 oz) and throw in about a half cup of sour cream - mix that in with about a cup of whipping cream (whipped or unwhipped is fine - try it both ways to see which texture you like best) and a teaspoon or so of vanilla extract. Add ricotta cheese sparingly, tasting as you go. I don't think I've ever put in more than a quarter cup of ricotta.
I use an easy shortcut method, especially when working with the kids, in preparing the pancakes. Instead, I buy a loaf of that really awful white bread, like Wonderbread, that stays soft forever. Cut off the crusts and roll them flat, fill them and roll them up, coat with melted butter and roll through some cinammon/sugar and bake them at 450 for about ten minutes. It's not quite the same but the time you save is worth it (in my book, anyway.)
Nataliey
06-28-2002, 10:40 PM
Are they British then? I've never heard of them.
07-09-2002, 02:38 PM
Blintzes are Hungarian originally but they're so wide-spread that it's no longer thought of as a Hungarian treat. They're really rich and decadent, you should try them.
07-09-2002, 03:31 PM
The single best blinzes on the planet can be obtained at Brighton Beach in Brooklyn, on the boardwalk (blueberry is particularly good). Worth the hour long ride on the D or Q trains. You can also stop in for some yummy Ukrainian food and booze at one of the many restaurants in this area or have some fun at Coney Island.