On the menu: Ricotta Blueberry Blintzes
There was an onslaught of savory breakfast posts in my feed a while back. (I am forever playing catch up with the blogs.) I found it unexpectedly inspiring. In fact, I was inspired to rebel against that onslaught and stand up for what I believe in. This is far from a savory breakfast, friends. I believe in a sweet start to my day.
I also believe I need to empty my freezer before the guy and I make a big move t0 the coast in oh, EIGHT DAYS. Of the 20 pounds of blueberries I brought home last summer from the farm, roughly eight remain. This used some of those berries. That Lemongrass Beef Stew helped by getting rid of the frozen lemongrass. We finished up a batch of Carey’s cauliflower-garlic gnocchi that had been in the freezer since January. There’s some chorizo, some chestnut flour, and a bag of cranberries that has to go. Oh, and the curry leaves. But I think the curry leaves can handle the move. I’m not sure why; I just do. Yikes. Cooking is going to get a bit more interesting in the days ahead.
But we’re going to live three blocks from the freaking ocean, and barely a block from a strip of great bars, bakeries, coffee shops, and restaurants. There’s a well-known art museum in our backyard. There’s also a tattoo parlor in our building if we get so inclined. (Wait, Kevin? Never. I burst out laughing at the idea of the guy getting some fresh ink.) We’re moving to our most favorite town in the state. It’s like a dream come true!
Except for the fact that I’ll be commuting up to school and staying with friends during the week. I’ve known this has been coming for months, but now that it’s actually happening, I have a deep despair building in the pit of my stomach. I’m mostly, unsurprisingly, freaking out about the complete upheaval of my daily and weekly routines, especially when it comes to food. How will I plan my meals? What day will I go grocery shopping? It will all work itself out, I’m sure. But the uncertainty is kind of terrifying.
I guess I’ll just keep cooking, somehow. What else can I do?
Note #1: I made the ricotta a couple of days before I made this recipe; you should definitely make it in advance. You can make the compote in advance, also, but it only takes a few minutes to put together and you’d spend just as much time reheating it for serving as you would cooking it in the first place. Keep in mind the 30 minute resting time for the blintz batter.
Note #2: I cannot write a recipe to save my life. Mad props to my pal Shannon, who busts out epic edibles with many mini-recipes and lots of steps on the regular. How does she do it?!
For Ricotta (makes 8 ounces):
1 cup heavy cream
2 cups whole milk
1 1/2 tablespoons vinegar
For Blintz Batter:
1/2 cup flour
1/2 cup milk
1 egg + 1 egg white
1 tablespoon vegetable oil
1 teaspoon sugar
For Ricotta Filling:
6 ounces of the homemade ricotta, above
1 egg yolk
1 tablespoon maple syrup
1/8 teaspoon cinnamon
For Blueberry Compote:
1 cup frozen wild blueberries
1 teaspoon sugar
1 tablespoon water
Make the ricotta: Line a fine mesh sieve with 2 layers of cheesecloth and set the sieve over a deep bowl. In a medium-sized heavy saucepan, heat milk and cream over medium-high until rapidly boiling, stirring occasionally. Turn off the heat and add the vinegar. Let the mixture sit for 1 minute, then pour it into the sieve and let drain for 25 minutes. Transfer the ricotta to a container, cover, and refrigerate. Discard the whey. Keeps 4-5 days.
Make the blintz batter: Combine all ingredients in a blender. Blend until combined, then let rest for 30 minutes before proceeding. During this time, you can make the ricotta filling and the blueberry compote.
Make the ricotta filling: Combine all ingredients in a small bowl until combined. Keep in the refrigerator until ready to cook.
Make the blueberry compote: Combine all ingredients in a small saucepan over medium heat. Simmer for 7-10 minutes, stirring and smashing the blueberries occasionally. You can add more water if the compote gets too thick.
Assemble and cook the blintzes: Heat a nonstick skillet over medium heat. Add a bit of butter and swirl to coat the skillet. Pour in a scant 1/4 cup of batter and swirl it around the bottom of the skillet. When the batter appears dry on the top (after 20-30 seconds), slide the blintz out of the pan onto a plate. There’s no need to cook the other side! I made six blintzes from this batter. Well, five. I messed up the first one like you wouldn’t believe.
Fill (and finish! Finally!) the blintzes: Place a tablespoon of ricotta in the center of the uncooked side of a blintz. Fold each side of the blintz over the filling, creating a square. Swirl some butter in the nonstick skillet used to cook the blintzes, then place the filled blintz seam side down in the skillet. Let sit for about one minute, then carefully flip it over. The seam side should be golden brown. After another minute, remove the blintz from the skillet. Repeat and serve with warm compote.