blintzes

Florence Tabrys’ Sweet and Creamy Cheese Blintzes

Ingredients
Ingredients: 
For the Batter:
6 large eggs
½ cup warm water
½ cup whole milk
1 cup all-purpose flour
For the Filling:
1 (4-ounce) package cream cheese, at room temperature
1 cup (7.5-ounce package) farmer’s cheese
1 teaspoon melted butter
¾ teaspoon ground cinnamon
½ cup sugar
1 egg, beaten
Butter, for frying blintzes
Sweetened sour cream, cinnamon sugar, confectioner’s sugar, orange zest, for topping (optional)

Fall Brisket: For You, A Recipe From The Artisan Jewish Deli At Home

Stalwarts of the recent deli revival offer a seasonal brisket in which apple cider tenderizes the meat and a sweet side of squash.

Special To The Jewish Week

"The Artisan Jewish Deli at Home:" a book review by Amy Kritzer

Ingredients
Ingredients: 
3 pounds beef brisket
Kosher salt and freshly ground black pepper
1 tablespoon vegetable or canola oil
4 cups apple cider
2 cups dry red wine, such as Merlot, Syrah, Zinfandel or Cotes-du-Rhone
6 sprigs fresh thyme, plus 1 tablespoon minced thyme
4 large cloves garlic, smashed
2 bay leaves
1 (2-pound) butternut squash, peeled, seeded, and cut into 2-inch chunks
3 medium red onions, peeled and quartered, leaving the root intact
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