Friday, September 17, 2010

Honoring Yom Kippur: Cheese Blintz Souffle


8 oz. softened cream cheese
2 c. small-curd cottage cheese
2 egg-yolks
1 tbsp. sugar
1 tsp. vanilla 

*Combine until smooth; set aside*


6 eggs
1 1/2 c. sour cream
1/2 c. orange juice
1/2 c. soft butter


1 c. flour
1/3 c. sugar
2 tsp. baking powder
1 tsp. grated orange rind

Blend until smooth; pour half of batter into 9x13 greased pan; spoon cheese mixture evenly over batter; spread with knife; pour remaining batter on top; bake 350 degrees for 50 to 60 minutes until puffy and golden; serve immediately with blueberry sauce.


2/3 c. sugar
2 tbsp. cornstarch
Dash of cinnamon and nutmeg
1 c. water
2 c. fresh blueberries
2 tbsp. lemon juice
Combine first 4 ingredients; stir in water; cook over medium heat, stirring constantly until it boils for 1 minute. Add berries and juice; serve warm.

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