Growing up, every gathering seemed to have a Blintz Soufflé on the table. I don’t know if this was something popular just in the Midwest, just in Jewish households, or simply it was something my mother liked to do. Did you have them too? Do you still?
You open two boxes of frozen blintzes (one cheese, one fruit), lay them out alternately in a baking dish. Whisk together half a dozen eggs, half a container of sour cream and a splash of OJ, a few drops of vanilla and pour over the blintzes. You bake uncovered at 350º for 45-55 minutes, until it looks all pouffy and brown on top and the smell makes you do a little jig.
Ya know, blintzes, knishes, crepes, burritos, eggrolls, dumplings – they’re all in the same vein. All are some sort of dough rolled (or poured) out really thin, and then stuffed with some sort of leftover. Some are baked, others fried. Luckily, most are eaten with much joy.
So, I’m looking at my fridge, thinking about those final, lingering leftovers I really need to use up… I see a bag of knishes! Since Knishes and Blintzes are similar…can you see where I’m going with this?
I had 9 mini knishes – I laid them out in a baking dish. Whisked together 3 eggs, 1/2 a container of sour cream, the contents of a feta/greek yogurt dip from Trader Joe’s and poured the mixture over the knishes. I baked them at 350º for about an hour and – JOY! They were quite good! C mostly liked them, but didn’t care for the greek yogurt tang. I thought they were nice. The babies …thought they were fun to throw. *sigh*
I served this with the end of the garden tomatoes, drizzled with some amazing olive oil and balsamic vinegar, then capped with a sprinkling of highly prized French Sea Salt that I bought on the streets of Paris.
Oh, and to balance the meal I threw in some green beans I roasted yesterday.
C thought twice about a 2nd helping of the Knish Knasserole (if I keep repeating the name it’ll be stuck in your head too) and opted to reheat some gougieres.
I suggested he top them with some reheated Mornay Sauce.
I’m pretty sure he clapped just a little after his first bite.
Knish Knasserole by Me
Leftover Mini Knishes, I had 9 so that’s what I used
1/2 Container of Sour Cream
1 8oz. container of Feta/Greek Yogurt Dip from Trader Joe’s (optional)
1 Sense of culinary adventure
1- Heat oven to 350º.
2- Lay the knishes out in a baking dish, packing them tightly.
3- Dump all the other ingredients into a mixing bowl and stir. When well mixed poured over the knishes.
4- Whack the pan in the oven for 45-55 minutes, until the top is pouffy and golden and the smell makes your tummy rumble with hunger.
And here’s a random photo of R’s plate too:
I love making the blintz soufflé for dairy holidays. I got the recipe from a Hadassah cookbook from Illinois. The leftovers are good hot or cold. It’s like eating a cold sweet omelet.
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