CHOCOLATE MINT BLITZEN
If you like to drink your dessert, this Chocolate Mint Blitzen, named after my favorite reindeer, will hit the spot.
Provided by Brian Balthazar
Categories beverage
Time 15m
Yield 2 servings
Number Of Ingredients 5
Steps:
- Make the hot chocolate and allow to cool.
- Microwave the chocolate in a small microwave-safe bowl in 10-second increments until melted.
- Crush 1 of the mini candy canes and place in a small bowl or saucer.
- Dip the rims of two martini glasses in the chocolate, then the crushed peppermint.
- Add the peppermint vodka, chocolate liqueur and cooled hot chocolate to a cocktail shaker filled with ice. Shake vigorously, then strain into the rimmed glasses. Garnish with the 2 remaining mini candy canes and serve.
BLUEBERRY BLINTZES
Provided by Tyler Florence
Categories main-dish
Time 1h50m
Yield 5 servings
Number Of Ingredients 21
Steps:
- Combine the milk, water, eggs, flour, salt and sugar in a blender. Blend on medium speed for 15 seconds, until the batter is smooth and lump-free. Scrape down the sides of the blender and pour in 3 tablespoons of melted butter. Blend it again for a second just to incorporate. Refrigerate the batter for 1 hour to let it rest. If the crepes are made immediately, they have a tendency to be rubbery; when you let the batter rest, the crepes have a better texture and a softer bite.
- Put an 8-inch crepe pan or nonstick skillet over medium heat and brush with a little melted butter for added assurance. Pour 1/4 cup of batter into the pan and swirl it around so it covers the bottom evenly; pour back any excess. Cook for 30 to 45 seconds, until the crepe batter sets. Lightly bang the edge of the pan with a wooden spoon to loosen the crepe; then flip it and cook another 30 seconds. The art of flipping a crepe in the air takes practice, so make sure no one is looking when you get the first one going. If this intimidates you, use a heatproof rubber spatula to loosen and flip the crepe. The crepes should be pliable, not crisp, and lightly brown. Slide them onto a platter and continue making the crepes until all the batter is used. Cover the stack of crepes with a towel to keep them from drying out. This makes 10 crepes.
- Assembly: Preheat the oven to 400 degrees F. Forming the blintzes is kind of like making burritos. Spoon 1/4 cup of the Cheese Filling along the lower third of the crepe. Fold the bottom edge away from you to just cover the filling; then fold the 2 sides in to the center. Roll the crepe away from you a couple of times to make a package, ending with the seam side down. Put an ovenproof skillet over medium heat. Brush with melted butter. Pan-fry the blintzes for 2 minutes per side until crisp and golden.
- Transfer the pan to the oven and bake for 10 minutes so the egg in the filling cooks slightly and the cheese sets. Using a spatula, transfer the blintzes to serving plates. Spoon the Blueberry Sauce on top, dust with confectioners' sugar, and serve right away.
- Serve with chopped banana and remaining Blueberry Sauce. Sprinkle with powdered sugar and serve.
- In a food processor, combine the ricotta cheese, cream cheese, confectioners' sugar, lemon zest, and egg and blend until smooth. Chill the filling to firm it up a bit so it doesn't squirt out of the blintzes.
- Combine the butter, blueberries, sugar, cornstarch, and lemon juice in a small pot over medium-high heat. Bring up to a low boil and stir gently until the berries break down and release their natural juices. The consistency should remain a bit chunky. It will thicken up when it cools down slightly.
CHEF JOHN'S CHEESE BLINTZES
If you're ever talking to someone who's been to, or used to live in, New York City, and the subject of cheese blintzes comes up, you will almost always see their face light up. While there are several steps, they're fairly simple, and so totally worth the effort.
Provided by Chef John
Categories 100+ Breakfast and Brunch Recipes Crepes
Time 1h15m
Yield 5
Number Of Ingredients 16
Steps:
- Place 3 eggs, flour, milk, water, vegetable oil, sugar, salt, and vanilla extract in a blender. Blend until completely smooth, 1 or 2 minutes, scraping down sides as needed. Let batter sit at room temperature 30 minutes.
- Whisk together ricotta cheese, cream cheese, lemon zest, egg, sugar, and salt in a mixing bowl. Mix together thoroughly. Cover and refrigerate.
- Heat a 10-inch, non-stick skillet over medium-high heat. Spray or brush lightly with vegetable oil. Pour in about 1/4 cup batter. Immediately swirl batter around to coat bottom of pan. Cook until surface looks dry, about 1 minute. Flip crepe over to briefly cook other side, about 30 seconds. Remove to a plate. Repeat with the rest of batter. Stack crepes.
- Preheat oven to 325 degrees F (165 degrees C). Lightly butter a baking dish.
- Spoon 3 to 4 tablespoons of filling onto the crepe, about an inch from edge nearest you. Fold edge over filling and flatten slightly. Fold in both sides, then roll up crepe into a small filled rectangle, ending with the seam on the bottom, creating a blintz.
- Melt butter in skillet over medium heat. Cook the blintzes until golden brown on both sides, turning gently, about 2 minutes. Transfer to buttered baking dish.
- Bake in preheated oven to firm up the filling, about 12 minutes. Cool blintzes 10 minutes before serving. Dust lightly with confectioners' sugar.
Nutrition Facts : Calories 452.1 calories, Carbohydrate 33.2 g, Cholesterol 207.2 mg, Fat 26.9 g, Fiber 0.8 g, Protein 19.4 g, SaturatedFat 12.9 g, Sodium 517.8 mg, Sugar 9.9 g
BLINTZES
Steps:
- With a whisk, beat eggs and milk together and add the salt. Gradually, a tablespoonful at a time, whisk in flour and beat until smooth. Heat a 6inch skillet and butter it lightly. Pour in enough batter to make a thin pancake. (If batter is too thick, add water to thin) Pour out excess back into the batter and don't worry if a "tab" forms on the side of the pan.
- Cook the blintz on one side only until the top blisters and it looks dry around the edges. Turn the blintz upside down onto a clean towel. Rebutter the skillet if need be, every 2 or 3 blintzes, and proceed until all the batter has been used up.
- Make assorted fillings, roll up and fry, or bake or freeze for another day.
UKRAINIAN CHEESE BLINTZES
In addition to cheese, blintzes may also be filled with ground meat, potato, or fruit. Danielle Dolinsky, MSLO ad sales coordinator, shares her family's Hanukkah recipe for the traditional pancake dish.
Provided by Martha Stewart
Categories Holiday Planning & Ideas Passover Passover Recipes
Number Of Ingredients 10
Steps:
- In a large bowl, mix together cheese, eggs, 3/4 cup flour, sugar, and salt. Place baking soda in a small bowl and add vinegar; mixture will fizz. Add baking soda mixture to bowl with cheese mixture. Using a hand-held electric mixer, mix until firm and solid. Stir in raisins.
- Place remaining 1/2 cup flour in a small, shallow dish. Working in batches (about four at a time), scoop out cheese mixture using a tablespoon, and, using floured hands, form into a 2 1/4-inch ball. Roll ball in flour mixture and pat using your hands to form a patty shape and remove excess flour.
- Heat canola oil in a large nonstick skillet over medium heat; add patties and cook until golden brown, turning once, about 6 minutes per side. Transfer to a plate and dust with confectioners' sugar, if desired. Let stand for 5 minutes before serving.
LIGHTNING CAKE (ALSO CALLED BLITZ KUCHEN)
Make and share this Lightning Cake (Also Called Blitz Kuchen) recipe from Food.com.
Provided by Karen..
Categories Breads
Time 50m
Yield 9 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350F and lightly oil an 8" square cake pan.
- Mix the ingredients in the order given and pour into prepared pan.
- Combine topping ingredients and sprinkle on top.
- Bake for about 25 minutes or until cake tests done.
BLITZ KUCHEN
Blitz Kuchen or Lightning Cake was always one of grandma's fast and easy standbys when we stopped in for a visit.
Provided by Taylor in Belgium
Categories < 60 Mins
Time 45m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Cream sugar and butter, add egg yolks.
- Sift flour with baking powder, add alternately with milk, add vanilla.
- Beat 4 egg whites until stiff.
- Add sugar to egg whites and whip until it stands in peaks.
- Put batter in 2 greased layer cake pans.
- Pile meringue on top of each layer and sprinkle with coconut or chopped nuts.
- Bake at 325 degrees for 30 to 40 minutes.
BLITZEN COOLER
Yield
Number Of Ingredients 6
Steps:
- Fill a cocktail shaker with the tomato juice, beef broth, kümmel, lemon juice, and a dash of the Worchestershire sauce. Shake the mixture vigorously and pour it with the ice into a highball glass.
More about "blitzen cooler recipes"
HOW TO MAKE BLINTZES PERFECTLY EVERY TIME - TASTE OF HOME
From tasteofhome.com
Estimated Reading Time 8 mins
- Prepare the Batter. In a small bowl, whisk together the milk, eggs and melted butter. Next, add the flour and salt; and mix well until smooth and no lumps remain.
- Make the Filling. While the batter chills, prepare the cheese filling. In a food processor, blend the cottage cheese until smooth. Then, add the softened cream cheese, sugar and vanilla and pulse until creamy.
- Cook the Blintzes. When the batter is ready, remove it from the fridge and heat a lightly greased eight-inch nonstick skillet over medium heat. Then quickly pour two tablespoons batter into the center of the hot skillet.
- Flip. Next, carefully flip the blintz over. For best results use a thin, flexible silicone or rubber spatula. (See which spatula our Test Kitchen loves).
- Allow Blintzes to Cool. Remove the cooked blintzes to a wire rack. Repeat step three with the remaining batter. When all the blintzes have been cooked, stack them with waxed paper, parchment or paper towels in between.
- Fill and Fold. When the blintzes have fully cooled, take a single blintz and spread about a heaping tablespoonful of filling onto the lower third of each blintz.
- Bake. When all the blintzes have been filled, bake, uncovered, at 350° for 10 minutes or until heated through.
- Make the Cherry Sauce. Meanwhile, in a large saucepan, bring thawed frozen cherries and sugar to a boil over medium heat. Reduce heat; cover and simmer for five minutes or until heated through.
- Serve. To serve, plate three or four warm blintzes on a plate and top with a few heaping spoonfuls of cherry sauce. Garnish with whipped cream or confectioners’ sugar, if desired, and enjoy.
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