I lost an old friend this month and happened to stumble upon this recipe she shared with me years ago. I decided to make it in memory of a treasured friendship. Cheese blintz with berry syrup is dressy enough for brunch. The batter is flavored with orange and the filling with vanilla. Finish it with a tantalizing scoop of berry syrup flowing over the edges. The last of my blue huckleberries harvested from the garden were put to perfect use to make a tangy syrup. Recipes, like friendships carry memories from a lifetime of events and this one honors Liz Stewart, a wife, a mother, grandmother and entrepreneur who leaves a legacy of creativity, and enthusiasm for life that was contagious.
- ¼ cup butter, melted and cooled
- ½ cup sugar
- 6 eggs
- ½ cup orange juice concentrate
- 1 cup flour
- 2 teaspoons baking soda
- 8 ounces cream cheese, softened
- 2 cups cottage cheese
- 2 egg yolks
- 1 tablespoons sugar
- 1 teaspoon vanilla
- Berry Syrup
- 1½ cup berries
- ½ cup light corn syrup
- 1 tablespoon cornstarch
- Dash of salt and cinnamon
Heat the oven to 350°F. Grease a 9-by 13-inch baking dish.
In a large bowl prepare the batter by whisking together the butter, sugar, eggs, orange juice concentrate, flour and baking soda.
In a medium bowl prepare the filling. Using an electric mixer, blend the cream cheese, cottage cheese, egg yolks, sugar and vanilla.
Pour half of the batter into the bottom of the prepared baking dish. Carefully spoon the filling over the batter to get an even layer, then pour the remaining half of the batter over the filling.
Place the baking dish in the over and bake for 50-60 minutes until the blintz is set but not over browned around the edges. Remove from the oven and allow it to cool for 10 minutes before slicing.
Prepare the berry syrup in a medium saucepan. Add the berries, corn syrup, cornstarch, salt and cinnamon and bring to a boil for medium-high heat. Boil for a minute and remove from the heat. Let it cool for 5 minutes.
Spoon the warm syrup over each serving.
You can use frozen or fresh berries for this recipe.
Karen JohnsonNovember 1, 2020 at 2:10 am
Your writing just gets better and better,
drawing your readers into an experience with food as an art.
What a beautiful tribute to Liz! Thank you so much for sharing it. ❤️