A perennial favorite, creamy cheese blintzes are often arranged on Shavuot plates to resemble the Jewish Law: placed side by side, they look like the Tablets given to Moses on Mount Sinai. Or like an unfurled scroll, the Torah.
The seasonal compote here, uncooked to retain the flowery freshness of the berry trio, partners perfectly with the rich, dairy blintzes.
If you want to serve the blintzes as Tablets, arrange them atop a pool of the compote, and sprinkle five tiny parallel lines of cinnamon over each, in imitation of the Ten Commandments.
You will have to eliminate some of the excess liquid from the cheese to avoid soggy blintzes or the need for fillers. I find a lot of liquid accumulates in the farmer cheese packaging, so after I unwrap it, I drain off the water and pat the cheese dry with paper towels. Put the drained farmer cheese in a large bowl.
If dry-curd cottage cheese is unavailable (it is increasingly hard to find, except at some deli counters in areas with large Jewish populations), also drain the large-curd cottage cheese. This is easiest done by draining for 15 to 20 minutes through a strainer lined with a coffee filter or a layer of paper towels.
Meanwhile, use a fork to mash the farmer cheese very well. Add the cream cheese and vanilla and blend thoroughly. Add the drained cottage cheese and the sugar and mash until smooth. Taste and add more sugar, if desired. Beat in the egg yolks, cover, and chill thoroughly. The filling will be firmer and easier to work with when cold.
Prepare the compote: put the blueberries and
Fill and fold the blintz leaves as directed, using
Serve the blintzes with the fruit compote, accompanied, if you’d like, by sour cream or yogurt cream, and garnished with mint leaves.
The blintzes are also delicious served with a fruit sauce like the Fresh Raspberry Applesauce or one of the dried fruit compotes (see index) instead of the berry compote.
© 2008 Jayne Cohen. All rights reserved.