Sunday, June 26, 2011

Broccoli Slaw, Bulgur with Cranberries Leeks and Almonds, and Grilled Chicken with Za'atar

Hooray!! Summer is finally here!  As of Monday, everyone in my family will either be at camp, summer school or work.  It’s going to be SO quiet around here!!!  It’s going to be so QUIET around here…sigh.

Anyway, it’s hard to believe that next weekend is already Fourth of July weekend!  How did that happen??!!  This year The Fourth of July weekend is just a fun filled weekend with an extra day attached for fabulous barbecues with family and friends (yippee skipee – more grilling!!).  In honor of the three day weekend, I’m happy to share with you not one, not two, but three most excellent recipes that you can make over the Fourth of July weekend.

The first is a great recipe BULGUR WITH CRANBERRIES, LEEKS AND ALMONDS, that I love because:
1.      It contains bulgur.  I previously wrote about bulgur in the Taco Burgers-Vegetarian Style blog.  Bulgur is lowfat and also higher in nutritional value than other grains like couscous or rice1. 
2.      This dish can be made in advance and served hot or cold.  It’s a great Shabbat side dish, but can also be served cold at your outstanding barbecue!
3.      It just tastes great!  I love the nutty flavor of the bulgur paired with the savory flavor of the leeks, the sweet flavor of the cranberries, and the crunch of the almonds. 
4.      I was in the fruit store recently and found the best looking leeks I had ever seen.  Right in season, they had long white parts - perfect for this recipe.  I had to have them!  As a result - this week...Bulgur with Cranberries, Leeks and Almonds!!
5.      It’s pretty.
Bulgur with Cranberries, Leeks & Almonds
It even looks great up close!!

The second recipe, BROCCOLI SLAW, is an easy, delicious salad that you can whip up in a jiffy for Shabbat Lunch or to bring to that barbecue you were invited and asked to bring “some salad” to.  It looks great, is incredibly healthy, and it goes a long way in calming the craving for something sweet!
No Cabbage in this Slaw!
It's Broccoli Slaw!!

Finally the third recipe, GRILLED ZA’ATAR CHICKEN2, is based upon the recipe from this month’s Bon Appetit Magazine.  My cousin Tziporah is constantly extolling the virtues of za’atar, and we have spent a significant amount of time discussing different recipes.  Za’atar is just a “middle eastern” spice blend.  In the magazine there is a recipe for making your own from scratch, but I took the easy route and bought the Pereg ready-made version.  I used fresh rosemary from my window sill garden, and took the time to actually roast the garlic heads that the recipe called for.  I also used two small cutup chickens in the recipe instead of just one, left all the bones intact, and pulled the skin off the chicken to make it healthier.  I didn’t let the chicken marinate overnight, and didn’t add the Kosher Salt as the “official recipe” called for either.  I was very excited to try out the exotic blend of flavors in this recipe – especially when it meant I got to grill the chicken!  All I can say is, YUM!  Now for those members of my family that are faint of heart, I also made the standard barbecue chicken – which was fine…more Grilled Za’atar Chicken for me!
I hope that you enjoy these warm weather recipes!  Stay tuned for more Fourth of July and Summertime recipes in the weeks to come!  Have fun enjoying your summer too…I know we are here at Matten Central!
2. Grilled Chicken with Za’atar, Bon Appetit Magazine, July 2011 – page 80.


2          cups                 bulgur wheat
4          cups                 leeks, white part only – thinly sliced
1          cup                   dried sweetened cranberries
½         cup                   sliced almonds, toasted
3          tablespoons      margarine (I used Earths Balance)
3 ¼      cups                 vegetable or chicken stock
                                    salt and pepper to taste
Melt margarine in a large skillet over medium heat.  Sauté leeks in the melted margarine  for 7 minutes until soft.  Add stock and bring to a boil, then add the bulgur.  Stir and return to a boil.  Cook over low heat, uncovered, until liquid is absorbed, around 5 minutes.  Stir in cranberries and almonds.  Allow to stand 10 minutes before serving.  May be served hot or at room temperature.

24        ounces              broccoli slaw
½         cup                   mayonnaise
½         cup                   vinegar
½         cup                   Splenda
1          cup                   dried sweetened cranberries
1          cup                   toasted pecans, chopped

Combine all the ingredients in a large bowl.  Stir to combine.  Chill before serving.

2          heads               garlic, top third cut off
6          tablespoons      olive oil, divided
1                                  3-4 pound chicken, cut in half lengthwise, backbone removed.
¼         cup                   za’atar
1 ½      teaspoons         lemon zest
3          tablespoons      fresh lemon juice
1          tablespoon        fresh rosemary, chopped
1          small                 Serrano chile, seeded, minced
2          teaspoons         dried marjoram
                                    Kosher salt
                                    Freshly ground black pepper    
Preheat the oven to 400° F.  Put garlic on a large sheet of foil.  Drizzle with 1 Tbsp. oil and wrap tightly with foil.  Roast until tender and golden brown, 45-50 minutes.  Let cool. 

Place chicken in a 13x9x2” glass baking dish.  Sprinkle 2 ½ Tbsp. za’atar over chicken.  Squeeze roasted garlic cloves out of skins and into a small bowl; mash into a paste with the back of a fork.  Add 4 Tbsp. oil, lemon zest and juice, rosemary, chile, and marjoram; whisk to blend.  Pour over chicken; turn to coat.  Cover; chill overnight.

Season chicken with salt and pepper; let stand at room temperature 30 minutes.  Meanwhile, build a medium fire in a charcoal grill, or heat a gas grill to medium-high.  Brush grill rack with remaining 1 Tbsp. oil.  Grill chicken, turning occasionally, until skin is crisp and browned and an instant-read thermometer inserted into the deepest part of thigh without touching bone reads 160° F, about 30 minutes. Transfer chicken to a cutting board, sprinkle with remaining 1 ½ Tbsp. za’atar, and let rest 10 minutes.  Cut each half into 4 pieces and serve on a platter.

All the ingredients!
Sauté the leeks until tender...
Add the rest of the ingredients...
What a great side dish!!

It all starts with store bought
broccoli slaw...
Add the rest of the ingredients...
What a pretty salad!

Fresh roasted garlic,
and really fresh ingredients...
Smash 'em together in 
a bowl...
Sprinkle the chicken with za'atar...
Rub in the fresh ingredients...
The best part grill!
So delicious!!!

Look for additional information about Edible Experience Kosher Everyday at,,
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These recipes are for sole, personal use of visitors to Sharon Matten -Edible Experience Kosher Everyday. Edible Experience Kosher Everyday recipes are for your enjoyment but are not to be posted or reprinted without express permission from Sharon Matten. Thank you!!

Sunday, June 19, 2011

Summer Fruit Soup and "No Calorie" Chips

Refreshing Summer Fruit
Soup...and fresh mint from
the garden!!
Things are always a little crazy around here, but this week was like running on a treadmill at maximum speed!  Baruch Hashem, it was all good – but it was a fairly insane week!!

The week started on Sunday when my husband Alan and I went on a 7 AM flight to New York for the wedding of our dear relative and her Choson.  We left the kids with cans of Soda and the TV remote and said “Bye kids, see you in two days!”  Just kidding…my big boys were great “supervisors” and “chauffeurs”, and the girls were in very good hands.  My husband and I had an amazing opportunity to visit with some of our favorite East Coast relatives, and dance holes in our shoes at the wedding…so fun!  We also had the extremely rare opportunity to have some time to go out without the kids!!!  It turns out that near my sister’s house in New Rochelle, there is a historical area with “period” tours.  We ended up going to the estate of the author Washington Irving, who wrote “The Legend of Sleepy Hollow” and “Rip Van Winkle”, and got a tour by a woman wearing the same style of clothing they wore in the early 1800’s.  It was so interesting.  After the tour we had a grand time taking pictures with my camera’s self timer.  I had never used it before and my husband thought it was hysterically funny to watch me racing to get into the picture before the self timer went off!

How far did I actually have
to run?!!
We got back late Monday night, and Tuesday was spent making a Wedding Cake (yes, a Wedding Cake!), and then off to my nephew’s graduation.  Wednesday…more Wedding Cake, getting my daughter ready to go to sleep away camp, then The Wedding (where they ate the cake – hooray!).  Thursday was spent getting ready for the Sheva Brachot that we were having here for the Wedding Cake couple, and taking my daughter to get her hair cut for the very first time after 11 years!  She is donating her hair to the children’s cancer support center in Israel – Zichron Menachem.  We are so proud! 

After hair cuts, the girls and I went to the mega fruit store to get fruits and vegetables for Shabbat and the Sheva Brachot we were hosting on Shabbat.  While walking through the aisles we came across some beautiful looking parsnips.  Huh? Really? Parsnips?!  A little while back I really wanted to eat something sweet and crunchy, but there was nothing around that would suit.  So I ended up sad and hungry L (but I somehow survived).  It got me thinking about what type of snack I could make that would be really good for me to eat but not high in calories, carbs, or fat.  I came up with the idea of making chips out of sweet parsnips, and sprinkling them with a little cinnamon and Splenda.  When I came across those pretty parsnips in the store I was very excited to try out my idea of NO CALORIE CHIPS

THE Wedding Cake!!
Things were so crazy during the week that I actually enlisted the help of the family troops to put the groceries away, including the chicken for Shabbat, into the extra fridge downstairs.  So, after my particularly hectic day, my husband asked me exactly what things I was supposed to make for the Sheva Brachot (That was around 1 AM...I didn’t get to bed until after 4:30 AM!) .  Our friend Cheryl had made up an extremely clear and efficient chart about what tasks everyone was supposed to be doing.  The problem was that I had had such an insane week I hadn’t opened up the file…oops!  It turned out that in addition to the grilled vegetables, cookies, and desserts I knew I was supposed to make I was also supposed to make fruit soup for the appetizer!!  Whew, thanks for taking care of me my dear husband…we avoided a near disaster!  Luckily, I had a LOT of fruit in the house (we had just been to the mega fruit store) and was able to pick up a watermelon also.  What could be better and more refreshing (and easy to make) than SUMMER FRUIT SOUP?!!  It’s a great summer soup because all the melons are in season, it’s easy to make, and on a hot summer day you don’t have to heat up the house cooking soup on the stovetop.  What I especially like about this soup is that there isn’t a specific recipe for it.  You basically take your favorite fruits or melons and pulverize them in the food processor.  What makes this non-recipe unique though, is that no matter what type of fruits or melons go into the soup – you always add some tangy lime juice, refreshing lemon juice, and instead of sugar…a packet of either raspberry or strawberry jello (which helps to thicken the soup slightly as well).  Garnished with whipped cream and fresh mint from the garden it’s a refreshing start to a meal on a hot day.

With time quickly passing, the vegetables grilled, fruit soup made and Shabbat side dishes completed, the time to put the chicken on the grill was imminent.  I sent one of my minions to the basement to bring up the chicken.  That’s when we discovered that the day before my kids were so concerned about making sure that they put the chicken away correctly that they had put it directly in the refrigerator…freezer!!  All the chicken was frozen solid as a brick!  Dear husband started running warm water over it to expedite the defrosting process, and the helpful (and slightly remorseful) children took over the barbecuing process (while Mom – me – conveniently left the scene to go shower and get ready for Shabbat).  You know what?  It was some of the moistest and best tasting chicken I ever had!

TGIS (Thank G-d it’s Shabbat)!!!  I have to tell you I was incredibly thankful for Shabbat this week, and the peace that it brought!!  Sheva Brachot were beautiful and all the food was a great hit!  This week brought crazy to a whole new level…we always say – It’s never dull in the Matten house!!  Looking forward to a whole new incredible week I”H (and some sleep!!)!

3          whole               parsnips, peeled
2          teaspoons         cinnamon
1          tablespoon        Splenda
                                    non-stick vegetable spray

Preheat the oven to 400° F, convection setting.  Cover a large cookie sheet with aluminum foil. Spray with non-stick vegetable spray.  

Using a mandoline, thinly slice the parsnips.       Spread the parsnips on the cookie sheet and sprinkle with cinnamon and Splenda.  Bake for 10 minutes.  Remove from the oven and toss the parsnips.  Bake for another 10 minutes.  Remove from oven and toss again.  Continue to bake for additional 5 minute intervals until the parsnips are crisp and dried.   Remove from the oven and cool.  Snack to your hearts content.

                        melons of your choice such as cantaloupe, watermelon, or honeydew cut
                                    peeled and cut into cubes
                        fruits of your choice such as strawberries, blueberries, or peaches
                                    peeled if necessary
                        lime juice to taste
                        lemon juice to taste
1-2                   envelopes strawberry or raspberry flavored jello
                        heavy whipping cream
                        fresh mint leaves for garnish

Working in batches, place the fruit in the bowl of a large food processor.  Pulse to process the fruit and melon, and then remove to a large bowl.  Add the jello to the last batch of processed fruit, then combine with the rest of the ground fruit in the large bowl.  Add lemon and lime juice to taste.  Chill for at least one hour.

Whip the cream until soft peaks form.  Spoon soup into cups or small bowls.  Garnish with cream and mint leaves.  Serve to happy guests.

It all starts with a parsnip...
Slice really thin with one of
my all time favorite gadgets:
the mandolin!
Place on the cookie sheet, sprinkle
with cinnamon and sugar then bake!
Keep tossing until crisp...YUM!
Make a lot...can't stop eating 'em!

All the fruit you have in the house,
plus lemon and lime juices...
don't forget the jello!
and garden fresh mint for garnish!
Lots of different fruits...
grind them up in batches!
Last batch...add the jello...
there's always room for jello!!
Add the lemon juice and lime juice
to taste...leave some for the guests!
That's a lot of refreshing soup...
and SO easy to make!!

Look for additional information about Edible Experience Kosher Everyday at or on Facebook at Edible Experience by Sharon Matten.

These recipes are for sole, personal use of visitors to Sharon Matten -Edible Experience Kosher Everyday. Edible Experience Kosher Everyday recipes are for your enjoyment but are not to be posted or reprinted without express permission from Sharon Matten. Thank you!!

Sunday, June 12, 2011

Garden Fresh Pesto (Pareve)

 Garden Fresh Pesto -
it smells amazing!
(We need smell-o-vision!!)
Fresh!  It’s the time of year when we can finally start to get the locally grown fruits and vegetables, rather than the ones that were flown half way around the world.  The produce tastes better, smells better, and even looks better.  Local farmers’ markets are popping up where you can get all kinds of interesting and flavorful fresh fruits and vegetables. 

In my garden my mint has started to come up, and this past week we ended up doing our late vegetable planting like we always do…even though we had the best intentions to plant earlier!  The weather had other ideas L.  Now some of you may not know that I have a notorious brown thumb.  I kill plants.  I tell people “Please don’t give me a house plant as a gift – you are sending it to a sure death!”  Somehow though, my outside garden manages to grow through the summer, treating us with fresh yellow and red grape tomatoes, peppers and herbs.  I am even able to keep the basil I grow on my windowsill alive throughout most of the summer – it’s really a wonder!

The sad plant I've had
since graduate school!
I try hard to use the seasonal vegetables and herbs as much as possible in my cooking.  They are flavor and nutrient packed, and have that fresh picked taste – because they are freshly picked!!  One of my favorite recipes to make this time of year is GARDEN FRESH PESTO.  What I love about the recipe is that I literally have almost all the ingredients on hand throughout the summer.  The other thing that I really like about the pesto recipe is that it’s Pareve - there is no cheese in it, so it can be eaten with any gender meal…dairy or meat.  It’s also one of the healthiest things I make – processed vegetables with a little bit of heart healthy olive oil, and I serve it over healthy whole wheat or vegetable penne.  It’s great on omelets, pizza, crusty bread with some tangy feta, and I have even caught my husband eating it plain.  You know it’s good when your husband is shnookering the pesto!

I look out at my sad, droopy plant, late season garden with tons of optimism.  With lots of sunshine, rain, and a little bit of appropriate prayer, hopefully we’ll be literally enjoying the fruits of our labor this summer.  I’ll keep you posted…here’s hoping!!

This pesto has a little kick to it from the crushed red pepper.  For a milder, less spicy pesto reduce or omit the crushed red pepper and black pepper.

4                                  ripe plum tomatoes, cubed
1          cup                   fresh parsley leaves
½         cup                   fresh mint leaves
½         cup                   fresh basil leaves
½         teaspoon          crushed red pepper
½         teaspoon          black peper
⅓         cup                   extra virgin olive oil
Combine all the ingredients, except the olive oil, in a food processor bowl.  Pulse until ingredients are coarsely ground.  Add the olive oil and pulse until thoroughly combined.  Transfer to container with a lid and refrigerate for at least 30 minutes for flavors to blend.  Serve over your favorite healthy pasta.  Makes nearly 2 cups.
Note:  You can top the final dish with grated parmesan or shredded mozzarella for a delicious dairy dish!
The ingredients...
it doesn't get fresher than this!!
Basil, parsley & mint!!
More fresh ingredients...
Mint, basil & parsley in
the processor bowl...
Its SO green!!
Add the rest of the ingredients
except the olive oil...
Then add the olive oil and pulse again!
YUM!! It's pesto!  
Serve with pretty, healthy,
 and delicious
tri-colored penne...YUM!!

Look for additional information about Edible Experience Kosher Everyday at or on Facebook at Edible Experience by Sharon Matten.

These recipes are for sole, personal use of visitors to Sharon Matten -Edible Experience Kosher Everyday. Edible Experience Kosher Everyday recipes are for your enjoyment but are not to be posted or reprinted without express permission from Sharon Matten. 
Thank you!!

This weeks blog is dedicated to Mrs. Debbie Feiger (z”l),  
Devorah Nechama bas Chaya Malka.
She was an outstanding woman who will be sorely missed.

Sunday, June 5, 2011

Shavuot Blintzes – the Sequel: Grilled Hot Dog Blintzes, Sweet Potato Blintzes with Nutmeg Cream & Pecan Topping, and Spicy Mozzarella Blintzes

This week I was almost too excited to write my blog!  A few weeks ago I was invited to write a Shavuot article for the world renown website…AISH.COM!!!  Thanks to Rabbi Nechemia Coopersmith and the referral by Stefanie Argamon (thanks again Stefanie!), my very first article was posted today!!!  Given the significance of the article I wanted to come up with something classic with a modern twist that hadn’t been written about a million times.  I knew that I didn’t want to write about cheesecake – everyone writes about cheesecake!  I tried to come up with another food that when you talk about Shavuot you say “I’m having cheesecake and (fill in the food here) for Shavuot”.  That food is the ubiquitous blintz!!  I was very excited because I had already written one article about blintzes – GREEK YOGURT BLINTZES, and therefore was off to a good start. At that time our family was going on a cross country road trip, so I also had the benefit of a 12 hour car ride where I discussed different blintz possibilities with my dear husband (insert your personal comment here) and kids.  Since a blintz is just a wrapper with a filling, we came up with a LOT of ideas. We actually came up with so many fillings that we had too many to put them all into the article, so some of the additional fun and interesting blintz fillings I’m sharing here. 

Last Friday night we were visiting my Mom (KIH), and we were discussing the article and how meaningful it was that the original blintz recipe came from her and her mother, my Bubbie (Z”L).  We started discussing the blintzes that my Bubbie used to make for my mother.  “Did you put raisins in the cheese blintzes, because my mother used to put raisins in the cheese blintzes to make them extra special”, my Mom shared with me.  She also told another fantastic story which had us all laughing hysterically.  When my mom was growing up, my Bubbie used to make her blintzes filled with LUNG!  While boiling the lung for the filling, she used to fry an onion in – what else – chicken fat, until it was golden brown.  Then she would cut the lung into small pieces and fry it – in the chicken fat – with the onion, and then fill the blintz and fry that…in more chicken fat!!  Really!!  My Mom said that during that time things were so tight that nothing went to waste. While I won’t be making Lung Blintzes any time soon, this incredible story only reiterated my feeling that you really can fill a blintz with just about anything!
Is it a Hot Dog in a bun? A Corn Dog?
NO!  It's a GRILLED 

With much fanfare and a marching band I present the link to the article as well as the recipes (and photos…of course!) for the Shavuot Blintzes – the Sequel Blog.  I even included a blintz recipe for the GFE (Gluten-Free Eater)!  The GRILLED HOT DOG BLINTZES are a hit with everyone in the family, plus you get to grill and eat hot dogs – it’s a great day when you get to do both!    The SWEET POTATO BLINTZES WITH NUTMEG CREAM SAUCE AND PECAN TOPPING is a great “healthy” variation of the classic tried and true potato blintz. (Ok, so it’s way healthier without the cream sauce…but who counts calories on Yom Tov anyway…right?)  Finally, the SPICY MOZZARELLA BLINTZES are a fun, lighter way to eat those cheesy, gooey fried mozzarella sticks.   I’m sure that you can come up with a few great ideas of your own…remember – your really can fill a blintz with just about anything!!

I hope that this Shavuot you learn a lot of Torah and eat a lot of blintzes!!


Note:  Please go to the BLINTZES FOR EVERYONE! for a gluten-free version of these yummy blintzes!

Tools needed:
Whisk or fork
3 quart work bowl
Non-stick frying pan
Large spatula for flipping wraps
Silicone or metal spatula for spreading batter
Ladle (or 1 cup measuring cup)
1 cup measuring cup
Plate for stacking wraps
Waxed paper

Makes approximately 6 blintzes. Can be doubled.

These are the classic Blintz pancakes that my grandmother used to make!
1          cup       all-purpose flour
1          cup       warm water
1          large     egg 
            additional salt or sugar (optional)
            non-stick vegetable spray

In a 3 quart work bowl (medium) blend egg and water together using a whisk or fork.  Whisk in flour until smooth.

Spray a large non-stick skillet with non-stick vegetable spray.  Ladle batter onto the center of the skillet.  Immediately spread the batter into a larger circle.  When batter is nearly cooked through, use the large spatula to flip the wrap over to cook on the second side.  Cook the wrap for another minute, then remove to a plate to cool.  Stack blintz wraps between sheets of waxed paper.

This recipe allows the GFE (Gluten Free Eater) to enjoy the Shavuot blintzes with everyone in the family!
3          large                 eggs
½         cup                   water
¼         teaspoon          salt (optional)
¼         cup                   potato starch

In a 3 quart work bowl (medium) blend egg and water together using a whisk or fork.  Whisk in salt and potato starch until smooth.

Spray a large non-stick skillet with non-stick vegetable spray.  Ladle batter onto the center of the skillet.  Immediately spread the batter into a larger circle.  When batter is nearly cooked through, use the large spatula to flip the wrap over to cook on the second side.  Cook the wrap for another minute, then remove to a plate to cool.  Stack blintz wraps between sheets of waxed paper.

¼                   cup         liquid egg substitute (for sealing blintzes)
                                    Your Favorite Blintz filling
                                    oil, butter, or non-stick vegetable spray for frying

Remove a pre-made blintz wrapper from the stack.  Place approximately one tablespoon of filling around 1 ½ inches from the top of the wrapper.  Fold the sides of the wrapper over the filling slightly over lapping.  Brush a small amount of liquid egg over the bottom of the inside of the wrap.  Fold the top of the wrap over the filling and roll, pressing lightly to seal at the end.  Set aside on a plate.  Finish remaining filling with the rest of the wrappers.

In a large (preferably non-stick) skillet heat oil, butter, or non-stick vegetable spray until hot.  Place blintzes in pan, seam side down and fry on medium-high heat until golden brown.  Flip blintzes and repeat on second side.  Remove from pan.

For a lower fat blintz, bake in the oven at 350° F for 10-15 minutes until brown, but they are crispier (and yummier!) fried.

This recipe can be doubled, or tripled, or quadrupled…you get the idea!  You can never have enough grilled hot dogs!!  I used the slightly healthier chicken hot dogs for this recipe.  You can use whatever type of hot dog you like – you can even use kielbasa or knockwurst for a spicy grilled hot dog blintz…I’m getting so hungry writing this blog!!!
8                      blintz wrappers
8                      hot dogs of your choice
                        barbecue sauce of your choice 
2          tbsp      liquid egg (or 1 whole egg beaten well)
                        non-stick spray or oil for frying

Grill the hot dogs, brushing periodically with barbecue sauce.  Set aside.

Brush a small amount of barbecue sauce on the center of a blintz wrapper.  Place a hot dog on the barbecue sauce.  Brush the bottom of the blintz wrapper with liquid egg. Roll the blintz wrapper around the hot dog pressing to seal. 

Heat a large skillet over medium-high heat.  Spray the skillet with non-stick spray, or coat with oil.  Fry Hot Dog Blintzes on all sides until golden brown.  Serve with additional barbecue sauce.

Note:  Unless you make really large blintz wrappers, you will not be able to fold the sides of the wrapper around the hot dog.  Instead, roll the blintz wrapper around the hot dog without folding in the sides, leaving the sides open.  Don’t worry, they taste great anyway!!


12                                prepared blintz wrappers
4          medium            sweet potatoes
1          tablespoon        brown sugar
¼         teaspoon          cinnamon
1          tablespoon        potato starch
1          large                 egg

½         cup                   chopped pecans, toasted
                                    cinnamon for garnish

Bring a large stock pot filled a ¼ of the way with water to a boil.  Add sweet potatoes, cover, reduce heat to medium, and cook for approximately 30 minutes until potatoes give easily when pricked with a fork.  Allow to cool.  Peel potatoes and set aside.

In a large bowl, mash potatoes with a potato masher or a fork.  Blend in remaining ingredients.  Fill blintz wrappers and finish blintzes as directed above.  Top with NUTMEG CREAM SAUCE, a small dusting of cinnamon, and chopped toasted pecans.

1          tablespoon        butter (because we can!)
1          teaspoon          corn starch
¼         cup                   cold water       
1 ½      cups                 heavy cream
¼         teaspoon          nutmeg

Melt butter over medium-low heat in a 2 quart pot.  Add heavy cream and cook until hot.  In a small bowl or measuring cup, combine cornstarch and water, stirring until starch is completely dissolved.   Gradually whisk the dissolved cornstarch into the cream, making sure to whisk continuously to avoid lumps.  Stir until the cream begins to thicken.  Stir in nutmeg.  Stir warm sauce over blintzes.

This is the specialty spicy mozzarella that you find twisted in the package covered with yummy spices.  If you can’t find this type of mozzarella in the store, you can use plain mozzarella, or mozzarella cheese sticks for a gooey, cheesy blintz!
8                                  blintz wrappers
10        ounces              spicy mozzarella cheese, chopped into large dice

Divide the cheese among the blintzes.  Finish according to the directions above.  Garnish  with one of the following toppings:

  • Fire roasted peppers, onions and avocado (Thanks Tzipporah!)
  • Your favorite marinara sauce for dipping.
  • Your favorite ranch dressing
Our list for blintz fillings was so extensive I couldn’t fit them all into even two or three blogs!!  I hope that you will try these recipes and send me your ideas...I can’t wait to hear from you – send pictures too!!

All the ingredients...just add
blintz wrappers!
 We LOVE anything grilled!!
 Spread the sauce on the blintz wrapper,
place the hot dog on the sauce,
roll over doggie!!
(note the open ends...) 
 Fry 'em up on all sides...
I used non-stick vegetable spray,
it's a little healthier and they 
came out great!
 Good thing these were so easy to make...
everyone wanted more 
(and who could blame them?!!!)

Look for additional information about Edible Experience Kosher Everyday at or on Facebook at Edible Experience by Sharon Matten.

These recipes are for sole, personal use of visitors to Sharon Matten -Edible Experience Kosher Everyday. Edible Experience Kosher Everyday recipes are for your enjoyment but are not to be posted or reprinted without express permission from Sharon Matten. Thank you!!