Over the years, many family favorite recipes are sent my way. People love eating their own comfort food, specialties propping up favored members of the clan on stainless steel pedestals. Enthusiastic raves bestow a legendary aura to the cook who labors on behalf of family, extended family and those who claim any association just to get a morsel. Carol Barer's blintz filling has oozed into every crevice of memory in her extended tribe. Her blintz reputation enters a conversation I have with her daughter-in-law, Karyn.

People love our blintzes. This doesn’t mean I’m not interested in learning about someone else recipe. I have the pleasure of meeting Carol last week. Blintzes are part of the conversation and as we trade insights into each other’s recipes, I realize that I’m a visual learner. How about I come over and you show me what you do? Today was the day. Crossing Lake Washington, the sun is shining and Seattle flaunts all her glory in time for Seafair. Arriving at Carol’s, I see that her kitchen captures a view of the city, Lake Washington and the blue, blue sky. What a great space for cooking!

Carol has ingredients ready and proceeds to make short work of the blintz filling demonstration. One giant key distinction between our recipes is that she uses dry curd cottage cheese and I use the standard wet. Since dry curd isn’t available with a hechsher (that I’ve seen) here in Seattle, rinsing and drying the standard cottage cheese is necessary. Carol adds cream cheese and a little sour cream. I don’t use sour cream. I add eggs, she doesn’t. The sugar and salt is about the same. She adds a dash of pepper, I don’t. The resulting texture is creamy yet a little firm, the curds retain their shape. Mine is usually thick but smooth.

I take a taste…wow. The creamy curd texture is nice. Sweet with a slight tang and a hint of pepper, I’m very impressed. I’ve never eaten a blintz. Seriously, I limit my dairy intake and don’t want to fall in love with something I’ll need to avoid. It is going to be very difficult to make these blintzes with the challenge of not eating them. Wow.  

Ingredients:

• 16 ounces dry cottage cheese curds
• 8 ounces block style cream cheese, softened in microwave
• 3 tablespoons sour cream
• 1/4 cup sugar
• 1/8 teaspoon salt
• dash of pepper

Steps:

Dry the cottage cheese or use dry cottage cheese.

Add the cream cheese and stir well. Add the sour cream and mix well.

Add sugar and stir well.

Add salt and pepper. Stir well. Refrigerate filling until ready to roll the blintzes.

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Comments:

Karyn: Thank you Leah for finally getting this recipe written down!

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Carol Barer's Beloved Blintz Filling