Question about blintz souffle
- queenscook May 13, 2013 07:48 PM
As I mentioned in another thread, I plan to make a blintz soufflé for Shavout. I'm not sure if this is surprising or not, but I have never made this, nor even had it before.
Because of my unfamiliarity with it, I have a practical question . . . I plan to serve it for lunch on Thursday. I can either make it tonight (Monday) or tomorrow afternoon before yom tov. If absolutely necessary, I could also make it Wednesday night, though I would prefer not to cook while trying to enjoy my yom tov dinner, nor stay up late, to make it after dinner. And I'll be at shul on Thursday, so I can't do it before lunch on that day, and don't want to deal with making it while my guests are here. So . . . when is best to make it? Will it really suffer if I make it tonight or tomorrow and leave it in the fridge 'til Thursday?
You can make it ahead of time. Despite the name, it's not an actual souffle that would fall if left too long.
You can make it tonight. It comes out somewhat like a kugel and will keep and reheat similarly to kugel.
I've never made it, either, but my mother generally made it in advance when I was growing up, and we always enjoyed it.
We often assemble it, cover with foil and put in the fridge for up to 2 days before baking.
My wife did this Friday afternnon and baked it off Sunday morning for mother's Day brunch. It rose beautifully.
If you bake it and reheat it, it will deflate, but still look nice and taste delicious. I know another response said it's not an actual souffle that would fall if left too long, but they are wrong. If the blintz souffle doesn't rise and pouf over the top of the baking dish, then one has not used enough liquid with the blintzes. This week, my wife made 1 extra wet measure to add to a tripple recipe in a 5 quart baking dish. It rose about 2.5 inches in height over the top of the baking dish.
After cutting into it at the table (we served family style) we could see the level drop slowly during the meal.
I had posted this earlier on a different thread, so I'm copying and pasting:
Blintz Souffle (made with frozen commercial Blintzes)
2 Boxes Blintzes (6 count)
1 Stick Butter
1 1/2 cups sour cream
4 large eggs, well beaten
3 TBSP Sugar
1 Tsp Vanilla
1/4 cup Orange Juice
Melt butter in 9x13" pyrex baking dish
Lay out blintzes
Blend other ingredients, pour over top
Bake in 350 degree F oven for 45-50 minutes until golden brown
This recipe feeds 6 and can be doubled or trippled. If Using double layer of blintzes pour half of liquid mixture over first layer before putting second layer of blintzes in.
We usually make a triple using:
2 boxes Cherry Blintzes
2 Boxes Blueberry Blintzes
1 Box Apple Blintzes
1 Box Cheese blintzes
This works well when you are serving other cheese items at the same meal
My wife makes a simlar blintz souffle, but cuts the blintzes in thirds and mixes them in with the wet ingredients, then pours it all in a deep lagasne pan to bake. The cut up blintzes are easier to serv if you are putting this out on a buffet table.
For mother's day, we made a triple, but made a 4th batch of the non-blintzingredients to pour over top and got a great rise. She also poured a coating on the bottom of the pan before layering the blintzes, layer like lasagna, starting and ending with the wet mix.
NOTE: My wife uses the whip button on our Waring Blender. I think adding the air into the wet mix may also help the rise.
ok, my 'blintz' souffles are totally different
for one both are savory
1 is as follows (can be doubled, a single should be in a loaf pan, a double in a lasagne tin)
1 box of potato blintzes
1/2 cup milk- not skim, but 1% works
3/4 cup shredded sharp cheddar cheese
4 scallions, chopped
2 tablespoons butter melted
spray pan, put blintzes in in one layer
beat everything else, except scallions, by hand with a fork and pour over blintzes
top with scallions
bake for 45 minutes at 375
2nd is as follows
3 packages thawed potato blintzes
2 large onions, diced- ive down both spanish and sweet, both work in different ways
3 Tbsp. extra-virgin olive oil
1 stick melted butter
6 eggs, lightly beaten
16 oz. sour cream
salt and pepper to taste
spray a lasagne tin
brown onions in oil with salt and pepper
Cut blintzes and put in baking pan, in single layer if possible and spread onions over them
beat melted butter, egg, and sour cream and pour then over the oniony blintzes.
bake for 40 minutes or until lightly browned
I have made it ahead of time. Assemble it. Put it into the oven for about 20 min. until it is almost set. Cover and refrigerate. Then you can reheat the oven and put it back in for another 30-35 min.
I used the recipe where you don't separate the eggs and beat the whites. It is just as good as the soufflé one, as I have made both.
If you were unimpressed and you've already found an alternative then what I'm about to post won't have any appeal. However, if you're inclined to try what is arguably a classic of Jewish American cuisine here's an idea: Use only cheese blintzes -- no fruit filled blintzes -- and top each portion of the soufflé with fresh raspberry sauce.
2 (12-ounce) bags frozen, unsweetened raspberries
1/3 to 1/2 cup sugar (or to taste)
2 tablespoons sweet kosher wine (or more to taste)
Thaw berries. In batches, puree raspberries in a blender. Remove the puree from the blender and push it against the side of a wire mesh strainer, catching juice in a bowl you have placed underneath.
Note: Choose a mesh size that will capture the tiny seeds although holes that are too small will mean lots of extra time pressing the puree. Work the puree in batches. You don't want the puree with the seeds to spill over the strainer into the seed-free sauce.
Add sugar and kosher wine to the strained sauce. Chill covered.
Note: I use superfine sugar because it dissolves faster in cool liquids. That fine grind means fractionally more sugar in a measuring cup than one filled with regular grind sugar. I like the tang of not-too-sweet raspberry sauce against the creamy blintz custard so I use the 1/3 cup option. Superfine sugar is not confectioners' sugar. It has no additives.