September 29, 2009

I'm kvelling! Taiglach and Cheese Blintz Souffle

Oy, could this post be any more Jewish? Yom Kippur Break Fast meal consisting of Cheese Blintz Souffle and Honey Taiglach (tay-gul-ach) - cholesterol, butter, sugar, eggs, cheese, sugar, butter, honey, cheese and more cholesterol. Hey, you have to make up your calories after not eating for 24 hours, right?

Blintz souffle is a dish that takes regular cheese or fruit blintzes and kicks them up a notch. You bake the blintzes in a custard base (eggs, sour cream, vanilla, sugar) and let it rise in the oven, creating a fluffy and sweet home for tangy cheese blintzes. You can use frozen blintzes (I'll never tell) but Alex's mom had made them from scratch!

Taiglach is a traditional Rosh Hashana dish, but my wonderful mother-in-law had a bunch leftover that we couldn't resist nibbling...they were that good! They are small bits of dough baked in a dark and spicy honey sauce, mixed with chopped nuts. She got the recipe from her mother and aunt, and I know it's something we'll keep in the family!

Blintz Souffle

12-16 blintzes (cheese or fruit)
1/4 cup butter, melted
5 eggs
1 1/2 cup sour cream
1/3 cup sugar (I like less)
2 teaspoons vanilla
1/4 cup orange juice or 2 tablespoons orange juice concentrate
Optional: frozen blueberries

Preheat oven to 350° F (175° C). Melt the butter in a 9x13 inch baking dish and spread it around evenly.

Line blintzes in one layer in the bottom of the pan (you can squish them to make them fit). If using frozen blueberries, sprinkle them onto the blintzes.

In a bowl, beat the eggs, sour cream, sugar, vanilla, and orange juice. Pour the mixture over the blintzes and sprinkle lightly with cinnamon.

Bake, uncovered, for 45 minutes, or until golden brown on top.

adapted from

2-1/2 cups sifted flour
1/8 tsp salt
1 tsp baking powder
4 eggs
4 tablespoons oil (vegetable)
1 pound dark honey
3/4 cup brown sugar
1 tsp powdered ginger
1/2 teaspoon nutmeg
2 cups nuts (not peanuts)

Preheat the oven to 350.

Sift the flour, salt and baking powder into a bowl. Make a well inthe center and drop the eggs and oil into it. Work into the flour and mix until a dough is formed. Break off pieces of dough and roll into pencil-thick strips. Cut into 1/2-inch pieces and place on alightly greased cookie sheet.

Bake in a 350 F oven for 20 minutes or until browned. Shake pan once or twice. Cool.

Cook the honey, brown sugar, ginger and nutmeg in a saucepan for 15 minutes. Drop the baked dough into it and cook for 5 minutes. Add the nuts andcook 10 minutes additional, stirring frequently.

Test the mixture by dropping a little on a wet surface; if it holds together, it's done; if not, cook until it does.


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You know that I love your blog, Beth, but to see photos of the goodies that we enjoyed over the High Holidays this year was really special.
It is so much fun to have you to cook with and share foodie recipes.
I think that I will go downstairs and nibble on some frozen mandelbread that you made a while back.