As some of you might remember, I am one of the “blintz experts” competing in next Tuesday’s BLINTZKRIEG: Music and Blintzes. Competition is fierce for the battle of the blintz portion of the evening, let me tell you. (My worthy competitors are the wonderful Sandy Stollar of The Kosher Tomato Personal Chef Service, and the equally wonderful Linda Lantos, also a chef and culinary education instructor with the Children’s Aid Society.) So, I need your help.
I want to make a blintz that really wows the crowd – sweet cheese is fine, but I want something that will take people’s blintz expectations to the next level. So far I’ve concocted two ideas for fillings – one a sweet mascarpone cheese mixed with strawberries and orange zest. The other goes the savory route, mixing garlicky pesto with silken tofu.
The problem is, as of 10:00pm next Tuesday – I’m going to be swirling blintz for a LOT of hungry people – people who will vote whether or not my blintzes taste better than the rest. I just don’t think I can deal with toggling back and forth between two fillings, nor do I want eaters to come away feeling like my blintz palette is muddled by competing flavors.
So, friends – I need you to vote. Tell me, which blintz filling would most excite your taste buds – sweet strawberry, or savory pesto? I’m in your hands.
To help you decide, check out the photos of the two choices below. And if you’re around NYC next Tuesday night, come check out the blintzes and the music at Blintzkrieg.
Here’s my secret for perfect blintz wrappers – pour the batter into a container with a lid and a pouring lip – my salad dressing maker worked perfectly. Give the batter a little shake and then give a quick pour into the awaiting skillet. (I hope my blintz competitors aren’t reading!)
Here’s the strawberry filling – before.
Here’s the strawberry blintz – after. The sweet, pink filling was light and satisfying.
The pesto and silken tofu combined nicely with a little coaxing from my hand blender.
And here’s the after shot – they taste as good as they look.
I used Jayne Cohen’s recipe and method for blintz batter – the inside was a mixture of pesto, firm silken tofu, and salt. No particularly proportions – just put in enough tofu so that the batter isn’t watery, and enough pesto so that it doesn’t taste like tofu!