I have 404 posts in my drafts folder. (Coincidence that 404 is an error code?) Among them, I’ve had blintzes at the ready to make since June 1, 2009. I’ve loved them since we lived in Toronto in grade 1, close to a Jewish deli, and upon moving to Calgary (which was not the culinary hotspot it is today on the cusp of the 80s let me tell you) my 7 year old self had a hard time finding a proper bagel and decent blintz. Fast forward a few decades I was not so gently urged to stop talking about them and MAKE SOME ALREADY.
The ones I had planned to make – being as it was June back when I first started making notes on the subject – were strawberry-rhubarb blintzes with mascarpone. Since it’s now the dead of winter almost 5 years later (!!) I decided to default to cherries, which are more typical, and easy to find in the frozen fruit section these days. I finally stopped in at a teeny Russian deli I’ve been meaning to check out for what turned out to be about a decade, and found thefreezer was stocked with sour cherries, and the fridge had crumbly farmers’ cheese, which is like ricotta, pressed dry, and tubs of 20% butterfat sour cream. But if you don’t have a little Russian deli to visit, plain old sour cream and ricotta will do the trick just fine. And I plan to take another go at these with half ricotta, half mascarpone. For research purposes, you understand.
My computer is being temperamental and not letting me see my photos, quite possibly because there are eighteenhundredthousand unsorted files in there, so I’m leaving you with one and hoping it speaks loudly for itself. It’s worth a thousand words, right?