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Cinnamon Mornings and Chocolate Dreams
Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.
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Ingredients: Cottage Cheese Blintzes with Warm Fruit Compote Crepes: 3 eggs 1/2 cup all purpose flour 1/2 cup milk 1/2 cup cream 1/4 cup sugar 2 tbsp drawn butter, warm 1/4 cup water Filling: 1 tub cottage cheese 1/4 cup sugar 1 tsp vanilla Fruit compote: 1/2 cup dried pineapples 1/4 cup dried mangoes 1/4 cup raisins 1/4 cup dried apricots 1/2 cup dried cherries 1/4 cinnamon stick 1/4 vanilla bean, sliced open, scraped 1 piece star anise pinch allspice 3 cloves, stick into a piece of orange peel 3 cups chardonnay Instructions: Crepes: Put all ingredients in blender except flour, blend well. Sift flour into bowl and make a well in the center, strain blended mix into well, whisk all together until smooth, let rest in refrigerator for a hour or so, test fry one in a hot teflon omelette pan with a little drawn butter, canola oil or food release, rolling the batter all around the pan until bottom is covered and crepe is as thin as possible. Fry on one side until nicely brown, turn out onto plate, stacking, until all desired crepes are cooked. Filling: Dice all fruit, put in stainless pot with all other ingredients, simmer, uncovered, for a half hour or so, until fruit is soft and wine is reduced to just barely covering the fruit (it wine reduces too far before this time, add extra cup of wine). Remove orange peel with cloves, or leave in fruit until you serve it for best flavor. Keep warm to serve, or chill overnight to let flavors blend. Compote should have plenty of syrup-add water as necessary. To serve, spread out 3 or 4 crepes, put about an ounce of filling on the bottom part of each crepe, roll/fold up carefully (like a small burrito shape), fry 2 or 3 at a time in drawn butter until slightly crisp and brown, serve 3 per person, with compote and some whipped cream. |
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