Sunday, March 3, 2013

School's Out and I'm back

 I am delighted to report that I  just finished a very intense 13 months in a graduate program during which my time was at a premium. A lot of things had to go, including food blogging. To be honest, I didn't do a whole lot of cooking and most of what I made wasn't all that remarkable. The whole purpose of my shiny new M. Ed. is to pick up more teaching hours but my hope is that even with additional work I will once again have time for things like reading for pleasure, taking photos, and blogging (not to mention spending time with family and friends-imagine that!). After months hunched over my desk alone in our chilly basement, it sounds like heaven.

We were invited to brunch this morning and I decided it was time to remake one of my old favorites in gluten free form. I got the recipe for blintz soufflĂ© from an old Internet friend and there are many versions to be found on various Jewish food sites.  The only change I made initially I was to replace the cottage cheese with fresh ricotta which I find a lot easier on my stomach. There's only a cup of flour in the recipe so replacing with gf options seemed safe enough. My usual homemade blend uses corn starch but our host is sensitive to corn, too, so used equal parts brown rice flour, sweet rice flour, and tapioca starch which worked perfectly. 


This dish has all the lovely sweet, creamy flavors of traditional blitzes with a fraction of the fuss. It's a great brunch dish because it bakes for 50 minutes, leaving you plenty of time for other last minute preparations. Served with sour cream and fresh fruit or a lightly sweetened berry sauce, you couldn't ask for a better option on your brunch table.

You'll find the recipe here.