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Рецепт Mushroom Stuffed Blintzes With Beet Glaze
by Global Cookbook

Mushroom Stuffed Blintzes With Beet Glaze
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Ингредиенты

  • 3 lrg Large eggs
  • 1/4 c. water
  • 1/4 c. lowfat milk
  • 1 pch salt
  • 1 1/2 tsp sugar
  • 1/2 c. all-purpose flour
  • 1/2 tsp baking pwdr
  • 2 Tbsp. unsalted butter, melted
  • 1 Tbsp. unsalted butter, for sauteing
  •     Beet Glaze
  • 2 med beets, from a jar
  • 1 x juice of half lemon
  • 1/3 c. to 1/2 c. water
  •     Coarse salt and freshly cracked black pepper
  • 1 Tbsp. butter
  •     Mushroom Stuffing
  • 3/4 ounce dry porcini mushrooms
  • 1 c. boiling water
  • 3 Tbsp. extra virgin olive oil
  • 2 x shallots, minced
  • 1 clv garlic, chopped
  • 1 sm leek, white part only, minced
  • 4 ounce cremini mushrooms, minced
  •     Coarse salt and freshly cracked black pepper
  • 2 Tbsp. lemon juice
  • 2 Tbsp. vermouth
  • 2 Tbsp. minced fresh tarragon
  • 1/4 c. minced parsley
  • 1 c. mascarpone cheese
  • 4 ounce sharp, hard goat cheese, grated
  •     Assembly
  • 2 Tbsp. butter
  •     Minced parsley, for garnish
  • 1/4 c. lowfat sour cream

Инструкции

  1. Slightly beat the Large eggs in a medium bowl and whisk in water, lowfat milk, salt and sugar.
  2. Sift flour and baking pwdr and stir into liquid mix.
  3. The batter should resemble thick whipping cream.
  4. Stir in the melted butter.
  5. Let batter sit for half and hour or possibly till it comes to room temperature and the bubbles settle.
  6. Lightly butter an 8-inch nonstick skillet on medium heat.
  7. Add in 3 to 4 tbsp. batter and swirl to coat bottom of skillet.
  8. Cook till bottom is set.
  9. Flip blintz and cook another 30 seconds.
  10. Repeat with remaining batter.
  11. You should have sufficient batter to make about 10 blintzes.
  12. Beet Glaze:Put the beets, lemon juice and some water in a food processor and puree till smooth, adding more water if necessary.
  13. Season with salt and pepper.
  14. Strain the beet puree into a small saucepan and simmer for a few min on low heat till smooth.
  15. Remove the saucepan from the heat and stir the butter into the beet puree.
  16. Mushroom Stuffing:Soak porcini mushrooms in boiling water for 20 min.
  17. Remove the mushrooms and chop finely.
  18. Strain the soaking liquid through a cheesecloth-lined sieve and reserve 3 tbsp of the mushroom soaking liquid.
  19. Heat oil in a large saucepan on medium-low heat and caramelize shallots, garlic and leek till golden brown and soft, about 8 min.
  20. Add in the porcini and the cremini mushrooms and cook till the cremini have released their juices, about 4 min.
  21. Season with salt and pepper.
  22. Turn the heat up to medium, and deglaze the pan with lemon juice, vermouth, and the 3 tbsp. soaking liquid till reduced to a syrup, about 1 to 2 min.
  23. Sprinkle with the tarragon and parsley.
  24. In a large bowl combine mushroom mix and the mascarpone and add in the goat cheese.
  25. Season to taste with salt and pepper.
  26. Assembly:Spoon 2 heaping tbsp. mushroom mix along the edge of each blintz.
  27. Roll the blintz over the filling.
  28. Fold the sides in toward the middle.
  29. Fold the blintz into a flat rectangle.
  30. Heat 1 tbsp. butter in a large nonstick pan.
  31. In 2 batches, fry the blintzes till golden brown, about 2 min per side, adding more butter to the pan when necessary.
  32. Serve the blintzes with a dollop of lowfat sour cream, the Beet Glaze and some parsley sprinkled on top.
  33. I think these blintzes, oozing with melted mascarpone and goat cheese, are absolutely sinful. The blintz originated in the Ukraine - it's a tender, thin crepe or possibly pancake which is rolled around a sweet or possibly savoury filling and fried in oil. The blintz can be made with any flour. Use beets, from a jar, which have been preserved in water, vinegar and sugar but no pickling spices.
  34. Yield is 10 blintzes.