I realized I was not truly “American” when I made the mistake of ordering cheese blintzes in a (good) New York kosher restaurant. I quickly discovered that Americans think cheese blintzes are a dessert, intended to be loaded with sugar.
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My love for most traditional carb-loaded Jewish foods began at first bite. Challah, matzo balls, kugel, they’ve all always topped my list for ultimate comfort and I don’t discriminate if they’re store-bought or freshly made from scratch. This has sadly not been the case with cheese blintzes. Until I started making them at home, I really didn’t even understand what all the hype was about.
Ful Medames (Egyptian Beans and Eggs) is one of the many Jewish morning meals worth celebrating.
Say what you will about the most iconic Jewish foods — bagels, matzo soup, brisket, Shabbos chicken. Cheese blintzes are the reason I am proud to write about Jewish food. When made well, they are delicate little pillows of crepe stuffed with warm, sweet, freshly made cheese and topped with a fruit compote. They are in essence, a dessert that is socially acceptable to eat at the dinner or breakfast table.
We hope you all enjoyed the Forward’s first Food & Drink special section. Check out stories on brisket, Yiddish vegetarianism, the history of the bagel, DIY pickled herring and more.