Ina Gartens Baked Blintzes With Fresh Blueberry Sauce Recipe 425

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BLUEBERRY SAUCE



Blueberry Sauce image

Provided by Ina Garten

Categories     dessert

Time 17m

Yield 1 cup

Number Of Ingredients 3

1 1/2 pints fresh blueberries, rinsed
1 cup vanilla sugar
1 tablespoon fresh lemon juice

Steps:

  • Combine the blueberries and vanilla sugar in a large heavy saucepan. Add 1 cup water and the lemon juice and bring to a boil over high heat, stirring occasionally. Reduce the heat and simmer for 15 minutes, or until the mixture begins to thicken.
  • Remove from the heat and strain through a fine sieve. Cool to room temperature, cover and refrigerate.

INA GARTEN'S BAKED BLINTZES WITH FRESH BLUEBERRY SAUCE RECIPE - (4.2/5)



Ina Garten's Baked Blintzes with Fresh Blueberry Sauce Recipe - (4.2/5) image

Provided by Foodiewife

Number Of Ingredients 25

BLUEBERRY SAUCE:
3/4 cup freshly squeezed orange juice from about 3 oranges
2/3 cup sugar
1 tablespoon cornstarch
2 pounds fresh blueberries
1 teaspoon grated lemon zest
1 tablespoon freshly squeezed lemon juice
BATTER:
1 1/4 cups milk
2 tablespoons sour cream
4 tablespoons unsalted butter, melted
1 teaspoon pure vanilla extract
4 extra-large eggs
1 1/3 cups all-purpose flour
2 tablespoons sugar
1 tablespoon baking powder
FILLING:
24 ounces or 3 cups ricotta cheese
8 ounces mascarpone cheese
2 extra-large eggs
1/3 cup sugar
1 tablespoon grated lemon zest from about 2 lemons
2 tablespoons freshly squeezed lemon juice
1/2 teaspoon pure vanilla extract
1 teaspoon kosher salt

Steps:

  • For the Blueberry sauce: Combine the orange juice, sugar, and cornstarch in a medium saucepan and boil, stirring occasionally, until translucent and thickened. Stir in the blueberries and simmer 4 to 5 minutes. Stir in the zest and lemon juice and cool. Preheat the oven to 350°F. Grease a 9x13-inch baking pan. For the pancake batter: Place all the ingredients of the batter in the bowl of a food processor with a steel blade or blender (or a whisk, ) and blend until smooth. Pour half the batter into the dish and bake 10 minutes, or until set. For the filling: Whisk all the ingredients together in a large bowl until thoroughly combined. Spread over the baked layer Next, carefully spoon the remaining pancake batter over the cheese layer. Return to the oven and bake for 35 to 40 minutes or until the top is light golden and the filling is set. Remove from the oven and let stand 10 to 15 minutes. Cut into squares and serve with blueberry sauce. NOTE: This makes a lot! You can cut this recipe in half. The night before, I made the pancake batter, but waited to add the baking powder right before making this. I also made the filling and the blueberry sauce the night before. This assembled beautifully, and baked perfectly. Warm the blueberry sauce, but don't boil it.

BAKED BLINTZES WITH FRESH BLUEBERRY SAUCE



Baked Blintzes With Fresh Blueberry Sauce image

This is a Barefoot Contessa recipe which sounds wonderful because you bake the blintzes in a large casserole and then cut into squares vs. having to make individual pancakes. They are topped with a wonderful fresh blueberry topping. Would be wonderful for a brunch!!!

Provided by DailyInspiration

Categories     Breakfast

Time 1h20m

Yield 8-10 serving(s)

Number Of Ingredients 22

1 1/4 cups milk
2 tablespoons sour cream
4 tablespoons unsalted butter, melted
1 teaspoon vanilla extract
4 extra-large eggs
1 1/3 cups all-purpose flour
2 tablespoons sugar
1 tablespoon baking powder
1 (24 ounce) carton ricotta cheese
8 ounces mascarpone cheese
2 extra-large eggs
1/3 cup sugar
1 tablespoon lemon zest (zest of 2 lemons)
2 tablespoons fresh lemon juice
1/2 teaspoon vanilla extract
1 teaspoon kosher salt
3/4 cup orange juice, freshly squeezed (3 oranges)
2/3 cup sugar
1 tablespoon cornstarch
4 half-pints fresh blueberries
1 teaspoon lemon zest
1 tablespoon lemon juice, freshly squeezed

Steps:

  • Preheat the oven to 350 degrees. Butter a 9 x 13 inch cake pan or baking dish.
  • For the batter: place all the ingredients in the bowl of a food processor fitted with the steel blade and blend until smooth. Pour half of the batter (about 1 3/4 cups) into the prepared dish and bake for 10 minutes, until set.
  • Meanwhile, for the filling, whisk together the ricotta, mascarpone, eggs, and sugar in a large bowl. Add the lemon zest, lemon juice, vanilla, and salt and mix until thoroughly combined. Spread the cheese filling over the baked pancake. Carefully spoon the remaining pancake batter to cover the cheese (use a measuring cup and pour batter into a spoon over the dish -- this will prevent the pancake batter from mixing in with the filling). Return the dish to the oven and continue baking 35-40 minutes, until the top is liqhtly golden and the filling is almost set. Remove from the oven and allow to stand 10-15 minutes. Cut the blintzes in squares and serve warm with the fresh blueberry sauce.
  • Blueberry Sauce: Combine the orange juice, sugar and cornstarch in a medium saucepan and bring to a boil, stirring occasionally. When the mixture is translucent and thickened, stir in the blueberries and simmer for 4-5 minutes, just until a few berries have burst but most are still whole. Stir in the lemon zest and lemon juice and cool. Makes 2 cups.

BAKED BLINTZES WITH FRESH BLUEBERRY SAUCE



Baked Blintzes with Fresh Blueberry Sauce image

Provided by Ina Garten

Categories     main-dish

Time 1h35m

Yield 8 to 10 servings

Number Of Ingredients 23

1 1/4 cups milk
2 tablespoons sour cream
4 tablespoons (1/2 stick) unsalted butter, melted
1 teaspoon pure vanilla extract
4 extra-large eggs
1 1/3 cups all-purpose flour
2 tablespoons sugar
1 tablespoon baking powder
3 cups (24 ounces) ricotta cheese
8 ounces mascarpone cheese
2 extra-large eggs
1/3 cup sugar
1 tablespoon grated lemon zest (2 lemons)
2 tablespoons freshly squeezed lemon juice
1/2 teaspoon pure vanilla extract
1 teaspoon kosher salt
Fresh Blueberry Sauce, recipe follows
3/4 cup freshly squeezed orange juice (3 oranges)
2/3 cup sugar
1 tablespoon cornstarch
4 half-pints fresh blueberries
1 teaspoon grated lemon zest
1 tablespoon freshly-squeezed lemon juice

Steps:

  • Preheat the oven to 350 degrees. Butter a 9-by-13-inch cake pan or baking dish.
  • For the batter, place all the ingredients in the bowl of a food processor fitted with the steel blade and blend until smooth. (You can also use a blender.) Pour half the batter (about 1 3/4 cups) into the prepared dish and bake for 10 minutes, until set.
  • Meanwhile, for the filling, whisk together the ricotta, mascarpone, eggs, and sugar in a large bowl. Add the lemon zest, lemon juice, vanilla, and salt and mix until thoroughly combined. Spread the cheese filling over the baked pancake. Carefully spoon the remaining pancake batter to cover the cheese.
  • Return the pan to the oven and continue baking for 35 to 40 minutes, until the top is lightly golden and the filling is almost set. Remove from the oven and allow to stand 10 to 15 minutes. Cut the blintzes in squares and serve warm with the Fresh Blueberry Sauce.
  • Combine the orange juice, sugar, and cornstarch in a medium saucepan and bring to a boil, stirring occasionally. When the mixture is translucent and thickened, stir in the blueberries and simmer for 4 to 5 minutes, just until a few berries have burst but most are still whole. Stir in the lemon zest and lemon juice and cool.

BAKED BLINTZES WITH BLUEBERRY SAUCE



BAKED BLINTZES WITH BLUEBERRY SAUCE image

Categories     Cheese     Brunch     Pastry

Number Of Ingredients 16

3/4 cup fresh orange juice (from 3 oranges)
1 tablespoon cornstarch
1 cup plus 2 tablespoons sugar
2 pounds fresh blueberries
4 teaspoons grated lemon zest (I used 3 lemons)
3 tablespoons fresh lemon juice
1 1/4 cups whole milk
2 tablespoons sour cream or plain yogurt
4 tablespoons melted butter
1 1/3 cups flour
1 tablespoons baking powder
1 1/2 teaspoons vanilla
6 eggs
24 ounces (3 cups) ricotta
8 ounces mascarpone
1 teaspoon kosher salt

Steps:

  • BLUEBERRY SAUCE: Put the orange juice, cornstarch, and 2/3 cup sugar in a medium saucepan and boil until translucent and thickened. Stir in blueberries; bring back to a bubble, and simmer 4-5 minutes. Turn off heat, stir in 1 teaspoon lemon zest and 1 tablespoon lemon juice. Cool. CAKE: Preheat the oven to 350 and grease a 9 x 13 pan. Use a blender, food processor, or simply a whisk to blend until smooth the milk, sour cream or yogurt, melted butter, flour, baking powder, 1 teaspoon vanilla, 2 tablespoons sugar, and 4 eggs. Pour half of the batter into the greased pan and bake 10 minutes or until set. CHEESE FILLING: While the bottom layer of cake bakes, make the cheese filling. Use a whisk to blend thoroughly the ricotta, mascarpone, and salt with the remaining 2 eggs, 1/3 cup sugar, tablespoon lemon zest, 2 tablespoons lemon juice, and 1/2 teaspoon vanilla. When the bottom layer of cake comes out of the oven, carefully spread the cheese filling over it, completely covering the cake with an even layer of cheese filling. Then dollop the remaining batter over the cheese and gently use a spoon to spread the batter evenly. Bake 35-40 minutes until the top layer of cake is lightly golden and the filling is set. Let stand 10-15 minutes before cutting. Serve warm or chilled with blueberry sauce.

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  • Meanwhile, for the filling, whisk together the ricotta, mascarpone, eggs, and sugar in a large bowl. Add the lemon zest, lemon juice, vanilla, and salt and mix until thoroughly combined. Spread the cheese filling over the baked pancake. Carefully spoon the remaining pancake batter to cover the cheese.
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