Best Cheese Matzo Blintzes With Asparagus And Dill Recipes

CHEESE MATZO BLINTZES WITH ASPARAGUS AND DILL

Steps:

• To make crepes: Blend milk, matzo meal, eggs, oil and salt in a blender until smooth.
• Let batter stand 30 minutes.
• Stir batter before using.
• Lightly brush a 10 inch skillet with oil and heat over moderately high heat until hot but not smoking.
• Holding skillet off heat, pour in 1/3 c.
• batter, tilting and rotating pan to coat bottom.
• Return skillet to heat and cook crepe until top is set and edge and bottom are golden, about one minute.
• Remove skillet from heat and loosen edge of crepe with a spatula.
• Release crepe onto a plate.
• Repeat until all the batter is gone.
• Put oven rack in middle position and preheat oven to 350 degrees F.
• To make filling: cook asparagus in a wide 4 to 5 quart pot of boiling salted water, uncovered, until just tender (about 5 minutes).
• Transfer asparagus with a slotted spoon to a butting board to cool.
• Cut off and reserve tips, then finely chop stalks.
• Stir together cottage cheese, chopped stalks, dill, egg, pepper and salt.
• Assemble blintzes: Put 1 crepe, paler side up, and spread a scant 1/3 c.
• of filling in a horizontal line just below center of crepe, leaving a 3/4 inch border at each end.
• Fold in sides of crepe over ends of filling, then beginning at bottom, roll up to enclose filling.
• Transfer, seam side down, to a lightly buttered 15 by 10 inch shallow baking pan.
• Fill and transfer remaining crepes in same manner.
• Bake blintzes, covered with foil, until filling is hot, 30 to 35 minutes.
• Make topping just before blintzes are ready to serve: heat butter in a 10-12 inch skillet over moderate heat until foam subsides.
• Add scallions and cook, stirring until tender, about 5 minutes.
• Stir in asparagus tips, salt, and pepper and cook, stirring until aspargus is heated through, 1 to 2 minutes.
• Remove from heat and stir in dill.
• Spoon topping over blintzes.

ASPARAGUS MATZOH BREI

Steps:

• Snap the ends off the asparagus where they break naturally. Peel the spears. Cut the asparagus in one-inch lengths.
• Place the asparagus in a steamer or in a pot of simmering water and steam or cook about three minutes, until they are just tender and still bright green. Drain the asparagus, if necessary, and refresh under cold running water. Dry them well.
• Heat a tablespoon of the butter or oil in a large nonstick skillet. Saute the onions over medium-low heat until they are golden, about six minutes. Remove the onions from the pan and mix them with the asparagus.
• Crumble the matzohs and soak them in a bowl of hot water about 30 seconds. Drain well and squeeze out as much water as possible. Mix the eggs and matzohs together in a bowl. Season with salt and pepper. Stir in the onions and asparagus.
• Heat the remaining butter or oil in the skillet. Add the matzoh mixture and cook over medium-high heat several minutes, until the mixture sets on the bottom and around the edges. Cover the skillet with a large plate and, holding both plate and skillet together, flip them over so the matzoh brei is cooked side up on the plate. Slide it back into the pan and cook the second side. Cut it in wedges and serve with a sprinkling of grated cheese, if desired.

ASPARAGUS WITH CREAMY DILL SAUCE

Steps:

• In a large skillet, bring water and salt to a boil; add the asparagus. Cover and cook over medium heat until crisp-tender, about 6-8 minutes; drain. Transfer to a serving platter and keep warm. In the same skillet over low heat, stir cream cheese and milk until smooth. Stir in dill, garlic salt and pepper. Pour over asparagus.

SMOKED SALMON RAVIOLI WITH DILL

Steps:

• In a small skillet cook the shallot in the butter over moderately low heat, stirring, until it is soft, transfer the mixture to a bowl, and let it cool.
• Stir in the salmon, cream cheese, dill, chives, lemon juice, and salt and pepper to taste.
• Stir until the filling is throughly mixed and chill the filling, covered, until well-chilled.
• Put 1 won ton wrapper on a lightly floured surface, add 1 tablespoon of the filling in the center,brush the edges well, trim the excess dough around the filling.
• Repeat with remainder of wrappers, then transfer to a dry kitchen towel, turning occasionally to let them dry slightly.
• Bring a pot of boiling salted water to a gentle boil and in it cook the ravioli in batches for 2 minutes, or until they rise to the surface and are tender.
• (Do not let the water boil vigorously once the ravioli have been added.) Transfer the ravioli as they are cooked with a slotted spoon to a dry kitchen towel or paper towels to drain and keep them warm.
• Arrange 3 of them on each of 4 heated plates.
• Drizzle the ravioli with the melted butter and serve them with the sour cream and dill.

CHEDDAR DILL BISCUITS

Steps:

• Put oven rack in middle position and preheat oven to 400°F.
• Pulse flour, baking powder, sugar, baking soda, and salt in a food processor until combined.
• Add butter and pulse until mixture resembles coarse meal.
• Add Cheddar and dill and pulse until just combined.
• Whisk together yogurt and milk, then add to food processor and pulse until dough just comes together.
• Spoon 12 (1/4-cup) mounds of dough about 2 inches apart onto an ungreased large baking sheet and bake until puffed and pale golden, 12 to 15 minutes.

BLINTZES FOR PASSOVER

Steps:

• For Batter:.
• Combine eggs, salt, and water. Add gradually to matzah cake meal, stirring hard to avoid lumps.
• Fry into thin pancakes on one side only.
• Place a rounded spoonful of filling onto each pancake.
• Fold envelope fashion -- one end, then both sides, then roll to close completely.
• Fry in oil.
• Note: you can make the blintzes ahead, then put them packed closely together in a baking dish, and reheat in a slow oven, and serve casserole style at the table.

CHEESY ASPARAGUS PASTA

Steps:

• Preheat broiler, with rack 6 inches from heating element. Brush 4 small (8-ounce capacity) gratin dishes with butter. Bring a large pot of salted water to a boil; add pasta and cook according to package directions 1 minute less than al dente. Add asparagus and cook 1 minute more; drain.
• Meanwhile, heat milk in a medium pot over medium-high until just simmering. Add cream cheese; whisk until smooth. Reserve 1/4 cup each cheddar and Gruyere; add remaining cheeses and butter to pot and whisk until smooth. Season with salt and pepper. Add cooked pasta and asparagus; stir to coat. Divide mixture among prepared dishes; sprinkle with reserved cheeses.
• Broil, rotating dishes once, until pasta is crisp and browned in places, 1 to 2 minutes. Let stand 5 minutes before serving.

CHEESE MATZO BLINTZES WITH ASPARAGUS AND DILL

Steps:

• Make crêpes:
• Blend milk, matzo meal, eggs, oil, and salt in a blender until smooth. Let batter stand 30 minutes.
• Stir batter before using. Lightly brush a 10-inch nonstick skillet with oil and heat over moderately high heat until hot but not smoking. Holding skillet off heat, pour in 1/3 cup batter, immediately tilting and rotating skillet to coat bottom. (If batter sets before skillet is coated, reduce heat slightly for next crêpe.) Return skillet to heat and cook crêpe until top is set and edge and bottom are golden, about 1 minute. Remove skillet from heat and loosen edge of crêpe with a flexible heatproof spatula. Quickly invert skillet over a plate to release crêpe. Make 11 more crêpes in same manner, brushing skillet lightly with oil for each and stacking crêpes on plate as cooked.
• Put oven rack in middle position and preheat oven to 350°F.
• Make filling:
• Cook asparagus in a wide 4- to 5-quart pot of boiling salted water , uncovered, until just tender, about 5 minutes. Transfer asparagus with a slotted spoon to a cutting board to cool. Cut off and reserve tips, then finely chop stalks.
• Stir together cottage cheese, chopped stalks, dill, egg, pepper, and salt.
• Assemble blintzes:
• Put 1 crêpe, paler side up, on a work surface and spread a scant 1/3 cup of filling in a horizontal line just below center of crêpe, leaving a 3/4-inch border at each end. Fold in sides of crêpe over ends of filling, then, beginning at bottom, roll up to enclose filling. Transfer, seam side down, to a lightly buttered 15- by 10-inch shallow baking pan. Fill and transfer remaining 11 crêpes in same manner.
• Bake blintzes, covered with foil, until filling is hot, 30 to 35 minutes.
• Make topping just before blintzes are ready to serve:
• Heat butter in a 10- to 12-inch skillet over moderate heat until foam subsides. Add scallions and cook, stirring, until tender, about 5 minutes. Stir in asparagus tips, salt, and pepper and cook, stirring, until asparagus is heated through, 1 to 2 minutes. Remove from heat and stir in dill. Spoon topping over blintzes.