FOOD & WINE PAIRING: Chocolate Raspberry Blintzes and Zinfandel

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Submitted by: Chef Lucy Lewand of Camellia Inn

Recipe: Chocolate Raspberry Blintzes with Raspberry Sauce
Wine Pairing: Truett - Hurst Zinfandel Rose (aslo known as Salmon Run Rose)


recipe_CamelliaInn_ChocolateRaspberryBlintzes.jpgAt the Camellia Inn located in Healdsburg, chocolate is celebrated at every opportunity. We have Chocolate Covered Wednesdays when guests receive chocolate treats and chocolate inspired dishes for breakfast. We do chocolate dinners, collect chocolate recipes and observe national chocolate holidays. These chocolate raspberry blintzes are a breakfast favorite among guests. 

Lightly grease (with butter) a 9 x 13 x 2-inch baking pan (see Note below). Preheat the oven to 350 degrees. Place a clean cloth towel handy for cooked blintzes.

Blintze Ingredients:
  • 3 eggs
  • 1/2 teaspoon salt
  • 1 1/2 cups water
  • 3/4 cup cake meal 

Directions:
In a mixing bowl, beat eggs and salt. Alternately add water and cake meal (several spoonfuls of each at a time) beating until smooth. Lightly butter an 8-inch skillet. Heat skillet over medium heat. For each blintz, pour about 3 tablespoons of batter into the skillet; quickly rotate the pan to coat the bottom of the skillet evenly. Return the pan to medium heat, and cook blintz until lightly browned. Invert skillet over cloth towel; blintz will fall onto towel cooked-side up. Repeat until all blitzes are made.

Filling Ingredients:
  • 1 3/4 cups (15 ounces) ricotta cheese
  • 1 egg
  • 1/3 cup granulated sugar
  • 1/4 cup cocoa powder
  • 1/4 teaspoon almond extract
  • Dash of salt
  • 1 pint fresh raspberries or two cups frozen

Directions:
Stir all ingredients together in mixing bowl until well-blended. Place each blintz browned side up. Place a heaping tablespoon of chocolate filling in the center of each blintz and two teaspoons raspberries. Fold in the sides and the ends, forming a square package. Makes 14 - 16.

For Baking:
  • 1 tablespoon sugar
  • 2 tablespoons butter, cut into small pieces

Arrange blintzes, seam side down, in prepared pan. Sprinkle sugar over the top. Dot with butter. (May be prepared ahead to this point.) Bake in preheated 350 degree oven for 15-20 minutes, or until heated through. Serve immediately after baking, with Raspberry Sauce.

Raspberry Sauce:
1 (10 ounce) package frozen red raspberries in light syrup
Thaw raspberries and drain, reserving liquid. Purée the raspberries and strain to remove seeds (discard seeds). Stir small amounts of reserved liquid into the purée in the quantity necessary to achieve desired consistency.

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About Camellia Inn
Camellia Inn is a charming 1869 Italianate Victorian Inn in Sonoma Wine Country where Old World charm blends perfectly with modern luxury amenities to provide an affordable Healdsburg bed and breakfast Inn experience. 

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