Out & About from page 69
THE ART SCENE
The breakfast feast:
Blintzes, bagels and beyond.
G
ood, good morning.
I love breakfast. In
fact, one of my favorite
dinners is, well, breakfast.
Sure, pancakes with pure
maple syrup and fresh berries,
when available, are a singular
treat. But for a little more effort,
homemade cheese blintzes up
the breakfast game and are easier
than you think, made ahead and
pan-fried just before serving.
More commonly, however, is
the Sunday morning breakfast
feast.
In the fall and winter, where
holidays bring friends and family
back home (and fill up childhood and guest
CHEESE BLINTZES
Basic Crepes:
If you want to make these a little sweet
(for dessert), add 1 Tbsp. of sugar and'
tsp. of vanilla extract to the mix.
1 cup flour
1 /s tsp. salt
3 large eggs
1 cup milk (plus more if needed)
2 Tbsp. melted butter
Plus melted butter or nonstick cook-
ing spray for frying
In a blender or food processor, combine
all ingredients and blend until smooth. Let
stand for 15 minutes.
Place a small (about 7-inch) nonstick
skillet over medium-high heat. Spray
the pan with nonstick cooking spray
or brush it (using a pastry brush) with
melted butter. Pour 'A cup of batter into
the pan. As you pour, quickly lift and tilt
the pan in all directions to spread a thin
layer of batter across the bottom. Pour
any leftover batter (that doesn't spread)
back into the pitcher.
Cook crepe for about 1 minute, until
72
December 1 . 2011
bedrooms), I like to treat my guests (and
myself) to a breakfast hearty and
comforting, often serving hot and
satisfying baked oatmeal (again,
make ahead), topped with fresh
milk, brown sugar and berries.
But that's not all that's on the
menu.
Fresh winter fruits — apples
and pears and tropical pine-
apple — can be cut ahead and
chilled until ready to serve. And,
of course, when guests are at my
table, I usually put out the ubiq-
uitous Jewish wake-up delight
— fresh bagels, lox and cream
cheese — a great way to round
off this menu. ■
a few bubbles just begin to form on the
surface. Use a spatula to flip the crepe
and cook another minute or less, until
other side is browned. Remove from
pan, and keep warm in the oven, loosely
covered with foil or plastic wrap. Makes
approximately 12-15 crepes.
Filling:
11/2 cups (12 oz.) farmer cheese
1 /2 cup whole milk cottage cheese,
drained
1 egg yolk
2 Tbsp. sugar
1 /8 tsp. salt
Combine all ingredients in a medium
bowl, and stir well to mix.
Place 1 crepe, most-golden side up, on
a clean surface or plate. Place 2 Tbsp. of
the filling in center, and fold up bottom
to cover filling. Fold in sides. Fold down
top, and place the blintz, seam side down,
on a plate. Repeat with remaining crepes
and filling. (Can be made up to 1 day
ahead; cover and chill until ready to fry
or bake.)
The 36th annual Potters Market, the
largest pottery sale of its kind in the
country (135 potters will offer nearly
40,000 pieces of pottery, ranging in
price from $5-$400) takes place 10
a.m.-8 p.m. Friday, 10 a.m.-6 p.m.
Saturday and 10 a.m.-5 p.m. Sunday,
Dec. 2-4, at the OF & CW (United
Food and Commercial Workers')
Union Hall, 876 Horace Brown Drive,
1 block south of 13 Mile, between
1-75 and John R. Participating artists
include Joane Arkin (Waterford),
Lori Becker (Birmingham),
Lonnie Bodzin (Southfield), Jack
Adelman (Farmington Hills), Ellen
Kates (Bingham Farms), Carole
Berhorst (Bloomfield Hills) and
Ruth Weinbaum (Bloomfield Hills).
Admission and parking are free; no
strollers allowed. A special preview
sale takes place 6-9 p.m. Thursday,
Dec. 1; preview sale admission: $10.
(248) 246-2686; thepottersmarket.
com.
Lemberg Gallery presents Forty
for 40, 40 artists celebrating 40 years,
through Dec. 23. 23241 Woodward,
Ferndale. (248) 591-6623;
lemberggallery.com .
ligent and whimsically rocking music
for kids and their parents 11 a.m.
Saturday, Dec. 3, at the Ark in Ann
Arbor. Roberts, a former preschool
teacher who's taken his show on the
road to JCCs across the country, has
been called "the Paul McCartney of
kids' music." His latest album, Jungle
Gym, was a Grammy nominee. 316 S.
Main St. (734) 761-1451; theark.org .
The 39th Annual Noel Night,
taking place 5-9:30 p.m. Saturday,
Dec. 3, in Midtown Detroit's Cultural
Center Area, features more than
60 Midtown venues, including
the Detroit Institute of Arts, the
Charles H. Wright Museum of
African American History, the
Detroit Historical Museum and
the Detroit Public Library, that will
open their doors to the public free
of charge. Other activities include
horse-drawn carriage rides, holiday
shopping, family craft activities and
performances by more than 120 area
music, theater and dance groups. Free
shuttle service between participating
venues; parking available in area
lots. http://detroitmidtown.com/05/
noelnight.php. II
Please email items you wish to
FAMILY FUN
have considered for Out & About to
Gail Zimmerman at gzimmerman@
Justin Roberts & the Not Ready
for Naptime Players dish out intel-
To fry, brush melted butter or spray
nonstick cooking spray in a large non-
stick skillet over medium or medium-
high heat. Add the blintzes to the pan
(you will have to fry these in batches),
and fry until golden on the bottom. Flip
them over, and fry on the other side.
To bake, brush the blintzes with
melted butter or canola oil (less work
and less fat), and place on a buttered or
sprayed baking sheet into a 350-degree
oven for 15-20 minutes.
Makes 12-15 blintzes.
BAKED OATMEAL
2 cups quick-cooking oatmeal
'/2 cup golden raisins
2 /3 cup sugar
1 cup milk
1 /3 cup melted butter
1 large egg
1 1/4 tsp. baking powder
1 tsp. vanilla extract
1 /2 tsp. salt
Toppings: Brown sugar, butter,
cream or milk and fresh berries
thejewishnews.com. Notice is requested
three weeks before the scheduled event.
Preheat oven to 350 degrees. Spray a
large baking dish with nonstick cooking
spray. Combine all ingredients in large
bowl, and stir well. Transfer the mixture
to the baking dish, and bake for 30 min-
utes. Serve hot with toppings if desired.
Makes 6 or more servings.
WINTER FRUIT SALAD
3 /4 cup sugar
2 cups 1-inch diced pears, any vari-
ety (peeled or unpeeled)
2 cups 1-inch diced Granny Smith
apples, or another variety
2 cups 1-inch diced seedless, peeled
oranges
2 cups 1-inch diced fresh pineapple
1 cup pomegranate seeds (arils)
juice of 1 lemon
The day before you plan on serving
this salad, combine all ingredients, and
toss well in a large bowl. Cover and chill
until ready to serve.
Makes 6 servings.
All recipes © Annabel Cohen 2011;
annabelonthemenu@gmail.com .