As usual, by today most of the pain from the fibro was gone, but I was exhausted. Even the idea of writing something new was beyond me. Tomorrow I’ll be kind of normal.
A few days ago, everything started to hurt at the same time. Some parts started to hurt more than others. My right shoulder refused to do anything at all and for some unknown reason, my toes hurt. Along with parts of my feet. My back hurt and I had a headache that wouldn’t go away.
I had planned a special Rosh Hashanah meal for tonight. Fresh (my own) blintzes and really great honey cake.
I did not count on the fibromyalgia dropping in for a visit. Normally, I would have cooked the skins (crepes) yesterday and done the filling today, but I couldn’t do anything yesterday.
REALLY GREAT ROSH HASHANA HONEY CAKE
3½ cups (420 grams) all-purpose flour
1 tablespoon baking powder
1 teaspoon baking soda
½ teaspoon table salt
1 cup (237 ml) vegetable oil
1 cup (237 ml) honey, divided
1½ cups (300 grams) sugar
½ cup (110 grams) brown sugar
3 large eggs
1 teaspoon vanilla extract
1 cup (237 ml) brewed coffee or strong tea
½ cup (119 ml) orange juice
I didn’t have any orange juice so I used Lemonade which tasted okay, but I think the OJ would have worked better. Nonetheless, the cake is AWESOME. I mean, fantastic.
Instructions for the cake
- Preheat the oven to 350°F. Generously grease baking pan(s). (Use either three 9-by-5-inch loaf pans, one 9-by-13-inch baking pan, or any equivalent-sized pans.)
- Combine the flour, baking powder, baking soda, and salt.
- Add the oil, 3/4 cup of the honey, sugar, brown sugar, eggs, vanilla, coffee or tea, and orange juice. Mix thoroughly, until all ingredients are combined and no lumps remain.
- Pour the batter into the prepared pan(s), filling each about halfway.
- Drizzle the remaining 1/4 cup of honey over the batter.
- Bake in the preheated oven until the cake is set all the way through and feels springy to the touch (30 to 60 minutes, depending on the size of your baking dishes). A tester inserted into the center should come out clean.
- Let cool 15 minutes before removing from the baking dish. Slide a knife around the edges to help loosen the cake, if necessary.
This cake keeps VERY well, in or out of the refrigerator.
Now, for the Blintzes. You can make the two sections (crepes and filling) separately. The crepes will keep several days in the fridge. You can also make them up (except for frying them) in advance and freeze them for months.
This is a doubled recipe, so if you have fewer people, halve the crepes dough AND the filling. This makes a lot of blintzes for at least six hungry adults. Maybe with leftovers.
6 large eggs (beaten)
1 cup water
1 cup milk
1 teaspoon salt
2 cups all-purpose flour
1 cup butter (or more if needed for frying)
1 pound ricotta (room temperature, or dry curd or farmer’s cheese)
1 tablespoon butter (melted)
1 large egg yolk (room temperature)
2 teaspoons vanilla extract (I use a tablespoon — we like vanilla)
1/4 cup sugar (or more to taste)
Garnish: sour cream
Garnish: fruit toppings (fresh or canned)
Putting it together
Beat together eggs, water, milk, salt, and flour until well-mixed. Don’t over-beat. Let the batter rest at room temperature for at least 30 minutes. If you don’t let it rest, you feet will hurt.
Heat a small skillet. I use a heavy, cast iron skillet. It’s the only one that seems to be FLAT enough and it’s relatively easy to keep at the right temperature. It should be about 7 inches in diameter. Add a pat of butter after cooking each crepe or after every other crepe.
Pour about 1/3 cup batter into the pan and swirl it around, pouring off excess. Don’t overcook.
NOTE: The original recipe calls for using 1/4 cup per crepe which is NOT enough. Save yourself the trouble and make the double batch of crepe mix. It’s just flour, water and and eggs. I always wind up making a second batch of batter anyway (which is why I gave you the double batch recipe) because I run out of batter. And I don’t “age the mixture for half an hour unless my feet are really killing me. It doesn’t (I say this from experience) make any difference, though your feet feel better.
Flip and cook the other side for a few seconds, then, turn the blintz out onto a towel. Repeat with remaining batter and pats of butter.
Mix together cheese, melted butter, 1 egg, vanilla, and sugar until mixed. If you have leftover ricotta filling, you can add it to the sour cream. I cook fresh fruit for about a minute using a bit of water and some sugar. It make the fruit soft and a bit more like syrup. But you can use it fresh.
To assemble, place one blintz on a work surface and place 1 to 2 tablespoons of filling in a line close to the edge nearest to you. Or wherever you feel like, as long as you leave room to roll up the crepe.
Fold envelope-style. Roll up, and continue with remaining blintzes and filling. If you have leftover filling, just add it to the sour cream.
Fry the filled blintzes in butter until golden brown.
This is a dinner-dessert. The Blintzes are really a Shavuot dish, but I’ll eat them any time I have the energy to make them!
Considering how perfectly awful I felt yesterday and today, it’s a miracle they got made. Thank you to both Owen and Garry because I couldn’t have done it without you.