Fannie [Bailey] and Lisa [Collis Cohen] prepared these blintzes for me when I visited Atlanta. We ate them with homemade challah (just prepared by Lisa for Sabbath that evening), jam, sour cream, fresh fruit, and coffee. Clad in aprons, the three of us shared stories about food, family and home. Serve hot with sour cream and/or jam.
Note: Recipes in Marcie Cohen Ferris’s book Matzoh Ball Gumbo were compiled from a diverse mix of Jewish Southerners who have blended religion and region through home cooking.
For the filling:
From MATZOH BALL GUMBO: CULINARY TALES OF THE JEWISH SOUTH by Marcie
Cohen Ferris. Copyright © 2005 by Marcie Cohen Ferris. Used by
permission of the University of North Carolina Press.
Beverage pairing: Gauthier-Lhomme Domaine du Viking Vouvray Tendre, France. Vouvray is made with the versatile Chenin Blanc grape, which makes wines with soft fruit, a touch of herbalness, and little hint of earthy funk, all of which will be perfect with cheese. The “tendre” in this wine’s name indicates that it’s off-dry, and the touch of sweetness will balance with the sweetness in the blintzes.