Meat Filling 2 tablespoons butter or vegetable oil 1 small onion 1/2 pound ground beef or finely chopped brisket 2 tablespoons finely chopped fresh parsley 1 tablespoon tomato paste salt and pepper pepper to taste This classic blintz filling can be customized as you see fit. Chop the onion finely and sweat it in a […]
READ ONPotato Filling 1 lb. Yukon Gold or Russet potatoes, peeled and cut into 1” cubes 1 onion 2 tablespoons vegetable oil or butter 2-3 tablespoons milk salt and pepper This is excellent for blintzes! Bring an inch of water to the boil in a large pot. Put the potatoes in a vegetable steamer and insert […]
READ ONFrangipane is pastry cream-lightened almond cream. You simply need to stir the latter into the former and you have an excellent filling for oh, say, a Galette des Rois. Start with two cups (one recipe) of almond cream and stir in half a cup of pastry cream by the spoonful. Once it’s all mixed in, […]
READ ONAlmond cream is a very straightforward affair. Start by grinding your almonds. Place them in a food processor (a coffee grinder also works very well if you want to do this in small batches). Grind them as finely as you can without reducing them to a paste. This is about as good as I can […]
READ ONAlmond cream is frangipane without the pastry cream, which makes it a better choice for high-heat applications. 3 ounces (2/3 cup) ground almonds 3 ounces (2/3 cup) powdered sugar 1 egg 1 tablespoon cornstarch 2 teaspoons rum 3 ounces (6 tablespoons) soft butter With a whisk, in a medium mixing bowl (or in the bowl […]
READ ONHere’s a classic sweet cream cheese filling for Danishes or coffee cakes. The filling is simplicity itself, something that I almost always just improvise. The rough proportions are as follows: 8 ounces cream cheese 1/4 cup sugar 1 egg yolk 1/2 teaspoon vanilla extract 1 teaspoon lemon juice Sometimes I’ll add a little lemon or […]
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