Winter Feast Part 3
Warm up this winter with these flavorful, nutritious dishes, from bite-sized snacks to hearty meals, served with holiday health in mind!
Jennifer Stack is an associate professor of liberal arts at the Culinary Institute of America (CIA), in Hyde Park, New York, teaching nutrition and food safety to students in the college’s degree programs. A registered dietitian and a certified diabetes educator, Stack is a 2003 CIA graduate and also holds a Master of Science degree in nutrition from New York University.
INGREDIENTS
- ¾ cup plus 1 tablespoon whole wheat pastry flour
- 1 cup plus 1 tablespoon 1% milk
- 1 egg
- 1 teaspoon agave syrup
- ½ teaspoon vanilla extract
- ⅛ teaspoon kosher salt
- ½ cup nonfat cottage cheese
- ½ cup nonfat ricotta
- ½ cup light cream cheese
- 2 tablespoons sucralose-brown sugar blend
- ½ teaspoon vanilla extract
- ½ teaspoon orange zest
- ¼ teaspoon kosher salt
- 1 egg, lightly beaten
- - Ground cinnamon for dusting
- 1 cup red wine, Gamay or Pinot Noir
- 2 cups brewed chai spice tea
- 1 cinnamon stick
- 2 cloves
- 1 star anise
- 3 black peppercorns
- 1 tablespoon sucralose-brown sugar blend sweetener
- 2 tablespoons sugar-free, vanilla-flavored syrup
- 2 tablespoons agave syrup
- ¼ teaspoon orange zest
- 4 clementines, peeled
METHOD
Preheat the oven to 350°F.
- Mix all the ingredients well with a whisk until no lumps remain.
- Heat a small, nonstick frying pan or a nonstick crepe pan over medium-high heat. Using about 3 to 4 tablespoons batter for each crepe, ladle the batter into the pan and swirl to coat the pan evenly. Cook until the edges of the crepe are lightly browned, 2 to 3 minutes. Flip the crepe over and cook until the second side is golden.
- Stack the crepes between parchment paper and chill until ready to fill.
- Combine all the ingredients and blend until smooth. Keep chilled until ready to fill the crepes.
- Fill each crepe with 3 tablespoons of the cheese filling. Fold in the edges and roll up like a burrito to form a sealed package. Bake until the center of a filled crepe reads 145°F on an instant-read thermometer, about 40 minutes. Dust finished blintzes with the cinnamon. Set aside and keep warm.
- Combine all ingredients except the clementines in a tall, narrow saucepan. Bring to a simmer.
- Rub the peeled whole clementines with a dry towel to remove any pith on the outside of the fruit.
- Add them to the poaching liquid and simmer for 10 minutes turning the fruit as needed so all of it is exposed to the poaching liquid. Remove from heat and allow to cool.
- Remove the clementines and slice into 3 sections horizontally. Strain the poaching liquid and bring to a boil. Reduce by at least half until it is the consistency of a syrup.
- Drizzle the syrup over the blintzes and serve with 2 clementine slices.
Want to see more recipes like this? Subscribe to Community Magazine today!
Comments to our stories are welcomed, and are intended to offer a forum for engaging readers in the conversation. While we do not actively moderate comments, we do ask that they remain respectful and civil. Every person’s journey is unique, and each perspective is valuable to us. We will not approve comments that contain profanity, could be considered abusive, are threatening in nature, or otherwise violate the terms of our Privacy Policy. If you view a comment that seems to violate these terms, we encourage you to contact us and we will review it.
Leave a Reply
