1 tablespoon lemon zest
1 tablespoon lemon juice
1 teaspoon vanilla extract
1 cup lingonberry preserves (or any preserves of your choice)
1/2 cup sour cream
Powdered sugar for finishing
To make the crepes: In a blender, combine the eggs, milk, flour, salt and the 2 tablespoons melted butter. Blend for 10 seconds, then scrape down the sides and blend for 20 seconds more.
Place a 6- to 8-inch crepe pan or a small nonstick fry pan over medium heat and brush with melted butter. Use a ladle to quickly pour in 1/4-cup of the batter. Swirl the pan to coat the bottom with the batter. Cook until the bottom is golden and the top is just set, about 45 seconds.
Using a nonstick spatula, transfer the crepe to a plate, browned side down; do not cook the other side. Repeat with the remaining batter, brushing the pan with more butter between each crepe.
To make the filling, in the bowl of an electric mixer on medium speed, beat the cream cheese, farmer's cheese, sugar, egg, lemon zest, lemon juice and vanilla until smooth.
To assemble the blintzes, line a platter with parchment paper or waxed paper. Place each crepe, browned side up, in front of you, and place 2 generous tablespoons of filling in the center. Fold the 2 outer edges toward the center so they meet over the filling. Pat gently to flatten. Fold the top and bottom in to overlap slightly in the center like an envelope, Place seam side down on the platter.
To cook blintzes, melt 1 tablespoon of butter in a large fry pan over medium-low heat. When the butter foams, add 4 or 5 blintzes, seam side down. Do not crowd the pan. Sauté until golden, about 5 minutes. Turn and cook until golden, about 3 minutes.
Keep the blintzes warm until serving.To serve, arrange 2 or 3 warm blintzes on each plate. Top with a generous spoonful of preserves and spoon a dollop of sour cream over all, then sprinkle with powdered sugar. Makes 8 to 10 blintzes.
Source: Adapted by Chef Guillermo Tellez Cruz from the International House of Pancakes Cookbook.
To make a fine syllabub from the cow: Sweeten a quart of cider with double refined sugar, grate nutmeg into it, then milk your cow into your liquor when you have thus added what quantity of milk you think proper, pour half a pint or more, in proportion to the quantity Syllabub you make of Sweetest cream you can get all over it.
Source: American Cookery.
FIELD STYLE COUNTRY SQUIRREL
Salt 'n' pepper to taste
Flour to dredge
3 tablespoons fat
2 cups water
Cut squirrels into pieces and shake in a paper bag containing seasoned flour to dredge well. Fry in a skillet till golden brown. Remove squirrels from skillet 'n' pour off all the grease but 2 tablespoons.
Add the water and bring to a boil. Put the squirrel back in 'n' cook bout 1 hour till the meat almost leaves the bone. Turn squirrel occasionally and baste often. Serve with grits, hot biscuits 'n' honey. MMM GOOD.
Source: Aunt Bee's Mayberry Cookbook
1 pint hashed cabbage
1 pint hashed potatoes
1 pint hashed turnips
1 pint hashed beets
2 tablespoonfuls corned-beef fat
When the above-named vegetables, or any other kinds, such as parsnips and carrots, are left over from a boiled dinner, chop them separately and rather coarse. Season them with salt and pepper, the amount depending upon how well the vegetables were seasoned when served hot.
Mix them together.
Put the corned-beef fat in a frying pan and set on the fire, and when it is melted add the vegetables and cover the pan. Place on a moderately hot part of the range, and cook for half an hour, stirring frequently with a fork.
Just before serving, draw the pan forward to a hotter part of the fire, and stir for three minutes. Serve very hot.
Source: Miss Parloa's Young Housekeeper.