Sweet and Savory

Day two of my recent getaway was equally as indulgent and enjoyable as my first night in LA, just minus all of the white leather furnishings. I headed out to Encino to the lavish home of the very gracious Brown family, where I spent some serious time with some of my favorite haute mamas (and not yet, but still haute, mamas) celebrating several toast-worthy occasions- new babies, a new engagement, a newly published work and a new decade with old friends. We did a whole lot of drinking and a whole lot of eating, starting with an incredible blintz souffle. Eggs with jam on top? I was a little hesitant....until I tasted this incredible masterpiece:

BLINTZ SOUFFLE

1/4LB BUTTER OR MARGARINE SOFTENED
1/3 CUP SUGAR
6 EGGS
1½ CUP SOUR CREAM
½ CUP ORANGE JUICE
1 CUP ALL PURPOSE FLOUR
2 TSPS BAKING POWDER

BLINTZ FILLING
1 8oz PACKAGE CREAM CHEESE CUT UP
1 PINT SMALL CURD COTTAGE CHEESE (2 CUPS)
2 EGG YOLKS
1 TBSP SUGAR
1 TSP VANILLA

Preheat oven to 350
Butter 13*9 inch baking dish
In blender, or large bowl, mix butter, sugar, eggs, sour cream, orange juice, flour and baking powder until blended
Pour half of the batter into prepared dish

Prepare Blintz Filling
In a Medium Bowl or Food Processor fitted with the metal blade, combine all ingredients for filling until blended

Drop filling by heaping spoonfuls over batter in baking dish with a knife, spread filling evenly (it will mix slightly with the batter)

Pour remaining batter over filling
Unbaked souffle may be covered and refrigerated several hours or overnight until ready to use.

Before baking, bring souffle to room temperature
Bake uncovered 50-60 minutes or until puffed and golden
Serve immediately with sour cream and blueberry syrup or jams.

Thanks girls for a fabulous weekend!