Name: Ricotta Mascarpone Blintzes with Rhubarb-Strawberry Compote
Ingredients: 6 oz Ricotta cheese; 6 oz Mascarpone; 1 ts Sugar; 3/4 ts Vanilla extract or orange liquor; 1 ts Lemon zest; 1 pn Salt; 6 c Rhubarb; cut into 1-inch; ; pieces; 3 c Strawberries; cut in half; ; lengthwise; 3 tb Flour; 2 c Sugar; Lemon juice to taste

Reckon then that to acquire soul-winning power, you will have to go through mental torment and soul distress. You must go into the fire if you are going to pull others out of it, and you will have to dive into the floods if you are going to draw others out of the water. You cannot work a fire escape without feeling the scorch of the conflagration, nor man a lifeboat without being covered with the waves.

C.H. Spurgeon

CATEGORY	CUISINE	TAG	YIELD
Dairy		Dujour03	1	servings

INGREDIENTS

6	oz	Ricotta cheese
6	oz	Mascarpone
1	ts	Sugar
3/4	ts	Vanilla extract or orange liquor
1	ts	Lemon zest
1	pn	Salt
6	c	Rhubarb; cut into 1-inch
		; pieces
3	c	Strawberries; cut in half
		; lengthwise
3	tb	Flour
2	c	Sugar
		Lemon juice to taste

INSTRUCTIONS

Mix together the ricotta, mascarpone, sugar, vanilla extract, lemon zest
and a small pinch of salt.
With the cooked side in, place the "tail" of the crepe toward you and spoon
about 2 ounces of the filling inside the center of the wrapper. Fold and
hold the two opposite sides of the crepe over the filling until they almost
meet and then fold the "tail" over the ingredients pulling the stuffing
toward you. Fold the crepe over until you form a seam on the blintz. Set
finished 2-inch by 1 1/2-inch flat "eggroll" shaped blintz on a dry towel
with the seam side down.
Melt butter or margarine in a skillet over medium high heat, beginning with
the seam side down. Saute each blintz until golden brown, carefully so the
cheese does not escape. Flip the blintz onto the other side. To warm the
ingredients in the blintz, lower the flame and cook slowly, about 2 to 5
minutes to avoid burning the crepe.
Gently toss the rhubarb, strawberries, flour, sugar and lemon and let stand
until moist, 5 to 10 minutes. In a large saucepan, melt the butter and add
the fruit mixture. Cook the fruit for approximately 35 minutes, stirring to
make sure the fruit does not brown. Cover 5 minutes or until rhubarb is
soft. Ladle the warm fruit over the blintz and top with a dollop of whipped
cream. Garnish with a fresh strawberry half.
Converted by MC_Buster.
Recipe by: CHEF DU JOUR SHOW #DJ9416 - INGRID CROCE
Converted by MM_Buster v2.0l.

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