This recipe, from The Jewish Holiday Cookbook: An International Collection of Recipes and Customs by Gloria Kaufer Greene, by way of the Sundays at Moosewood Restaurant cookbook, is truly easy, and wonderful for a weekend breakfast. Serves 8, or 6 generously. I couldn’t find farmer cheese this time and used cottage cheese but forgot to drain it; the result was a little moister than usual, but still delicious (moral: don’t forget to drain the cottage cheese).
- 4 large eggs
- 1 1/4 cups milk (I use skim)
- 2 TBS sour cream or plain Greek yogurt
- 1/4 cup melted butter
- 1/4 tsp vanilla
- 1 1/3 cups unbleached all-purpose flour
- 1 TBS sugar
- 1 1/4 TBS baking powder
- 1 lb. farmer cheese or well-drained cottage cheese
- 1 lb. ricotta cheese
- 2 large eggs
- 2 TBS sugar
- 2 TBS fresh lemon juice
Preheat oven to 350, and coat a 13” x 9” pan with cooking spray.
Combine batter ingredients in a blender, processing well.
Pour 1 1/2 cups of the batter into the pan and
bake for 10 minutes.
Meanwhile, combine the filling ingredients in a large bowl.
Spread filling over baked layer of batter;
pour remaining batter over filling. Return pan to oven and bake for 45 – 50 minutes, or
until the top is golden brown and puffed. Let sit for 10 minutes before serving.