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The classic combination of figs and Port wine makes an elegant addition to cheese blintzes. If you'd like to make the recipe with a true Port, seek out the kosher ruby Ports from Porto Cordovero or Porto Quevedo.
Ellen:I urged Todd to include a blintz recipe in the summer section because I’m crazy about them (see Falling for Blintzes, page 7). He matched it with another of my food crushes: figs. I went wild for them in Israel years ago and now ask any of my family members and friends going on trips there bring back dried figs for me. When they do, Todd knows it’s time to make this recipe for dessert.
Todd:We use dried figs (black mission, but Turkish browns are fine, too) because of their concentrated flavor. Moreover, fresh figs might make the filling too wet, causing a soggy blintz. Another advantage of using dried figs is that they make the recipe suitable for any time of the year. When fresh figs are available, though, I garnish lavishly with them as you can see in the photo—they certainly add an extra dimension.
Recipe reprinted with permission from The New Jewish Table (St. Martin's Press, © 2013), by Chef Todd Gray and Ellen Kassoff Gray.
See Also
Ellen’s Falafel with Pickled Vegetables & Minted Lemon Yogurt
Baked Salmon with Potatoes and Green Olives
Blintz Souffle (Dairy)
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