Plum Blintzes Americanized Recipe Plate
An Americanized plum blintz recipe details filling with cream cheese and cottage cheese, lemon peel, and plum sauce. It describes making crepe-style blintzes, browning both sides, and finishing with powdered sugar. The recipe yields six servings with step by step instructions and measurements.
Acceptance of food friendly ritual
Mimi Sheraton reflects on how accepting or rejecting food signals respect or disapproval within host guest dynamics. She recounts personal scenes across Italian Jewish and other cuisines, noting how hosts tailor dishes to please guests often with mixed results and how lingering fears of insulting a cook shape social behavior and hospitality.
Substitutions for wine in Chinese and Japanese recipes
Craig Claiborne answers reader questions on kitchen substitutions. For Japanese recipes mirin and for Chinese cooking shaoxing are common wines. dry or sweet sherry can substitute in some cases. Substitutes for buttermilk include yogurt or buttermilk powder, with powder available by mail from SACO Foods. Garlic crushed versus minced alters flavor. pressed garlic may impart stronger notes, and Claiborne prefers avoiding the press. Readers may send questions to The New York Times Food Editor.
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