Celebrating Our Roots

Today is the final day of Hanukkah. While the Catholic Church does not consider any Holy Days or Feasts within the Jewish faith to be days of Obligation for Catholics, there are no restrictions on these days either. I believe Catholics more than any other Christian faith, feel a deep connection to our Jewish roots.

After all, Jesus was a Jew. He knew Jewish scripture, practiced Jewish customs, said Jewish prayers and observed Jewish traditions. To better understand Jesus, we should look at His life as a man. Yes, He is God, Lord and savior, come down from heaven for the forgiveness of sins. But He was also a man, who knew suffering, who knew what it was to be cold, to be hungry and to be alone. Just as He knew the joys of being with family and friends.

Another reason for Catholics to feel more closely connected to the Jewish Festival of Lights is that it resembles our Advent, and the retelling of the Hanukkah story is only found in the pages of the Catholic Bibles. It is a part of Jewish history that has been preserved in God’s Holy word found in 1 and 2 Maccabees of the Catholic Old Testament.

We began the first day of Hanukkah by indulging in breakfast that resembled scrolls yet was anything but koshier. Not well thought out on my part at all. On this, the last day of the Festival of Lights, I wanted to share something fitting the season. Blintzes are among my favorite dishes.

Blueberry Blintzes
Crêpe Shells
1-1/4 cups Flour
2 cups Milk
3 tablespoons Butter (melted)
2 tablespoons Sugar
2 Eggs
1 teaspoon Vanilla
1/2 teaspoon Baking Powder
1/2 teaspoon Salt

Melt butter, place in a blender. Add flour, milk, sugar and eggs. Pulse to blend. Add vanilla, baking powder and salt, blend until smooth. Batter should be very thin and void of any lumps. Let rest for 20 minutes.

Blueberry Cheese Filling
2 cups Blueberries
1-1/2 cups Ricotta Cheese
1 large Egg
1 tablespoon Sugar
1 teaspoon Vanilla
1/4 teaspoon Salt

Pick over blueberry, discarding those that are smashed or not yet ripe. Rinse berries, set aside.

In a medium saucepan over low heat, combine 1 cup blueberries, Ricotta cheese, egg, sugar, vanilla and salt. Slowly increase heat to medium while stirring constantly. Bring to a low boil, stirring constantly, until the mixture is the consistency of jam. Add remaining cup of blueberries, cook for 1 minute longer, then remove from heat.

To Finish
Butter as needed for frying
Powdered Sugar, if desired for dusting

To Assemble: Using a medium non-stick skillet or Crêpe pan, melt a little butter, give the pan a swirl. Add enough batter to cover the bottom of the skillet with a thin layer, again giving the skillet a swirl. Cook over medium to medium-low heat until the edges are golden and the pancake appears dry. Flip with a spatula, cook other side until cooked through. Place sheets of waxed paper between shells, continue to make until 12 shells are ready.

Spoon some of the filling into the center of each blintz, fold sides around filling to form a rectangular package incasing the filling. Repeat until all the shells have been filled.

Place a large skillet over medium heat, melt 2 tablespoons butter. Cook blitzes, seam side down, in the skillet until golden brown, flip and cook other side to a beautiful golden color.

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Those who follow You, Lord, will have the light of life