There are a lot of old cheesecake recipes out there that ask you to “sieve” cottage cheese. Basically, that means rubbing/pressing the cheese curds through a sieve, until you end up with a smooth cream cheese you can’t get by whipping cottage cheese. This unusual griddle-cake recipe with blueberry sauce, from Mike Fritzel, owner of long-gone Chicago blockbuster Fritzel’s restaurant, uses the same technique.
Makes 4 to 6 servings
For the batter Ingredients
- 2 cups large curd cottage cheese
- 1 Tbsp lemon juice
- ¼ cup sugar
- 2 large eggs
- 1 cup flour
- pinch salt
For the Blueberry-Cherry Sauce Ingredients
- 2 pints fresh blueberries
- 1 cup cherry juice
- 1 Tbsp grated lemon-zest or orange-zest
- ½ cup sugar
- 1/3 cup corn syrup
- 1 Tbsp lemon juice
Instructions
- Make the sauce: In a stainless steel or enameled saucepan, combine fruit, cherry juice and zest. Heat to boiling, pressing some of the berries against the side of the pan with a wooden spoon to crush. Gradually add sugar, stirring until dissolved. Keep pot at gentle boil. Add corn syrup and lemon juice. Heat to a jumping boil; boil hard for 15 minutes. Pour into jars. Cool. Refrigerate.
- Make the griddle cakes: Press cottage cheese through sieve. Mix creamy result with lemon juice, sugar, beaten eggs, flour and salt to make a thick batter. Spray fry pan with cooking oil, or, melt a small amount of butter in pan. Fry cakes and serve hot with sauce and dollop of yogurt or sour cream.
