Bon Appétit's Blueberry Blintzes from 1978

A few fortunate things have resulted from starting Bon Appétempt, but receiving three Bon Appétit's from 1978 (from a Pittsburgh thrift shop nonetheless!) from our friend Katie has got to be close to the top of the list. Just wait and you'll see why.

Bon Appétit's Blueberry Blintze circa 1978:

Bon Appétempt's 2009 version:
There are sooooo many things to talk about.
First off, doesn't their picture of the blintze look completely average at best and woefully unappetizing at worst? Why would we even PICK that recipe you might be wondering. Well, take another look at the cover of that top magazine above--it's a plate of brownish-beige sausages on top of brownish-beige sauerkraut over a black background. If these magazines are any indication, then the late 70s were bad food years.

To further prove our point, check out some more images:
What is with everything being monochromatic? The upper picture is egg pasta, with fish dumplings and some nameless (thankfully) light, pink cream sauce. Quenelles? More like gross-elles! GET IT? DO YOU GET IT?!

The below flaming plum pudding speaks volumes about where the Bon Appétit editors' heads were at back in the day.
(Nice touch with the plastic holly on the ornate silver platter.)

I know what you are thinking: Can we please move on to less gross things? OK, how about the amazing ads we found.
Supersonic flight attempt? Sadly... a fail.

What about this lady and her domesticated jungle cat?
I could see myself spending some time with her (Wait, who is the little witch?).

1978 Pontiac Safari Wagon? Tremendous trunks? SOLD!

Matt and I got into the whole vibe. Here we are out for cocktails.
And here I am having a fun time trying to feed Matt while my friend looks on in horror.
But maybe, just maaaaybe, you'd like to know how the attempt went? I guess it was a success though it was probably the first time in history that upon completion of a recipe, neither of us were very eager to try it. Maybe the chunky, cottage-cheesy filling mixture had something to do with that?
But honestly, it wasn't that bad. Definitely more of a breakfast than a dessert though.

And I know Bon Appetit was doing a thing on healthy desserts, but I think the yogurt topping was just way too healthy. If I did this again, I would try it with a créme anglaise on top or at least something sweeter/ buttery-er than low-fat yogurt. I mean, c'mon.
In short, thank you, Katie!!! We owe you three Pittsburgh-born retro magazines on... other people's parties?

10 servings

1 cup flour
2 eggs
1 cup nonfat milk
1/4 teaspoon salt
1 teaspoon butter

1 1/2 cups low-fat cottage cheese
1 beaten egg
2 tablespoons sugar
1 teaspoon cinnamon
1/4 teaspoon salt
1 cup fresh or defrosted frozen blueberries
2 tablespoons breadcrumbs (optional)
2 teaspoons butter
Low-fat vanilla yogurt

To make blintzes, place first 4 ingredients in blender and whirl until smooth. Refrigerate 1 hour. To cook, melt butter in 8-inch crepe pan. Pour in just enough batter to coat botom of pan with thin layer. cook on both sides until faintly golden. Turn onto plate or cake rack; repeat to make remaining blintzes.

Press cottage cheese through a sieve to drain off liquid. Mix together cottage cheese, egg, sugar, cinnamon and salt. If you are using frozen berries, be sure they are completely defrosted; drain and dry thoroughly on paper towels. Gently fold 3/4 cup berries into cheesee. If mixture seems runny, carefully stir in breadcrumbs.

Place a spoonful of filling on each blintz, fold in ends and roll up. Melt 2 teaspoons butter in nonstick pan and sauté blintzes until golden. Serve hot with vanilla yogurt, remaining blueberries and light dusting of cinnamon if desired.


Brock said...

omg look at that BIG BRAIN w/ the electric blue aura! YUM!!! we used to eat those all the time in the 70s.

Jodi said...

I want to live inside that illustration with the dinner party.

Mary Anne said...

I want to come back to the 21st century please.

George Gaston said...

Amelia, This brings back so many memories... we had that exact mustard colored Pontiac Safari wagon and I am sure that red-blue-white plaid shirt is mine. As for the Blueberry Blintzes, they were my favorite thing at Green’s Sunday Brunch Augusta, GA, circa 1978.

Tell Katie to keep finding these great old issues of Bon Appétit ~ you do a heck of a job updating their style!

Unknown said...

How could anyone take that plum pudding seriously? Your blintz actually looked really good though.

Alex said...

I'd love to see a photo "attempt" of you and Matt "out for cocktails"!

Courtney said...

the plum pudding looks like an alien from the early years of star trek. you know, the original series?

hilarious! thanks for sharing.


Neal said...

I want to fly on the concorde.

Amelia Morris said...

next attempt idea: matt and i out for cocktails on the concorde?

CWL said...

Oh, if you like those photos you will love these:

I recommend beginning with "The Unbearable Sadness of Vegetables." Then go from there.

Mark said...

The plum pudding looks like it would be good with some marinara sauce.

Morgan said...

This is my fave post. And yours looks way better. And also, I want it.