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?

RECIPE:

10 servings

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

Filling
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.