The new cookbook from Ina Garten (Translates literally as 'in a garden.') a.k.a the Barefoot Contessa (And where is this Barefoot? Italy? Everyone knows those Italian titles aren't real, so quit curtsying every time she comes on the television!), Back to Basics: Get Great Flavors from Simple Ingredients, is filled with lots of wonderful and simple ideas from entertaining. She has some very authoritative lists about ways to set the table or desserts that can be purchased, and I respect that a lot. Very 1950s of her. Of course, the best sounding recipe was one for brunch: a simplified casserole using the language and flavor of a labor-intensive blintz. My mother (aka Miss Barbara) prepared a wonderful spread for Christmas brunch, including this recipe, cinnamon rolls, breakfast pizzas and fruit. I thought the blintz casserole was quite delicious, although I might attempt a slightly smaller ratio of cheese to crust. Amazing and delicious!

Recipe: Baked Blintzes with Blueberry Sauce*

For the batter:
1 1/4 cups milk
2 tbsp sour cream
4 tablespoons unsalted butter, melted
1 tsp vanilla
4 eggs
1 1/3 cups all-purpose flour
2 tbsp sugar
1 tbsp baking powder

For the filling:
2 cups ricotta cheese
8 oz mascarpone cheese or cream cheese
1/2 cup Egg Beaters or other egg white product
1/3 cup sugar
1 tbsp grated lemon zest
2 tbsp freshly squeezed lemon juice
1/2 tsp vanilla
1 tsp salt

Preheat the over to 350 degrees and butter a 9x13 baking dish.

For the batter, place all of the ingredients in a blender or food processor and blend until smooth. Pour half the batter (about 1 3/4 cups) into the prepared baking dish and bake for 10 minutes, until set.

In the meantime, whisk together the filling, mascarpone, eggs and sugar in a big yellow bowl. Add the lemon zest, lemon juice, vanilla and salt, mixing thoroughly. Spread the cheese mixture over the baked pancake, then spoon the remaining batter over the cheese mixture to cover.

Bake for 35-40 minutes more, until the top is golden brown. Let cool for 10-15 minutes, cut into squares and top with blueberry sauce.

Serves 8-10.

Recipe: Blueberry Sauce
3/4 cup orange juice
2/3 cup sugar
1 tbsp cornstarch
4 half-pints blueberries
1 tsp grated lemon zest
1 tbsp freshly squeezed lemon juice

Combine the juice, sugar and cornstarch in a saucepan and bring to a boil. Once the mixture has begun to thicken, add the blueberries and simmer for 4 to 5 minutes, just as a few of the berries are beginning to burst. Stir in a lemon zest and juice and allow to cool.

*I've altered the recipe from the original source and posting. Mom made this for brunch, and while delicious, it was very rich. I felt like the ratio of cheese filling to crust should be less and the reduction of ricotta, plus use of an egg substitute, make for a better breakfast/brunch. treat. (1.4.09)