POTATO BLINI WITH CAVIAR
Steps:
- Heat oven to 200 degrees F.
- Stir together mashed potatoes, 1 teaspoon horseradish and flour; set aside.
- Heat oil in a large skillet over medium-high heat. Make blini by dropping 1 tablespoonful of potato mixture into pan. Cook 2 to 4 minutes per side or until golden brown. Remove to a paper towel lined plate to drain. Keep warm in the oven. Repeat with remaining potato mixture.
- In a small bowl, stir together sour cream, remaining horseradish, and dill.
- Serve blini by topping each with 1 1/2 teaspoons sour cream mixture. Garnish with caviar.
WEDDING BARBIE - BLINI WITH CAVIAR
Provided by Robert Irvine : Food Network
Categories appetizer
Time 2h50m
Yield 6 servings
Number Of Ingredients 12
Steps:
- In a large bowl mix the yeast and warm water and allow to sit for 5 minutes. Whisk in the whole milk and melted butter. Add the all-purpose flour, buckwheat flour, and salt, and mix well. Cover and let the mixture to rise in a warm place until doubled in size, about 2 hours.
- When the dough has risen and doubled in size add the buttermilk and fold in the whipped egg whites until well mixed.
- Heat a large skillet over medium heat and coat with the cooking spray before beginning to make the pancakes. Add tablespoons of batter to the skillet, forming 1-inch diameter pancakes (or larger, if you like) and cook until golden brown on 1 side then flip them over and do the same on the other side. Remove from pan allow to cool on a platter. Repeat with remaining batter. Top with creme fraiche and caviar and serve.
RUSSIAN BLINIS WITH CAVIAR
Provided by Moira Hodgson
Categories appetizer
Time 30m
Yield 6 - 8 servings
Number Of Ingredients 10
Steps:
- Scald the milk and set aside.
- Dissolve the yeast in one-fourth cup warm water.
- Sift the white flour into a bowl, add the buckwheat flour, salt and sugar.
- Beat the egg yolks until thick. When the milk has cooled to lukewarm, add the yolks and three tablespoons of the melted butter. Add the yeast. Mix well and pour into the flour. Mix thoroughly, removing any lumps. Set aside in a warm place lightly covered with a towel for about two hours, or until doubled in bulk.
- Whip the egg whites until they stand in stiff peaks and fold them into the batter.
- Lightly butter a small frying pan. Pour in just enough of the pancake mixture to coat the bottom of the pan. When the mixture begins to bubble, turn the pancake over and cook lightly on the other side. Wrap the pancakes in a napkin and keep them warm in the oven while you cook the others. Serve in a pile, wrapped in a napkin.
- Serve the caviar, the sour cream and the remaining melted butter in small bowls on the table. Each person puts a pancake on a plate, butters it, adds sour cream and caviar, and rolls it like a crepe.
Nutrition Facts : @context http, Calories 454, UnsaturatedFat 11 grams, Carbohydrate 30 grams, Fat 31 grams, Fiber 3 grams, Protein 16 grams, SaturatedFat 16 grams, Sodium 456 milligrams, Sugar 5 grams, TransFat 0 grams
BLINI WITH CAVIAR
These traditional Russian pancakes are best with authentic garnishes: a dab of creme fraiche and a spoonful of caviar.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 1h40m
Yield Makes about 4 dozen
Number Of Ingredients 9
Steps:
- Sprinkle yeast over water. Let stand until foamy, about 5 minutes. Stir together flour and 1/2 teaspoon plus a pinch of salt. Stir together buttermilk, butter, sugar, and egg yolks in a large bowl; whisk in yeast mixture, then flour mixture. Let stand, covered, in a warm place for 30 minutes.
- Beat egg whites until stiff peaks form; fold into batter. Let stand for 10 minutes.
- Heat a medium nonstick skillet over medium heat, and coat with a thin layer of butter. Add a scant tablespoon batter for each blin (about 6 or 7 per skillet), and cook, flipping after bubbles appear at edges and color turns golden, 1 1/2 to 2 minutes per side. Transfer to a parchment-lined tray, andlet cool for 30 minutes. Garnish with creme fraiche and caviar.
BLINI
Blini are small leavened buckwheat pancakes, originally form Russia. They are a great base for many a canape. Traditionally they are served topped with sour cream and caviar. Great to make some as a starter or finger-food at a party. Can top with your favourite toppings and have a few different toppings. These will keep for a couple of days in the fridge if stored in an airtight container. Bring to room temperature before adding toppings. Serve at room temperature. These can be made gluten free. Buckwheat does not contain gluten.
Provided by Jubes
Categories Russian
Time 40m
Yield 40-50 blini, 12 serving(s)
Number Of Ingredients 7
Steps:
- Sift dry ingredients into a medium sized bowl.
- Gradually whisk in the egg, buttermilk and melted butter.
- Cook in batches, Drop 2 teaspoon portions of butter into a non-stick heated frying pan. Cook the first side, turn and cook until browned on both sides.
- Place on wire racks to cool.
- Top with your favourite toppings- creme fraiche and salmon roe/caviar, creme fraiche mixed with some dill then topped with smoked salmon.
BLINI
This is the blin recipe my great grandomother made for me as a young child. I've had blini topped with caviar, smoked salmon, lemon juice and powdered sugar, maple syrup, and my favorite, blackberry jam and sour cream. Just double the recipe up depending on how many blin you want to make.
Provided by amp51
Categories Breakfast
Time 15m
Yield 4-6 blin, 1-2 serving(s)
Number Of Ingredients 7
Steps:
- whisk eggs with sugar and salt
- whisk in milk.
- whisk in flour.
- whisk in vegetable oil.
- heat a medium non-stick skillet over low-medium heat.
- coat the skillet with butter.
- pour about 1/4 to 1/2 cup of batter in skillet and spread it out evenly to the edges of the skillet.
- let cook over medium heat until the top of the blin is dry, and the edges are lightly browned and crisp.
- flip the blin, and cook for another minute or two.
- let the skillet cool a little and lightly butter between each blin.
Nutrition Facts : Calories 992.9, Fat 32.4, SaturatedFat 14.8, Cholesterol 491.3, Sodium 963, Carbohydrate 131.4, Fiber 3.4, Sugar 13.7, Protein 41.5
BUCKWHEAT BLINI WITH CAVIAR
The holidays present a number of opportunities to splurge, and New Year's Eve is the ultimate night for it. Though it may seem a cliché, the classic combination of blini and caviar is the perfect example - indulgent, elegant and delectable to the extreme. If you are hosting a small crowd for drinks (preferably Champagne or vodka with these), it's all you need to serve, though it also can be a sit-down first course. Preparation is simple: the blini are topped with a dab of crème fraîche, a spoonful of caviar and a drizzle of butter.
Provided by David Tanis
Categories lunch, main course
Time 3h15m
Yield About 60 3-inch blini, 10 to 12 servings
Number Of Ingredients 12
Steps:
- In large mixing bowl, dissolve yeast and sugar in 1 cup milk. Stir in 1/2 cup all-purpose flour and let stand until bubbly, about 10 minutes.
- Combine remaining all-purpose flour, the buckwheat flour and salt. Add 2 cups milk to the yeast mixture and gradually whisk in flour-salt mixture until you have a smooth, thick batter. Whisk in melted butter. Cover bowl with plastic wrap. Leave at room temperature and let batter slowly double in size, about 2 to 3 hours. (The batter may remain at room temperature even longer if necessary.) You may also mix batter and refrigerate overnight. Bring to room temperature before proceeding with recipe.
- When you are ready to cook blini, stir down batter, which will have become quite frothy. Beat egg yolks and whisk into batter. In a separate bowl, beat egg whites until stiff. Gently fold egg whites into batter.
- Spoon batter onto a hot, lightly greased griddle, using a large soup spoon to make blini that are 3 inches in diameter. Cook for about 2 minutes, until bottom is well browned. Flip and cook 1 minute more. (Wait until surface is covered in bubbles before flipping.) Keep warm in a low oven. Serve with a dollop of crème fraîche, a drizzle of butter, a generous spoonful of caviar and a sprinkling of chives.
Nutrition Facts : @context http, Calories 267, UnsaturatedFat 6 grams, Carbohydrate 20 grams, Fat 17 grams, Fiber 2 grams, Protein 10 grams, SaturatedFat 10 grams, Sodium 164 milligrams, Sugar 4 grams, TransFat 0 grams
EASY BLINI (RUSSIAN PANCAKE)
I love these bite-sized pancakes because they make perfect appetizers. Top blini with smoked salmon, creme fraiche, or even caviar. Add a sprig of dill and they are sure to impress. My children also love eating these plain too!
Provided by Happykat
Categories 100+ Breakfast and Brunch Recipes Crepes
Time 17m
Yield 6
Number Of Ingredients 8
Steps:
- Combine flour, salt, and baking powder in a bowl.
- Whisk 3/4 cup plus 2 tablespoons milk, egg, and 1 tablespoon melted butter together in a separate bowl. Mix into the flour mixture until batter is fully combined.
- Heat 1 tablespoon butter in a skillet over medium-low heat. Drop batter, 1 tablespoon at a time, onto the heated skillet. Cook until bubbles form, 1 1/2 to 2 minutes. Flip and continue cooking until brown, about 1 minute more. Lay on plate lined with a paper towel to help soak up excess butter. Repeat with the remaining batter.
Nutrition Facts : Calories 139.7 calories, Carbohydrate 17.7 g, Cholesterol 44 mg, Fat 5.6 g, Fiber 0.6 g, Protein 4.4 g, SaturatedFat 3.2 g, Sodium 358.5 mg, Sugar 1.8 g
BLINI (RUSSIAN PANCAKES)
Widely popular Russian dish, especially eaten during the Maslenitsa festival in Russia. All kinds of fillings are possible--sweet or savory.
Provided by Kangaroo495
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes
Time 1h5m
Yield 8
Number Of Ingredients 10
Steps:
- Beat together the milk and the eggs. Stir in the salt and the sugar and mix well. Add the baking soda and citric acid.
- Blend in the flour. Add the vegetable oil and pour in the boiling water, stirring constantly. The batter should be very thin, almost watery. Set the bowl aside and let it rest for 20 minutes.
- Melt a tablespoon of butter in a small frying pan over medium-high heat. Pick the pan up off the heat. Pour in a ladleful of batter while you rotate your wrist, tilting the pan so the batter makes a circle and coats the bottom. The blini should be very thin.
- Return the pan to the heat. Cook the blini for 90 seconds. Carefully lift up an edge of the blini to see if it's fully cooked: the edges will be golden and it should have brown spots on the surface. Flip the blini over and cook the other side for 1 minute.
- Transfer the blini to a plate lined with a clean kitchen towel. Continue cooking the blini, adding an additional tablespoon of butter to the pan after each 4 blini. Stack them on top of each other and cover with the kitchen towel to keep warm.
- Spread your favorite filling in the center of the blini, and fold three times to make a triangle shape. You can also fold up all 4 sides, like a small burrito.
Nutrition Facts : Calories 524.5 calories, Carbohydrate 57.1 g, Cholesterol 153.3 mg, Fat 26.4 g, Fiber 1.7 g, Protein 14.4 g, SaturatedFat 13.1 g, Sodium 378.3 mg, Sugar 9.6 g
BLINI WITH THREE CAVIARS
Steps:
- In a large bowl proof the yeast with 1/2 tablespoon of the sugar in 1/3 cup lukewarm water for 10 minutes, or until it is foamy. Stir in 1 cup of the milk, heated to lukewarm, the remaining 2 tablespoons sugar, 2 tablespoons of the butter, and the buckwheat flour, beat the batter for 1 minute, and let it rise, covered with plastic wrap, in a warm place for 2 hours or chill it, covered tightly, overnight. (Chilling overnight produces a tangier flavor. Let the batter come to room temperature before continuing with the recipe.) Stir in the remaining 1 cup milk, heated to lukewarm, the all-purpose flour, the salt, and the yolks, beat the mixture for 1 minute, and let it rise, covered with the plastic wrap, in a warm place for 1 hour, or until it is double in bulk and bubbly. In a bowl beat the cream until it holds soft peaks and fold it into the batter. In a metal bowl beat the egg whites until they just hold stiff peaks and fold them into the batter gently but thoroughly.
- Heat a griddle or large skillet over moderate heat until it is hot, brush it lightly with the additional melted butter, and spoon tablespoons of the batter onto the griddle, spreading them to form 3-inch rounds. Cook the blini for 1 minute on each side, or until the undersides are golden. Transfer the blini as they are cooked to a platter and keep them warm, covered with a kitchen towel. Make blini with the remaining batter in the same manner, brushing the griddle lightly with the butter as necessary. The blini may be made 2 days in advance and kept covered and chilled. Reheat the blini, covered with foil, in a 350°F. oven for 10 to 15 minutes, or until they are warm, or microwave them on a microwave-safe plastic wrap, at high power (100%) for 2 minutes, or until they are warm.
- Arrange 3 or 4 blini on each of 18 small plates, top them with some of the sour cream, and arrange some of the caviar decoratively on the sour cream.
BLINI WITH SOUR CREAM AND CAVIAR
Categories Dairy Fish Appetizer Cocktail Party Quick & Easy Fall Winter Sour Cream Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 36 hors d'oeuvres
Number Of Ingredients 10
Steps:
- Preheat oven to 250°F.
- Stir together warm water, yeast, and sugar in a bowl and let stand until foamy, about 5 minutes. (If mixture doesn't foam, discard and start over with new yeast.)
- Add all-purpose flour, buckwheat flour, and salt, then stir in milk, 3 tablespoons butter, and eggs. Cover bowl with plastic wrap and set in a roasting pan filled with 1 inch of warm water. Let rise in a warm place until dough is increased in volume, has bubbles breaking the surface, and is stringy when scooped, 1 1/2 to 2 hours. Stir batter before using.
- Heat a 12-inch nonstick skillet over moderately high heat until hot and brush with some of remaining melted butter (if butter browns immediately, lower heat). Working in batches of 4, spoon 1 tablespoon batter into skillet for each blin, then cook, turning over once, until golden on both sides, about 2 minutes. Transfer to an ovenproof platter and keep blini warm in oven.
- Serve blini topped with sour cream and caviar.
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BLINI RECIPE - IAN KNAUER | FOOD & WINE
From foodandwine.com
- In a bowl, whisk together the flours, sugar, soda, and 1/4 teaspoon salt. Whisk in the milk and the egg yolk. In a separate bowl, whisk the egg white until it holdS soft peaks. Gently fold the egg white into the batter until combined. Fold the 2 tablespoons melted butter into the batter.
- In a large heavy cast iron or non-stick skillet, heat about 1/2 tablespoon of butter over medium heat until hot. Working in batches, spoon level 1 tablespoons of the batter (about 6 at a time) into the skillet and cook until bubbly and dry on top, about 1 minute. Flip the blini and cook until golden on the bottoms, about 45 seconds more. Transfer the blini to a serving platter and repeat with the remaining batter.
BLINI WITH CAVIAR RECIPE - GOOD FOOD
From goodfood.com.au
- Pour half the milk into a jug, sprinkle on the yeast and a tablespoon of the plain flour and whisk well. Leave for 15 minutes until it froths.
- Sift the flours and ¼ teaspoon salt into a large bowl. Add the yeast mixture and the remaining milk. Mix until you have a smooth batter. Cover with a damp tea towel and leave in a warm place until the mixture doubles in size and bubbles, which will take between 1 and 1½ hours.
- Whisk the egg whites until stiff peaks form. Stir the egg yolks into the batter, then fold in the egg whites. Cover and leave again to rise for 10 minutes. Pour the mixture into a jug.
BLINI WITH RED CAVIAR | RACHAEL RAY IN SEASON
From rachaelraymag.com
- In a medium bowl, whisk together the flour, sugar, salt and baking soda. In a small bowl, combine the egg, egg yolk, 1/2 cup sour cream and half of the lemon peel; stir into the dry ingredients (the batter will be slightly lumpy). In a small bowl, combine the remaining 1/2 cup sour cream and remaining lemon peel.
- Heat a nonstick griddle over medium-high heat; lightly oil. Working in batches, add a tablespoonful of batter for each blini and cook until the bottoms are golden, about 2 minutes. Flip and cook through, about 1 minute more.
RUSSIAN BLINI WITH CAVIAR - TATYANAS EVERYDAY FOOD
From tatyanaseverydayfood.com
- Whisk together in a large bowl egg, milk, and salt. Sift together flour and baking powder and fold into egg mixture. Whisk until smooth and free of clumps. Preheat a griddle or large frying pan and add a little bit of oil. Use 1 tablespoon batter for blini and fry them over medium heat until golden brown, turning once.
RUSSIAN CREPES BLINI (VIDEO) THIN AND DELICATE PANCAKES
From vikalinka.com
- In a large mixing bowl mix eggs, flour, 1 cup of buttermilk, baking soda, oil, sugar and salt with a whisk. It's important to incorporate liquid gradually to avoid lumps. When the mixture is smooth and lump free, add remaining buttermilk.
- The consistency of the batter should be the same as of heavy cream. Let stand for 20 minutes. You should see small bubbles on the surface of your batter.
BLINI WITH CAVIAR RECIPE - LOS ANGELES TIMES
From latimes.com
- Place potatoes in pot, cover by 2 inches with cold water and bring to a boil. Reduce heat to simmer and cook until tender, about 25 minutes. Drain.
- While still warm, peel potatoes and pass them through tamis. Weigh out 9 ounces of resulting puree (about 1 3/4 cups, packed). Working quickly, whisk flour into potatoes, then whisk in creme frai^che. Add 1 egg, whisking batter until smooth. Add second egg, and then yolk, whisking until smooth. Batter should fall from whisk in thick stream but hold its shape. Add a little more creme frai^che if batter is too thick. Season with salt and pepper to taste.
- Heat nonstick pan over medium-low heat. Spoon 1/2 tablespoon of batter into skillet for small blini, more for larger blini as desired. Cook 2 minutes, flip and continue cooking another minute or until done. Blini should be golden brown. Keep warm while you make successive batches.
BASIL BLINI WITH SALMON CAVIAR RECIPE - TIM MCKEE | FOOD & WINE
From foodandwine.com
- In a blender, combine the milk with the egg yolks, salt and 1/4 cup of the Basil Pesto. Blend at high speed until combined, about 15 seconds.
- In a large bowl, combine the flour with the baking powder and baking soda. Whisk in the milk mixture until smooth, and then add the 1 tablespoon of melted butter and the lemon juice.
- In another bowl, beat the egg whites until stiff peaks form. Using a rubber spatula, fold the egg whites into the batter just until no streaks remain.
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