WHOLEWHEAT BLINIS WITH AMERICAN CAVIAR
In this sophisticated appetizer, the blinis are topped with American caviar, a delicious alternative to the pricey imported stuff.
Provided by Rick Rodgers
Yield Makes about 28
Number Of Ingredients 13
Steps:
- Pour 3 tablespoons warm water into bowl. Sprinkle yeast over; stir to blend. Let stand until yeast dissolves, about 10 minutes.
- Whisk milk, melted butter, 2 tablespoons sour cream, egg yolk, sugar, and salt into yeast mixture. Add both flours; whisk until smooth. Cover with plastic wrap; let stand at room temperature until very small bubbles begin to form on top of batter, 2 1/2 to 3 hours (batter will not rise).
- Using electric mixer, beat egg white in another medium bowl until stiff but not dry. Fold beaten egg white and dill into batter. Brush griddle or large nonstick skillet with oil; heat over medium heat. Working in batches, drop batter by tablespoonfuls onto griddle; cook until bubbles form on top and blinis are golden on bottom, about 1 minute. Turn blinis over and cook until golden on bottom, 30 seconds to 1 minute. Transfer blinis to rimmed baking sheet. DO AHEAD: Can be made 2 hours ahead. Rewarm uncovered in 350°F oven 5 minutes.
- Serve blinis with sour cream and caviar.
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
LEMON BLINIS WITH CAVIAR AND SCALLION CRèME FRAîCHE
These quick, buckwheat pancakes are brightened with the addition of lemon zest. Use whatever caviar you prefer and your budget will allow.
Provided by Kay Chun
Categories Dairy Valentine's Day New Year's Eve Lemon Caviar Green Onion/Scallion Gourmet Anniversary
Yield Makes 12 small blinis
Number Of Ingredients 11
Steps:
- Stir together crème fraîche and 1 tablespoon of the scallions.
- Melt 1 tablespoon butter in a large non-stick skillet over low heat and scrap into a small bowl. Whisk in milk, egg, and 1 teaspoon zest. Add flour, baking powder, sugar, and salt and whisk until smooth.
- Melt half of remaining butter in a large nonstick skillet over medium-low heat.
- Drop 6 rounded teaspoons of batter into skillet and cook until tiny bubbles form on the surface, edges appear dry, and undersides are golden, about 2 to 3 minutes.
- Flip and cook until golden and cooked through, about 1 to 2 minutes more. Transfer to a plate and cover with foil to keep warm.
- Melt remaining 1/2 tablespoon butter in skillet and make 6 more blinis (you will have a little batter left over).
- To serve, top blinis with a small dollop of scallion crème fraîche and some caviar, then sprinkle with remaining lemon zest and scallion.
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.
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.
CAVIAR AND BLINIS
Provided by Victoria Granof
Categories Milk/Cream Fish Cocktail Party Valentine's Day Oscars New Year's Eve Winter Pan-Fry Chive Whole Wheat Cookie
Yield Makes 24 pancakes
Number Of Ingredients 10
Steps:
- 1. Combine the pancake mix with the salt, egg, butter or oil, and milk or water.
- 2. Lightly brush another tablespoon of melted butter onto a skillet over medium-high heat.
- 3. When the skillet is hot, spoon the batter into it a tablespoon at a time.
- 4. Cook the blinis until tiny bubbles appear, about 1 minute, then flip them and fry until golden brown on each side.
- 5. Transfer the blinis to a platter and serve warm with the caviar, crème fraîche, chives, and smoked salmon and onion (if desired).
BLINI WITH CAVIAR AND YOGURT TOPPING
After making these blini, I always have a little of the topping left over; I use it for sandwiches. Don't use expensive caviar here -- lumpfish is fine.
Provided by Martha Rose Shulman
Categories appetizer
Time 10m
Yield Enough to top one batch of blini
Number Of Ingredients 8
Steps:
- Place the onion in a bowl and cover with cold water. Let sit for five minutes, then drain and rinse with cold water. Drain on paper towels.
- Place the yogurt in a bowl, and stir in the onion, chopped eggs, chives and caviar. Season with salt and pepper. Refrigerate until ready to use.
- Warm the blini in a low oven or in a microwave. Top each with a spoonful of the yogurt mixture and serve.
Nutrition Facts : @context http, Calories 183, UnsaturatedFat 4 grams, Carbohydrate 14 grams, Fat 10 grams, Fiber 0 grams, Protein 11 grams, SaturatedFat 4 grams, Sodium 330 milligrams, Sugar 2 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.
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