SWEET CORN BLINI
Provided by David Tanis
Categories easy, quick, appetizer
Time 30m
Yield Makes about 30 blini
Number Of Ingredients 12
Steps:
- Put flour, cornmeal, baking powder, salt and sugar in a mixing bowl. Grind 1 cup corn kernels to a rough purée in a food processor, then add egg and yogurt, and pulse to mix. Add corn mixture to flour mixture and stir together until just mixed to make a thick batter. Stir in 4 tablespoons melted butter. Set aside for 5 minutes. Thin with a little milk if necessary. (Batter may be prepared several hours ahead.)
- Warm remaining 4 tablespoons butter in a saucepan over medium heat. Add remaining 1 cup corn kernels. Season with salt and pepper, then cook for 1 minute or so to heat through. Keep warm.
- Put greased griddle or cast-iron pan over medium heat. Using 1 tablespoon batter, make pancakes about 2 1/2 inches in diameter. Cook for 1 minute, until bubbles appear on surface and pancakes are lightly browned. Flip and cook for 30 seconds more. (Be sure to keep heat moderate or else the pancakes will blacken.) Pancakes may be cooked in advance and reheated.
- To serve, place 3 hot pancakes on small plate. Top with spoonful of cooked corn and some of the butter from the pan. Drizzle with crème fraîche and sprinkle with chives.
Nutrition Facts : @context http, Calories 69, UnsaturatedFat 1 gram, Carbohydrate 7 grams, Fat 4 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 2 grams, Sodium 70 milligrams, Sugar 1 gram, TransFat 0 grams
AVOCADO CORNMEAL BLINIS
Steps:
- Blinis Stir together dry ingredients until blended. Mash avocado, then whisk in buttermilk, eggs and adobo sauce. Mix together with dry ingredients. Blend well. Stir in coriander. Melt one tbsp butter in a nonstick pan. Add small dollops of batter and turn when air bubbles appear and bottoms are golden. Repeat with remaining butter and batter in batches. Serve with salsa. Blinis may be prepared to this point and refrigerated until ready to serve. Warm in a 300 degree oven for 10-12 minutes. Salsa Toss together tomatoes, red pepper, green onion, coriander, mango, and corn in a bowl. Moisten with lime juice and olive oil. Season with salt, freshly ground pepper, and hot sauce to taste. Place 1-2 teaspoons of salsa on warm blinis and serve.
BLINI WITH LOBSTER AND AVOCADO AND LIME SALSA
These are from our local/state paper and just look and sound so decadentaly delicious. Times are estimated.
Provided by ImPat
Categories Lobster
Time 30m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Whisk together the flour and egg in a medium bowl and gradually add the milk and then add then the chives and stir to combine and season with salt and pepper.
- Lightly grease a large non-stick pan and place over medium heat.
- Spoon five tablespoonful quantities of mixture into the pan, allowing room for spreading and cook for 1 to 2 minutes or until golden underneath and bubbles appear on the surface and then turn and cook for a further 30 seconds or until golden underneath and transfer to a plate and repeat with remaining batter in 3 more batches.
- Place the blinis on a serving platter and smear a dollop of sour cream and top each with a slice of lobster then the avocado that have been mixed with the lime juice.
- Top the each with a sprig of dill and serve with lemon, if desired.
Nutrition Facts : Calories 181.5, Fat 13.3, SaturatedFat 3.4, Cholesterol 70.8, Sodium 223.5, Carbohydrate 9.3, Fiber 2.5, Sugar 0.8, Protein 7.2
PRAWN & GUACAMOLE BLINIS
A taste of Russia, with a modern twist
Provided by Good Food team
Categories Buffet, Canapes, Dinner
Time 15m
Yield Makes 20
Number Of Ingredients 9
Steps:
- Blitz the avocados with the lime juice and Tabasco sauce. Transfer to a bowl and stir through the sliced spring onions, chopped tomato and finely chopped coriander leaves. Season well and mix to combine. Spoon onto blinis, then top each with a large, shelled cooked prawn. Add extra coriander leaves to serve.
Nutrition Facts : Calories 182 calories, Fat 12 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 5 grams sugar, Fiber 2 grams fiber, Protein 9 grams protein, Sodium 1.58 milligram of sodium
CORNMEAL BLINI WITH TOMATO-CORN SALSA
Categories Mixer Tomato Cocktail Party Vegetarian Yogurt Cinco de Mayo Cornmeal Corn Summer Winter Pan-Fry Healthy Jalapeño Bon Appétit
Yield Makes 64
Number Of Ingredients 19
Steps:
- For Blini:
- Heat milk and water to lukewarm (105°F. to 115°F.) in small saucepan. Pour into large bowl. Mix in sugar and yeast. Let stand 10 minutes.
- Stir flour, cornmeal and salt in medium bowl to blend. Stir into yeast mixture. Mix in buttermilk and egg yolks. Cover with plastic and let stand in warm area until very spongy, about 2 hours.
- Using electric mixer, beat egg whites in another medium bowl until stiff but not dry. Gently fold into cornmeal mixture in 2 additions.
- Preheat oven to 250°F. Brush large nonstick skillet with 1 teaspoon oil. Heat over medium-high heat. Working in batches and brushing with additional oil as necessary, drop batter by tablespoonfuls into skillet, spreading gently to 2-inch rounds. Cook until golden on bottoms and bubbles begin to break on surface, about 2 minutes. Using spatula, turn blini over; cook until golden, about 1 minutes. Arrange in single layer on large baking sheets. Keep warm in oven.
- For Salsa
- Mix all ingredients except yogurt in medium bowl to blend. Season with salt and pepper. (Blini and salsa can be made 8 hours ahead. Cool blini. Cover blini and salsa separately and chill. Reheat blini uncovered in 350°F. oven about 10 minutes before serving.)
- Spread small amount of yogurt over blini. Divide salsa over blini. Arrange on platters and serve warm.
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- Let’s start with the blini. First mix the yeast and sugar with warm (100 degree F) water. Let it sit about 10 minutes until it gets foamy.
- While your yeast is activating, whip the egg whites until foamy. This will help make your blini extra light and fluffy!
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