Buckwheat Or Cornmeal Blini With Radish Topping Recipes

BUCKWHEAT OR CORNMEAL BLINI WITH RADISH TOPPING

Steps:

• In a medium bowl, mix together the finely chopped radishes, drained yogurt or blended cottage cheese and yogurt, salt, pepper, lemon juice and dill.
• Warm the blini. Top with a spoonful of the radish mixture, garnish with a radish slice and serve.

RUSSIAN BUCKWHEAT BLINI PANCAKES

Steps:

• Gather the ingredients.
• In a large bowl, whisk together the buckwheat flour with the all-purpose flour, salt, and instant yeast .
• Make a well in the center and pour in the milk, mixing until the batter is smooth.
• Cover the bowl and let the batter rise until doubled, about 1 hour.
• Stir into the batter the cooled, melted butter and the egg yolk.
• In a separate bowl, whisk the egg white until stiff but not dry.
• Fold the whisked egg white into the batter.
• Cover the bowl and let the batter stand 20 minutes.
• Heat a nonstick skillet over medium heat.
• Drop quarter-sized dollops of dough into a pan, being careful not to overcrowd it. Cook for about 1 minute or until bubbles form.
• Turn and cook for about 30 additional seconds.
• Remove the finished blini onto a plate and cover them with a clean kitchen towel to keep them warm. Repeat the frying process with the remaining batter.

BUCKWHEAT BLINI

Steps:

• Over medium-high heat, bring the milk and butter to just below a boil. Cool until lukewarm.
• Combine the buckwheat flour, sugar, and salt. Set aside.
• In a separate small bowl, combine the yeast and lukewarm water. Allow the yeast to activate for 5 minutes in a warm place (see Cook's Note*).
• In a large bowl, beat the egg yolk until light yellow. Drizzle the milk and butter mixture slowly into the yolk while whisking. Add the dry ingredients and stir to combine. Cover tightly with plastic wrap and put in a warm place until doubled in size.
• Whisk the egg white until soft peaks form. Fold the egg white into the batter. Cover the batter again and allow it to regain its original volume, about 10 to 15 minutes.
• Preheat a skillet and lightly brush it with the clarified butter. Spoon 1 tablespoon portions of the batter into the skillet (see Cook's Note**). Lightly brown on both sides.
• Spoon 1 teaspoon of the smoked salmon cream cheese mixture over a blini. Garnish with fresh dill and serve.
• In a medium bowl cream together the cream cheese, dill, lemon juice, and lemon zest. Gently fold in the smoked salmon.

BLINI WITH SMOKED HERRING TOPPING

Steps:

• Crumble the smoked herring into a bowl. Add the celery, dill, lemon juice and yogurt. Stir together. The herring should be finely flaked, like canned tuna. Season with freshly ground pepper.
• Warm the blini, and top with small spoonfuls of the herring mixture. Garnish with radish slices and dill, and serve.

BUCKWHEAT BLINI

Steps:

• Heat the milk and 4 tablespoons of butter over low heat until butter is melted, and let cool slightly. Meanwhile, combine the sugar and 2 tablespoons of warm water and stir to dissolve the sugar. Sprinkle the yeast over the sugar water and let stand in a warm place until yeast is frothy, about 5 minutes. Pour in the milk mixture, add egg yolks and whisk to blend.
• Combine the flours and salt and gradually whisk into the yeast mixture until smooth. Cover bowl tightly with plastic wrap and let batter rise in a warm place until doubled in bulk, about 1 hour.
• Stir to deflate the batter. (Batter can be covered and refrigerated for 24 hours before proceeding.) Beat egg whites until soft peaks form. Gently fold whites into batter just until blended.
• Preheat oven to 200 degrees. Melt enough butter to coat a large griddle or skillet over medium to medium-high heat. When butter sizzles, drop tablespoons of batter onto surface to make blini roughly 2 inches in diameter. Cook until bubbles appear on top and the bottom is golden brown. Turn and cook until bottom is lightly browned. Place blini, overlapping but not stacked (they will get soggy), on a baking sheet and keep warm in the oven while cooking the remaining batter. Stop using the batter when bubbles no longer appear on the top (there may be about 1 cup left), or the blini will be thin and tough.
• To serve, brush blini lightly with melted butter and top each with a dab of créme fraîche or sour cream and a small dollop of caviar.

BUCKWHEAT BLINIS

Steps:

• Pour warm milk into a large bowl, then sprinkle yeast onto the milk, and allow to soften for 5 minutes. Stir in sugar and buckwheat flour; cover, and let rise for 1 hour.
• Stir in the eggs, sour cream, heavy cream, salt, and flour until a batter forms. Cover again, and let rise for 2 hours.
• Heat a large skillet over medium heat. Spray with cooking spray, then pour in small amounts of batter to form 1 1/2-inch blinis. Cook until the blinis begin to set and dry, and the bubbles begin to burst, about 2 minutes. Flip over, and continue cooking until browned on the other side, about 1 minute.