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.
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.
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
HIZIKI CAVIAR WITH CORNMEAL BLINI
Provided by Food Network
Categories appetizer
Yield 1 1/2 cups of hiziki caviar
Number Of Ingredients 24
Steps:
- Place hiziki in a bowl and rinse once with lukewarm water. Cover with apple juice, shoyu, water, and soak 30 minutes. Heat sesame oil in a skillet. Add the onion and then garlic; add sea salt and saute for 5 minutes. Add hiziki and soaking liquid, cover and cook 10 minutes. Grate ginger and add it to the skillet along with the lemon juice. Cook the mixture covered for 10 minutes. Uncover and cook over medium heat until liquid is absorbed. Allow hiziki mixture to cool slightly and pulse in food processor for a few seconds. Serve chilled but not icy cold.
- Sift cornmeal, flour, baking powder, baking soda, and sea salt in a medium bowl. In a small bowl beat together corn oil, maple syrup, soymilk, water and vinegar. Combine the wet and dry ingredients. Stir in parsley. Heat a skillet and add a 1/2 teaspoon corn oil. Drop batter by scant tablespoons onto heated skillet. Carefully turn blini after about a minute. Lower heat and flip blini to cook only about 45 seconds on that side.
- To serve blini with hiziki caviar: Place a teaspoon of caviar on top of each blini and garnish with chives or parsley.
CHIVE BLINI WITH CAVIAR AND CREME FRAICHE
Provided by Food Network
Categories dessert
Time 1h55m
Yield 50 (1-inch) pancakes
Number Of Ingredients 9
Steps:
- In a medium sized mixing bowl, combine flour, egg, milk, 1 tablespoon butter, chives, and salt. Whisk just until ingredients come together. Cover the bowl with plastic wrap and set aside for 1 hour. Set a medium nonstick pan over low heat and brush with melted butter. Pour approximately 1 teaspoon of the batter into the pan, and repeat leaving some space between pancakes. When bubbles appear on the surface of the pancakes (about 1 to 2 minutes), flip them over with a spatula. Continue cooking for 1 minute more or until the pancakes are golden brown on both sides.
- Serve with a tiny dollop of creme fraiche and an even tinier dollop of the caviar of your choice (paddle fish, hackleback, golden whitefish and tobiko all work well.)
BLINIS WITH RED CAVIAR
Provided by Moira Hodgson
Categories dinner, main course
Time 2h20m
Yield 6 - 8 servings
Number Of Ingredients 10
Steps:
- Scald the milk and set aside
- Dissolve the yeast in four tablespoons warm water.
- Sift the white flour into a bowl, add the buckwheat flour, salt and sugar.
- Separate the eggs. Beat the yolks until thick and sticky. When the milk has cooled to luke warm, 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 for about two hours, or until doubled in bulk.
- Whip the eggwhites until they stand in stiff peaks. 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 as 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 crep
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
BUCKWHEAT BLINIS
This is an old, Russian recipe. These small, yeast-raised, buckwheat pancakes are traditionally served with caviar (or even smoked salmon).
Provided by damasio
Categories Appetizers and Snacks
Time 3h22m
Yield 120
Number Of Ingredients 9
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.
Nutrition Facts : Calories 17.6 calories, Carbohydrate 2.1 g, Cholesterol 8.1 mg, Fat 0.8 g, Fiber 0.1 g, Protein 0.7 g, SaturatedFat 0.4 g, Sodium 14.5 mg, Sugar 0.3 g
BLINI W/CAVIAR AND CREME FRAICHE
Make and share this blini w/caviar and creme fraiche recipe from Food.com.
Provided by chia2160
Categories Russian
Time 20m
Yield 40 blini
Number Of Ingredients 8
Steps:
- in large bowl whisk flours into egg yolk, alternating with beer and milk until you have a smooth batter.
- beat egg whites until they peak add salt, fold into batter.
- heat 1 tsp olive oil in pan.
- spoon batter into hot oil 1 tbsp at a time.
- when top starts bubbling flip them over, aprox 2 mins/side.
- serve w/caviar and creme fraiche.
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- 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).
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- 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.
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