Best Buckwheat Blini La Tulipe Food

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.

WHITE CHOCOLATE CREAM CHEESE FROSTING

Steps:

• Break the chocolate into individual squares and place in a bowl set over a pot of hot water (no hotter than 160 F) on low heat.
• The water must not touch the bottom of the bowl.
• Remove the pot from the heat and stir until the chocolate begins to melt.
• Return to the heat if the water cools, but be careful it does not get too hot.
• Stir until smooth.
• (The chocolate may be melted in a microwave on high power if stirred every 15 seconds. Remove before fully melted and stir, using the residual heat to complete the melting.) Allow the chocolate to cool to room temperature, stirring occasionally.
• In a mixing bowl beat the cream cheese (preferably with a flat beater) until smooth and creamy.
• Gradually beat in the cooled chocolate until smoothly incorporated.
• Beat in the butter and lemon juice.
• Use at once or to ensure smoothness rebeat at ROOM TEMPERATURE (to prevent it from curdling) before frosting.
• Store: 1 day room temperature, 2 weeks refrigerated, 2 months frozen.
• Allow to come to room temperature before rebeating.
• Pointers for success: Do not overheat the chocolate and stir constantly while melting.
• Be sure no moisture gets into the melted chocolate.
• Beat constantly while adding the chocolate to prevent lumping.
• If lumping should occur, it can be remedied by pressing the buttercream through a fine strainer.
• Buttercream may separate slightly if room temperature is very warm.
• This can be corrected by setting the bowl in ice water and whisking the mixture.
• The buttercream becomes spongy on standing.
• Rebeat to restore smoothy creamy texture.
• Use ice to chill your hand during piping to maintain firm texture of the buttercream.

GOLDEN SEMOLINA BREAD

Steps:

• Make the starter: In a medium bowl, whisk together durum flour and yeast; then whisk in water and stir until very smooth for 2 mins; scrape down the sides of the bowl and cover with clingwrap.
• Combine the 1/4 cup of durum flour and the 3/8 tsp of yeast, then whisk in the salt.
• Gently scoop it onto the sponge to completely cover it, cover with clingwrap and allow to ferment for 1-4 hours at room temp (up to 24hrs in the fridge, remove from fridge 1 hr before mixing the dough).
• Mix the bubbly starter together with flour mixture (covering the top of starter) using a wooden spoon until all flour is moistened.
• Knead the dough in the bowl until it comes together, then scrape it onto a surface floured with some of the remaining durum flour and knead for about 5 minutes.
• Add more reserved durum flour as needed to keep dough from sticking (use a bench scraper to scrape and gather the dough as you knead).
• The dough will be slightly tacky and cling slightly to your fingers; cover it with the inverted bowl and allow to rest for 20mins.
• Knead dough for another 5 mins until it is smooth and elastic, adding more reserved durum flour if necessary.
• It's ok if dough is still slightly tacky, but you should be able to form a ball and holds its shape.
• Let the dough rise in a lightly oiled bowl, covered with clingwrap, until doubled in bulk 1 1/2- 2 hours.
• Turn the dough out onto lightly floured counter and shape it into a torpedo-shaped loaf (or regular loaf), set it into a parchment-lined baking sheet.
• Cover it loosely with oiled clingwrap and let rise again until doubled in bulk (1 hr- 1 hr 15 mins); when the dough is ready to be baked, a fingertip-depression will very slowly fill inches.
• One hour before baking, preheat oven to 450F, with a cast-iron skillet or sheet pan on the floor of the oven.
• Make a few 1/4-1/2 inch deep slashes in the top of the dough with a sharp knife.
• Mist the dough with water and quickly set the baking pan on the hot stone/sheet pan; toss 1/2 cup of ice cubes into the pan beneath and immediately shut the oven door.
• Bake for 20mins, lower the temp to 400F and continue baking for another 10-20mins, until bread is golden brown (skewer inserted in the middle comes out clean or instant read thermometer read 208F).
• For crispier crust, lift the bread from the pan with a heavy pancake turner about halfway through baking and set into directly on the baking stone.
• When the bread is done, cool completely on wire racks.

TULIPES (DESSERT SHELLS)

Steps:

• Preheat oven to 350 degrees.
• Grease large cookie sheet.
• In large bowl, with wire whisk, beat egg whites, confectioners' sugar, and flour until well blended.
• Beat in melted butter, vanilla, and salt.
• Make TWO cookies by dropping batter by heaping tablespoons, 4 inches apart on prepared cookie sheet.
• With narrow metal spatula, spread batter to form 4 inch rounds.
• Bake cookies until golden around edges, 5 to 7 minutes.
• Place two 2 inch diameter glasses UPSIDE DOWN on work surface. Guessing that the glasses should be short squatty ones.
• With spatula, quickly lift 1 hot cookie and gently shape over bottom of glass.
• Shape a second cookie.
• When cookies are cool, transfer to wire rack. (If cookies become too firm to shape, return them to cookie sheet and place in oven to soften slightly.).
• REPEAT steps five through 11 with remaining batter. (Batter will become slightly thicker upon standing.).
• Store tulipes in single layer in airtight container at room temperature.
• To serve, place on dessert plate and fill with your choice of filling.

BUCKWHEAT-CHEDDAR BLINI WITH SMOKED SALMON

Steps:

• In a medium bowl, whisk the buckwheat flour, baking powder and dry mustard. Whisk in the milk until smooth. Add the 1 1/2 tablespoons of chives and the cheddar and season the batter with salt and pepper.
• In another bowl, beat the egg whites with a pinch of salt until firm peaks form. Whisk one-fourth of the whites into the batter. Fold in the remaining whites.
• Heat a griddle over moderate heat until very hot and spray with vegetable oil spray. Spoon 1-tablespoon mounds of batter onto the griddle and cook until bubbles form around the edges of the blini, about 2 minutes. Flip and cook the blini for about 30 seconds longer.
• Transfer the blini to a platter and top with the smoked salmon and a dollop of sour cream. Garnish the blini with chives and serve right away.

MOOSBEERPASCHERLN (BLUEBERRY BLINI)

Steps:

• Carefully wash and dry the berries (if you use frozen blueberries, defrost them and pat they dry to remove excess water).
• Put them in a bowl and dust them with flour.
• Crack the eggs into the berries and fold them in very carefully so as not to damage the fruit.
• Add the remaining flour, salt and the milk to produce a dense mixture.
• Heat the butter in a frying pan to a high temperature.
• Pour a ladle spoon of the blueberry-blini mixture into the frying pan and gently press it down with the ladle.
• Carefully turn the blini after a minute or so and fry on the other side.
• Lift out of the pan and dust liberally with icing sugar.
• Serve immediately.
• (Makes eight blini).

BUCKWHEAT BLINI

Steps:

• Dissolve the yeast and sugar in the water in a large bowl. Stir in the lukewarm milk, and let stand for five minutes until creamy.
• Sift together the flours and salt into a medium bowl. Whisk into the yeast mixture. Whisk in the buttermilk or yogurt, the oil or melted butter, and the egg yolks. Cover the bowl tightly with plastic wrap, and set aside to rise in a warm spot for one hour or longer until bubbly.
• Beat the egg whites to soft peaks. Fold them into the batter. Cover again, and allow to rise for another 30 minutes until bubbly.
• Lightly grease a heavy nonstick or cast iron griddle, and heat over medium heat until hot. For bite-size blini that you can pass as hors d'oeuvres, ladle on 1 to 2 tablespoons of batter for each silver-dollar-size blini. For larger, pancake-sized blini, ladle on about 1/4 scant cup per blini. Cook until holes break through the upper side, about a minute. Turn and brown on the other side for about 30 seconds. Remove to a rack or a plate. If serving right away, wrap them in a towel or place them in a low oven to keep warm. If not serving right away, wrap them in foil and reheat them for about 20 minutes in a 325-degree oven. To freeze, stack them between pieces of parchment or wax paper, and wrap them airtight in plastic, then foil. To thaw, remove them from the plastic, rewrap them in foil, and place them in a 350-degree oven for 30 minutes. Alternately, remove the foil and thaw them in a microwave oven.

ROSE'S HEARTH BREAD

Steps:

• In a medium bowl, stir together flours, salt and yeast. Stir in water and honey. Knead dough until smooth and springy, but still slightly sticky. Add a little flour or water as necessary.
• Lightly brush oil inside of large bowl. Place dough in bowl, turning to oil all sides. Cover bowl tightly with plastic wrap and let rise in a warm place about 1 hour or until doubled in size.
• Line cookie sheet with cooking parchment paper or lightly sprinkle with cornmeal. Gently push fist into dough to deflate. Shape dough into a round ball. Place on cookie sheet, cover with oiled plastic wrap and let rise in a warm place about 45 minutes.
• Place baking stone on lowest oven rack and heat oven to 475°F Carefully cut an X-shaped slash on top of dough; spray with cool water. Place cookie sheet in oven on baking stone; place one cup water in a shallow pan on the other rack.
• Bake 10 minutes; reduce oven temperature to 425°F Bake an additional 15-20 minutes or until bread is golden brown and skewer inserted in center comes out clean. Cool completely on a cooling rack.
• NOTE: Stir-ins can include: 1/4 cup of 1 or 2 of the following--Kalamata olives, roasted garlic cloves, cut-up sun-dried tomatoes, slice chives, shelled sunflower seeds, 1 teaspoon fresh or 1/2 teaspoon dried herbs such as rosemary or thyme.

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 BLINI

Steps:

• Sprinkle yeast over warm water in a small bowl; let stand until foamy, about 7 minutes. Sift together flours and salt. Stir together yogurt, butter, sugar, and yolks in a large bowl; whisk in yeast mixture and flour mixture. Let batter stand, covered, in a warm place, 30 minutes.
• Beat whites until stiff peaks form; fold whites into batter. Let stand 10 minutes.
• Heat a 12-inch nonstick skillet or crepe pan over medium heat. Add 1 tablespoon batter; cook blini 3 or 4 at a time, flipping once, until golden, 2 minutes per side. Serve with caviar and creme fraiche.