Blini With Three Caviars Food

BLINI WITH CAVIAR

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.

BLINI WITH CAVIAR AND YOGURT TOPPING

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.

CAVIAR AND BLINIS

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).

BUCKWHEAT BLINI WITH CAVIAR

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.

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.

CHIVE BLINI WITH CAVIAR AND CREME FRAICHE

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.)

BLINI W/CAVIAR AND CREME FRAICHE

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.