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.
POTATO BLINI WITH CAVIAR
Steps:
- Heat oven to 200 degrees F.
- Stir together mashed potatoes, 1 teaspoon horseradish and flour; set aside.
- Heat oil in a large skillet over medium-high heat. Make blini by dropping 1 tablespoonful of potato mixture into pan. Cook 2 to 4 minutes per side or until golden brown. Remove to a paper towel lined plate to drain. Keep warm in the oven. Repeat with remaining potato mixture.
- In a small bowl, stir together sour cream, remaining horseradish, and dill.
- Serve blini by topping each with 1 1/2 teaspoons sour cream mixture. Garnish with caviar.
CAVIAR WITH CREME-FRAICHE BLINI
Caviar is a special ingredient, one to be paired with other flavors that will enhance it, not smother it. While many die-hard caviar lovers need just a tin of caviar and a mother-of-pearl spoon, I find that is a bit too hardcore for most. A moderate portion, delicately placed on a small blini, is more my speed. I think you will find that the aroma and flavor of the lemon in this recipe really lights up the saltiness of the caviar. The blini and creme fraiche make a beautiful pillow for these flavors. I think you will find that the citrus aroma and flavor of the lemon in this recipe really lights up the saltiness of the caviar. The blini and crème fraiche make a beautiful pillow for these flavors to be enjoyed on.
Provided by Sarah Sharratt
Categories appetizer
Time 20m
Yield 15 blini
Number Of Ingredients 4
Steps:
- Peel the lemon with a vegetable peeler, being careful not to cut into the white pith. Slice into thin strips.
- Spoon a dollop of creme fraiche onto each blini. Top with a small spoonful of the caviar and a sliver of lemon peel. Arrange on a platter and serve immediately.
CAVIAR AND BLINIS
Provided by Victoria Granof
Categories Milk/Cream Fish Cocktail Party Valentine's Day Oscars New Year's Eve Winter Pan-Fry Chive Whole Wheat Cookie
Yield Makes 24 pancakes
Number Of Ingredients 10
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
The holidays present a number of opportunities to splurge, and New Year's Eve is the ultimate night for it. Though it may seem a cliché, the classic combination of blini and caviar is the perfect example - indulgent, elegant and delectable to the extreme. If you are hosting a small crowd for drinks (preferably Champagne or vodka with these), it's all you need to serve, though it also can be a sit-down first course. Preparation is simple: the blini are topped with a dab of crème fraîche, a spoonful of caviar and a drizzle of butter.
Provided by David Tanis
Categories lunch, main course
Time 3h15m
Yield About 60 3-inch blini, 10 to 12 servings
Number Of Ingredients 12
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.
Nutrition Facts : @context http, Calories 267, UnsaturatedFat 6 grams, Carbohydrate 20 grams, Fat 17 grams, Fiber 2 grams, Protein 10 grams, SaturatedFat 10 grams, Sodium 164 milligrams, Sugar 4 grams, TransFat 0 grams
CAVIAR AND SALMON BLINI TORTES
Provided by Lillian Chou
Categories Egg Fish New Year's Eve Salmon Winter Sour Cream Whole Wheat Gourmet
Yield Makes 2 servings
Number Of Ingredients 17
Steps:
- Make egg salad:
- Stir together all ingredients and a pinch of salt.
- Make blini:
- Whisk together dry ingredients in a bowl. Add milk and yolk and whisk until smooth. 3Beat egg white with a clean whisk in another bowl until it just holds soft peaks. Fold into batter along with 2 tablespoons melted butter.
- Brush a 12-inch nonstick skillet with some of remaining melted butter, then heat over medium heat until hot. Working in batches of 6 or 7, drop 1 level tablespoon batter per pancake into skillet and cook until bubbles appear on surface and undersides are golden, 45 seconds to 1 minute. Flip over and cook 1 minute more. Brush blini on both sides with some of remaining melted butter, then transfer to a plate and keep warm, covered with foil. Brush skillet with butter between batches.
- Fill tortes:
- Drape smoked salmon on 6 blini and top with egg salad. Spoon caviar onto 6 more blini, then stack on egg-salad-topped blini.
EASY BLINI (RUSSIAN PANCAKE)
I love these bite-sized pancakes because they make perfect appetizers. Top blini with smoked salmon, creme fraiche, or even caviar. Add a sprig of dill and they are sure to impress. My children also love eating these plain too!
Provided by Happykat
Categories 100+ Breakfast and Brunch Recipes Crepes
Time 17m
Yield 6
Number Of Ingredients 8
Steps:
- Combine flour, salt, and baking powder in a bowl.
- Whisk 3/4 cup plus 2 tablespoons milk, egg, and 1 tablespoon melted butter together in a separate bowl. Mix into the flour mixture until batter is fully combined.
- Heat 1 tablespoon butter in a skillet over medium-low heat. Drop batter, 1 tablespoon at a time, onto the heated skillet. Cook until bubbles form, 1 1/2 to 2 minutes. Flip and continue cooking until brown, about 1 minute more. Lay on plate lined with a paper towel to help soak up excess butter. Repeat with the remaining batter.
Nutrition Facts : Calories 139.7 calories, Carbohydrate 17.7 g, Cholesterol 44 mg, Fat 5.6 g, Fiber 0.6 g, Protein 4.4 g, SaturatedFat 3.2 g, Sodium 358.5 mg, Sugar 1.8 g
LEMON BLINIS WITH CAVIAR AND SCALLION CRèME FRAîCHE
These quick, buckwheat pancakes are brightened with the addition of lemon zest. Use whatever caviar you prefer and your budget will allow.
Provided by Kay Chun
Categories Dairy Valentine's Day New Year's Eve Lemon Caviar Green Onion/Scallion Gourmet Anniversary
Yield Makes 12 small blinis
Number Of Ingredients 11
Steps:
- Stir together crème fraîche and 1 tablespoon of the scallions.
- Melt 1 tablespoon butter in a large non-stick skillet over low heat and scrap into a small bowl. Whisk in milk, egg, and 1 teaspoon zest. Add flour, baking powder, sugar, and salt and whisk until smooth.
- Melt half of remaining butter in a large nonstick skillet over medium-low heat.
- Drop 6 rounded teaspoons of batter into skillet and cook until tiny bubbles form on the surface, edges appear dry, and undersides are golden, about 2 to 3 minutes.
- Flip and cook until golden and cooked through, about 1 to 2 minutes more. Transfer to a plate and cover with foil to keep warm.
- Melt remaining 1/2 tablespoon butter in skillet and make 6 more blinis (you will have a little batter left over).
- To serve, top blinis with a small dollop of scallion crème fraîche and some caviar, then sprinkle with remaining lemon zest and scallion.
SWEET POTATO BLINIS WITH CURED SALMON, CREME FRAICHE, AND CAVIAR
Steps:
- Place prepared sweet potatoes in a medium saucepan and cover with water. Add 1/2 teaspoon salt. Bring to a boil, and cook until the potatoes are tender and can be mashed easily with a fork. Drain well and return to the saucepan. Add the honey and 4 tablespoons of the butter and mash until smooth. If possible, puree this mixture in food mill. In a small bowl, combine the milk and eggs and stir in the sweet potato puree. In another bowl, stir together the flour, baking powder, salt and cayenne. Add the dry ingredients to the sweet potatoes and stir until just blended.
- Melt the remaining butter and reserve. Heat non-stick skillets over medium-heat and coat with some of melted butter. Drop sweet potato mixture into skillets in 1 1/2-tablespoon amounts. Turn once, cooking until golden and crisp, about 1 minute per side. Transfer to a large baking sheet. Repeat the process with the remaining butter and batter. The pancakes can stand at room temperature for 2 hours. Reheat in a 325 degree F. oven for 5 minutes before serving.
- To serve, arrange 3 blinis on a plate and garnish each with a slice of cured salmon, a dollop of creme fraiche and a small spoonful of caviar.
BLINIS WITH CREME FRAICHE AND SMOKED SALMON
Provided by Ina Garten Bio & Top Recipes
Categories appetizer
Yield 20 pancakes
Number Of Ingredients 4
Steps:
- Preheat the oven to 350 degrees F.
- Place the blinis on a sheet pan covered with parchment paper and heat in the oven for 5 minutes. Allow to cool.
- Top each blini with a piece of smoked salmon. Add a dollop of creme fraiche and a sprig of dill.
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.
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.)
CHIVE BLINI WITH CREME FRAICHE, QUAIL EGGS, AND TARRAGON
Bite-size blini are topped with chives, a dollop of rich creme fraiche, diminutive quail eggs, and brilliant trout roe for a tasty meal.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 4 dozen
Number Of Ingredients 9
Steps:
- Prepare an ice-water bath; set aside. Coarsely chop enough tarragon leaves to make 6 tablespoons, and set chopped leaves aside. Reserve remaining sprigs for garnish. Bring a small saucepan of water to a boil; add 1 teaspoon salt. Add scallions, and cook until bright green and just tender, about 1 1/2 minutes. Add tarragon leaves, and cook until bright green, about 20 seconds; immediately transfer scallions and tarragon to the ice-water bath. Let cool completely.
- Drain scallions and tarragon, then squeeze dry in a clean kitchen towel. Coarsely chop, then transfer to a food processor; pulse until finely chopped. Add mustard. With machine running, add oil in a slow, steady stream; process until smooth and thickened, about 1 minute. Transfer to a small bowl; stir in creme fraiche. Cover, and refrigerate until ready to serve (up to 2 days).
- Prepare an ice-water bath; set aside. Place a dozen eggs in a saucepan large enough to hold them in a single layer; cover with cold water by 2 inches. Bring to a boil, then reduce heat, and simmer 1 1/2 minutes. Using a slotted spoon, transfer eggs to the ice-water bath, and let cool. Meanwhile, repeat with remaining eggs. Peel eggs, dipping them in cold water if needed to remove shell pieces. (Peeled eggs can be refrigerated in an airtight container overnight.)
- Pick 4 dozen small leaf clusters from remaining tarragon sprigs; set aside. Halve eggs lengthwise. Arrange blini on a platter. Spoon 1/2 teaspoon sauce in center of blini. Top each with half an egg, 1/4 teaspoon roe, and a tarragon cluster.
BLINIS WITH SMOKED SALMON AND CAVIAR
There's no more festive or luxurious party snack than buckwheat blinis with caviar and smoked salmon, but with chef Jenn Louis's recipe, they're easy to make at home.
Provided by Jenn Louis
Categories appetizer
Time 2h15m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Place milk and 3 tablespoons butter in small saucepan. Stir over low heat just until butter melts. Meanwhile, whisk together both flours, sugar, salt, and yeast in a medium bowl. Pour warm milk mixture into dry ingredients and whisk until smooth. Cover with plastic wrap and let rest at room temperature until doubled in volume, 1½-1¾ hours.
- After resting, batter will be bubbly and lofty. Whisk to deflate; then stir in beaten eggs just to incorporate-the texture should be silky. Meanwhile, set a skillet over medium heat and add a tablespoon of butter. Working in batches, pour 2 tablespoons batter for each blini onto skillet, spacing apart. Cook until bubbles form on top and they begin to pop, about 1½ minutes. Turn blinis; cook until golden brown on bottom, another 1½ minutes (add more butter to the pan as you need it). Transfer blinis to a serving platter. Tent with foil to keep warm while you cook remaining blinis. Makes approximately 12 blinis.
- Assembly: Serve blinis with a dollop of crème fraîche, smoked salmon, and caviar-the more the better!
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.
BUCKWHEAT BLINI
These savories were originally crumbly pancakes with a strong buckwheaty, yeasty flavor. Nowadays, they're more cohesive, subtle, and sophisticated. Served with spoonfuls of creme fraiche and sevruga caviar, blini make wonderful hors d'oeuvres alongside glasses of chilled vodka.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 30
Number Of Ingredients 11
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.
BLINIS WITH TAPIOCA CAVIAR, CANDIED FRUITS, TOASTED PECANS, AND CRèME FRAîCHE
Provided by Clark Frasier
Categories Mixer Dairy Egg Fruit Nut Potato Vegetable Dessert Christmas Cocktail Party Bon Appétit Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 25
Steps:
- For tapioca:
- Bring 3 quarts water to boil in large saucepan. Add tapioca and boil until tapioca is clear, stirring occasionally, about 16 minutes. Drain; rinse under cold water until cool. Transfer tapioca to medium bowl.
- Pour cream into heavy small saucepan. Scrape in seeds from vanilla bean; add bean. Bring to simmer. Whisk egg yolks, sugar, and salt in medium bowl 1 minute. Gradually whisk hot cream mixture into yolks. Return mixture to saucepan and stir over medium heat until mixture is thick enough to coat back of spoon, about 5 minutes; do not boil. Transfer custard to medium metal bowl. Set over bowl of ice water and stir until custard is cool. Stir 3/4 cup custard into tapioca. Do ahead Can be made 1 day ahead. Cover and chill tapioca and remaining custard separately. Stir all remaining custard into tapioca to loosen before continuing.
- For blinis:
- Cook potatoes and parsnips in separate medium saucepans of boiling salted water until very tender, about 15 minutes. Drain vegetables well, then transfer to sieve set over medium bowl. Force potatoes and parsnips through sieve into bowl. Stir in milk. Whisk in flour in 3 additions. Add eggs 1 at a time, whisking to blend after each addition. Whisk sugar and salt into batter. Using electric mixer, beat egg whites until stiff but not dry. Fold egg whites into batter.
- Line rimmed baking sheet with foil. Heat griddle over medium heat. Brush with oil. In batches, drop batter by rounded tablespoonfuls onto griddle, spreading to form 21/2- to 3-inch rounds. Cook until brown, about 21/2 minutes per side. Transfer to sheet. Do ahead Can be made 1 day ahead. Cool, cover tightly with foil, and chill. Rewarm uncovered in 350°F oven, about 7 minutes.
- Divide tapioca among 8 small bowls. Place 1 bowl on each of 8 plates. Divide warm blinis among plates. Arrange dried cherry halves, candied apricot slices, and toasted pecans on plates. Place dollop of crme frache and honey and small mound of ground cinnamon on plates.
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