BLINI (RUSSIAN PANCAKES)
Widely popular Russian dish, especially eaten during the Maslenitsa festival in Russia. All kinds of fillings are possible--sweet or savory.
Provided by Kangaroo495
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes
Time 1h5m
Yield 8
Number Of Ingredients 10
Steps:
- Beat together the milk and the eggs. Stir in the salt and the sugar and mix well. Add the baking soda and citric acid.
- Blend in the flour. Add the vegetable oil and pour in the boiling water, stirring constantly. The batter should be very thin, almost watery. Set the bowl aside and let it rest for 20 minutes.
- Melt a tablespoon of butter in a small frying pan over medium-high heat. Pick the pan up off the heat. Pour in a ladleful of batter while you rotate your wrist, tilting the pan so the batter makes a circle and coats the bottom. The blini should be very thin.
- Return the pan to the heat. Cook the blini for 90 seconds. Carefully lift up an edge of the blini to see if it's fully cooked: the edges will be golden and it should have brown spots on the surface. Flip the blini over and cook the other side for 1 minute.
- Transfer the blini to a plate lined with a clean kitchen towel. Continue cooking the blini, adding an additional tablespoon of butter to the pan after each 4 blini. Stack them on top of each other and cover with the kitchen towel to keep warm.
- Spread your favorite filling in the center of the blini, and fold three times to make a triangle shape. You can also fold up all 4 sides, like a small burrito.
Nutrition Facts : Calories 524.5 calories, Carbohydrate 57.1 g, Cholesterol 153.3 mg, Fat 26.4 g, Fiber 1.7 g, Protein 14.4 g, SaturatedFat 13.1 g, Sodium 378.3 mg, Sugar 9.6 g
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
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.
CAVIAR PANCAKES
Provided by Zanne Early Stewart
Categories Egg Fish Appetizer Quick & Easy Sour Cream Gourmet Illinois Sugar Conscious Kidney Friendly Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 2 servings
Number Of Ingredients 6
Steps:
- Cook butter in a very small saucepan over moderate heat, swirling pan occasionally, until golden brown (be careful not to let it burn). Keep butter warm.
- Spread each pancake with about 1 tablespoon sour cream (to taste) and top with about 1 teaspoon caviar. Sprinkle with some of yolk and scallion. Stack 3 pancakes on each of 2 plates and drizzle with brown butter.
TINY PANCAKES FOR CAVIAR
Eating caviar in a restaurant or supplying it for a group of people is extravagant to the point of recklessness. Buying a small tin and demolishing it entirely yourself is hedonistic heaven. I love these pancakes with caviar. Unlike regular blini, they do not need yeast, so they take only a few minutes to rustle up. I think of them as potato pancakes, but actually they use only a little potato starch, not real potatoes. They are very plain and not enormously potatoey, but they are the best carrier imaginable for anything salty. (Try them with sour cream and lox.)
Provided by Nigella Lawson
Categories appetizer, side dish
Time 15m
Yield 24 2-inch pancakes
Number Of Ingredients 9
Steps:
- In mixing bowl, combine potato starch, flour, salt, baking powder and baking soda. In separate bowl, mix buttermilk, egg and 1 tablespoon melted butter. Pour wet ingredients into dry, and whisk into a batter.
- Place a griddle or skillet over medium heat, and brush with melted butter. When griddle is hot, spoon scant tablespoons of batter onto it, about 2 inches apart. After a few minutes pancakes will rise. There will not be many bubbles on the surface. When bottoms are set and golden brown, flip them over, and cook until the other side is golden brown. Serve with caviar and sour cream. Pancakes may be frozen.
Nutrition Facts : @context http, Calories 25, UnsaturatedFat 0 grams, Carbohydrate 4 grams, Fat 1 gram, Fiber 0 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 37 milligrams, Sugar 0 grams, TransFat 0 grams
SWEET-POTATO PANCAKES WITH CAVIAR
Categories Fish Appetizer Fry Sweet Potato/Yam Fall Bon Appétit Sugar Conscious Kidney Friendly Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes about 48
Number Of Ingredients 10
Steps:
- Cook sweet potatoes in large pot of boiling salted water until just tender but still firm, about 15 minutes. Drain and refrigerate until cold, at least 2 hours. (Can be made 1 day ahead; keep refrigerated.)
- Line large baking sheet with parchment paper. Peel potatoes and coarsely grate into large bowl. Stir in green onions. Whisk eggs, flour, salt, and pepper in small bowl. Gently mix into potato mixture. Form mixture into 48 walnut-size balls; transfer to prepared baking sheet. (Can be made 6 hours ahead. Cover and refrigerate.)
- Heat 3 tablespoons oil in large nonstick skillet over medium-high heat. Place 8 potato balls in skillet, pressing each gently with spatula to flatten to 1 1/2-inch diameter. Cook until pancakes are rich golden brown, about 2 minutes per side. Transfer to paper towels to drain. Repeat with remaining potato balls, adding more oil to skillet if necessary. Transfer pancakes to platter. Top each with 1 teaspoon sour cream and scant 1/4 teaspoon caviar. Garnish with chives. Serve warm or at room temperature.
TRADITIONAL RUSSIAN PANCAKES (BLINI)
This traditional Russian pancakes (blini) recipe is a pearl of Russian cuisine. I use this recipe for over 15 years and my pancakes have always come out great. Fill Russian pancakes with sweet or savory fillings and eat to your heart's content.
Provided by Elena Szeliga
Categories Breakfast
Time 40m
Number Of Ingredients 9
Steps:
- In a large bowl, mix flour, salt, sugar and baking soda. Add eggs, milk and cream. Use a paddle attachment of your mixer or food processor to mix the batter until smooth. The consistency of the batter should be a bit thicker than cream with no lumps.
- Heat two pans over high heat. Melt butter and add it to the batter. Blend until smooth.
- Pour a tiny bit of sunflower oil in both pans (you can use a silicon brush to spread it). Use a scoop or a ladle to pour the batter in the middle of the pan. Acting quickly, tilt the pan from side to side while pouring, forming a circle with the batter.
- Flip the pancake over with a thin spatula, after the surface looks porous and sides are golden. Fry for half of the time you fried the first side. Repeat with the rest of the batter.
- You might want to put them in the warm oven (not warmer then 70 °C/160 °F) to keep them hot before serving. Enjoy!
Nutrition Facts : Calories 305 kcal, Carbohydrate 38 g, Protein 8 g, Fat 13 g, SaturatedFat 7 g, Cholesterol 69 mg, Sodium 245 mg, Fiber 1 g, Sugar 7 g, ServingSize 1 serving
POTATO PANCAKES WITH CAVIAR
Steps:
- Peel the potatoes and grate them lengthwise. Place them in a colander or kitchen towel and squeeze out as much liquid as possible. Combine the potatoes in a bowl with the egg, flour, salt, and pepper. Mix well.
- Melt 2 tablespoons of clarified butter in a skillet. Drop a heaping tablespoon of the potato mixture into the sizzling butter. Flatten with a spatula and cook for 2 minutes. Turn, flatten again, and cook for another 2 minutes, until crisp on the outside and golden brown. Serve the pancakes hot from the skillet with a dollop of creme fraiche and a teaspoon of caviar.
- Note: To make 6 tablespoons of clarified butter, slowly melt 8 tablespoons of butter in a small saucepan. Set it aside until the milk solids settle. Spoon off any solids that rise to the top and then carefully pour off the golden liquid, leaving the milky part in the bottom of the pan. Clarified butter has a higher burning temperature than melted butter.
RUSSIAN BLINI WITH CAVIAR
Easy recipe for Russian blini topped with caviar, sour cream and fresh dill, made with homemade mini pancakes.
Provided by tatyanaseverydayfood
Categories Appetizers
Number Of Ingredients 9
Steps:
- Whisk together in a large bowl the egg, milk, and salt, until the egg is well beaten. Sift together the flour and baking powder and whisk into the egg mixture. Whisk until the batter is super smooth and free of clumps.
- Preheat a griddle or large frying pan over medium heat. Add a little bit of oil or nonstick spray, if necessary. Use about 1 tablespoon of batter for each blini. Cook the pancakes on the first side for about 1 minute, then turn and cook for another 30 seconds.
- Place the hot pancakes onto a wire rack to cool.
- Combine the sour cream and dill in small bowl. Add a small amount of the sour cream onto each pancake and top with a spoonful of caviar. Garnish with a sprig of fresh dill.
- Enjoy immediately or keep refrigerated.
Nutrition Facts : Calories 61 kcal, Carbohydrate 6 g, Protein 3 g, Fat 3 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 37 mg, Sodium 96 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 2 g, ServingSize 1 serving
POTATO PANCAKES WITH CAVIAR
Make and share this Potato Pancakes With Caviar recipe from Food.com.
Provided by Manami
Categories Breakfast
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Peel the potatoes and grate them lengthwise.
- Place them in a colander or kitchen towel and squeeze out as much liquid as possible.
- Combine the potatoes in a bowl with the onion, egg, flour, salt and pepper; mix well.
- Melt 2 tablespoons of clarified butter in a skillet.
- Drop a heaping tablespoon of the potato mixture into the sizzling butter.
- Flatten with spatula and cook for 2 minutes.
- Turn, flatten again, and cook for another 2 minutes, until crisp of the outside and golden brown.
- Serve the pancakes hot from the skillet with a dollop of créme fraiche or sour cream and a teaspoon of caviar.
- *Note: To make 6 tablespoons of clarified butter, slowly melt 8 tablespoons of butter in a small saucepan. Set it aside until the milk solids settle. Spoon of any solids that rise to the top and then carefully pour off the golden liquid, leaving the milky part in the bottom of the pan. Clarified butter has a higher burning temperature than melted butter.
Nutrition Facts : Calories 369.6, Fat 24.4, SaturatedFat 13.3, Cholesterol 250.6, Sodium 1051.2, Carbohydrate 29.5, Fiber 2.3, Sugar 1.9, Protein 10.5
SCALLOPS WITH POTATO PANCAKES WITH CAVIAR SAUCE
Recipe by Vinny Dotolo and Jon Shook. Vinny Dotolo found inspiration for this elegant dish by thinking about New Year's Eve classics. Both Champagne and caviar flavor the butter sauce that he spoons over seared scallops set on mini potato pancakes F&W Magazine, Januaey 2010 edition. From: Dinner Party for a New Decade.:) Lovely! Wine Pairing: Just as Champagne pairs well with caviar, so does sparkling Vouvray, which is a bit richer and fruitier. Two to try with these scallops in caviar sauce are the bright NV François Pinon Vouvray Brut and the lightly herbal NV Champalou Vouvray Pétillant Brut.
Provided by Manami
Categories Potato
Time 1h20m
Yield 10 First Course Servings
Number Of Ingredients 19
Steps:
- PREPARE THE PANCAKES:.
- Coarsely shred the potatoes and squeeze out any excess liquid.
- Transfer to a large bowl and stir in the egg, matzo meal, onion and a large pinch of salt.
- Shape the mixture into 20 scallop-size cakes, about 1/2 inch thick; press the cakes to compress them.
- In a large skillet, heat 1/4 inch of vegetable oil until shimmering.
- Working in batches, fry the pancakes over moderately high heat until browned and crisp, about 3 minutes per side.
- Lower the heat if the pancakes brown too quickly and add more oil if necessary.
- Transfer the pancakes to a baking sheet and sprinkle with salt.
- PREPARE THE SCALLOPS & CAVIAR SAUCE:.
- Preheat the oven to 325°F
- In a small saucepan, combine the Champagne with the peppercorns, thyme sprigs, bay leaf, shallot and lemon juice and boil over high heat until reduced to 1 tablespoon, about 15 minutes.
- Strain the sauce into another small saucepan.
- Stir in the creme fraiche and bring to a simmer over moderate heat.
- Remove from the heat and stir in the softened butter, 1 tablespoon at a time.
- Stir in the caviar and season lightly with salt.
- Cover the sauce and keep it warm.
- Wipe out the skillet and heat 1/4 inch of oil in it until shimmering.
- Season the scallops with salt and add half of them to the skillet.
- Cook over high heat until richly browned, about 1 1/2 minutes per side.
- Transfer to a plate and keep warm while you cook the remaining scallops.
- Rewarm the potato pancakes in the oven.
- Arrange the pancakes on a platter and set a scallop on each one.
- Add the chives to the caviar butter sauce and spoon over the scallops.
- Serve right away.
- MAKE AHEAD:*.
- The pancakes and caviar sauce can stand at room temperature for up to 2 hours. Rewarm the caviar sauce over low heat, stirring constantly.
Nutrition Facts : Calories 243.4, Fat 15.9, SaturatedFat 9.6, Cholesterol 83.5, Sodium 86, Carbohydrate 13.8, Fiber 1, Sugar 1, Protein 5.8
MALANGA PANCAKES WITH CAVIAR AND VODKA-CUMIN SAUCE
Provided by Food Network
Yield 6 to 8 servings
Number Of Ingredients 21
Steps:
- To prepare the pancakes, place the malanga and milk in a saucepan. Add enough water to cover the malanga completely and bring to a boil. Reduce the heat, add the garlic, and simmer until the malanga is tender, about 25 minutes. Drain off the water. Place the malanga and garlic in a mixing bowl and mash well with a potato masher or fork. Add the eggs, onion, flour, parsley, and salt and pepper, and stir to form a batter. Refrigerate for 20 minutes.
- Heat the oil in a large saute pan or skillet over medium-high heat. Drop about 2 tablespoons of the batter into the hot oil and flatten out with the back of a spoon. Cook until golden brown, 5 to 7 minutes per side. Keep warm and repeat for the remaining pancakes. (There should be enough batter for 12 to 16 pancakes.)
- Place all the ingredients in a blender and blend for 30 seconds.;
- To prepare garnish combine the eggs and parsley, and onion. To serve, spoon the sauce onto serving plates and add 2 pancakes per plate. Spoon the egg mixture on the pancakes, then top with caviar. Add a drop of sour cream and garnish with a lemon sliver and chives. Spoon more caviar on top of the pancakes and sprinkle the egg and parsley garnish around the plates.
POTATO PANCAKES WITH PRESSED CAVIAR AND RED ONION
Steps:
- Peel the potatoes; then shred them. Drain potatoes to remove excess liquid. In a bowl, combine the potatoes with the egg whites. Add the flour and salt and pepper, and toss to mix well. Pour 1/8 inch of oil into a large skillet, and heat over medium-high heat until hot.
- Press 1 tablespoon of the potato mixture to form each pancake. Working in batches, add the pancakes to the oil, and fry until golden brown, about 30 seconds a side. Remove the pancakes from the oil with a slotted spatula, and place on paper towels to drain. Spread 3/4 teaspoon of the pressed caviar over each pancake, and sprinkle with a few of the slivered onions before serving.
Nutrition Facts : @context http, Calories 94, UnsaturatedFat 6 grams, Carbohydrate 7 grams, Fat 7 grams, Fiber 0 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 106 milligrams, Sugar 0 grams
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5/5 Category ScallopServings 10Total Time 1 hr 20 mins
- Coarsely shred the potatoes and squeeze out any excess liquid. Transfer to a large bowl and stir in the egg, matzo meal, onion and a large pinch of salt.
- In a large skillet, heat 1/4 inch of vegetable oil until shimmering. Working in batches, fry the pancakes over moderately high heat until browned and crisp, about 3 minutes per side.
- Preheat the oven to 325°. In a small saucepan, combine the Champagne with the peppercorns, thyme sprigs, bay leaf, shallot and lemon juice and boil over high heat until reduced to 1 tablespoon, about 15 minutes.
- Wipe out the skillet and heat 1/4 inch of oil in it until shimmering. Season the scallops with salt and add half of them to the skillet. Cook over high heat until richly browned, about 1 1/2 minutes per side.
- Rewarm the potato pancakes in the oven. Arrange the pancakes on a platter and set a scallop on each one. Add the chives to the caviar butter sauce and spoon over the scallops.
13 THINGS YOU DIDN'T KNOW ABOUT CAVIAR - FOOD REPUBLIC
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Estimated Reading Time 4 mins
- Caviar is one of the oldest deliacies. Before raw oysters, before Champagne, before even truffles were deemed a delicacy, caviar was coveted by kings and the aristocracy.
- Caviar is not as expensive as you think. OK, it’s definitely not cheap. But caviar prices have dropped in recent years as advances in aquaculture, especially domestically, have made farmed sturgeon more available and affordable.
- The salmon roe on your sushi is not caviar! Caviar was originally harvested by Russian and Persian fishermen in the Caspian Sea. The term refers to unfertilized salt-cured fish eggs from different species of sturgeon, including Ossetra, Sevruga and Beluga.
- Caviar is judged on its color, flavor, texture and maturity. The finest, most expensive caviars are older, larger eggs that are lighter in color. Lower quality caviar is younger, with a less intensely fishy flavor, and darker in color.
- Caviar lasts more than a day. Because it’s technically cured fish, caviar has a decent shelf-life, even after it’s opened. Store it in the coldest part of your refrigerator, as close to the freezer as possible, and it should stay fresh for about a month.
- Caviar is like wine. Caviar junkies and VIPs will seek out reserve caviar, the rarest and most expensive of all caviars. In the Middle Ages, many countries had laws that required the finest caviar to be reserved for the monarchy.
- Caviar is like Prozac. Historically, caviar was prescribed to alleviate depression. Hey, wouldn’t you feel better if someone gave you caviar? It’s not as fishy as it sounds: recent studies show that high doses of omega-3 fatty acids – caviar is rich in omega-3s – may alleviate symptoms of depression and bipolar disorder.
- Caviar is audible. When Petrossian hires a new caviar grader, they make sure the person has a musical ear. When fish eggs rub against each other, the friction can be heard.
- Caviar can be sustainable. Several of the 26 species of sturgeon are now considered endangered, but all of them have been severely overfished, according to Monterey Bay Aquarium Seafood Watch.
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