CHIVE BLINI
Chives, scallions, and tarragon lend this hors d'oeuvres a fresh taste and hint at spring. Use these to make our Blini With Creme Fraiche, Quail Eggs, and Tarragon.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 4 dozen
Number Of Ingredients 9
Steps:
- Sprinkle yeast over warm water in a small bowl; let stand in a warm place until foamy, about 7 minutes.
- Stir together flour, chives, and salt in a small bowl; set aside.
- Stir together yogurt, butter, sugar, and egg yolk in a large bowl; whisk in yeast mixture and then flour mixture. Cover with plastic wrap, and let stand in a warm place 30 minutes.
- Beat egg white until stiff peaks form; fold into batter. Let stand 10 minutes.
- Heat a medium nonstick skillet or crepe pan over medium heat. Drop scant tablespoons batter into skillet, working in batches of 6 or 7. Cook until bubbles form on surface, 1 1/2 to 2 minutes, then flip; cook until golden, about 1 1/2 to 2 minutes more. Transfer blini to a parchment-lined baking sheet.
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.
LEMON CHIVE CREME FRAICHE
Provided by Food Network
Time 5m
Number Of Ingredients 4
Steps:
- In a bowl, mix together creme fraiche, lemon juice and chives. Season to taste with the salt and pepper.
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.
CREME FRAICHE
Steps:
- Mix 3 parts fresh heavy cream to 1 part fresh buttermilk in a clean jar or crock. Cover with cloth. Store in a warm area for 24 hours. Stir. Mixture should be thick and creamy. Refrigerate
CAPELLINI WITH CHIVE BLOSSOMS AND CREME FRAICHE
Perfect for spring, capellini with chive blossoms and creme fraiche is light and fresh-and a feast for the eyes, thanks to the allium's purple flowers.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 20m
Number Of Ingredients 9
Steps:
- Stir together 3/4 cup creme fraiche, the chive blossoms, chives, and lemon juice to taste. Season with salt.
- Bring a large pot of salted water to a boil, and cook pasta until al dente. Drain, reserving 3/4 cup pasta water. Toss pasta with butter and creme fraiche mixture, adding enough pasta water to make a light sauce. Season with salt and pepper.
- Place a small dollop of remaining creme fraiche in each of 4 to 6 dishes, and sprinkle with chive blossoms and chives. Divide pasta among dishes. Top with caviar and more creme fraiche. Press egg white and yolk through a sieve, then sprinkle over pasta. Serve immediately.
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.
CAVIAR AND CRèME FRAîCHE TARTLETS
It doesn't get simpler-or more elegant-than crème fraîche and caviar tartlets alongside a glass of sparkling wine.
Provided by Union Square Events
Categories Appetizer Party Caviar Milk/Cream Christmas New Year's Eve Oscars Anniversary Valentine's Day Cocktail Party Hors D'Oeuvre Sugar Conscious Pescatarian Peanut Free Tree Nut Free Soy Free
Yield Makes 12 mini-tarts
Number Of Ingredients 4
Steps:
- Arrange tart shells on a serving platter. Spoon crème fraîche into a small resealable plastic bag and snip a 1/4" opening in the corner. Pipe about 1/2 tablespoon crème fraîche onto one side of tart shells and spoon 1/2 teaspoon caviar onto the other side. Garnish with chives and serve immediately.
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.
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.
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