Crisp Wild Rice Griddlecakes With Golden Caviar And Sour Cream Food

WILD RICE GRIDDLE CAKES

Steps:

• In a bowl, mix rice, carrots, onions, cheese, and thyme, add salt and pepper, to taste. Sprinkle baking powder and flour over mixture, then stir well. Pour in eggs and mix lightly until blended.
• Heat a cast-iron frying pan over a fire or over medium-high heat. Add a thick film of oil. Drop 3 or 4 heaping spoonfuls of batter into pan and flatten slightly, making cakes about 3-inches in diameter. Cook until crispy and well browned on bottom (about 3 minutes), turn cakes with a spatula, and cook until browned on the other side (about 2 minutes). Drain on paper towels. Repeat with remaining batter, adding more oil as necessary. Serve hot.

CRISP WILD RICE GRIDDLECAKES WITH GOLDEN CAVIAR AND SOUR CREAM

Steps:

• In a fine sieve rinse rice under cold running water and drain. In a small heavy saucepan bring 2 cups water to a boil and stir in rice. Simmer rice, uncovered, until just tender but grains are not open, about 40 minutes. Drain rice in sieve and rinse under cold running water. Drain rice well and transfer to a bowl. Rice may be made 1 day ahead and chilled, covered. Bring rice to room temperature before proceeding.
• Lightly beat egg and stir into rice with chives and salt and pepper to taste.
• In a large non-stick skillet heat 1 tablespoon oil over moderately high heat until hot but not smoking. Drop heaping teaspoons rice mixture into skillet without crowding and cook, flattening griddlecakes slightly with a spatula (griddlecakes should be about 1 1/2 to 2 inches in diameter), until golden brown, about 1 1/2 minutes on each side. Transfer griddlecakes as cooked to paper towels to drain and season with salt and pepper. Make more griddlecakes in same manner with remaining rice mixture and oil.
• Cool griddlecakes slightly and top with sour cream and caviar. Garnish griddlecakes with chives.

RICE GRIDDLE CAKES

Steps:

• Boil the rice and drain thoroughly.
• Sift the flour, salt and baking powder together.
• Rub the butter into the flour and add the rice.
• Beat the egg and add with enough milk to make a soft dough that will drop off a spoon.
• Drop a tablespoonful of the mixture at a time on to a hot greased griddle.

SOUR MILK GRIDDLECAKES

Steps:

• Sift dry ingredients together.
• Beat eggs, add sour milk or buttermilk and melted butter; add to dry ingredients gradually, beating to obtain a smooth batter.
• Drop from a spoon onto a hot, greased griddle and brown on both sides.

GRIDDLE CAKES

Steps:

• Lightly grease a heavy nonstick pan (i.e. spray with non-stick cooking spray), and start heating it at medium-high heat.
• Sift together the dry ingredients in one bowl.
• In a separate bowl, combine the eggs, milk, and butter.
• Now combine the dry and wet ingredients together, stirring just enough to moisten the dry ingredients. Do not worry about getting rid of all of the lumps. (It is important to combine the dry and wet ingredients separately, and then combine them together to reduce the amount of time that the gluten in the flour has to toughen up.).
• Pour the batter onto the hot pan in about 4" circles.
• Flip the cakes when they get bubbly on the one side.
• Continue cooking until the bottom browns. I usually peek by pulling up the edge with a spatula.
• If the griddle cakes are cooking too fast, reduce the heat.
• Never flip the griddle cakes more than once as this will make them heavy.
• Serve the griddle cakes immediately even if this means that people have to eat at different times because there are not enough to go around when the first batch comes off of the griddles.

WILD RICE GRIDDLE CAKES

Steps:

• Combine first 7 ingredients.
• Add the baking powder and flour, stir well.
• Add eggs and stir.
• Heat a frying pan over medium-high heat.
• Add oil.
• Drop mounds of batter into pan and flatten slightly to make cakes about 3-inches across.
• Cook until browned on bottom and crispy.
• Turn cakes and cook until browned on the other side (about 3 minutes).
• Set aside and keep warm.
• Continue frying until all the batter is used.
• Add more oil as necessary.
• Serve hot.

EGG, SOUR CREAM AND CAVIAR SPREAD

Steps:

• Mix first six ingredients together with a fork just until mixture holds together.
• Spoon into a serving bowl, cover and chill several hours or overnight.
• When ready to serve, garnish with sour cream and caviar.
• Spread on crackers or toast points.