ID:858
Recipe Name:Blini With Three Caviars
Name:
Email:
Date: December 2,2009
Category: Appetizers
Category: Appetizers
Nationality: Russian
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Number of servings: None
Calories Per Serving: None
Preparation Time: None
Difficulty: Easy
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| Ingredients: |
Left Ingredients:
2 1/2 T sugar
2 c milk
2 T unsalted butter,melted,
1 plus additional for brushing the griddle
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Right Ingredients:
1 c buckwheat flour (available at natural foods stores
1 c all-purpose flour
1 t salt
2 lg eggs,separated
3/4 c well-chilled heavy cream
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| Cooking
Instructions: |
Instructions: a 1/4-ounce package (2 1/2 teaspoons) active dry yeast about 2 cups sour
cream as an accompaniment about 4 ounces each black caviar, golden
caviar, and salmon roe
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 platter, covered with 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.
Serves 18 with blini to spare.
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| Serving Suggestion: |
None
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| Additional Comments: |
None
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| Preparation Time: |
None
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| Number of servings: |
None
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| Calories Per Serving: |
None
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| Degree of Difficulty: |
Easy
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| Pictures: |
None
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