Blini with three caviars special
Categories: Appertizer
Yield: 18 Servings
Ingredients:
2 1/2 tb Sugar
2 c Milk
2 tb Unsalted butter, melted, Plus additional for brushing -the griddle
1 c Buckwheat flour (available at natural foods stores and Specialty foods
shops)
1 c All-purpose flour
1 ts Salt
2 lg Eggs, separated
3/4 c Well-chilled heavy cream
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.
Here some more very useful resources
|
