Blinis And Caviar Recipe
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Ingredients : Blinis And Caviar Recipe
2 cup Milk, scalded and cooled
2 package Quick-rising yeast
1/2 cup Warm water, (105 degrees)
1 tsp Sugar
1/2 cup Buckwheat flour, see * Note 1
2 cup All-purpose flour
3 Eggs, separated
1/2 tsp Salt
3 tbsp Sour cream
3 tbsp Melted butter, cooled - plus
Additional butter for cooking
1 1/2 cup Milk, additional
=== RECOMMENDED GARNISHES ===
Caviar, see * Note 2
Melted butter
Sour cream
Chopped, grated hard-boiled egg
Chopped onion
* Note 1: May be found in Russian or Jewish markets or specialty or
health-food stores.
* Note 2: Black caviar is best with these. Black lumpfish caviar from
Iceland or Denmark is just fine if you do not wish to spend a fortune on
Russian caviar.
Scald the milk and cool to warm (105 degrees). Put the yeast in the
water and add the sugar. Let sit for 5 minutes, then stir to dissolve the
yeast.
In an electric mixer combine the milk, yeast mixture, both flours, the
egg yolks only, salt, sour cream and melted butter. Mix thoroughly.
Beat the egg whites until they form soft peaks and gently fold into the
batter. Allow to rise for 30 minutes. Stir in the additional milk.
Heat an electric non-stick frying pan to 400 degrees. Brush the pan
with a bit of butter and fry the pancakes using 3 tablespoons of batter
for each. They should be about 3 to 4-inches in diameter. Cook until
golden and turn.
Keep blinis covered in a preheated 200 degree oven until serving.
Note: You can cook these ahead of time and refrigerate them in sealed
plastic bags. Reheat them on a medium-hot griddle just before serving.
To serve blinis: Place the recommended garnishes alongside the blinis.
Each person may add a bit of the garnishes to the blinis. This makes a
great first course. This recipe makes about 3 1/2 dozen blinis.
Comments: You are going to think there are two Russias. In the old
days that was true and that was what the revolution was all about.
This is a dish that was popular with the upper classes in the old days.
However, it is eaten in this country by hard working Russian immigrants
who can afford things here that they could not afford "on the other side."
Recipe Source:
THE FRUGAL GOURMET by Jeff Smith
From the 05-01-1991 issue - The Springfield Union-News
Formatted for MasterCook by Joe Comiskey, aka MR MAD -
jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net
10-10-1995
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 2246 Calories; 90g Fat (35.9%
calories from fat); 80g Protein; 281g Carbohydrate; 13g Dietary Fiber;
789mg Cholesterol; 2040mg Sodium. Exchanges: 15 1/2 Grain(Starch); 2 1/2
Lean Meat; 3 1/2 Non-Fat Milk; 15 1/2 Fat; 1/2 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
Contributor: Jeff Smith
Preparation Time: 0:00
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