Caviar And Blinis Recipes

BLINI WITH CAVIAR

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.

CAVIAR AND BLINIS

Steps:

• 1. Combine the pancake mix with the salt, egg, butter or oil, and milk or water.
• 2. Lightly brush another tablespoon of melted butter onto a skillet over medium-high heat.
• 3. When the skillet is hot, spoon the batter into it a tablespoon at a time.
• 4. Cook the blinis until tiny bubbles appear, about 1 minute, then flip them and fry until golden brown on each side.
• 5. Transfer the blinis to a platter and serve warm with the caviar, crème fraîche, chives, and smoked salmon and onion (if desired).

POTATO BLINI WITH CAVIAR

Steps:

• Heat oven to 200 degrees F.
• Stir together mashed potatoes, 1 teaspoon horseradish and flour; set aside.
• Heat oil in a large skillet over medium-high heat. Make blini by dropping 1 tablespoonful of potato mixture into pan. Cook 2 to 4 minutes per side or until golden brown. Remove to a paper towel lined plate to drain. Keep warm in the oven. Repeat with remaining potato mixture.
• In a small bowl, stir together sour cream, remaining horseradish, and dill.
• Serve blini by topping each with 1 1/2 teaspoons sour cream mixture. Garnish with caviar.

EASY BLINI (RUSSIAN PANCAKE)

Steps:

• Combine flour, salt, and baking powder in a bowl.
• Whisk 3/4 cup plus 2 tablespoons milk, egg, and 1 tablespoon melted butter together in a separate bowl. Mix into the flour mixture until batter is fully combined.
• Heat 1 tablespoon butter in a skillet over medium-low heat. Drop batter, 1 tablespoon at a time, onto the heated skillet. Cook until bubbles form, 1 1/2 to 2 minutes. Flip and continue cooking until brown, about 1 minute more. Lay on plate lined with a paper towel to help soak up excess butter. Repeat with the remaining batter.

BLINIS WITH SMOKED SALMON AND CAVIAR

Steps:

• Place milk and 3 tablespoons butter in small saucepan. Stir over low heat just until butter melts. Meanwhile, whisk together both flours, sugar, salt, and yeast in a medium bowl. Pour warm milk mixture into dry ingredients and whisk until smooth. Cover with plastic wrap and let rest at room temperature until doubled in volume, 1½-1¾ hours.
• After resting, batter will be bubbly and lofty. Whisk to deflate; then stir in beaten eggs just to incorporate-the texture should be silky. Meanwhile, set a skillet over medium heat and add a tablespoon of butter. Working in batches, pour 2 tablespoons batter for each blini onto skillet, spacing apart. Cook until bubbles form on top and they begin to pop, about 1½ minutes. Turn blinis; cook until golden brown on bottom, another 1½ minutes (add more butter to the pan as you need it). Transfer blinis to a serving platter. Tent with foil to keep warm while you cook remaining blinis. Makes approximately 12 blinis.
• Assembly: Serve blinis with a dollop of crème fraîche, smoked salmon, and caviar-the more the better!

HIZIKI CAVIAR WITH CORNMEAL BLINI

Steps:

• Place hiziki in a bowl and rinse once with lukewarm water. Cover with apple juice, shoyu, water, and soak 30 minutes. Heat sesame oil in a skillet. Add the onion and then garlic; add sea salt and saute for 5 minutes. Add hiziki and soaking liquid, cover and cook 10 minutes. Grate ginger and add it to the skillet along with the lemon juice. Cook the mixture covered for 10 minutes. Uncover and cook over medium heat until liquid is absorbed. Allow hiziki mixture to cool slightly and pulse in food processor for a few seconds. Serve chilled but not icy cold.
• Sift cornmeal, flour, baking powder, baking soda, and sea salt in a medium bowl. In a small bowl beat together corn oil, maple syrup, soymilk, water and vinegar. Combine the wet and dry ingredients. Stir in parsley. Heat a skillet and add a 1/2 teaspoon corn oil. Drop batter by scant tablespoons onto heated skillet. Carefully turn blini after about a minute. Lower heat and flip blini to cook only about 45 seconds on that side.
• To serve blini with hiziki caviar: Place a teaspoon of caviar on top of each blini and garnish with chives or parsley.

CAVIAR AND SALMON BLINI TORTES

Steps:

• Make egg salad:
• Stir together all ingredients and a pinch of salt.
• Make blini:
• Whisk together dry ingredients in a bowl. Add milk and yolk and whisk until smooth. 3Beat egg white with a clean whisk in another bowl until it just holds soft peaks. Fold into batter along with 2 tablespoons melted butter.
• Brush a 12-inch nonstick skillet with some of remaining melted butter, then heat over medium heat until hot. Working in batches of 6 or 7, drop 1 level tablespoon batter per pancake into skillet and cook until bubbles appear on surface and undersides are golden, 45 seconds to 1 minute. Flip over and cook 1 minute more. Brush blini on both sides with some of remaining melted butter, then transfer to a plate and keep warm, covered with foil. Brush skillet with butter between batches.
• Fill tortes:
• Drape smoked salmon on 6 blini and top with egg salad. Spoon caviar onto 6 more blini, then stack on egg-salad-topped blini.

LEMON BLINIS WITH CAVIAR AND SCALLION CRèME FRAîCHE

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.

RUSSIAN BLINIS WITH CAVIAR

Steps:

• Scald the milk and set aside.
• Dissolve the yeast in one-fourth cup warm water.
• Sift the white flour into a bowl, add the buckwheat flour, salt and sugar.
• Beat the egg yolks until thick. When the milk has cooled to lukewarm, add the yolks and three tablespoons of the melted butter. Add the yeast. Mix well and pour into the flour. Mix thoroughly, removing any lumps. Set aside in a warm place lightly covered with a towel for about two hours, or until doubled in bulk.
• Whip the egg whites until they stand in stiff peaks and fold them into the batter.
• Lightly butter a small frying pan. Pour in just enough of the pancake mixture to coat the bottom of the pan. When the mixture begins to bubble, turn the pancake over and cook lightly on the other side. Wrap the pancakes in a napkin and keep them warm in the oven while you cook the others. Serve in a pile, wrapped in a napkin.
• Serve the caviar, the sour cream and the remaining melted butter in small bowls on the table. Each person puts a pancake on a plate, butters it, adds sour cream and caviar, and rolls it like a crepe.

BUCKWHEAT BLINI WITH CAVIAR

Steps:

• In large mixing bowl, dissolve yeast and sugar in 1 cup milk. Stir in 1/2 cup all-purpose flour and let stand until bubbly, about 10 minutes.
• Combine remaining all-purpose flour, the buckwheat flour and salt. Add 2 cups milk to the yeast mixture and gradually whisk in flour-salt mixture until you have a smooth, thick batter. Whisk in melted butter. Cover bowl with plastic wrap. Leave at room temperature and let batter slowly double in size, about 2 to 3 hours. (The batter may remain at room temperature even longer if necessary.) You may also mix batter and refrigerate overnight. Bring to room temperature before proceeding with recipe.
• When you are ready to cook blini, stir down batter, which will have become quite frothy. Beat egg yolks and whisk into batter. In a separate bowl, beat egg whites until stiff. Gently fold egg whites into batter.
• Spoon batter onto a hot, lightly greased griddle, using a large soup spoon to make blini that are 3 inches in diameter. Cook for about 2 minutes, until bottom is well browned. Flip and cook 1 minute more. (Wait until surface is covered in bubbles before flipping.) Keep warm in a low oven. Serve with a dollop of crème fraîche, a drizzle of butter, a generous spoonful of caviar and a sprinkling of chives.

BLINI WITH SOUR CREAM AND CAVIAR

Steps:

• Preheat oven to 250°F.
• Stir together warm water, yeast, and sugar in a bowl and let stand until foamy, about 5 minutes. (If mixture doesn't foam, discard and start over with new yeast.)
• Add all-purpose flour, buckwheat flour, and salt, then stir in milk, 3 tablespoons butter, and eggs. Cover bowl with plastic wrap and set in a roasting pan filled with 1 inch of warm water. Let rise in a warm place until dough is increased in volume, has bubbles breaking the surface, and is stringy when scooped, 1 1/2 to 2 hours. Stir batter before using.
• Heat a 12-inch nonstick skillet over moderately high heat until hot and brush with some of remaining melted butter (if butter browns immediately, lower heat). Working in batches of 4, spoon 1 tablespoon batter into skillet for each blin, then cook, turning over once, until golden on both sides, about 2 minutes. Transfer to an ovenproof platter and keep blini warm in oven.
• Serve blini topped with sour cream and caviar.