Yukon Gold Potato Blini With Eggplant Caviar Recipes

EGGPLANT CAVIAR FOR POTATO BLINI

Steps:

• Halve eggplant lengthwise; score the flesh side of both halves, making a crisscross pattern about 1/4 inch deep. Sprinkle both halves with salt and place scored-side down on a rimmed baking sheet. Cover with a second baking sheet and place a heavy object (such as cans or a set of bowls) on top. Let eggplant render its excess liquid at room temperature for 1 to 2 hours.
• Preheat oven to 350 degrees. Lightly oil a baking sheet and set aside.
• Rinse eggplant, pat dry, and rub with some olive oil. Place halves flesh side down on prepared baking sheet. Transfer to oven and roast until eggplant is very soft and skin is wrinkled, about 1 hour. There should be no resistance when tested with a knife. Remove from oven and let stand until cool enough to handle.
• Scoop out eggplant pulp and lightly chop. Place pulp in a double layer of cheesecloth and tie to enclose with kitchen twine, leaving about 6 inches on the end. Hang bundle from a shelf in the refrigerator with a bowl set underneath or place in a colander set over a bowl and refrigerate; let drain at least 2 hours and up to overnight.
• Remove eggplant from refrigerator and hold cheesecloth bundle over sink; twist and squeeze to remove as much additional liquid as possible. Transfer pulp to the bowl of a small food processor; pulse a few times to break up eggplant. With the motor running, slowly add 2 tablespoons olive oil through the feed tube; continue processing until the color and texture begin to lighten, about 30 seconds.
• Turn the machine off and add garlic, mustard, and salt. With the motor running, slowly add remaining 2 tablespoons olive oil; continue processing 1 minute more. Season with salt and pepper. Eggplant caviar may be kept refrigerated in an airtight container for up to 1 week.

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.

YUKON GOLD POTATO BLINI

Steps:

• Place the potatoes in a saucepan with cold water to cover by at least 2 inches. Bring to a boil over high heat, reduce the heat, and simmer until the potatoes are thoroughly cooked and tender.
• Peel the warm potatoes and press them through a tamis. Immediately weigh out 9 ounces of puréed potatoes and place them in a medium metal bowl. Working quickly, whisk the flour into the warm potatoes, then whisk in 2 tablespoons crème fraîche. Add 1 egg, whisking until the batter is smooth, add the second egg, and then add the yolk.
• Hold the whisk with some of the batter over the bowl. The batter should fall in a thick stream but hold its shape when it hits the batter in the bowl. If it is too thick, add a little more crème fraîche. Season to taste with salt and white pepper.
• Heat an electric griddle to 350°F. Note, if you do not have a griddle, heat a large nonstick skillet over medium-low heat. Spoon between 1 and 1 1/2 teaspoons of batter onto the griddle or skillet for each pancake. Cook until the bottoms are browned, 1 to 2 minutes. Then flip them to cook the second side, about 1 minute. The blini should be evenly browned with a small ring of white around the edges. Transfer the blini to a small baking sheet and keep warm while you make the remaining blini, wiping the skillet with a paper towel between batches. Serve the blini as soon as possible.

ROASTED BABY POTATOES WITH EGGPLANT CAVIAR AND CREME FRAICHE

Steps:

• Preheat the oven to 400 degrees F. Set a cooling rack into a baking sheet.
• Halve the eggplant lengthwise and score the flesh by making three long cuts down the middle and sides, making sure not to pierce the skin. Salt the eggplant and then place it
• cut-side down on the prepared cooling rack for 30 minutes to release moisture.
• Turn the eggplant over and remove the cooling rack. Using paper towels, dry the eggplant and the baking sheet of any moisture. Cut the eggplant into 1-inch cubes and place back on the baking sheet. Scatter the garlic cloves among the eggplant. Drizzle with 3 tablespoons of olive oil. Sprinkle with the smoked paprika and some salt and pepper. Toss to coat. Roast until the eggplant is completely soft and browned, about 30 minutes. Let cool.
• Increase the oven temperature to 425 degrees F.
• Lightly oil a baking sheet. Toss the potatoes in a medium bowl with 1 tablespoon olive oil, 1/2 teaspoon salt and some pepper. Place the potatoes cut-side down on the oiled baking sheet and roast until tender, 13 to 15 minutes. Let cool.
• Scrape the cooled eggplant into the bowl of a food processor and squeeze the roasted garlic out of its peels into the food processor. Add the lemon zest, lemon juice, parsley, mint and the remaining 2 tablespoons olive oil and puree until smooth. Add the shallot and tomato and pulse to combine. Season with salt and pepper, if necessary.
• To serve, scoop out a cavity in each potato half with a paring knife or small spoon. Fill with the "eggplant caviar" and top with a dollop of creme fraiche and a sprinkle of black sesame seeds.

YUKON GOLD POTATO BLINI WITH EGGPLANT CAVIAR

Steps:

• Place potatoes in a medium saucepan and add enough cold water to cover by at least 2 inches. Bring to a boil over high heat; reduce heat to a simmer and simmer until potatoes are tender and easily pierced with the tip of a knife.
• Drain and peel warm potatoes; press through a very fine mesh sieve. Immediately weigh out 9 ounces pureed potatoes and transfer to a medium bowl. Working quickly, whisk in flour and 2 tablespoons creme fraiche. Add 1 egg, whisking until batter is smooth. Add second egg, whisking until batter is smooth. Finally add the yolk; whisk until batter is smooth and well combined.
• Hold the whisk with some of the batter over the bowl. The batter should fall in a thick stream but hold its shape when it hits the batter in the bowl. If it is too thick, add a little more creme fraiche. Season with salt and pepper.
• Heat an electric griddle to 350 degrees or a large nonstick skillet over medium-low heat. Working in batches and wiping griddle with a paper towel between each batch, spoon 1 to 1 1/2 teaspoons batter onto griddle or skillet for each pancake. Cook until bottoms are browned, 1 to 2 minutes. Turn and cook on second side until evenly browned with a small ring of white around the edges, about 1 minute. Transfer to a small baking sheet and keep warm. Serve immediately topped as desired.

BLINI WITH CAVIAR AND YOGURT TOPPING

Steps:

• Place the onion in a bowl and cover with cold water. Let sit for five minutes, then drain and rinse with cold water. Drain on paper towels.
• Place the yogurt in a bowl, and stir in the onion, chopped eggs, chives and caviar. Season with salt and pepper. Refrigerate until ready to use.
• Warm the blini in a low oven or in a microwave. Top each with a spoonful of the yogurt mixture and serve.

BAKED POTATOES WITH CRéME FRAICHE AND CAVIAR

Steps:

• Preheat oven to 350°F with a rack in center. Bake potatoes directly on rack until darkened slightly, beginning to wrinkle, and easily pierced with the tip of a knife, 1 to 1 1/2 hours (depending on size).
• Working one at a time, immediately wrap potatoes in a clean kitchen towel and slam down onto a countertop (this ensures a light, fluffy texture). Slash potatoes to open, season, and top generously with dollops of crème fraîche and scoops of caviar. Serve immediately.

POTATO BLINIS

Steps:

• Preheat oven to 425°F. Prick potatoes all over with a fork and bake on a rimmed baking sheet until very tender and a knife slides easily through flesh, 60-70 minutes. Let cool slightly. Reduce oven temperature to 200°F.
• Meanwhile, whisk egg yolks, egg, and sour cream in a medium bowl to combine; set sour cream mixture aside.
• Cut potatoes in half lengthwise and scoop flesh from skins; discard skins. Pass flesh through food mill or ricer fitted with the small-hole disk into a large bowl. Working quickly, sprinkle flour, salt, pepper, baking soda, and nutmeg over potatoes; toss lightly with a fork to distribute ingredients, fluff potatoes, and break up any clumps. Make a well in the center and pour in reserved sour cream mixture. Whisk in a circular motion, working from the center out to incorporate, just until smooth (it should look like a thick pancake batter). Cover; let sit 10 minutes.
• Heat a large skillet, preferably nonstick or cast iron, over medium-low. Brush skillet with a thin layer of butter. Spoon scant tablespoonfuls of batter into skillet, spacing about 1" apart. Cook blinis until undersides are golden brown and surfaces look matte and bubbles form on top, about 90 seconds. Gently flip and cook until other sides are golden brown, about 1 minute. Transfer to a wire rack set inside a rimmed baking sheet and keep warm until ready to serve (up to 1 hour before). Repeat with remaining batter, wiping out skillet between batches and brushing with more butter.

YUKON GOLD POTATO KNISHES WITH OSETRA CAVIAR

Steps:

• Place potatoes in a large saucepan, and cover with cold water. Bring to a boil, reduce heat and cook at barest simmer until a skewer glides easily through potatoes, about 1 hour. Drain potatoes, cool slightly and peel. Run potatoes through a food mill and into a bowl. Grate onion on the large holes of a box grater directly into bowl with potatoes. Season with plenty of salt and some pepper. Stir in 1/2 cup creme fraiche. Cool to room temperature. (Potatoes can be covered and refrigerated for up to 1 day.)
• Set one wrapper on a work surface with one corner facing you. Spread scant 1/4 cup potatoes about 2 inches above bottom corner so that potatoes form 1-inch-wide strip that extends almost from one side of wrapper to the other. Fold bottom corner of wrapper over potatoes. Roll wrapper, folding in sides to enclose potatoes. When you get three-quarters of the way to the top, brush remaining edges with beaten egg and continue rolling to seal. Repeat with the rest of the wrappers and filling. (Knishes can be refrigerated, uncovered, for up to 1 day.)
• Heat 1 inch oil in a large, deep saucepan until very hot but not quite smoking, about 375 degrees. With tongs, add several knishes, and fry, turning once or twice, until golden brown all over, about 1 minute. Remove from oil, and drain on paper towels. Fry remaining knishes in batches.
• With serrated knife, trim a thin slice from either end of each knish. Cut each knish crosswise into three pieces. Arrange pieces, with one cut side up, on a platter. Top each piece with a dollop of remaining creme fraiche and a little caviar. Serve immediately.

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.

CHIVE BLINI

Steps:

• Sprinkle yeast over warm water in a small bowl; let stand in a warm place until foamy, about 7 minutes.
• Stir together flour, chives, and salt in a small bowl; set aside.
• Stir together yogurt, butter, sugar, and egg yolk in a large bowl; whisk in yeast mixture and then flour mixture. Cover with plastic wrap, and let stand in a warm place 30 minutes.
• Beat egg white until stiff peaks form; fold into batter. Let stand 10 minutes.
• Heat a medium nonstick skillet or crepe pan over medium heat. Drop scant tablespoons batter into skillet, working in batches of 6 or 7. Cook until bubbles form on surface, 1 1/2 to 2 minutes, then flip; cook until golden, about 1 1/2 to 2 minutes more. Transfer blini to a parchment-lined baking sheet.