Blinis And Caviar Recipe - Cooking Index
Blinis And Caviar Recipe - Cooking Index
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."
Cuisine: Russian| 2 cups | 474ml | Milk - scalded and cooled |
| 2 | Quick-rising yeast | |
| 1/2 cup | 118ml | Warm water - (105 degrees) |
| 1 teaspoon | 5ml | Sugar |
| 1/2 cup | 31g / 1.1oz | Buckwheat flour - see * Note 1 |
| 2 cups | 125g / 4.4oz | All-purpose flour |
| 3 | Eggs - separated | |
| 1/2 teaspoon | 2.5ml | Salt |
| 3 tablespoons | 45ml | Sour cream |
| 3 tablespoons | 45ml | Melted butter - cooled - plus |
| Additional butter for cooking | ||
| 1 1/2 cups | 355ml | 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.
Source:
THE FRUGAL GOURMET by Jeff Smith - From the 05-01-1991 issue - The Springfield Union-News
Average rating:
4 (1 votes)
Submit your rating:
Click a star to rate this recipe.