Sunday, August 5, 2012
Blini with Caviar
I first heard of blini in a teen novel called Samantha on Stage by Susan C Farrar. The title character goes to her Russian friend's house for lunch and they have them with sour cream. Years later, I realized the Bible has an elegant hors d'oeuvre version with caviar. The version in the cookbook's photo uses black caviar, which lends a more striking contrast than the white caviar I bought. That's what I get for going to the regular market instead of Surfas, Whole Foods, or Bristol Farms.
While these savory-tending pancakes are most often used as appetizers (and make great wraps for grilled veggies), a little jam or applesauce with the sour cream can turn them into a breakfast item.
1/2 C buckwheat flour
1/4 C all-purpose flour
1 tsp sugar
1/2 tsp baking soda
1/8 tsp salt
1/2 C milk
1 C sour cream
1 Tb butter, melted
1 2-oz jar black or red caviar
1. In a small bowl, combine both flours, sugar, baking soda, and salt. Stir in milk, egg, and 2 Tb sour cream until batter is smooth. Add melted butter and stir until blended.
2. Heat 10" skillet over medium and lightly brush with oil. Use 1 tsp of batter per pancake, so they become a one-bite hors d'oeuvre. You should be able to get at least 7 or 8 in the pan at once. Cook until tops are slightly set and undersides are golden. Flip pancakes and cook until firm. Place on a single layer on a warm serving platter; cover and keep warm until all pancakes are cooked.
3. Re-oil skillet if necessary and continue until all batter is used.
4. Spoon remaining sour cream into a pastry bag fitted with a medium rosette tip. Pipe a dot of sour cream onto each pancake. Top each dot with a tiny bit of the caviar. (To quote Meg Ryan in You've Got Mail, "That caviar is a garnish!") Serve warm.
Makes about 48 blini, or 24 servings
Difficulty rating :)