| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
|
40 |
servings |
INGREDIENTS
| 1 |
pk |
Active dry yeast |
| 1/2 |
c |
Warm water |
| 1 |
c |
Milk |
| 1 1/2 |
c |
Flour |
| 3 |
lg |
Egg yolks |
| 1/2 |
ts |
Salt |
| 1 |
pn |
Sugar |
| 6 |
tb |
Unsalted butter; melted |
| 3 |
|
Egg whites |
| 1/2 |
pt |
Sour cream |
| 1 |
|
Jar red caviar -; (3 1/2 oz) |
INSTRUCTIONS
Proof yeast in warm water for 5 minutes. Put the yeast mixture, milk,
flour, egg yolks, salt, sugar, and melted butter in a blender or food
processor. Blend at high speed for 40 seconds. Turn machine off,
scrape down, and blend another few seconds.
Pour batter into a bowl that is large enough to accommodate the
rising. Cover loosely, and set in a warm place to rise for 1 1/2 to 2
hours. Do not let the batter rise much longer or blini will taste
overfermented.
Beat egg whites until stiff. Fold into batter. Heat a heavy skillet or
griddle. Brush with butter. Drop blini batter by teaspoonfuls into
hot pan. Turn when first side is lightly browned, and cook briefly on
second side. Keep pancakes on a heated platter until all the batter
is used.
Arrange warm blini on a tray lined with a starched linen napkin. Put a
small dollop of sour cream in the center of each, then a few grains of
caviar. A strip of smoked salmon decorated with a sprig of dill may be
substituted for the caviar, if desired.
Blinis may be cooled, wrapped in foil, and refrigerated for use the
next day. Warm in 300 degree oven before serving.
Makes 40 blini.
VARIATION: Make blinis as directed, topping with a dab of sour cream,
and substitute one 2-inch tip of freshly steamed asparagus for the
red caviar.
Source: "Martha Stewart's 1996 Holiday Special" S(Formatted for MC5):
"by Lynn Thomas - Lynn_Thomas@prodigy.net"
Per serving: 55 Calories (kcal); 4g Total Fat; (58% calories from
fat); 1g Protein; 4g Carbohydrate; 24mg Cholesterol; 38mg Sodium Food
Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2
Fat; 0 Other Carbohydrates
Recipe by: Martha Stewart
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