Sunday, March 9, 2014

Blini and Caviar

What a memorable brunch!

We went off to St. Lawrence Market intending to buy bagels and cream cheese for a Sunday brunch with Liz and Darcy, and then somehow found ourselves in front of the Caviar Direct stall walking away with 30 g Canadian Sturgeon and a recipe for blini.

"Everyone should taste real caviar at least once in their lifetime." I think that was the line that had me nodding my head in agreement at the stall, and then again at home at the table. Absolutely delicious, and the texture so amazing.

One blin, a dollop of creme fraiche, some shallots, crumbled egg yolk, chives, caviar and a few grains of lemon salt. Mmmm. Served with smoked salmon. Paired with Prosecco. Mmmmemorable indeed!

Traditional Russian blini (BLEE-nee), singular is blin, are made with a yeast-raised buckwheat flour batter and have a nutty flavor. They symbolize the sun and take center stage at maslenitsa (also known as Butter Week, Pancake Week or Cheesefare Week), a spring festival marking the end of winter.

• 4 Eggs 
• 3 Cups of Buttermilk
• 3 Cups of Pastry Flour (or Buckwheat Flour)   
• 1 Teaspoon of Salt    
• 2 Teaspoons of Fast Acting Baking Powder    
• 1 Tablespoon Sugar
• 8 Tablespoons melted unsalted Butter (1 Stick as Ingredient)
• 8 Tablespoons of unsalted Butter (1 Stick used to cook)  

1.    Mix all ingredients well.
2.    Cook batter in a Medium High Heated Skillet. Sear each Blini (four inches / 10 cm diameter or smaller) for 60 seconds first side and 30 seconds (reverse). Use the second butter stick to lubricate skillet often. Do not allow pan to get too hot or Blinis will burn. Cook to brown, not black!
3.    Freeze leftover Blinis in tightly wrapped plastic. To use, place in foil wrap, steam over boiling water for about 10 minutes, until hot.

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