The Frugal Gourmet On Our Immigrant Ancestors/Jeff Smith 1990

Blinis and Caviar
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
3-1/2 dozen N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
THE BLINIS: 2 cups milk, scalded and cooled 2 packages quick-rising yeast 1/2 cup warm water (105 F)
1 teaspoon sugar 1/2 cup bluckwheat flour (find in specialty or health food stores.) 2 cups all-purpose flour
3 eggs, separated 1/2 teaspoon salt 3 tablespoons sour cream
3 tablespoons melted butter, cooled, plus additional for cooking 1-1/2 cups additional milk



1 Scald the milk and cool to warm (105 F.) Put the yeast in the water and add the sugar. Let sit for 5 minutes, then stir to dissolve the yeast.
2 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.
3 Heat an electric frying pan to 400 F. Brush the pan with a pit 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 preheated 200 F oven until serving.
4 TO SERVE THE BLINIS: Meled butter, sour cream, chopped, grated hardboiled eggs, chopped onion, caviar (black caviar is best with these.)
5 Each person may add a bit of the garnishes to their blinis. This makes just a great first course.

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