2 1/2 tbsp sugar
2 cup milk
2 tbsp unsalted butter, melted,
1 plus additional for brushing the gr, iddle
1 cup buckwheat flour (available at natur, al foods stores a
1 specialty foods shops)
1 cup all-purpose flour
1 tsp salt
2 large eggs, separated
3/4 cup well-chilled heavy cream
Directions
(Buckwheat Yeast Pancakes With Three Caviars) from 1989
a 1/4-ounce package (2 1/2 teaspoons) active dry yeast about 2 cups
sour cream as an accompaniment about 4 ounces each black caviar,
golden caviar, and salmon roe
In a large bowl proof the yeast with 1/2 tablespoon of the sugar in
1/3 cup lukewarm water for 10 minutes, or until it is foamy. Stir in
1 cup of the milk, heated to lukewarm, the remaining 2 tablespoons
sugar, 2 tablespoons of the butter, and the buckwheat flour, beat the
batter for 1 minute, and let it rise, covered with plastic wrap, in a
warm place for 2 hours or chill it, covered tightly, overnight.
(Chilling overnight produces a tangier flavor. Let the batter come to
room temperature before continuing with the recipe.) Stir in the
remaining 1 cup milk, heated to lukewarm, the all-purpose flour, the
salt, and the yolks, beat the mixture for 1 minute, and let it rise,
covered with the plastic wrap, in a warm place for 1 hour, or until
it is double in bulk and bubbly. In a bowl beat the cream until it
holds soft peaks and fold it into the batter. In a metal bowl beat
the egg whites until they just hold stiff peaks and fold them into
the batter gently but thoroughly.
Heat a griddle or large skillet over moderate heat until it is hot,
brush it lightly with the additional melted butter, and spoon
tablespoons of the batter onto the griddle, spreading them to form
3-inch rounds. Cook the blini for 1 minute on each side, or until the
undersides are golden. Transfer the blini as they are cooked to a
platter and keep them warm, covered with a kitchen towel. Make blini
with the remaining batter in the same manner, brushing the griddle
lightly with the butter as necessary. The blini may be made 2 days in
advance and kept covered and chilled. Reheat the blini, covered with
foil, in a 350~ F. oven for 10 to 15 minutes, or until they are warm,
or microwave them on a microwave-safe platter, covered with
microwave-safe plastic wrap, at high power (100%) for 2 minutes, or
until they are warm.
Arrange 3 or 4 blini on each of 18 small plates, top them with some
of the sour cream, and arrange some of the caviar decoratively on the
sour cream. Serves 18 with blini to spare.
Source: Gourmet magazine, January 1991 - favorite recipes from old
issues
Servings: 18 servings
Blini With Three Caviars Recipe brought to you by Recipe Ideas
Categories: Fish; Russian; Seafood
The History of Recipes
We can read the history of written recipes way back into antiquity, in fact as far into history as the early Egyptians, and possibly even further than that. Interesting though that is, these, ancient cook books were just very simple pictorial instructions for food preparation.
In fact, the most ancient recipe discovered so far, according to historians is a series of stone tablets in the Sumerian language which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel `blissful`. Later on, there were some books dating from the 14th Century ; one book called `Forme of Cury`, and another called `Curye on Inglish`. Despite their titles, these books have no connection with the spicy food that is popular today, but rather accounts of the types of meals prepared by the cooks of the rich and powerful of that time. For the next few years, the rich and powerful families of Europe strove to serve up the most exotic banquets, and because of this cooks and their recipe collections were greatly in demand. However, it wasn`t until the 19th century that cooking and recipe collections really came of age. Mrs Beeton in the UK, and Fannie Farmer in the US, spent years to assembling, trying out, and recording recipes to allow everyone to enjoy them. The introduction of the TV brings us TV chefs and the accompanying recipe books. Which brings us neatly to the present day and the invention of the internet, allowing everybody to access massive numbers of recipes just like those on sites such as this. |
We hope you enjoy this Blini With Three Caviars recipe.
