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
Food historians have traced the existence of recipes way back into the distant past, certainly as far into history as pharonic Egypt, and potentially, even further back. Interesting though that is, in the main part, these old records were just simple hieroglyphic or cunieform recipes for preparing food.
Fascinatingly, the oldest recipe found, according to academics are some ancient tablets in Sumerian which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel `wonderful`. As we move into The time of the roman empire 25BC a man called Apicius assembled a few documents describing recipes cooked by his fellow Romans. In his works, he describes how the meals of wealthy Romans were divided into starters, main course and desserts, something that is very familiar to us today. He also describes how the Roman chefs were skilled in the use of a good variety of aromatic flavors, including some familiar names like basil, rue and asafoetida. In the fifteenth century, the Crusaders brought back many foods and herbs from the Middle-East, including spices like coriander, parsley, and basil. These new foods and tastes was responsible for an increase in recipe books, some of which still exist in private libraries. Over the following few hundred years, the powerful families of the West competed with each other to lay on the most extravagent meals, and as a result the best chefs and their recipes were much in demand. However, it was during the nineteenth century that cookery and recipe publications really came of age. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, devoted much of their lives to collecting, trying out, and writing down recipes to help cooks of their time. By the arrival of the 20th century, recipe books are in high demand, mostly as a result of increased literacy, people having increased leisure time and having more disposable income. The introduction of television brought us cooking programs and the demand for the accompanying recipe books. And that pretty much brings us to the present day and the internet revolution, allowing us all to access massive numbers of recipes such as those found on sites such as this. |
We hope you enjoy this Blini With Three Caviars recipe.
