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Blini
| ½ teaspoon active dry yeast
1 tablespoon warm water ¾ teaspoon sugar 1/8 teaspoon salt ½ cup milk, scalded ¼ cup buckwheat flour 6 tablespoons all-purpose flour 1 egg, separated Soften yeast in the warm water. Combine sugar and salt in a bowl; add scalded milk and blend thoroughly. Cool to warm, then thoroughly blend in a mixture of the buckwheat flour and 2 tablespoons of the all-purpose flour. Add the softened yeast and mix well. Cover bowl with waxed paper and a towel; let rise in a warm place 1½ hours, or until light. Beat in remaining flour until mixture is smooth. Blend in the egg yolk. Beat egg white until rounded peaks are
formed and gently fold into the batter. Cover the bowl and let rise again
about 20 minutes. Meanwhile, heat a griddle or skillet. Spoon batter (use
about 2 teaspoonfuls for each Blini) onto hot griddle forming pools about
1 inch in diameter and leaving at least 1 inch between each; spread batter
out slightly. Turn Blini as they become puffy and full of bubbles; brown
other side. Turn only once. Transfer to a warm platter and set in a 250°
F. oven until all are done. Serve immediately, accompanied by bowls of
sour cream, caviar, finely chopped onion, chopped hard-cooked egg white,
and sieved hard cooked egg yolk. Arrange platter and bowls so each guest
may serve himself as desired.
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