Blini with Caviar - Country Living
INGREDIENTS:
2 3/4 c Milk
1 pk Active Dry Yeast
4 c All-purpose Flour
2 lg Eggs; Separated
1 1/2 tb Butter; Melted
1 tb Granulated Sugar
3/4 ts Salt
Vegetable Oil
12 oz Caviar
1 1/2 c Sour Cream
2 3/4 c Milk
1 pk Active Dry Yeast
4 c All-purpose Flour
2 lg Eggs; Separated
1 1/2 tb Butter; Melted
1 tb Granulated Sugar
3/4 ts Salt
Vegetable Oil
12 oz Caviar
1 1/2 c Sour Cream
Looking for a sure-fired way to impress your guests this Holiday Season? Try serving this Russian holiday specialty and wait for the kudos and applause.
Blini is a delectable tradition from Russia that you can add to your recipe repertoire today, from The Cook & Kitchen Staff at Recipe-a-Day.com, as Holiday Recipes from Russia continue.
Heat 1 cup milk to 105-F to 115-F degrees. Pour heated milk into a large bowl and stir in yeast and 2 cups of flour. Mix until smooth. Cover the bowl and set in a warm place for about 1-hour, or until the batter has doubled in size. Stir down with a wooden spoon. Stir in egg yolks, butter, sugar, salt and remaining flour, alternating with remaining milk. Stir until mixture is almost smooth. Cover bowl and set aside for 45-minutes to an hour, until the batter has doubled in size, again. Stir down batter. Beat egg whites to stiff peaks and gently fold into the batter.
For each pancake, pour about 1/3 cup of the mixture onto a griddle or frying pan that has been lightly greased with vegetable oil. Fry over medium heat for about 4-minutes, turning once, until pancake is golden brown. Keep finished Blini in a warm oven while continuing to prepare the remaining batter. Garnish each pancake with 1 Tbs. Caviar and/or Sour Cream and roll up. Placed rolled Blini on a platter and serve. Happy Cooking from The Cook & Kitchen Staff at
Blini is a delectable tradition from Russia that you can add to your recipe repertoire today, from The Cook & Kitchen Staff at Recipe-a-Day.com, as Holiday Recipes from Russia continue.
Heat 1 cup milk to 105-F to 115-F degrees. Pour heated milk into a large bowl and stir in yeast and 2 cups of flour. Mix until smooth. Cover the bowl and set in a warm place for about 1-hour, or until the batter has doubled in size. Stir down with a wooden spoon. Stir in egg yolks, butter, sugar, salt and remaining flour, alternating with remaining milk. Stir until mixture is almost smooth. Cover bowl and set aside for 45-minutes to an hour, until the batter has doubled in size, again. Stir down batter. Beat egg whites to stiff peaks and gently fold into the batter.
For each pancake, pour about 1/3 cup of the mixture onto a griddle or frying pan that has been lightly greased with vegetable oil. Fry over medium heat for about 4-minutes, turning once, until pancake is golden brown. Keep finished Blini in a warm oven while continuing to prepare the remaining batter. Garnish each pancake with 1 Tbs. Caviar and/or Sour Cream and roll up. Placed rolled Blini on a platter and serve. Happy Cooking from The Cook & Kitchen Staff at