Cocktail Blini

Makes 24

 

Cocktail Blini Blini are the one Russian dish that has migrated around the world to smart restaurants and parties everywhere. They could have been specially designed as finger food in fact-each blin is about 1 to 1-1/2 inches in diameter, a perfect one-bite snack (or two bites if you're being dainty!) You can buy cocktail blini in many supermarkets and delicatessens, but usually they're not made authentically with buckwheat flour. Be different!

1 cup buckwheat flour
   or half and half with all-purpose flour
1 package active dried yeast (1/4 oz.)
1 teaspoon salt
1 egg separated
1 teaspoon sugar
3/4 cup lukewarm milk
1 tablespoon butter for sautéing

To serve:
Crème frâiche or sour cream
Small pots of caviar and/or salmon keta
Herbs, such as snipped chives and dill sprigs
About 4 pieces smoked salmon, finely sliced

 

Mix the flour, yeast and salt in a bowl and make a well in the centre. Beat the egg yolk with the sugar and 3/4 cup warm water and add to well. Mix well, then cover with a damp cloth and let rise at room temperature until doubled in size, about 2 hours.

Beat in the milk to make a thick, creamy batter. Cover again and leave for 1 hour until small bubbles appear on the surface.

Beat the egg white to soft peak stage, then fold it into the batter.

Heat a heavy-bottom skillet or crêpe pan and brush with butter. Drop in about 1 teaspoon of batter to make a pancake about 1 inch indiameter. Cook until the surface bubbles, about 2-3 minutes, then flip the blini over with a spatula and cook the second side for 2 minutes.

Put a plate in the oven to keep warm while you cook the remaining blini. Don't put the blini on top of each other. Serve them warm.

To serve, top with a spoonful of crème frâiche or sour cream, some snipped chives or dill sprigs, and a small pile of caviar or keta or a curl of smoked salmon.

Store in an airtight container for up to 3 days.

Reheat in the oven at 400 degrees for about 5 minutes.

Buy the Book!

 

Finger Food
By Elsa Petersen-Schepelern
Time-Life Books
Hardback, $19.95
ISBN: 0-7370-2022-9
Recipe Reprinted by permission.

 

Finger Food

Recipes

 

Full Cocktail Recipe List



 

This page created November 1999

Top


 

The Global Gourmet
Return to the
Global Gourmet®
Main Page

 

Mother's Day Recipes
Mother's Day Gift
and Menu Guide

Memorial Day Recipes
Memorial Day Recipes

 

AddThis Social Bookmark Button

AddThis Feed Button

 

Global Gourmet®
Shopping
Gourmet Food, Cookbooks
Kitchen Gadgets & Gifts

 
Search this site:

Advanced Search

 

Departments

Kate's Global Kitchen
Kate's Books
Cookbook Profiles
Global Destinations
I Love Desserts
On Wine
Shopping

new green basics New Green Basics
cooking kids Cooking with Kids

Archives
Conversions & Charts
Forums/Message Boards
Search

About the
Global Gourmet®
   Contact Info
   Advertising
   Feedback
   Privacy Statement

 
IACP Cookbook
Award Winners

Fish Forever
Local Breads
Asian Flavors (Jean-Georges)
Morimoto: Japanese Cooking
Chocolates & Confections
Julia Child
Cook with Jamie
The World Atlas of Wine
Food: The History of Taste
Cook Everything Vegetarian
All Cookbook Winners

JBF Cookbook
Award Nominees

Egg
My Bombay Kitchen
Revolutionary Chinese
A Baker's Odyssey
Great Bar Food at Home
Chez Jacques
Super Natural Cooking
Lidia's Italy
Geography of Oysters
Cheese Essentials
Vegetable Harvest
All Cookbook Nominees

Classic Cookbooks

Betty Crocker Why It Works
The Bon Appétit Cookbook
Joy of Cooking
Fifth Taste...Umami
The Professional Chef
New American Cooking
Vegetable Love

 
 

 
 

Copyright © 1994-2008,
Forkmedia LLC

 

 

 
 

Become a Chef:
Best Culinary Schools

 

Everything Kitchens
Coffee Makers, Blenders
Espresso Machines

 

The California Wine Club
Wine of the Month Clubs
Monthly Wine Club Gifts

 

Cheap Flights
Online Shopping

 

Groomsmen Gifts
Grooms Wedding Guide
Bridesmaids Gifts

 

Mom's Recipes

 
 

 
 

Cheddars
Cheese Samplers
& Gift Ideas

 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 

Tenerife
Weight Loss Diet
Women's Vests
Vending Machines