RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 733
| View Recipe |
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| Recipe Name: |
Smoked Turkey and Mustard Blini |
| Source: |
Classic Party Fare Cookbook |
Submitted by: |
Lindy H. Frank |
Last Modified: |
2007-04-25
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| Course: |
Appetizer |
Used in Baskets: |
No |
| Base: |
Poultry |
Kosher: |
No |
| Ethnicity: |
Russian |
Kosher for Passover: |
No |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
50 |
| Inactive Prep Time: |
0.00
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Original Num Servings: |
50 |
| Cooking Time: |
0.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$0.10
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
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Tested: |
Yes |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
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Ingredients:
0.5 Pound turkey, smoked deli slices thinly sliced
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Directions:
Cut the smoked turkey into small diamond or other shapes, using a small pastry cutter or aspic cutter for a neat finish.
Spread a little dijon mustard thinly and evenly on top of each blini and top with a piece of smoked turkey. |
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Blini
(Add to shopping list) :
1.13 Cups milk, whole lukewarm
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Directions:
Dissolve the yeast in the water in a bowl. Stir in the milk and let stand for 5 minutes. Combine the cornmeal and the all-purpose flour with salt to taste, and gradually add to the milk. Mix well. Stir in the buttermilk.
Beat the egg yolks into the batter, Cover, and let set in a warm place to rise for 1 hour or until the batter is quite bubbly and spongy.
Beat the egg whites to soft peaks and gently fold into the batter. Cover again and let rise for 1 hour. The batter should be spongy and light.
Lightly grease a pan with the melted butter and heat over medium heat. Pour in 1-2 tablespoons of batter for each blini.
Cook for about 1 minute, until bubbles break through. Using a metal spatula, turn the blini, and brown on the other side for 30 seconds.
Overlap the blini on a plate as you transfer them from the pan. If they are stacked directly on top of each other, they will become soggy.
*You can substitute buckwheat flour for the corn meal and/or plain nonfat yogurt for the buttermilk. |
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| Nutrition per Serving: |
| Calories: |
6 |
Total Carbs: |
0.3 |
Net Carbs: |
0.0 |
| Cholesterol: |
2.1 |
Fat: |
0.3 |
Protein: |
0.94 |
| Fiber: |
0.00 |
Sodium: |
67.83 |
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