RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 732
View Recipe |
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Recipe Name: |
Caviar and Fromage Blanc Blini |
Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
2007-03-29
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Course: |
Appetizer |
Used in Baskets: |
No |
Base: |
Fish |
Kosher: |
Meat |
Ethnicity: |
Russian |
Kosher for Passover: |
No |
Preparation Time: |
0.00
Minutes |
Number of Servings: |
5000 |
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: |
$0.12
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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:
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Directions:
Mix together the fromage blanc, eggs, onion and caviar. Add pepper to taste.
Top each blini with 1 heaping teaspoon of the mixture.
**If using Beluga or other fine caviar, do not mix with the fromage blanc. Also, you can use sour cream instead of fromage blanc. |
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Blini
(Add to shopping list) :
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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: |
6.7 |
Fat: |
0.4 |
Protein: |
0.54 |
Fiber: |
0.00 |
Sodium: |
19.49 |
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