Chive Blini With Caviar And Creme Fraiche Recipes

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BLINI WITH CAVIAR



Blini with Caviar image

These traditional Russian pancakes are best with authentic garnishes: a dab of creme fraiche and a spoonful of caviar.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Time 1h40m

Yield Makes about 4 dozen

Number Of Ingredients 9

2 1/4 teaspoons active dry yeast (one 1/4-ounce envelope)
1/2 cup warm water (110 degrees)
1 cup all-purpose flour
Coarse salt
1/2 cup low-fat buttermilk
1 tablespoon unsalted butter, melted, plus more for pan
1/2 teaspoon sugar
2 large eggs, separated
Garnish: Creme fraiche and salmon or trout roe

Steps:

  • Sprinkle yeast over water. Let stand until foamy, about 5 minutes. Stir together flour and 1/2 teaspoon plus a pinch of salt. Stir together buttermilk, butter, sugar, and egg yolks in a large bowl; whisk in yeast mixture, then flour mixture. Let stand, covered, in a warm place for 30 minutes.
  • Beat egg whites until stiff peaks form; fold into batter. Let stand for 10 minutes.
  • Heat a medium nonstick skillet over medium heat, and coat with a thin layer of butter. Add a scant tablespoon batter for each blin (about 6 or 7 per skillet), and cook, flipping after bubbles appear at edges and color turns golden, 1 1/2 to 2 minutes per side. Transfer to a parchment-lined tray, andlet cool for 30 minutes. Garnish with creme fraiche and caviar.

CHIVE BLINI



Chive Blini image

Chives, scallions, and tarragon lend this hors d'oeuvres a fresh taste and hint at spring. Use these to make our Blini With Creme Fraiche, Quail Eggs, and Tarragon.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Yield Makes 4 dozen

Number Of Ingredients 9

1/2 envelope (1 teaspoon) active dry yeast
1/4 cup warm water (110 degrees)
1/2 cup all-purpose flour
1 tablespoon finely chopped fresh chives
1/4 teaspoon coarse salt, heaping
1/3 cup plain whole-milk yogurt
1/2 tablespoon unsalted butter, melted
1/4 teaspoon sugar
1 large egg, separated

Steps:

  • Sprinkle yeast over warm water in a small bowl; let stand in a warm place until foamy, about 7 minutes.
  • Stir together flour, chives, and salt in a small bowl; set aside.
  • Stir together yogurt, butter, sugar, and egg yolk in a large bowl; whisk in yeast mixture and then flour mixture. Cover with plastic wrap, and let stand in a warm place 30 minutes.
  • Beat egg white until stiff peaks form; fold into batter. Let stand 10 minutes.
  • Heat a medium nonstick skillet or crepe pan over medium heat. Drop scant tablespoons batter into skillet, working in batches of 6 or 7. Cook until bubbles form on surface, 1 1/2 to 2 minutes, then flip; cook until golden, about 1 1/2 to 2 minutes more. Transfer blini to a parchment-lined baking sheet.

POTATO BLINI WITH CAVIAR



Potato Blini with Caviar image

Provided by Sandra Lee

Categories     appetizer

Time 30m

Yield 6 servings

Number Of Ingredients 7

1 1/2 cups mashed potatoes
1 1/2 teaspoons prepared horseradish
2 tablespoons all-purpose flour
2 tablespoons vegetable oil
1/2 cup sour cream
1 tablespoon fresh dill, finely chopped
1 (2-ounce) jar red or black lumpfish caviar (recommended: Romanoff Moorehouse), divided

Steps:

  • Heat oven to 200 degrees F.
  • Stir together mashed potatoes, 1 teaspoon horseradish and flour; set aside.
  • Heat oil in a large skillet over medium-high heat. Make blini by dropping 1 tablespoonful of potato mixture into pan. Cook 2 to 4 minutes per side or until golden brown. Remove to a paper towel lined plate to drain. Keep warm in the oven. Repeat with remaining potato mixture.
  • In a small bowl, stir together sour cream, remaining horseradish, and dill.
  • Serve blini by topping each with 1 1/2 teaspoons sour cream mixture. Garnish with caviar.

LEMON BLINIS WITH CAVIAR AND SCALLION CRèME FRAîCHE



Lemon Blinis with Caviar and Scallion Crème Fraîche image

These quick, buckwheat pancakes are brightened with the addition of lemon zest. Use whatever caviar you prefer and your budget will allow.

Provided by Kay Chun

Categories     Dairy     Valentine's Day     New Year's Eve     Lemon     Caviar     Green Onion/Scallion     Gourmet     Anniversary

Yield Makes 12 small blinis

Number Of Ingredients 11

1/3 cup crème fraîche or sour cream
2 tablespoons very thinly sliced scallions, divided
3 tablespoons whole milk
1 large egg
2 teaspoons grated lemon zest, divided
1/4 cup buckwheat flour
1/4 teaspoon baking powder
1/4 teaspoon sugar
Pinch of salt
2 tablespoons unsalted butter, divided
2 ounces caviar, such as trout caviar or salmon roe (see Cooks' Notes)

Steps:

  • Stir together crème fraîche and 1 tablespoon of the scallions.
  • Melt 1 tablespoon butter in a large non-stick skillet over low heat and scrap into a small bowl. Whisk in milk, egg, and 1 teaspoon zest. Add flour, baking powder, sugar, and salt and whisk until smooth.
  • Melt half of remaining butter in a large nonstick skillet over medium-low heat.
  • Drop 6 rounded teaspoons of batter into skillet and cook until tiny bubbles form on the surface, edges appear dry, and undersides are golden, about 2 to 3 minutes.
  • Flip and cook until golden and cooked through, about 1 to 2 minutes more. Transfer to a plate and cover with foil to keep warm.
  • Melt remaining 1/2 tablespoon butter in skillet and make 6 more blinis (you will have a little batter left over).
  • To serve, top blinis with a small dollop of scallion crème fraîche and some caviar, then sprinkle with remaining lemon zest and scallion.

CAVIAR AND CRèME FRAîCHE TARTLETS



Caviar and Crème Fraîche Tartlets image

It doesn't get simpler-or more elegant-than crème fraîche and caviar tartlets alongside a glass of sparkling wine.

Provided by Union Square Events

Categories     Appetizer     Party     Caviar     Milk/Cream     Christmas     New Year's Eve     Oscars     Anniversary     Valentine's Day     Cocktail Party     Hors D'Oeuvre     Sugar Conscious     Pescatarian     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 12 mini-tarts

Number Of Ingredients 4

12 mini round tart shells (1 1/3-inch) or frozen mini phyllo shells, baked according to package instructions
6 tablespoons crème fraîche
2 tablespoons (.75 ounce) caviar, such as Ossetra or Beluga
2 tablespoons thinly sliced chives

Steps:

  • Arrange tart shells on a serving platter. Spoon crème fraîche into a small resealable plastic bag and snip a 1/4" opening in the corner. Pipe about 1/2 tablespoon crème fraîche onto one side of tart shells and spoon 1/2 teaspoon caviar onto the other side. Garnish with chives and serve immediately.

BLINIS WITH CREME FRAICHE AND SMOKED SALMON



Blinis with Creme Fraiche and Smoked Salmon image

Provided by Ina Garten

Categories     appetizer

Yield 20 pancakes

Number Of Ingredients 4

20 store-bought blinis
1/2 pound Norwegian smoked salmon, thinly sliced
1/4 cup creme fraiche or sour cream
Fresh dill, for garnish

Steps:

  • Preheat the oven to 350 degrees F.
  • Place the blinis on a sheet pan covered with parchment paper and heat in the oven for 5 minutes. Allow to cool.
  • Top each blini with a piece of smoked salmon. Add a dollop of creme fraiche and a sprig of dill.

POI BLINI WITH SMOKED SALMON"LOMI LOMI" AND DILL CREME FRAICHE



Poi Blini with Smoked Salmon

Provided by Food Network

Categories     appetizer

Time 52m

Yield 8 servings

Number Of Ingredients 22

1 1/2 cups creme fraiche
6 tablespoons lemon juice
3/4 cup chopped shallots
1/2 cup chopped fresh dill
1 1/2 tablespoons salt
1/2 tablespoon black pepper
1 cup all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
2 teaspoons chopped fresh chives
2 teaspoons chopped fresh parsley
1 teaspoon chopped fresh thyme
3/4 cup buttermilk
1/4 cup milk
1 egg, lightly beaten
1/4 cup melted unsalted butter
1/2 cup peeled, steamed, and mashed taro root
2 ounces thinly sliced smoked salmon
3 tablespoons ikura (salmon roe)
3 tablespoons daikon sprouts
3 tablespoons micro greens (tiny mixed salad greens)
Extra-virgin olive oil

Steps:

  • First, make the Dill Creme Fraiche. In a non-reactive mixing bowl, stir together all the ingredients. Cover with plastic wrap and chill in the refrigerator for 2 hours.
  • For the Poi Blini, in a mixing bowl, stir together the flour, baking powder, salt, and fresh herbs. Stir in the buttermilk, milk, and egg. Fold in the melted butter and the mashed taro. Cover the bowl with plastic wrap and let the batter rest in the refrigerator for 1 hour.
  • To make the blini, heat a nonstick griddle or skillet over medium heat. Spoon the batter onto the griddle 2 tablespoons at a time to form 3-inch pancakes and cook them until golden, 1 to 2 minutes per side, flipping them over when bubbles appear on the top. You should have a total of 16 blini.
  • Put 2 poi blini on each serving plate. Spread them with the creme fraiche. Drape smoked salmon over each blini. Garnish with ikura, daikon sprouts, and micro greens, then drizzle lightly with olive oil. Serve immediately.

LEMON CHIVE CREME FRAICHE



Lemon Chive Creme Fraiche image

Provided by Food Network

Time 5m

Number Of Ingredients 4

1 cup creme fraiche
3 lemons, juiced
1 ounce chives, finely chopped
Salt and pepper

Steps:

  • In a bowl, mix together creme fraiche, lemon juice and chives. Season to taste with the salt and pepper.

CHIVE BLINI WITH CREME FRAICHE, QUAIL EGGS, AND TARRAGON



Chive Blini with Creme Fraiche, Quail Eggs, and Tarragon image

Bite-size blini are topped with chives, a dollop of rich creme fraiche, diminutive quail eggs, and brilliant trout roe for a tasty meal.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Yield Makes 4 dozen

Number Of Ingredients 9

3 bunches fresh tarragon
Coarse salt
6 scallions, cut into 1/2-inch pieces
2 teaspoons Dijon mustard
1/4 cup canola or vegetable oil
1/2 cup creme fraiche
2 dozen quail eggs
Chive Blini
2 ounces trout or salmon roe

Steps:

  • Prepare an ice-water bath; set aside. Coarsely chop enough tarragon leaves to make 6 tablespoons, and set chopped leaves aside. Reserve remaining sprigs for garnish. Bring a small saucepan of water to a boil; add 1 teaspoon salt. Add scallions, and cook until bright green and just tender, about 1 1/2 minutes. Add tarragon leaves, and cook until bright green, about 20 seconds; immediately transfer scallions and tarragon to the ice-water bath. Let cool completely.
  • Drain scallions and tarragon, then squeeze dry in a clean kitchen towel. Coarsely chop, then transfer to a food processor; pulse until finely chopped. Add mustard. With machine running, add oil in a slow, steady stream; process until smooth and thickened, about 1 minute. Transfer to a small bowl; stir in creme fraiche. Cover, and refrigerate until ready to serve (up to 2 days).
  • Prepare an ice-water bath; set aside. Place a dozen eggs in a saucepan large enough to hold them in a single layer; cover with cold water by 2 inches. Bring to a boil, then reduce heat, and simmer 1 1/2 minutes. Using a slotted spoon, transfer eggs to the ice-water bath, and let cool. Meanwhile, repeat with remaining eggs. Peel eggs, dipping them in cold water if needed to remove shell pieces. (Peeled eggs can be refrigerated in an airtight container overnight.)
  • Pick 4 dozen small leaf clusters from remaining tarragon sprigs; set aside. Halve eggs lengthwise. Arrange blini on a platter. Spoon 1/2 teaspoon sauce in center of blini. Top each with half an egg, 1/4 teaspoon roe, and a tarragon cluster.

BLINI WITH THREE CAVIARS



Blini with Three Caviars image

Categories     Milk/Cream     Fish     Gourmet

Yield Serves 18 with blini to spare

Number Of Ingredients 11

a 1/4 -ounce package (2 1/2 teaspoons) active dry yeast
2 1/2 tablespoons sugar
2 cups milk
2 tablespoons unsalted butter, melted, plus additional for brushing the griddle
1 cup buckwheat flour (available at natural foods stores and specialty foods shops)
1 cup all-purpose flour
1 teaspoon salt
2 large eggs, separated
3/4 cup well-chilled heavy cream
about 2 cups sour cream as an accompaniment
about 4 ounces each black caviar, golden caviar, and salmon roe

Steps:

  • In a large bowl proof the yeast with 1/2 tablespoon of the sugar in 1/3 cup lukewarm water for 10 minutes, or until it is foamy. Stir in 1 cup of the milk, heated to lukewarm, the remaining 2 tablespoons sugar, 2 tablespoons of the butter, and the buckwheat flour, beat the batter for 1 minute, and let it rise, covered with plastic wrap, in a warm place for 2 hours or chill it, covered tightly, overnight. (Chilling overnight produces a tangier flavor. Let the batter come to room temperature before continuing with the recipe.) Stir in the remaining 1 cup milk, heated to lukewarm, the all-purpose flour, the salt, and the yolks, beat the mixture for 1 minute, and let it rise, covered with the plastic wrap, in a warm place for 1 hour, or until it is double in bulk and bubbly. In a bowl beat the cream until it holds soft peaks and fold it into the batter. In a metal bowl beat the egg whites until they just hold stiff peaks and fold them into the batter gently but thoroughly.
  • Heat a griddle or large skillet over moderate heat until it is hot, brush it lightly with the additional melted butter, and spoon tablespoons of the batter onto the griddle, spreading them to form 3-inch rounds. Cook the blini for 1 minute on each side, or until the undersides are golden. Transfer the blini as they are cooked to a platter and keep them warm, covered with a kitchen towel. Make blini with the remaining batter in the same manner, brushing the griddle lightly with the butter as necessary. The blini may be made 2 days in advance and kept covered and chilled. Reheat the blini, covered with foil, in a 350°F. oven for 10 to 15 minutes, or until they are warm, or microwave them on a microwave-safe plastic wrap, at high power (100%) for 2 minutes, or until they are warm.
  • Arrange 3 or 4 blini on each of 18 small plates, top them with some of the sour cream, and arrange some of the caviar decoratively on the sour cream.

BUCKWHEAT BLINI WITH CAVIAR



Buckwheat Blini With Caviar image

The holidays present a number of opportunities to splurge, and New Year's Eve is the ultimate night for it. Though it may seem a cliché, the classic combination of blini and caviar is the perfect example - indulgent, elegant and delectable to the extreme. If you are hosting a small crowd for drinks (preferably Champagne or vodka with these), it's all you need to serve, though it also can be a sit-down first course. Preparation is simple: the blini are topped with a dab of crème fraîche, a spoonful of caviar and a drizzle of butter.

Provided by David Tanis

Categories     lunch, main course

Time 3h15m

Yield About 60 3-inch blini, 10 to 12 servings

Number Of Ingredients 12

1 package dry active yeast
1 teaspoon sugar
3 cups slightly warm milk
1 cup all-purpose flour
1 cup buckwheat flour
1/2 teaspoon salt
2 tablespoons melted butter
4 eggs, separated
6 ounces crème fraîche
1/4 pound (1 stick) melted butter, kept warm
At least 125 grams caviar or trout roe
2 tablespoons finely cut chives

Steps:

  • In large mixing bowl, dissolve yeast and sugar in 1 cup milk. Stir in 1/2 cup all-purpose flour and let stand until bubbly, about 10 minutes.
  • Combine remaining all-purpose flour, the buckwheat flour and salt. Add 2 cups milk to the yeast mixture and gradually whisk in flour-salt mixture until you have a smooth, thick batter. Whisk in melted butter. Cover bowl with plastic wrap. Leave at room temperature and let batter slowly double in size, about 2 to 3 hours. (The batter may remain at room temperature even longer if necessary.) You may also mix batter and refrigerate overnight. Bring to room temperature before proceeding with recipe.
  • When you are ready to cook blini, stir down batter, which will have become quite frothy. Beat egg yolks and whisk into batter. In a separate bowl, beat egg whites until stiff. Gently fold egg whites into batter.
  • Spoon batter onto a hot, lightly greased griddle, using a large soup spoon to make blini that are 3 inches in diameter. Cook for about 2 minutes, until bottom is well browned. Flip and cook 1 minute more. (Wait until surface is covered in bubbles before flipping.) Keep warm in a low oven. Serve with a dollop of crème fraîche, a drizzle of butter, a generous spoonful of caviar and a sprinkling of chives.

Nutrition Facts : @context http, Calories 267, UnsaturatedFat 6 grams, Carbohydrate 20 grams, Fat 17 grams, Fiber 2 grams, Protein 10 grams, SaturatedFat 10 grams, Sodium 164 milligrams, Sugar 4 grams, TransFat 0 grams

BLINI WITH SOUR CREAM AND CAVIAR



Blini with Sour Cream and Caviar image

Categories     Dairy     Fish     Appetizer     Cocktail Party     Quick & Easy     Fall     Winter     Sour Cream     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 36 hors d'oeuvres

Number Of Ingredients 10

1/4 cup warm water (105-115°F)
1 (1/4-oz) package active dry yeast (1 1/4 teaspoons)
1 1/2 tablespoons sugar
1/2 cup sifted all-purpose flour (sift before measuring)
1/2 cup sifted buckwheat flour (sift before measuring)
1/4 teaspoon salt
1 cup whole milk, heated to warm (105-115°F)
1/2 stick (1/4 cup) unsalted butter, melted and cooled
2 large eggs, lightly beaten
Accompaniments: sour cream and caviar

Steps:

  • Preheat oven to 250°F.
  • Stir together warm water, yeast, and sugar in a bowl and let stand until foamy, about 5 minutes. (If mixture doesn't foam, discard and start over with new yeast.)
  • Add all-purpose flour, buckwheat flour, and salt, then stir in milk, 3 tablespoons butter, and eggs. Cover bowl with plastic wrap and set in a roasting pan filled with 1 inch of warm water. Let rise in a warm place until dough is increased in volume, has bubbles breaking the surface, and is stringy when scooped, 1 1/2 to 2 hours. Stir batter before using.
  • Heat a 12-inch nonstick skillet over moderately high heat until hot and brush with some of remaining melted butter (if butter browns immediately, lower heat). Working in batches of 4, spoon 1 tablespoon batter into skillet for each blin, then cook, turning over once, until golden on both sides, about 2 minutes. Transfer to an ovenproof platter and keep blini warm in oven.
  • Serve blini topped with sour cream and caviar.

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