Chive Blini With Creme Fraiche Quail Eggs And Tarragon Recipes

CHIVE BLINI

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.

CHIVE BLINI WITH CAVIAR AND CREME FRAICHE

Steps:

• In a medium sized mixing bowl, combine flour, egg, milk, 1 tablespoon butter, chives, and salt. Whisk just until ingredients come together. Cover the bowl with plastic wrap and set aside for 1 hour. Set a medium nonstick pan over low heat and brush with melted butter. Pour approximately 1 teaspoon of the batter into the pan, and repeat leaving some space between pancakes. When bubbles appear on the surface of the pancakes (about 1 to 2 minutes), flip them over with a spatula. Continue cooking for 1 minute more or until the pancakes are golden brown on both sides.
• Serve with a tiny dollop of creme fraiche and an even tinier dollop of the caviar of your choice (paddle fish, hackleback, golden whitefish and tobiko all work well.)

BUCKWHEAT BLINI

Steps:

• Sprinkle yeast over warm water in a small bowl; let stand until foamy, about 7 minutes. Sift together flours and salt. Stir together yogurt, butter, sugar, and yolks in a large bowl; whisk in yeast mixture and flour mixture. Let batter stand, covered, in a warm place, 30 minutes.
• Beat whites until stiff peaks form; fold whites into batter. Let stand 10 minutes.
• Heat a 12-inch nonstick skillet or crepe pan over medium heat. Add 1 tablespoon batter; cook blini 3 or 4 at a time, flipping once, until golden, 2 minutes per side. Serve with caviar and creme fraiche.

CAPELLINI WITH CHIVE BLOSSOMS AND CREME FRAICHE

Steps:

• Stir together 3/4 cup creme fraiche, the chive blossoms, chives, and lemon juice to taste. Season with salt.
• Bring a large pot of salted water to a boil, and cook pasta until al dente. Drain, reserving 3/4 cup pasta water. Toss pasta with butter and creme fraiche mixture, adding enough pasta water to make a light sauce. Season with salt and pepper.
• Place a small dollop of remaining creme fraiche in each of 4 to 6 dishes, and sprinkle with chive blossoms and chives. Divide pasta among dishes. Top with caviar and more creme fraiche. Press egg white and yolk through a sieve, then sprinkle over pasta. Serve immediately.

CHIVE BLINI