Cornmeal Blinis Recipes

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BUCKWHEAT OR CORNMEAL BLINI WITH RADISH TOPPING



Buckwheat or Cornmeal Blini With Radish Topping image

In Russia, this topping traditionally is made with cream cheese and served on black bread canapés. I use labne - drained yogurt - in this version and love the results. This topping also makes a nice snack by itself.

Provided by Martha Rose Shulman

Categories     appetizer

Time 5m

Yield 1 cup

Number Of Ingredients 8

1 batch buckwheat or cornmeal blini
1 bunch radishes, cleaned, trimmed and finely chopped
3/4 cup drained yogurt, or 1/2 cup low-fat cottage cheese blended with 1/4 cup drained yogurt or Greek-style yogurt until smooth
Salt
freshly ground pepper
1 teaspoon fresh lemon juice
1 teaspoon minced dill
Very thinly sliced radishes for garnish

Steps:

  • In a medium bowl, mix together the finely chopped radishes, drained yogurt or blended cottage cheese and yogurt, salt, pepper, lemon juice and dill.
  • Warm the blini. Top with a spoonful of the radish mixture, garnish with a radish slice and serve.

Nutrition Facts : @context http, Calories 182, UnsaturatedFat 4 grams, Carbohydrate 19 grams, Fat 8 grams, Fiber 1 gram, Protein 8 grams, SaturatedFat 3 grams, Sodium 331 milligrams, Sugar 2 grams

SWEET CORN BLINI



Sweet Corn Blini image

Provided by David Tanis

Categories     easy, quick, appetizer

Time 30m

Yield Makes about 30 blini

Number Of Ingredients 12

1/2 cup flour
1/2 cup cornmeal
1 teaspoon baking powder
1 teaspoon salt
1 tablespoon sugar
2 cups corn kernels, from about 4 ears corn
1 egg beaten
1 cup thick plain yogurt, plus a few tablespoons milk if necessary
8 tablespoons melted butter, plus more for greasing griddle
Salt and pepper
1/4 cup crème fraîche
2 tablespoons snipped chives for garnish

Steps:

  • Put flour, cornmeal, baking powder, salt and sugar in a mixing bowl. Grind 1 cup corn kernels to a rough purée in a food processor, then add egg and yogurt, and pulse to mix. Add corn mixture to flour mixture and stir together until just mixed to make a thick batter. Stir in 4 tablespoons melted butter. Set aside for 5 minutes. Thin with a little milk if necessary. (Batter may be prepared several hours ahead.)
  • Warm remaining 4 tablespoons butter in a saucepan over medium heat. Add remaining 1 cup corn kernels. Season with salt and pepper, then cook for 1 minute or so to heat through. Keep warm.
  • Put greased griddle or cast-iron pan over medium heat. Using 1 tablespoon batter, make pancakes about 2 1/2 inches in diameter. Cook for 1 minute, until bubbles appear on surface and pancakes are lightly browned. Flip and cook for 30 seconds more. (Be sure to keep heat moderate or else the pancakes will blacken.) Pancakes may be cooked in advance and reheated.
  • To serve, place 3 hot pancakes on small plate. Top with spoonful of cooked corn and some of the butter from the pan. Drizzle with crème fraîche and sprinkle with chives.

Nutrition Facts : @context http, Calories 69, UnsaturatedFat 1 gram, Carbohydrate 7 grams, Fat 4 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 2 grams, Sodium 70 milligrams, Sugar 1 gram, TransFat 0 grams

HIZIKI CAVIAR WITH CORNMEAL BLINI



Hiziki Caviar with Cornmeal Blini image

Provided by Food Network

Categories     appetizer

Yield 1 1/2 cups of hiziki caviar

Number Of Ingredients 24

6 tablespoons of hiziki
2/3 cups of unfiltered apple juice
2 tablespoons of shoyu
1/3 cup of water
2 teaspoons of sesame oil
1 3/4 cups of diced onion
1 tablespoon of minced garlic
1 small piece of ginger root, peeled
1 tablespoon of lemon juice
Sea salt to taste
Chopped parsley or chives as garnish
Cornmeal blini, recipe follows
1/2 cup of cornmeal
1/2 cup of whole wheat pastry flour
2 teaspoons of baking powder
1/4 teaspoon of baking soda
1/4 teaspoon of sea salt
1 tablespoon of corn oil
1 tablespoon of maple syrup
1/2 cup of vanilla soy milk
1/4 cup of water
1 1/4 teaspoons of rice or apple cider vinegar
3 tablespoons of parsley, chopped
Hiziki caviar, recipe above

Steps:

  • Place hiziki in a bowl and rinse once with lukewarm water. Cover with apple juice, shoyu, water, and soak 30 minutes. Heat sesame oil in a skillet. Add the onion and then garlic; add sea salt and saute for 5 minutes. Add hiziki and soaking liquid, cover and cook 10 minutes. Grate ginger and add it to the skillet along with the lemon juice. Cook the mixture covered for 10 minutes. Uncover and cook over medium heat until liquid is absorbed. Allow hiziki mixture to cool slightly and pulse in food processor for a few seconds. Serve chilled but not icy cold.
  • Sift cornmeal, flour, baking powder, baking soda, and sea salt in a medium bowl. In a small bowl beat together corn oil, maple syrup, soymilk, water and vinegar. Combine the wet and dry ingredients. Stir in parsley. Heat a skillet and add a 1/2 teaspoon corn oil. Drop batter by scant tablespoons onto heated skillet. Carefully turn blini after about a minute. Lower heat and flip blini to cook only about 45 seconds on that side.
  • To serve blini with hiziki caviar: Place a teaspoon of caviar on top of each blini and garnish with chives or parsley.

CORNMEAL BLINI WITH TOMATO-CORN SALSA



Cornmeal Blini with Tomato-Corn Salsa image

Categories     Mixer     Tomato     Cocktail Party     Vegetarian     Yogurt     Cinco de Mayo     Cornmeal     Corn     Summer     Winter     Pan-Fry     Healthy     Jalapeño     Bon Appétit

Yield Makes 64

Number Of Ingredients 19

Blini
1 cup plus 2 tablespoons low-fat milk
2 tablespoons water
1/4 cup sugar
1 teaspoon dry yeast
3/4 cup unbleached all purpose flour
2/3 cup yellow cornmeal
1 teaspoon salt
1/2 cup buttermilk
2 large eggs, separated
5 teaspoons (about) vegetable oil
Salsa
2 cups frozen corn, thawed, drained
1 1/2 pounds tomatoes, seeded, chopped
1/2 small red onion, finely chopped
6 tablespoons chopped fresh cilantro
2 jalapeño chilies, seeded, minced
1 tablespoon balsamic vinegar
1/2 cup nonfat plain yogurt

Steps:

  • For Blini:
  • Heat milk and water to lukewarm (105°F. to 115°F.) in small saucepan. Pour into large bowl. Mix in sugar and yeast. Let stand 10 minutes.
  • Stir flour, cornmeal and salt in medium bowl to blend. Stir into yeast mixture. Mix in buttermilk and egg yolks. Cover with plastic and let stand in warm area until very spongy, about 2 hours.
  • Using electric mixer, beat egg whites in another medium bowl until stiff but not dry. Gently fold into cornmeal mixture in 2 additions.
  • Preheat oven to 250°F. Brush large nonstick skillet with 1 teaspoon oil. Heat over medium-high heat. Working in batches and brushing with additional oil as necessary, drop batter by tablespoonfuls into skillet, spreading gently to 2-inch rounds. Cook until golden on bottoms and bubbles begin to break on surface, about 2 minutes. Using spatula, turn blini over; cook until golden, about 1 minutes. Arrange in single layer on large baking sheets. Keep warm in oven.
  • For Salsa
  • Mix all ingredients except yogurt in medium bowl to blend. Season with salt and pepper. (Blini and salsa can be made 8 hours ahead. Cool blini. Cover blini and salsa separately and chill. Reheat blini uncovered in 350°F. oven about 10 minutes before serving.)
  • Spread small amount of yogurt over blini. Divide salsa over blini. Arrange on platters and serve warm.

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  • Place a heavy skillet preferable a well seasoned iron one, on medium high heat and add the remaining 2 tablespoons of melted butter. Drop about a tablespoon or so of batter into the skillet for each blini, they should be the size of silver dollars. Cook as you would pancakes, until they brown on one side, then turn to cook the other side. Save the extra batter for pancakes if you like.
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