BUCKWHEAT OR CORNMEAL BLINI WITH RADISH TOPPING
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
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
Provided by David Tanis
Categories easy, quick, appetizer
Time 30m
Yield Makes about 30 blini
Number Of Ingredients 12
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
Provided by Food Network
Categories appetizer
Yield 1 1/2 cups of hiziki caviar
Number Of Ingredients 24
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
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
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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CORNMEAL BLINIS WITH VEGAN CAVIAR - HOT FOR FOOD BY …
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5/5 (2)Category AppetizerCuisine FrenchTotal Time 25 mins
- To make the blinis, in a large bowl add cornmeal, sifted flour, baking powder sugar, and sea salt and stir to combine.
- Using a liquid cup measure add nondairy milk, white vinegar, and aquafaba to the dry ingredients. Fold together using a rubber spatula until just combined. Let the batter rest at room temperature for at least 20 to 30 minutes.
- To make the vegan caviar place a small pot over medium-high heat with the dulse and dry toast it without any oil for about 3 to 5 minutes. It will start to turn slightly green. Shake the pot constantly while toasting so the dulse doesn’t burn.
- In a mini food processor add the garlic clove, dark soy sauce, ume plum vinegar, vegetable oil, sugar, toasted dulse, and 1 tablespoon of water. Blend until very smooth.
CAVIAR AND CREME FRAICHE ON CORNMEAL BLINI | …
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Category Cookstr RecipesEstimated Reading Time 1 min
- In a medium bowl, whisk together the cornmeal, flour, sugar, crème fraîche, salt, eggs, and 2 tablespoons of the melted butter.
- 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.
- Transfer the blini to a small plate and keep warm, on top of the stove, or serve at room temperature. To serve, place a dab of crème fraîche on each blini and top it with a little caviar. Sprinkle the chives on top.
CORNMEAL BLINI WITH CAVIAR RECIPE - CHOWHOUND
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Cuisine RussianCategory AppetizerServings 30Calories 125 per serving
- Heat oven to 250°F. In a medium bowl, combine cornmeal, flour, baking soda, and salt and stir well to mix.
- Add egg and milk, and mix until smooth. Heat a heavy griddle or frying pan over medium heat until hot, then brush with oil.
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CORNMEAL BLINI RECIPE - COOKEATSHARE
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1/5 Calories 397 per serving
- Sift cornmeal, flour, baking pwdr, 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 in a 1/2 tsp. corn oil. Drop batter by scant Tbsp. onto heated skillet. Carefully turn blini after about a minute. Lower heat and flip blini to cook only about 45 seconds on which side.
- To serve blini with hiziki caviar: Place a tsp. of caviar on top of each blini and garnish with chives or possibly parsley.
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- Cut kernels from ear of corn. Scrape remaining pulp from cob using the dull side of a knife blade. Discard cob. Set corn aside.
- Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and cornmeal in a medium bowl; make a well in center of mixture. Combine milk and egg yolk in a small bowl; stir well with a whisk. Add milk mixture to flour mixture, and stir with a whisk just until moist. Stir in corn, salt, and pepper.
- Place egg white in a bowl; beat with a mixer at high speed until foamy. Gently fold egg white mixture into corn mixture.
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