Yogurt Blini Bar Recipes

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YOGURT BLINI BAR



Yogurt Blini Bar image

Provided by Food Network

Categories     appetizer

Time 30m

Yield 24 blinis

Number Of Ingredients 16

1 cup all-purpose flour
1/2 cup almond flour
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon kosher salt
2 tablespoons vegetable oil
2 large eggs
1 teaspoon vanilla extract
3/4 cup whole milk
3/4 cup plain Greek yogurt
1 tablespoon butter, for greasing the griddle pan
Whipped cream
Raspberry jam
Chocolate sauce
Toasted coconut
Candied almonds

Steps:

  • In a large bowl, whisk together the all-purpose and almond flours, sugar, baking powder and salt. In a separate bowl, whisk together the oil, eggs, vanilla, milk and yogurt. Add the wet ingredients to the dry and stir together until just combined.
  • Preheat a griddle pan over medium heat. Grease the pan with the butter. Pour 1 tablespoon of the batter per blini onto the hot griddle. Cook until small bubbles begin to form on the surface, about 1 minute. With a spatula, flip the blini and cook until golden brown on the reverse side, another minute. Repeat with the remaining batter.
  • Serve the blinis warm with the topping bar!

BLINIS



Blinis image

Provided by Food Network

Categories     appetizer

Time 1h55m

Number Of Ingredients 7

1/2-ounce fresh yeast
1 cup milk, warmed
2 large eggs, separated
1 cup sour cream
4 ounces all-purpose flour
1 teaspoon salt
Oil for frying

Steps:

  • Cream the yeast with a little milk, then add the remaining milk, the egg yolks and sour cream.
  • Sift the flour and salt into a bowl and add the yeast mixture. Stir to make a thick batter. Leave for at least 1 hour in a warm place. The batter should now look bubbly. Stir well. Just before cooking, whisk the egg whites until stiff and fold them into the batter.
  • Heat a little oil in the pan and pour off any excess. Then pour in a tablespoon of batter. Turn the pancake over when it shows bubbles on the top side. Cook lots. One bliny is never enough.

BLINI WITH CAVIAR AND YOGURT TOPPING



Blini With Caviar and Yogurt Topping image

After making these blini, I always have a little of the topping left over; I use it for sandwiches. Don't use expensive caviar here -- lumpfish is fine.

Provided by Martha Rose Shulman

Categories     appetizer

Time 10m

Yield Enough to top one batch of blini

Number Of Ingredients 8

1/4 cup finely chopped red onion
1 1/4 cups drained yogurt
2 hard-boiled eggs, finely chopped
1 tablespoon minced chives
3 tablespoons black or red lumpfish caviar
Salt
freshly ground pepper
1 batch buckwheat blini

Steps:

  • Place the onion in a bowl and cover with cold water. Let sit for five minutes, then drain and rinse with cold water. Drain on paper towels.
  • Place the yogurt in a bowl, and stir in the onion, chopped eggs, chives and caviar. Season with salt and pepper. Refrigerate until ready to use.
  • Warm the blini in a low oven or in a microwave. Top each with a spoonful of the yogurt mixture and serve.

Nutrition Facts : @context http, Calories 183, UnsaturatedFat 4 grams, Carbohydrate 14 grams, Fat 10 grams, Fiber 0 grams, Protein 11 grams, SaturatedFat 4 grams, Sodium 330 milligrams, Sugar 2 grams

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.

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