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Appetizers |
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INGREDIENTS:
Blini
1 package active dry yeast
1/4 cp warm water 98 to 110 degrees F
1/2 tbs honey
2 3/4 cps whole wheat pastry flour
3/4 cp sifted buckwheat flour
2 cps warm nonfat milk 98 degrees F
1/2 tsp herbal salt substitute cubed
2 egg yolks
4 egg whites
1 cp evaporated nonfat milk
Salmon Spread
1 cp finely chopped smoked salmon chopped
1/4 cp lemon juice
4 ounces low-calorie cream cheese such as Neufchatel
4 ounces low-fat ricotta cheese
1/4 cp minced red onion
fresh ground pepper to taste
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DIRECTIONS:
In a small bowl combine yeast, the water, and honey, and stir well
until yeast is dissolved. Let sit at room temperature until foam
appears on top of the water (8 to 10 minutes).
Meanwhile, in a medium-sized mixing bowl, combine flours, nonfat
milk, salt substitute, and egg yolks. Beat lightly with a whisk
until well mixed. After yeast has foamed, add to flour mixture.
Stir batter well, cover bowl with a clean dish towel, and let rise
in a warm place, such as a gas oven with the pilot lit, for 1
hour.
Beat egg whites until stiff but not dry. Whip evaporated milk with
electric beater until stiff peaks form. Add whipped milk to egg
whites, and let mixture sit for 30 minutes while batter rises.
After batter has risen, combine contents of two bowls.
To cook Blini, lightly oil a crepe pan or griddle. Pour 1/4 cp
batter onto pan. Cook on one side until pancake bubbles, then flip
and cook on other side for 30 seconds. Place cooked pancakes on a
paper towel. Continue until all batter is used.
Place crock of Salmon Spread on a platter, and arrange folded or
rolled, warm blini around it. Garnish with radishes, green onions,
cherry tomatoes and Caviar (if desired).
Serves: 30
Salmon Spread: Puree all
ingredients in blender or food processor. Spoon into a crock,
cover with plastic wrap, and refrigerate until serving time.
Makes about 2 cps spread
Note: This recipe is made with wheat flour and egg whites instead
of the white flour and yolks called for in typically rich Blini
recipes.
Cook the thin pancakes on a griddle or in a crepe pan, then stack
until ready to serve with tangy Salmon Spread.
Both recipes can be made the day before a party, wrapped well, and
refrigerated.
To reheat Blini, wrap in a slightly dampened kitchen towel, place
in a casserole, cover with aluminum foil, and warm in a 250 degree
F oven for 15 minutes.
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