Best 3 Blinis With Tapioca Caviar Candied Fruits Toasted Pecans And Cr Recipes

BLINIS WITH TAPIOCA CAVIAR, CANDIED FRUITS, TOASTED PECANS, AND CRèME FRAîCHE

Steps:

• For tapioca:
• Bring 3 quarts water to boil in large saucepan. Add tapioca and boil until tapioca is clear, stirring occasionally, about 16 minutes. Drain; rinse under cold water until cool. Transfer tapioca to medium bowl.
• Pour cream into heavy small saucepan. Scrape in seeds from vanilla bean; add bean. Bring to simmer. Whisk egg yolks, sugar, and salt in medium bowl 1 minute. Gradually whisk hot cream mixture into yolks. Return mixture to saucepan and stir over medium heat until mixture is thick enough to coat back of spoon, about 5 minutes; do not boil. Transfer custard to medium metal bowl. Set over bowl of ice water and stir until custard is cool. Stir 3/4 cup custard into tapioca. Do ahead Can be made 1 day ahead. Cover and chill tapioca and remaining custard separately. Stir all remaining custard into tapioca to loosen before continuing.
• For blinis:
• Cook potatoes and parsnips in separate medium saucepans of boiling salted water until very tender, about 15 minutes. Drain vegetables well, then transfer to sieve set over medium bowl. Force potatoes and parsnips through sieve into bowl. Stir in milk. Whisk in flour in 3 additions. Add eggs 1 at a time, whisking to blend after each addition. Whisk sugar and salt into batter. Using electric mixer, beat egg whites until stiff but not dry. Fold egg whites into batter.
• Line rimmed baking sheet with foil. Heat griddle over medium heat. Brush with oil. In batches, drop batter by rounded tablespoonfuls onto griddle, spreading to form 21/2- to 3-inch rounds. Cook until brown, about 21/2 minutes per side. Transfer to sheet. Do ahead Can be made 1 day ahead. Cool, cover tightly with foil, and chill. Rewarm uncovered in 350°F oven, about 7 minutes.
• Divide tapioca among 8 small bowls. Place 1 bowl on each of 8 plates. Divide warm blinis among plates. Arrange dried cherry halves, candied apricot slices, and toasted pecans on plates. Place dollop of crme frache and honey and small mound of ground cinnamon on plates.

POTATO BLINI WITH CAVIAR

Steps:

• Heat oven to 200 degrees F.
• Stir together mashed potatoes, 1 teaspoon horseradish and flour; set aside.
• Heat oil in a large skillet over medium-high heat. Make blini by dropping 1 tablespoonful of potato mixture into pan. Cook 2 to 4 minutes per side or until golden brown. Remove to a paper towel lined plate to drain. Keep warm in the oven. Repeat with remaining potato mixture.
• In a small bowl, stir together sour cream, remaining horseradish, and dill.
• Serve blini by topping each with 1 1/2 teaspoons sour cream mixture. Garnish with caviar.

PALEO CANDIED HOT ROASTED PECAN BITS

Steps:

• Preheat oven to 225 degrees F (110 degrees C).
• Put pecans in a resealable bag and pound into small pieces.
• Mix bacon drippings, palm sugar, sea salt, and cayenne pepper together in a bowl. Add pecans to the bowl and stir to coat using a spatula. Spread coated pecan pieces onto a rimmed baking sheet.
• Bake in the preheated oven, stirring every 15 minutes, until pecans are toasted and fragrant, about 1 hour. Cool to room temperature and stir in an air-tight container.