Best 10 Chive Blini With Caviar And Creme Fraiche Recipes

CHIVE BLINI

Steps:

• Sprinkle yeast over warm water in a small bowl; let stand in a warm place until foamy, about 7 minutes.
• Stir together flour, chives, and salt in a small bowl; set aside.
• Stir together yogurt, butter, sugar, and egg yolk in a large bowl; whisk in yeast mixture and then flour mixture. Cover with plastic wrap, and let stand in a warm place 30 minutes.
• Beat egg white until stiff peaks form; fold into batter. Let stand 10 minutes.
• Heat a medium nonstick skillet or crepe pan over medium heat. Drop scant tablespoons batter into skillet, working in batches of 6 or 7. Cook until bubbles form on surface, 1 1/2 to 2 minutes, then flip; cook until golden, about 1 1/2 to 2 minutes more. Transfer blini to a parchment-lined baking sheet.

BUCKWHEAT BLINI WITH CAVIAR

Steps:

• In large mixing bowl, dissolve yeast and sugar in 1 cup milk. Stir in 1/2 cup all-purpose flour and let stand until bubbly, about 10 minutes.
• Combine remaining all-purpose flour, the buckwheat flour and salt. Add 2 cups milk to the yeast mixture and gradually whisk in flour-salt mixture until you have a smooth, thick batter. Whisk in melted butter. Cover bowl with plastic wrap. Leave at room temperature and let batter slowly double in size, about 2 to 3 hours. (The batter may remain at room temperature even longer if necessary.) You may also mix batter and refrigerate overnight. Bring to room temperature before proceeding with recipe.
• When you are ready to cook blini, stir down batter, which will have become quite frothy. Beat egg yolks and whisk into batter. In a separate bowl, beat egg whites until stiff. Gently fold egg whites into batter.
• Spoon batter onto a hot, lightly greased griddle, using a large soup spoon to make blini that are 3 inches in diameter. Cook for about 2 minutes, until bottom is well browned. Flip and cook 1 minute more. (Wait until surface is covered in bubbles before flipping.) Keep warm in a low oven. Serve with a dollop of crème fraîche, a drizzle of butter, a generous spoonful of caviar and a sprinkling of chives.

CAVIAR AND BLINIS

Steps:

• 1. Combine the pancake mix with the salt, egg, butter or oil, and milk or water.
• 2. Lightly brush another tablespoon of melted butter onto a skillet over medium-high heat.
• 3. When the skillet is hot, spoon the batter into it a tablespoon at a time.
• 4. Cook the blinis until tiny bubbles appear, about 1 minute, then flip them and fry until golden brown on each side.
• 5. Transfer the blinis to a platter and serve warm with the caviar, crème fraîche, chives, and smoked salmon and onion (if desired).

LEMON CHIVE CREME FRAICHE

Steps:

• In a bowl, mix together creme fraiche, lemon juice and chives. Season to taste with the salt and pepper.

BLINIS WITH CRèME FRAîCHE, ROAST BEEF & CORNICHONS

Steps:

• Warm the blinis following the pack instructions. Mix together the crème fraîche and mustard and spoon onto the blinis. Fold the beef on top then add the cornichons. Arrange the blinis on a platter, grind over some black pepper and serve.

BLINIS WITH RED CAVIAR

Steps:

• Scald the milk and set aside
• Dissolve the yeast in four tablespoons warm water.
• Sift the white flour into a bowl, add the buckwheat flour, salt and sugar.
• Separate the eggs. Beat the yolks until thick and sticky. When the milk has cooled to luke warm, add the yolks and three tablespoons of the melted butter. Add the yeast. Mix well and pour into the flour. Mix thoroughly, removing any lumps. Set aside in a warm place for about two hours, or until doubled in bulk.
• Whip the eggwhites until they stand in stiff peaks. Fold them into the batter.
• Lightly butter a small frying pan. Pour in just enough of the pancake mixture to coat the bottom of the pan. When the mixture begins to bubble, turn the pancake over and cook lightly on the other side.
• Wrap the pancakes in a napkin and keep them warm in the oven as you cook the others. Serve in a pile, wrapped in a napkin.
• Serve the caviar, the sour cream and the remaining melted butter in small bowls on the table. Each person puts a pancake on a plate, butters it, adds sour cream and caviar and rolls it like a crep

BLINI W/CAVIAR AND CREME FRAICHE

Steps:

• in large bowl whisk flours into egg yolk, alternating with beer and milk until you have a smooth batter.
• beat egg whites until they peak add salt, fold into batter.
• heat 1 tsp olive oil in pan.
• spoon batter into hot oil 1 tbsp at a time.
• when top starts bubbling flip them over, aprox 2 mins/side.
• serve w/caviar and creme fraiche.

CHEESE CRISPS WITH CREME FRAICHE AND CAVIAR

Steps:

• For creme fraiche: In a small saucepan heat whipping cream over low heat until warm (90 degrees F to 100 degrees F).
• Pour into a clean jar.
• Stir in buttermilk, screw on jar lid, and let the mixture stand at room temperature for 24 to 30 hours or until thickened.
• Do not stir.
• Store, covered, in the refrigerator up to 1 week.
• Or you can skip the previous step entirely and buy creme fraiche at your grocer.
• Place a mounded tablespoon of cheese on a nonstick cookie sheet; pat into a 2-inch circle.
• Repeat with remaining cheese, allowing 2 inches between circles.
• Bake one cookie sheet at a time in a 400 degree F oven for 3-1/2 to 4 minutes or until bubbly.
• Cool on cookie sheet about 1 minute.
• Remove with a spatula and gently drape over inverted 1-3/4-inch muffin tins to cool and stiffen into cup shapes.
• To serve, invert cheese crisps onto serving platter and top each with a rounded teaspoon of creme fraiche and a rounded 1/4 teaspoon caviar.
• Serve immediately.
• Makes about 24.

CHIVE BLINI WITH CREME FRAICHE, QUAIL EGGS, AND TARRAGON

Steps:

• Prepare an ice-water bath; set aside. Coarsely chop enough tarragon leaves to make 6 tablespoons, and set chopped leaves aside. Reserve remaining sprigs for garnish. Bring a small saucepan of water to a boil; add 1 teaspoon salt. Add scallions, and cook until bright green and just tender, about 1 1/2 minutes. Add tarragon leaves, and cook until bright green, about 20 seconds; immediately transfer scallions and tarragon to the ice-water bath. Let cool completely.
• Drain scallions and tarragon, then squeeze dry in a clean kitchen towel. Coarsely chop, then transfer to a food processor; pulse until finely chopped. Add mustard. With machine running, add oil in a slow, steady stream; process until smooth and thickened, about 1 minute. Transfer to a small bowl; stir in creme fraiche. Cover, and refrigerate until ready to serve (up to 2 days).
• Prepare an ice-water bath; set aside. Place a dozen eggs in a saucepan large enough to hold them in a single layer; cover with cold water by 2 inches. Bring to a boil, then reduce heat, and simmer 1 1/2 minutes. Using a slotted spoon, transfer eggs to the ice-water bath, and let cool. Meanwhile, repeat with remaining eggs. Peel eggs, dipping them in cold water if needed to remove shell pieces. (Peeled eggs can be refrigerated in an airtight container overnight.)
• Pick 4 dozen small leaf clusters from remaining tarragon sprigs; set aside. Halve eggs lengthwise. Arrange blini on a platter. Spoon 1/2 teaspoon sauce in center of blini. Top each with half an egg, 1/4 teaspoon roe, and a tarragon cluster.

BLINI WITH THREE CAVIARS

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.