This recipe is from Marlene Sorosky’s Year-Round Holiday Cookbook, 1982. I have made many of the recipes from this cookbook and it is well-used and quite worn with food spots on most pages.
The Recipe:
1 pint small-curd cottage cheese
1 tablespoon sour cream
1 teaspoon vanilla extract
1/2 teaspoon sugar
3 tablespoons butter, melted
3 eggs
1/2 cup buttermilk biscuit mix
In a food processor with metal blade mix together cottage cheese, sour cream, vanilla, sugar and butter until blended. Add eggs one at a time. Mix in biscuit mix and beat until blended.
Preheat oven to 350. Spoon batter into greased nonstick or Pam-sprayed 1 1/2″ miniature muffin cups, filling each three-fourths full. Bake for 35 to 40 minutes or until tops are golden brown. Remove from oven, go around edges of cups with a small knife, and remove to rack to cool.
May be stored at room temp in airtight container for 2 days.
May be frozen. Do not defrost before reheating.
Before serving, preheat oven to 350. Place cups on cookie sheets and bake until hot and crisp.
Add a dollop of creme fraiche to the the blini cup plus whatever caviar you can afford.
Oh my, oh my, oh my…. Only one of my most favorite things in the world, Lizziee !
I adore Russian Beluga caviar – or even Sevruga as a second choice.
The American caviars just don’t have the same lush, almost erotic flavor and pop when it literally melts in your mouth.
But ohhh, when caviar is good, what a treat it is ! So looking forward to Cyrus Restaurant in Healdsburg having it
Have a delicious Thursday,
Loving Annie
Annie, check out my caviar purse on their caviar presentation.
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