Blini Cups with Caviar

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.

book

book-1

 

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.

blini-cups

 

 

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2 Responses to “Blini Cups with Caviar”


  1. 1 Loving Annie January 15, 2009 at 4:00 pm

    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

  2. 2 lizziee January 15, 2009 at 4:44 pm

    Annie, check out my caviar purse on their caviar presentation.

    https://lizziee.wordpress.com/category/northern-california/cyrus-healdsburg/


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