We celebrated our anniversary with a champagne and caviar tasting at home.
First up was making the blini batter:
Blini Batter after rising for 2 hours
Blini Batter with Egg White added
Krug Champagne
3 kinds of caviar
Blini cooking
Blini plated with Caviar and Creme Fraiche
I also decided to serve the caviar with toast points, HB egg whites, HB egg yolks and minced onions.
Toast point – half-eaten
RECIPE FOR BLINI BATTER
Martha Stewart’s Blinis
1 package of active dry yeast
1/2 cup warm water
1 cup milk
1 1/2 cups all-purpose flour
3 eggs separated
1/2 teaspoon salt
Pinch of sugar
6 tablespoons melted unsalted butter
Additional clarified butter for cooking
Proof the yeast in warm water and a pinch of sugar for 15 minutes
Put the yeast mixture, milk, flour, egg yolks, salt and melted butter in a blender or food processor. Blend at high speed for 40 seconds. Turn the machine off, scrape down the sides of the container, then blend for another few seconds. Pour the batter into a bowl that is large enough to accomodate the rising. Cover loosely and set in a warm place to rise for 1 1/2 to 2 hours. Do not let the batter rise much longer or the blini will taste overfermented.
At cooking time, beat the egg whites until stiff. Fold them into the batter.
Heat a heavy skillet or griddle. Brush with melted clarified butter. Drop batter by teaspooonfuls onto the hot griddle. Turn the blini when the first side is lightly browned and cook briefly on the second side. I like to cook this to order at our bar.
The blini batter will hold overnight.
My husband’s breakfast.
Refined Palate 