Archive for the 'Caviar/Blinis/Krug' Category

Caviar, Blinis, Krug

We celebrated our anniversary with a champagne and caviar tasting at home.

First up was making the blini batter:

Blini Batter

Blini Batter after rising for 2 hours 

Blini batter with egg whites added

Blini Batter with Egg White added


Krug Champagne

Krug Champagne

3 kinds of caviar

Golden Imperial caviar

paddlefish caviar

Hackleback caviar


Blini cooking

blini cooking 1

Blini cooking


Blini plated with Creme Fraiche

Blini plated with Caviar and Creme Fraiche


Toast point with caviar

 I also decided to serve the caviar with toast points, HB egg whites, HB egg yolks and minced onions.

Toast point

Toast point – half-eaten




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.

John's breakfast