Archive for the 'Blini Cup with Caviar' Category

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.




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.