Featured Recipe: Blini with Caviar
Perfect for your New Year’s Eve fete, this easy recipe for blini uses all-purpose flour instead of buckwheat for a light texture and delicate flavor that lets our French caviar shine! Give it a try!
2 1/4 teaspoons active dry yeast, (one 1/4 ounce envelope)
1/2 cup warm water, (about 110 degrees)
1 cup all-purpose flour
Coarse sea salt or fleur de sel, to taste
1/2 cup buttermilk
1 tablespoon unsalted butter, melted, plus more for pan
1/2 teaspoon sugar
2 large eggs, seperated
Crème Fraîche, for serving
D’Artagnan Farm-Raised Ossetra Caviar, for serving
1. In a small bowl, add water and sprinkle yeast over the top. Let stand until foamy, about 5 minutes. Sift together flour and 1/2 teaspoon plus a pinch of salt. Stir together buttermilk, butter, sugar, and egg yolks in a large bowl; whisk in yeast mixture, then flour mixture. Let stand, covered, in a warm place for 30 minutes.
2. Beat egg whites until stiff peaks form; fold into batter. Let stand for 10 minutes
3. Heat a medium nonstick skillet over medium heat, and coat with a thin layer of butter. Add a scant tablespoon batter for each blini and cook, flipping after bubbles appear at edges and color turns golden, 1 1/2 to 2 minutes per side
4. Transfer to a lined sheet tray and allow to cool.
5. Garnish with a small dollop of crème fraîche, then top with a spoon of D’Artagnan ossetra caviar. Serve immediately.