These buckwheat blinis are easy to make at home for a luxurious hors d’oeuvre. The complex flavor and natural rise, combined with the additional of egg whites and butter, further elevates the classic pairing of Bond Caviar and Champagne. INGREDIENTS ½ cup all-purpose flour ½ Tbsp sugar ½ Tbsp active dry yeast 1 cup + 2 Tbsp lukewarm milk, warmed to 98° ½ cup buckwheat flour 1 tsp salt 1 large egg, separated 2 Tbsp heavy cream ¼ cup clarified butter, melted 1 Tbsp chives, chopped 1 Tbsp red onion, finely diced 2 Tbsp crème fraîche 1 oz Osetra Caviar RECEIPE Sift the all-purpose flour and sugar into a small bowl. Add the yeast, then ½ cup lukewarm milk and whisk...
Ingredients 1/4 cup warm water 1 1/2 teaspoons active dry yeast 1 1/2 teaspoons sugar 1 1/2 cups milk, plus more as needed 1 large egg, beaten 1 cup all-purpose flour 3/4 cup buckwheat flour 1/2 teaspoon salt 4 tablespoons unsalted butter, melted, plus more for brushing 1 1/2 cups crème fraîche 1 bunch chives, finely chopped 1 1/2 ounces caviar Directions Instructions Checklist Step 1 In a bowl, combine the water, yeast and sugar and let stand for 5 minutes. Whisk in the 1 1/2 cups of milk and the egg. Add both flours and the salt and whisk until smooth, then whisk in the 4 tablespoons of melted butter. Cover and let stand for 30 minutes. Step 2...
It doesn't get simpler—or more elegant—than crème fraiche and caviar tartlets alongside a glass of sparkling wine. Ingredients Makes 12 mini-tarts 12 mini round tart shells (1 1/3-inch) or frozen mini phyllo shells, baked according to package instructions 6 tablespoons crème fraiche 2 tablespoons (.75 ounce) caviar, such as Osetra or Beluga 2 tablespoons thinly sliced chives Recipe Arrange tart shells on a serving platter. Spoon crème fraiche into a small resealable plastic bag and snip a 1/4" opening in the corner. Pipe about 1/2 tablespoon crème fraiche onto one side of tart shells and spoon 1/2 teaspoon caviar onto the other side. Garnish with chives and serve immediately. Credit: EpicuriousPhoto Credit: Chelsea Kyle, Prop Styling by Alex Brannian, Food...
