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Spicy
sour-cream sauce:
1 cup plain yogurt
½ cup salsa, homemade or bottled
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¾
cup sour cream |
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| Blini
a la russe: |
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3
cups milk
1 teaspoon sugar
1 cup flour
3 egg whites
4 plum tomatoes sliced into eighths 6 oz.
¼ cup finely chopped red onion
12 caper berries with stems (available in specialty stores)
Sprigs of cilantro or parsley
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1
teaspoon dry yeast
1
cup light buckwheat flour
3
egg yolks
butter
for the pan
smoked
fish, flaked - combinations of smoked salmon, mussels and
trout
2 green onions, finely sliced |
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Stir
together the sauce ingredients and set aside.
Warm 1 ½ cups milk to lukewarm, dissolve yeast and
sugar in it and let it
proof for 10 minutes until bubbly. Put ½ cup buckwheat
flour and ½ cup flour in a
large bowl. Make a well in center of flour, add 3 egg yolks
and the warm milk-
yeast mixture. Stir until smooth with wooden spoon or whisk.
Cover the bowl
tightly with plastic wrap and let the sponge rise for an hour
in a warm place. |
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Then,
with a whisk, mix the remaining ½ cup buckwheat flour
and ½ cup flour
into the sponge alternately with 1 ½ cups lukewarm
milk until very smooth.
Cover tightly again and put back in warm place. Let rise for
at least 1 hour. The
batter can also rise for up to 5 hours in a cool room. |
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Just
before beginning to make the blini, whip the egg whites to
soft peaks.
Gently stir ½ cup of whites into the batter, then fold
in the remaining egg whites.
Heat a griddle or crepe pan and coat the surface very lightly
with unsalted butter.
Pour about 1/3 cup of batter into the pan at a time to make
blini, let cook for
about 1 minute on one side. Carefully flip and cook about
30 seconds on the
second side. Stack the blini and keep warm. Makes about 20. |
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To
assemble the blini platter, place the tomato wedges in a strip
down the
middle of a large plate or platter and arrange the smoked
fish on either side.
Sprinkle a row of chopped red onion on one side and a row
of chopped green
onion on the other. Then fold blini in half or roll up and
arrange rows on either
side of the platter. Fill in edges with caper berries and
parsley or cilantro.
Guests can choose ingredients to roll inside the blini. Serves
6. |
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BUCKWHEAT
CABBAGE ROLLS
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| 1
lb. cracked (medium) Wolff's kasha |
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1
cup vinegar |
| 2
½ cups boiling water |
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1
tblsp. salt |
| 1
large cabbage |
|
½
lb. butter |
| 1
onion |
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1
qt. water |
| ½
lb. fresh mushrooms |
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Put
buckwheat and salt to taste in boiling water and let stand
till cool. Cut center out of cabbage and put into 1 qt. boiling
water, 1-cup vinegar, 1 tblsp. salt and boil for 10 minutes.
Take cabbage leaves apart and let stand in this water for
3 hours. Fry mushrooms and onion in butter. Add salt and pepper
to taste. Mix this with the kasha mixture and fill cabbage
leaves. Arrange in roaster; pour ¼
cup water into the pan and top the cabbage rolls with 1/4
lb butter. Bake 1-½ hours in slow 300 degree oven. |
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