I’m on vacation this week, but I made the blini last week and hopefully (if I can figure out the delayed post feature on blogger!) I’ll still be able to participate in FFWD this week. I’m not sure if I’ve ever had blini before; I’ve definitely never made them. I have made - and really enjoyed - buckwheat crepes so I had a good feeling that I’d like the flavor of these. We rarely have the time or energy for fancy appetizers in our house, though, so I decided to serve these alongside another appetizer (Sara Moulton’s jalapeno mini-quiches) and some braised greens and call it dinner.
These seemed pretty time consuming for a weeknight, so I started them on the weekend. On Saturday I put the batter together and let it rise in the fridge overnight. On Sunday I let the batter warm up for a while, and then started to fry the blini. Did anybody else’s batter have the consistency of Silly Putty? I’ve never made anything with that consistency before and I was pretty worried, but I just kept going. We have a griddle now (yay wedding presents) which makes frying big batches of things go much faster, but I’m still learning to regulate the temperature and had some trouble with these. My first batch took way too long so I turned the heat up, but I guess I turned it up too much because the next batch was sort of burned. Oh well, I just served them upside down! I do need to get better at this, though.
|Monday night dinner|
Anyway, I refrigerated the cooked blini so that on Monday night all I had to do was warm them up and top them. (Are blinis supposed to be warm? I wasn’t sure. I tasted them cold and didn’t like them, but wasn’t sure if they were actually supposed to be warm, or just at room temperature.) We had them with smoked salmon and creme fraiche and really liked them (I didn’t spring for the caviar). We had a bunch left over - I was surprised that the recipe said it only served 6 as an appetizer, we both ate it for dinner and lunch the next day as essentially our main course and still had leftovers - so I served them for breakfast on my birthday topped with creme fraiche and mango. I liked them this way too. I think I just really like the buckwheat flavor. (I, coincidentally, was actually served regular blini the following night, and didn’t like it nearly as much without the buckwheat.)