Time: 2 hours
Music Selection: Freda Payne – Band of Gold
An oldie but goodie recipe paired with an oldie but goodie tune! Band of gold. These are medallions of gold! Enjoy.
1 ¼ cups milk (2% or 3%)
1 cup flour
½ cup buckwheat flour (use normal flour if you cannot find it)
¾ tsp dry yeast
1 tsp salt
3 Tbsp butter, melted
- crème fraiche with smoked salmon and fresh dill
- creme fraiche with crab and dill
- crème fraiche with caviar
- cream cheese with sliced pear and walnut
In microwave, heat milk to luke warm (about 90 seconds). If warm to touch (not hot), sprinkle the yeast on top and let sit for 5 minutes.
In medium bowl, mix the flours and salt.
In another bowl, melt the butter in the microwave. Add to the yeast (after it has rested for 5 minutes).
Add the two eggs to the yeast and mix with a fork to break up the eggs.
Pour the yeast over the flour and whisk until no visible lumps. Cover and let it rise for 1 ½ hours.
In a large frying pan, melt some butter or heat some oil in the pan. If making large blinis, use about ¼ cup per blini. If making appetizer size blinis, use about a tablespoon. Fry on both sides until brown. You can eat them hot right away or let them cool and they can be used over the next few days (or freeze them for up to a month). Rewarm the frozen blini in a 300 deg F oven on a baking sheet for 7 – 9 minutes until they get crispy (or pop them in a toaster).
Top the blinis with your favorite appetizer toppings – the sky is the limit to great ideas for these appetizers!