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Name: Blini with Red Caviar And Sour Cream
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 40
Cuisine: American
Ingredients: 3 Egg whites; 1 pn Sugar; 3 lg Egg yolks; 1/2 ts Salt; 1 1/2 c Flour; 6 tb Unsalted butter; melted; 1 Jar red caviar -; (3 1/2 oz); 1 c milk; 1/2 pt Sour cream; 1/2 c Warm water; 1 pk Active dry yeast

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INGREDIENTS

3 Egg whites
1 pn Sugar
3 lg Egg yolks
1/2 ts Salt
1 1/2 c Flour
6 tb Unsalted butter; melted
1 Jar red caviar -; (3 1/2 oz)
1 c milk
1/2 pt Sour cream
1/2 c Warm water
1 pk Active dry yeast

INSTRUCTIONS

Proof yeast in warm water for 5 minutes. Put the yeast mixture, milk, flour, egg yolks, salt, sugar, and melted butter in a blender or food processor. Blend at high speed for 40 seconds. Turn machine off, scrape down, and blend another few seconds. Pour batter into a bowl that is large enough to accommodate the rising. Cover loosely, and set in a warm place to rise for 1 1/2 to 2 hours. Do not let the batter rise much longer or blini will taste overfermented. Beat egg whites until stiff. Fold into batter. Heat a heavy skillet or griddle. Brush with butter. Drop blini batter by teaspoonfuls into hot pan. Turn when first side is lightly browned, and cook briefly on second side. Keep pancakes on a heated platter until all the batter is used. Arrange warm blini on a tray lined with a starched linen napkin. Put a small dollop of sour cream in the center of each, then a few grains of caviar. A strip of smoked salmon decorated with a sprig of dill may be substituted for the caviar, if desired. Blinis may be cooled, wrapped in foil, and refrigerated for use the next day. Warm in 300 degree oven before serving. Makes 40 blini. VARIATION: Make blinis as directed, topping with a dab of sour cream, and substitute one 2-inch tip of freshly steamed asparagus for the red caviar. Source: "Martha Stewarts 1996 Holiday Special" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Per serving: 55 Calories (kcal); 4g Total Fat; (58% calories from fat); 1g Protein; 4g Carbohydrate; 24mg Cholesterol; 38mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Recipe by: Martha Stewart Converted by MM_Buster v2.0n.

NOTES

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Blini with Red Caviar And Sour Cream

3 Egg whites
1 pn Sugar
3 lg Egg yolks
1/2 ts Salt
1 1/2 c Flour
6 tb Unsalted butter; melted
1 Jar red caviar -; (3 1/2 oz)
1 c milk
1/2 pt Sour cream
1/2 c Warm water
1 pk Active dry yeast

Proof yeast in warm water for 5 minutes. Put the yeast mixture, milk,  flour, egg yolks, salt, sugar, and melted butter in a blender or food  processor. Blend at high speed for 40 seconds. Turn machine off,  scrape down, and blend another few seconds.    Pour batter into a bowl that is large enough to accommodate the  rising. Cover loosely, and set in a warm place to rise for 1 1/2 to 2  hours. Do not let the batter rise much longer or blini will taste  overfermented.    Beat egg whites until stiff. Fold into batter. Heat a heavy skillet or  griddle. Brush with butter. Drop blini batter by teaspoonfuls into  hot pan. Turn when first side is lightly browned, and cook briefly on  second side. Keep pancakes on a heated platter until all the batter  is used.    Arrange warm blini on a tray lined with a starched linen napkin. Put a  small dollop of sour cream in the center of each, then a few grains of  caviar. A strip of smoked salmon decorated with a sprig of dill may be  substituted for the caviar, if desired.    Blinis may be cooled, wrapped in foil, and refrigerated for use the  next day. Warm in 300 degree oven before serving.    Makes 40 blini.    VARIATION: Make blinis as directed, topping with a dab of sour cream,  and substitute one 2-inch tip of freshly steamed asparagus for the  red caviar.    Source: "Martha Stewarts 1996 Holiday Special" S(Formatted for MC5):  "by Lynn Thomas - Lynn_Thomas@prodigy.net"    Per serving: 55 Calories (kcal); 4g Total Fat; (58% calories from  fat); 1g Protein; 4g Carbohydrate; 24mg Cholesterol; 38mg Sodium Food  Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2  Fat; 0 Other Carbohydrates    Recipe by: Martha Stewart      Converted by MM_Buster v2.0n.

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Nutrition

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Serving Size: 1 Serving (38g)
Recipe Makes: 40 servings

Calories: 71
Calories from Fat: 33 (46%)

Amt Per Serving		% DV

	Total Fat 3.7g	5 %
	Saturated Fat 1.5g	8 %
	Monounsaturated Fat 1.4g
	Polyunsanturated Fat 0.5g
Cholesterol 128.2mg		39 %
Sodium 33.9mg		1 %
Potassium 54.2mg		1 %
Total Carbohydrate 5.5g		2 %
	Dietary Fiber 0.2g	1 %
	Sugars, other 5.2g
Protein 4g		6 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 71

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