Best 2 Yukon Gold Potato Blini Recipes
**Yukon Gold Potato Blini: A Delectable Culinary Journey**
Indulge in the delightful world of blini, a traditional Russian pancake made with buckwheat flour. This versatile dish has become a culinary canvas for creativity, inspiring a myriad of variations. Embark on a gastronomic adventure with our curated collection of blini recipes, each showcasing unique flavors and textures. From classic savory fillings like smoked salmon and crème fraîche to sweet indulgences like fresh berries and whipped cream, these recipes cater to every palate. Whether you're hosting a brunch party or seeking a delightful appetizer, our Yukon Gold potato blini will tantalize your taste buds and leave you craving more.
YUKON GOLD POTATO BLINI WITH EGGPLANT CAVIAR
Impress dinner guests with this elegant potato blini appetizer from chef Thomas Keller's "The French Laundry Cookbook."
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes about 3 dozen small blini
Number Of Ingredients 11
Steps:
- Place potatoes in a medium saucepan and add enough cold water to cover by at least 2 inches. Bring to a boil over high heat; reduce heat to a simmer and simmer until potatoes are tender and easily pierced with the tip of a knife.
- Drain and peel warm potatoes; press through a very fine mesh sieve. Immediately weigh out 9 ounces pureed potatoes and transfer to a medium bowl. Working quickly, whisk in flour and 2 tablespoons creme fraiche. Add 1 egg, whisking until batter is smooth. Add second egg, whisking until batter is smooth. Finally add the yolk; whisk until batter is smooth and well combined.
- Hold the whisk with some of the batter over the bowl. The batter should fall in a thick stream but hold its shape when it hits the batter in the bowl. If it is too thick, add a little more creme fraiche. Season with salt and pepper.
- Heat an electric griddle to 350 degrees or a large nonstick skillet over medium-low heat. Working in batches and wiping griddle with a paper towel between each batch, spoon 1 to 1 1/2 teaspoons batter onto griddle or skillet for each pancake. Cook until bottoms are browned, 1 to 2 minutes. Turn and cook on second side until evenly browned with a small ring of white around the edges, about 1 minute. Transfer to a small baking sheet and keep warm. Serve immediately topped as desired.
YUKON GOLD POTATO BLINI
Provided by Thomas Keller
Categories Potato Appetizer Side New Year's Day Winter Family Reunion Party Potluck Sugar Conscious Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes about 3 dozen small blini
Number Of Ingredients 6
Steps:
- Place the potatoes in a saucepan with cold water to cover by at least 2 inches. Bring to a boil over high heat, reduce the heat, and simmer until the potatoes are thoroughly cooked and tender.
- Peel the warm potatoes and press them through a tamis. Immediately weigh out 9 ounces of puréed potatoes and place them in a medium metal bowl. Working quickly, whisk the flour into the warm potatoes, then whisk in 2 tablespoons crème fraîche. Add 1 egg, whisking until the batter is smooth, add the second egg, and then add the yolk.
- Hold the whisk with some of the batter over the bowl. The batter should fall in a thick stream but hold its shape when it hits the batter in the bowl. If it is too thick, add a little more crème fraîche. Season to taste with salt and white pepper.
- Heat an electric griddle to 350°F. Note, if you do not have a griddle, heat a large nonstick skillet over medium-low heat. Spoon between 1 and 1 1/2 teaspoons of batter onto the griddle or skillet for each pancake. Cook until the bottoms are browned, 1 to 2 minutes. Then flip them to cook the second side, about 1 minute. The blini should be evenly browned with a small ring of white around the edges. Transfer the blini to a small baking sheet and keep warm while you make the remaining blini, wiping the skillet with a paper towel between batches. Serve the blini as soon as possible.
Tips:
- To make the perfect blini batter, use a scale to measure the ingredients. This will ensure that the batter is the right consistency and that the blini cook evenly.
- If you don't have a scale, use measuring cups and level off the ingredients before measuring. This will help to ensure that the batter is the right consistency.
- Make sure the buttermilk is at room temperature before adding it to the batter. This will help the batter to mix together smoothly and evenly.
- If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk. Let the mixture sit for 5 minutes before using.
- Heat the skillet or griddle over medium heat before cooking the blini. This will help to prevent the blini from sticking and will ensure that they cook evenly.
- Don't overcrowd the skillet or griddle when cooking the blini. This will help to ensure that they cook evenly and that they don't stick together.
- Cook the blini for 2-3 minutes per side, or until they are golden brown and cooked through.
- Serve the blini immediately with your favorite toppings.
Conclusion:
Yukon Gold potato blini are a delicious and versatile appetizer or snack. They are easy to make and can be topped with a variety of ingredients, making them perfect for any occasion. Whether you are serving them for breakfast, lunch, or dinner, these blini are sure to be a hit.
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