This recipe is part of a seven-course menu exclusively created for the Air Culinaire Worldwide blog. To view the complete menu and list of recipes, visit “Valentine’s Day In-Flight Dinner Menu.”
Ingredients – Buckwheat Blinis
| All-Purpose Flour | 1 cup (125 g) |
| Buckwheat Flour | ⅓ cup (40 g) |
| Kosher Salt | ¼ teaspoon (1 g) |
| Whole Milk | 1 cup (244 g) |
| Sour Cream | ¼ cup (60 g) |
| Active Dry Yeast | 1 teaspoon (5 g) |
| Fresh Whole Eggs, yolks and whites separated | 2 each |
| Vegetable Oil | 1 tablespoon (15 mL) |
Method
- In a stainless-steel bowl, combine all-purpose flour, buckwheat flour and salt.
- Sift together until thoroughly mixed.
- In a saucepan, combine whole milk and sour cream, and whisk until smooth.
- Place saucepan over medium-low heat until liquid reaches 110 F (43 C).
- Remove from heat, add active dry yeast and stir until yeast is dissolved.
- Pour liquid into stainless-steel bowl with dry flour mixture.
- Add egg yolks and whisk until mixture is smooth.
- Place mixture in a warm place, allow it to rise for approximate 45 minutes.
- In a clean bowl, combine egg whites and whip until stiff peak.
- Fold in whipped egg whites to batter mixture, careful not to over mix.
- Place a non-stick pan over medium heat, add a drop of oil and spread evenly across the pan.
- Lightly spoon enough batter onto the hot pan to make a small 2 to 3 inch (5 to 7 cm) round.
- Cook the round until the side up is slightly firm.
- Turn over and cook until evenly browned.
- Remove blinis from pan and place on a clean towel. Yields approximately 30 small 2 to 3 inch (5 to 7cm) rounds.
- Use in specified recipe.
Garnish for Blinis
Ingredients
| Crème Fraiche | 1 pint (1/2 liter) |
| Beluga, Ossetra or Other Caviar | 4 to 6 ounces (113 g to 170 g) |
| Chive Straws, 2 ½ inches (6.35 cm) | 60 each |
| Buckwheat Blinis | 30 each |
Method
- On a clean surface, place blinis with nicer side facing up.
- Using a spoon, place a dollop of crème fraiche off-center on top of blini. Careful not to put too much, that the crème fraiche slides off the blini.
- Using a separate spoon, add caviar to center of blini, on top of crème fraiche.
- Place two chive straws vertically on the side of crème fraiche.
Service
On a clean serving tray, place appropriate amount of blinis for number of guests serving. Traditionally, initial service would be two per person.
Questions?
For questions about in-flight catering, contact weborders@airculinaire.com.
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