blinis

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While cheese blintzes are traditionally made with thin pancakes, I like to make my stuffed blintzes a bit more substantial and therefore make the batter a bit thicker and spread it in the pan more thick, (between the thickness of a crepe and a dutch-pancake). I also don’t usually eat them as snack or dessert but as a main course, so my blintzes are larger, thicker and contain more filling than usual.
Other than that, I stick with tradition – pancake, cheese filling with fruit and lightly sauteed – that’s all there is to another great culinary gem 🙂
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Bon Appetit ! Life is Good !
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More about Blintzes & Blinis
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Raspberry / Cheese Blintzes

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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: ricotta and cream cheese

: mix well

: add organic honey and a dash of organic vanilla extract

: fold in fresh raspberries

: raspberry/cheese filling

: mix milk, eggs, self-rising flour and honey (if you want very thin crepes instead, use a/p flour

: whisk until smooth

: make pancakes in non-stick pan

: cook until starting to brown

: turn and cook on other side

: let slightly cool for easier handling

: fill each pancake with a generous amount of filling

: fold into pockets

: saute both sides until outside is golden and filling is heated through

: Raspberry / Cheese Blintzes

: Raspberry / Cheese Blintzes

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Ok friends, here is my opinion about “Caviar with all the trimmings” : It sucks !
In my humble opinion, only folks who don’t love caviar water down the pleasure of eating it by adding a mountain of other “stuff” to stretch it (lots of chopped onions, chopped eggs, sour cream, chopped chives, capers, lots of toast or other bread, mountains of blinis, etc.
I understand that it is not everybody’s kick to pay a few hundred $ for an ounce of caviar. But to stretch it with condiments means to just water down the pure pleasure, so you actually get less bang for your money. (Think of the best cognac you can lay your hands on – then stretching it with ice and water – Brrrrr 😦
All you should add to your caviar (in my own, humble opinion) to enjoy it to the fullest, is a bit of good, buttered bread, a tiny bliny or a bit of potato and top it with a generous amount of caviar. One ounce – two bites maximum WITH the bread or potato. Or, if you want to enjoy the caviar to the max – eat it neat, sit back, enjoy ! Life is good ! (I used one small potato and 4 oz of caviar for this dish – what the heck, I’ll only be 62 once)
As usual, use the best caviar you can afford – quality over quantity !
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I am probably a bit spoiled with my taste for caviar because back in the mid- and late seventies I spend a lot of time in Russia.
During that time we were able to exchange one pair of used jeans on the black market for one kilo of the best caviar. We ate the stuff on buttered bread like other folk eat marmalade on bread – good sourdough bread with unsalted butter, piled high with caviar, probably 6 to 8 ounces per sandwich 🙂
Imagine to be able to do this nowadays, my oh my…………
Some of my friends who were with me during those trips and who read this post –
Yalta, Odessa, Leningrad, Sochi…….Aaahhhhhh, the good old day’s !
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Bon Appetit ! Life is Good !
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