Buckwheat Blini

Csilla Thackray of Churchview Farm pairs a spiked punch with freshly-fried, buckwheat blinis.

Buckwheat Blini

Ingredients

2 tsp yeast 

1 tsp sugar 

2 cups warm milk 

1 3/4 cups flour 

1/4 cup buckwheat flour

1 tsp salt 

4 egg yolks

Instructions

Activate yeast in warm milk. Whisk together dry ingredients and add into liquid ingredients. Let ferment lightly in a sealed container for at least an hour. Make sure the container you chose is double the amount of batter because it will expand in size. Whisk one more time before making.

To make, use a nonstick pan and pan spray. Spray the pan and warm over medium heat. Dollop one tablespoon of the batter into the pan - as many dollops as you can fit - and cook as though you are cooking a pancake. When cooked on one side, flip and allow the other side to cook. Continue until you have used all of the batter. Serve immediately with trout roe or caviar & creme fraiche. 

Creme Fraiche

Ingredients

1 cup heavy cream

1 tbsp buttermilk

Directions

In a clean, plastic container, mix heavy cream and buttermilk. Cover with a tight-fitting lid and set aside for at least 24 hours until set. Refrigerate immediately. Use within 7-10 days. 

RECIPES BY CSILLA THACKRAY/PHOTOGRAPHY BY LAURA PETRILLA/ STYLING BY KEITH RECKER

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