The Chefs and Their Recipes
Recipes By CookBook Author
Chef Daniel Boulud

Buckwheat Blini with Beluga Caviar
and Crème Fraîche©
Daniel Boulud's The Café Boulud Cookbook,
coauthored by Dorie Greenspan, Scribner, November 1999.

Daniel Boulud's Buckwheat Blini with Beluga Caviar
and Crème Fraîche
This Recipe is Free to copy for personal use.

Makes approximately 40 canapés

For the buckwheat blini:

• 1 large egg yolk
• 1/3 cup buckwheat flour
• 1/3 cup all-purpose flour
• 1/4 cup beer
• 2 tablespoons whole milk
• 2 large egg whites
• 1/8 teaspoon salt extra-virgin olive oil

Directions:

1. Put the yolk in a large bowl and whisk in the flours alternating with the beer and then the milk until you have a smooth batter.
   
   Put the whites in the bowl of an electric mixer fitted with the whisk attachment and whip on medium-low speed until foamy.
   
   Increase the speed to medium-high and continue to whip until the whites hold medium peaks.
   
   Add the salt and whip for 15 seconds more.
   
   Fold the whites into the buckwheat batter.
   
   Fill a plastic squeeze bottle with a 1/4" opening with the batter.
   
   
2. Heat 1 tablespoon of olive oil in a non-stick sauté pan over high heat.
   
   When very hot (the oil should smoke lightly), use the squeeze bottle to make as many 1 1/2" circles of batter as possible in the pan.
   
   When the tops of the blini dry a bit and bubbles in the batter pop, after approximately 2 minutes flip the pancakes over. They should be nicely browned on top.
   
   Cook for a minute on the second side just to brown lightly. Remove from the pan and drain on paper towels.
   
   Serve immediately while warm, or let cool and wrap by the couple of dozen in plastic wrap or plastic.
   
   When ready to serve, rewarm the packets in the microwave or if you are using zippered plastic bags rewarm in boiling water.

To serve:

• 12 ounces Beluga caviar
• crème fraîche

Place a dollop of Beluga caviar on a warm blini and garnish with a touch of crème fraîche. Serve immediately.

More Free Recipes by Chef Daniel Boulud
· Apple and Armagnac Croustade
· Bûche de Noël with Meringue Mushrooms
· Buckwheat Blini with Beluga Caviar and Crème Fraîche
· Chestnut, Celery Root and Apple Soup
· Crab Salad with Apple Gelée
· Crispy Rolls of Salsify with Prosciutto and Parmesan
· Maine Sea Scallops in Black Tie
· Roasted Pheasant / Foie Gras Brussels Sprouts and Root Vegetables with Black Truffle
· Potato Gratin Forestier
· Short Ribs Braised in Red Wine and Celery Duo
· Spiced Sweet Potato Purée with a Gingerbread Topping
Recipes are Free to copy for personal use.

Chef Daniel Boulud Cookbooks:
· Braise : A Journey Through International Cuisine
· Daniel's Dish: Entertaining at Home With a Four-Star Chef
· Letters to a Young Chef
· Chef Daniel Boulud: Cooking In New York City
· The Café Boulud Cookbook
· Cooking With Daniel Boulud

· Fourth Star : A Year Behind the Scenes at DANIEL, Chef Bouloud's Extraordinary Restaurant by Leslie Brenner

(Chef's Profile)