blini

How To Use blini In A Sentence

• The blini of ground beef wrapped in a thin crêpe disappeared before I could get a taste of it, so I guess that means it must have been good, right?
• Order the ‘Black and White Series’ and you'll get Baerii caviar served on blinis or toasts; ‘French Masterpiece’ is duck or goose foie gras served on toast.
• Set aside until you have 12 blinis, then divide between 4 plates and serve with lashings of sour cream or butter, and the smoked salmon or caviar of your choice.
• Some of my favorites: masa harina (ground from the same corn used to make tortillas, it tastes like it; the key ingredient in tamales); chickpea flour (also called besan; used for breading, in simple water-based batters, or for authentic socca); and buckwheat flour (for delicate pancakes known as blinis and as a nice addition—in small doses—to yeast bread). The Food Matters Cookbook
• Blini, to be authentic, should be made from a batter of buckwheat flour leavened with yeast, and further lightened with beaten egg white and whipped cream.
• Silky smoked salmon is garnished with clabbered cream, shaved fennel, caperberries, microgreens, and a stack of warm, ethereal buckwheat blinis.
• First came a platter heaping with fresh blini, dripping with butter.
• The brunch menu features a version on either muffins or blinis, with spinach, ham, poached egg and hollandaise sauce.
• Serve caviar on warm blini with optional creme fraiche.
• Bertinet adds a generous amount of crème fraîche to his batter, which gives it a deliciously rich flavour, but I prefer the more assertive tang of sour cream – and you can use the rest of the pot to top the blinis. How to cook perfect blinis