Established in 2006 as a Community of Reality

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Neno's Place Established in 2006 as a Community of Reality


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I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Buckwheat Blini with Smoked Salmon

    Lobo
    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12
    • Post n°1

    Buckwheat Blini with Smoked Salmon Empty Buckwheat Blini with Smoked Salmon

    Post by Lobo Thu 28 Jan 2016, 7:33 pm

    Buckwheat Blini with Smoked Salmon Img11l
    Buckwheat Blini with Smoked Salmon
    Buckwheat Blini with Smoked Salmon Translucent
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    Prep Time: 25 minutes
    Cook Time: 20 minutes
    Servings: 5
    This recipe calls for making a sponge, which is essentially a very wet version of the batter that acts as a head start for the yeast. The sponge is allowed to stand before being mixed with the remaining ingredients. During this time, fermentation is initiated, causing the yeast to begin to multiply.






    • 52

    Ingredients:


    • 2 Tbs. whole wheat flour
    • 1/4 cup buckwheat flour
    • 1 cup sifted all-purpose flour
    • 3/4 tsp. active dry yeast
    • 1/2 tsp. sugar
    • 1/2 cup warm water
    • 2 eggs, separated
    • 1/4 tsp. salt
    • 1 Tbs. unsalted butter, melted
    • 1/2 cup milk, scalded and cooled
    • Vegetable oil for cooking
    • 1/2 lb. sliced smoked salmon
    • 1 cup crème fraîche
    • 1 bunch fresh chives, chopped

    Buckwheat Blini with Smoked Salmon Wine-pairing-icon-white

    Wine Pairing

    This pairs well with crisp, light-bodied white wines like the Turasan Emir, Cappadocia from our Wine Club.

    Directions:

    To make the sponge, in a bowl, combine the whole wheat flour, buckwheat flour, 1/2 cup of the all-purpose flour, the yeast, sugar and warm water and stir until blended. Cover tightly with plastic wrap and set in a warm place until doubled in volume, 1 to 1 1/2 hours.

    In a bowl, whisk together the egg yolks and salt until light in texture and color, then gradually whisk in the butter. Whisk in the milk and the remaining 1/2 cup all-purpose flour until smooth. Fold the sponge into the batter until smooth. Cover with plastic wrap and set in a warm place to rise, 30 to 40 minutes.

    Preheat an oven to 175ºF.

    In a copper bowl, whisk the egg whites until stiff peaks form. Fold the whites into the batter.

    In a blini pan over medium heat, warm 1/2 tsp. vegetable oil. Pour about 1/4 cup of the batter into the pan and cook until golden underneath, 2 to 3 minutes. Flip the blini over and cook until golden underneath, 2 to 3 minutes more. Place the blini in the oven and repeat with the remaining batter.

    Top the blini with smoked salmon, crème fraîche and chives. Serve immediately.
    Williams-Sonoma Kitchen.
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