So here is a quick update on Baron Constantin's blinis and the recipe/batch changes for this year (2017).
Just like end of last year (2016) we served Baron's blinis for New Year. So now you could say that you could say that it is become a tradition in our small, but growing household.
As we were opting for quiet, just two of us New Year celebration this year, the original batch size needed some serious update, in-order not to end up eating blinis for the morning, lunch and dinner for at least a week. (I like them, but there is a limit on how often I will like to eat the same food again and again).
So this time, I tried out reducing the batch size by half and using fresh yeast. (All in hopes that the batch size will be suitable for starter/snack at 00:00 and breakfast for 1st of January. Well in reality though, even the half batch size would easily serve 5-6 people as a starter/snack. So again we ended up having some leftovers even as we were eating blinis for breakfast and lunch as a main course :S).
So going back to this vol. 2 recipe, the dough mixing procedure and timeline was the same like last year ("Yes, James the same procedure as last year" like miss Sophie said on her 90th years birthday), so check out this procedure and timeline here, Who is miss Sophie? here and updated ingredient list for half of the batch with fresh yeast below.
- 4 dl buckwheat flour
- 3 dl warm milk (used 0.5%)
- 13 g of fresh yeast
- 2 dl warm almost boiling water
- 0.5 tbsp of sea salt
Served with trout roe, red onions, salted salmon and 38% Sour Cream or Creme Fraiche. Garnish with dill.
Bon appetite !