Awards season is always a great excuse to invite people over for the flimsiest of reasons: to eat, drink and comment on the clothes of people one has never met. Alas, the 2009 awards season is over but the memory of two of the most delicious canapÃ©s I served will live on.
Blinis with Smoked Salmon and Herbed Cream
3/4 cup buttermilk
1 cup milk
1 cup all-purpose flour
3/4 cup buckwheat or whole wheat flour
1/3 teaspoon salt
1 stick butter
Whisk together the eggs, buttermilk and milk. Combine the flours and salt. Add the flour mixture to the egg mixture and whisk again.
Heat a non-stick skillet over medium heat. When hot, thoroughly coat the bottom of the skillet with butter.
Using 1 tablespoon of batter per blin, cook for about 1 1/2 minutes on the first side, until golden brown. Turn them when they are dry and slightly bubbly around the edges. Cook another 30 seconds or so.
You can cook 4 or 5 blini at a time in a large skillet, more on a large griddle. Recoat the skillet with butter each time.
8 ounces Sour Cream
2 tbl finely chopped dill
2tbl finely chopped chives
1 tbl finely chopped shallots
Â¼ tsp kosher salt
2 tbl lemon juice
Thoroughly combine all ingredients in a bowl and set aside.
8-10 ounces of quality smoked salmon
Iâ€™m not adventurous enough to smoke my own salmon at home in my very tiny Brooklyn apartment, but if you are that sort of cook, there are hundreds of smoked salmon how-toâ€™s on the web.
Arrange 2 1×1â€ slices of smoked salmon on the blini and top with a small dollop of the herb cream. Garnish with a small sprig of dill.
Steak on Toast with Horseradish Sauce
1-1/2 lb â€“ 2lb flank Steak
Â¼ c balsamic vinegar
Â¼ c olive oil
4 large sprigs rosemary
6 large cloves garlic
Â½ tsp ground pepper
Place steak in gallon size plastic zip top bag. Pour over remaining ingredients and marinate for 1 hour up to overnight. Preheat broiler to broil. Remove steak from marinade, blot excess marinade from meat with a towel. Broil first side for 7-10 minutes turn and broil second side for 5-7 minutes for medium rare. Let meat rest for at least 7 minutes. Slice very thinly on the bias against the grain. Set aside
Horse Radish Sauce:
8 oz sour cream
3 tbl prepared horseradish
1 tbl lemon juice
Â½ tsp salt
Combine all ingredients in a bowl, mixing thoroughly. Set aside.
1 whole wheat baguette
Slice baguette on the bias into Â½ inch slices. Drizzle with olive oil and toast in a 350 degree oven for approximately 7 minutes until crisp.
Place one or two baguette slices on the toasts and top with a dollop of horseradish sauce. Garnish steak toast with thinly sliced scallion.
Let me know how yours turns out!
Read the rest of Nichelle and J’Alla’s recipes here.
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