Unicorn (Unicorn@Indenial.com)
Tue, 21 Sep 1999 05:17:09 -0400
:::::::::::::::::::::::::::: FOOD FUNNY :::::::::::::::::::::::::::::
Reader Jenifer Crane says "Alright, this is not really "food related"
but it has to do with a beverage! Does that count?" I say it does.
A preacher was completing a temperance sermon: with great expression
he said, "If I had all the beer in the world, I'd take it and throw it
into the river." With even greater emphasis he said, "And if I had
all the wine in the world, I'd take it and throw it into the river."
And then finally, he said, "And if I had all the whiskey in the world,
I'd take it and throw it into the river." He sat down. The song
leader then stood very cautiously and announced with a smile, "For our
closing song, let us sing Hymn # 365: "Shall We Gather at the River."
::::::::::::::::::::::::::: TODAY'S RECIPE ::::::::::::::::::::::::::
In America bliny are usually 2 to 3 inches (5 to 8 cm) in diameter,
but my sources tell me that, as a rule, they are 5 to 7 inches (12 to
18 cm) in Russia. It is also our custom to serve them with sour cream
and caviar, but a Russian would never dream of combining caviar and
sour cream; they would be served with caviar OR sour cream.
Bliny
1+1/2 packages (20 ml) active dry yeast
4 tsp (20 ml) sugar
1 egg
1 egg yolk
3+1/2 cups (875 ml) all-purpose flour
1 tsp (5 ml) salt
4 cups (1 L) milk
4 Tbs (60 ml) butter, melted
1 Tbs (15 ml) vegetable oil
Additional butter for frying
Garnishes: For sweet bliny, serve with melted butter, sour cream, and
your choice of preserves or syrup. For savory bliny, serve with
melted butter and caviar or smoked fish.
In a small bowl combine the yeast with 3 tablespoons (45 ml) warm
water and 1/2 teaspoon (2 ml) of the sugar. Allow to sit in a warm
place for 10 to 15 minutes, until the mixture is foamy. In a large
mixing bowl beat the egg and egg yolk, then stir in the flour,
remaining sugar, salt, and about 3 cups (750 ml) of the milk. Beat
until smooth. Add the yeast, butter, and oil, and beat well for 2 to
4 minutes. Allow the batter to sit in a warm place until doubled in
bulk, about 1 hour. Warm the remaining milk until hot but not boiling
and pour it quickly into the batter. Stir the batter immediately and
allow to rise for another 30 to 40 minutes.
Cook the bliny in a small, 5 to 7 inch (12 to 18 cm) skillet or crepe
pan which has been heated over a moderate flame and has been lightly
coated with butter. Drop about 2 tablespoons (30 ml) of the batter
into the skillet and tip the skillet to coat the bottom of the pan
evenly with the batter. Cook until golden brown on the bottom, then
flip and cook until golden brown on both sides. Keep warm in a 200F
(90C) oven until ready to serve. Makes about 24 to 30 bliny, to serve
6 to 8.
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