VOLUME 1 - Kilimanjaro Foods

towel. Make blini with the remaining batter in the same manner, brushing
the griddle lightly with the butter as necessary. The blini may be made 2
days in advance and kept covered and chilled. Reheat the blini, covered with
foil, in a 350 F. oven for 10 to 15 minutes, or until they are warm, or
microwave them on a microwave-safe platter, covered with microwave-safe
plastic wrap, at high power (100%) for 2 minutes, or until they are warm.
Arrange 3 or 4 blini on each of 18 small plates, top them with some of the
sour cream, and arrange some of the caviar decoratively on the sour
cream. Serves 18 with blini to spare.
Bliny
2 Servings
3/4 c flour
1 t granulated sugar
1 t shortening
1 1/2 t yeast
1/2 t salt
egg,separated
1/2 c milk
t vegetable oil
Heat 3/4 of milk to 35C (about 95F). Add yeast till fully dissolved.
Add half of sugar, yolk, melted shortening - keep stirring. Add half of
flour. Stir batter until smooth. Cover with cloth and let stand for 1-
1/2 to 2 hours. It should rise to double its original size.
Mix, heat remaining milk to 50C (this would be about 120F, I think --
I'm just converting the Laakso temperatures in my head, and my
Fahrenheit is a bit shaky), pour in. Fold in remaining four, sugar,
and gradually, well-beaten egg-white. Cover with cloth and leave for
2-1/2 to 3-1/2 hours.
Brush large skillet with the vegetable oil. Heat until quite hot.
Spoon batter onto skillet to cover the surface. Turn blin over
when one side is a nice golden colour. Serve hot.
Serves two.