The Tasting Board – Serve At Least 3-6oz Per Person Of Meats And Cheeses Accompanied With Breads, Pickled Vegetables, Chutneys And Nuts. Wine Pairing: Feudi di San Gregorio “Dubl” Greco
Whether your having a red carpet party, a ladies night with wine, or just love everything Oscars, these appetizers will be sure to please not only your taste buds but your guests as well. The suggested wines and champagnes will pair nicely with each appetizer or your favourite Sauvignon Blanc would also be a great choice.
Blinis With Smoked Salmon, Horseradish Crème Fresh And Caviar, Smoked Trout Can Be Subsituted For The Smoked Salmon. Wine Pairing: Oyster Bay Sparkling Cuvee Brut
Crudités Shots With Roasted Red Pepper Dip Add An Array Of Vegetables To Add An Elegant Flair To This Super Easy Appetizer. Wine Pairing: Ca’del Bosco Cuvee Prestige Brut Franciacorta
Bourbon Brown Butter Oysters. Wine Pairing: Chablis Or Blanc de Blanc Champagne
Rosemary Skewers With Pineapple And Bocconcini And Feel Free To Add A Square Of Watermelon To The Skewer For An Added Burst Of Flavor. Wine Pairing: Cuvee Mumm Napa Rose Brute Sparkling
Blinis With Salmon or Smoked Trout, Caviar And Horseradish Cream Recipe
3/4 Cup Of Plain Non-fat Greek Yogurt
1 Tablespoon Of Bottled Horseradish, Drained
1/2 Teaspoon Of Grated Lemon Rind
Kosher Salt And Ground Black Pepper
1/2 Cup Of Whole-Wheat Flour
1/2 Cup Of All-Purpose Flour
1 Teaspoon Of Baking Powder
1/2 Teaspoon Of Baking Soda
Pinch Of Salt
Pinch Of Sugar
1 Cup Of Buttermilk
1 Large Egg, Lightly Beaten
2 Tablespoons Of Butter, Melted – Or Vegetable Oil
3/4 Cup Of Flaked Chopped Smoked Trout Or Salmon
1/4 Cup Of Fresh Dill Sprigs Or Chopped Fresh Chives
2 ounces Of Salmon Roe Or The Caviar Of Your Choice
Heat the oven to 200 degrees Fahrenheit
In a small bowl, mix together the yogurt, horseradish, lemon rind and salt and pepper to taste. Set aside.
In a medium bowl, whisk together both flours, the baking powder, baking soda, salt and sugar. In another medium bowl, combine the buttermilk, egg and butter. Add the wet ingredients to the dry ingredients and stir until barely combined (it is OK to see a few lumps). The batter will be thick.
Heat a large nonstick skillet over medium heat. Coat the skillet with cooking spray and add the batter by level tablespoon amounts. Do not crowd the pan. Let the blini cook until the bottoms are golden brown, 2 to 3 minutes. Flip and cook on the second side until golden brown, about 2 minutes. Transfer to a baking sheet and place in the oven to keep warm. Repeat with the remaining batter.
When all of the blini have been cooked and you are ready to serve, arrange them on a serving platter. Top each with some of the smoked trout, horseradish-yogurt blend, a dollop of caviar and fresh dill
Start To Finish: 35 Minutes
Makes 24 Blini