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Russian, Eastern European and international cuisine brought to you by a mother and a daughter

Tsar’s Blinis with Red Caviar and Other Fillings

Tsar Blinis with Red Caviar

This is the recipe for those exclusive Tsar’s Blinis that I promised you a week ago :) We had never made them before, but, since it was my Mum who kept things under control, the pancakes came out perfect from the very first attempt. (Compare to my miserable first-time experience with homemade tortillas!)

Of course these are not everday or every weekend pancakes. They are meant for special occasions only (unless you’re a Tsar or a Tsarina *cough*). To begin with, despite all myths, Russians do not eat red caviar every day. I’d rather say, being a Russian myself, I wouldn’t discuss recipes involving caviar with most of my friends, just as I wouldn’t parade a shampoo I bought for 30 EUR or anything else that costs above average. I haven’t bought 30 EUR shampoos ever since I got my first job and wanted to try what it feels like to spend money, but I still do like caviar… I’m a foodie after all! Besides, it’s more about the „public image” of caviar as a luxury product, rather than the price (at least here in Latvia). Anyway, with these pancakes we had one small can of red caviar (about 140g net I believe) plus other fillings, such as jam and sour cream. And nobody complained :)

Another important thing about Russian blinis (and I think myths say the truth here), is that nobody would bother to make 2 blinis per person. On Maslenitsa, you eat as much as you like/can, not to mention that pancakes look best when stacked in tall towers ;-) This recipe made with 1 litre milk and 600g flour is given for 6 persons. I think you can easily reduce the ingredients by half and it still will be enough for a normal meal. In both cases, it’s wise to bake the blinis on two skillets. Or else you might never meet your guests as you’ll be stuck in the kitchen until the end of the day. It’s a common problem with pancakes – you need to be paaatieeent… It takes a while to prepare this batter, but the pancakes themselves are extremely quick to cook though – maybe that’s because they’re so airy. Why wouldn’t they be airy – with whipped cream and whipped egg whites in the batter?!

Tsar Blinis with Red Caviar

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RussianSeason.net is a food blog run by two Russian-speaking women - a mother (Natalia) and a daughter (Alina) - living in Latvia. Natalia is a professional artist and Alina is the co-owner of a web directory of Russian-speaking businesses in Europe. We both cook and Alina writes posts and takes photos.
In our blog you'll find a range of (mostly tweaked&adapted) recipes from Russia, Eastern Europe, the Baltics, and former USSR. But we can't restrain ourselves from experimenting with other cuisines too :)
Stano is the guy behind the Slovak version of this blog. He is currently living and working in Latvia and is also known as the Man Who Makes Alina Eat A Lot Of Cakes, because he hardly ever eats cakes or pies she bakes. He doesn't have a sweet tooth, you see. Stano also provides us with traditional Slovak recipes - such as Halušky that he's been promising to make for 7 months now :) Just be patient - we're sure he will eventually do it!
Ivanka is the largest cross-cultural project Alina and Stano have been ever involved in:) We hope she will be a foodie too when she grows up!
Our email address is: russianseason@gmail.com

Priyatnovo appetita! (Bon appetit!)

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