Agriculture Reference
In-Depth Information
The combination of fresh corn, cornmeal and a smear of Mexican sour cream
makes this an easy appetizer for an elegant summer dinner party. This recipe is
loosely based on one in Jeremiah Tower's New American Classics.
8 SERVINGS, ABOUT 48 BLINI
Combine the cornmeal, salt and sugar in a medium bowl and gradually stir in the boiling
water to make a stiff paste. Let stand for 10 minutes to cool. Stir in the eggs one at a time,
then the milk. Sift the flour over the mixture. Add the melted butter and stir until smooth.
The texture should be somewhere between thick whipping cream and thin yogurt; if ne-
cessary, add a little more milk to thin it. Stir in the corn and chile. Cover and refrigerate
for 30 minutes.
Heat the oven to warm. Heat a nonstick pan over medium-high heat. When it is hot, add
a little butter and swirl it around the base of the pan. Pour in about 2 scant tablespoons of
batter and cook until lightly browned and slightly crisp on one side, 2 to 3 minutes. You
can cook 5 or 6 blini at a time.
