The final countdooooowwnnnn

(OK, there’s nothing final — I hope — about tonight’s countdown. We’ve just been watching more Arrested Development this week.)

We’ll be ringing in the new year with blini, sour cream & caviar and toasting with prosecco. A bit of a culture clash, I’ll admit, but our movie marathon this year will be the great American saga The Godfather (parts I & II only), so you could say we’re into the melting pot thing. Though the cultures did clash terribly for Kay & Michael … hmm, maybe this is less a celebration of melting pot-ness than one of capitalism. The caviar is from Trader Joe’s, after all.

Because buckwheat just doesn’t do it for me, I made these blini with a mix of all-purpose and whole wheat flours. Because I’m lazy, I searched for a recipe that didn’t involve yeast. Don’t worry if you’ve never made blini; if you can make pancakes, you can make these. It’s only slightly more tedious measuring out the batter in tablespoon increments, but they cook so much faster than a full-sized pancake, you won’t really notice the extra effort.

As for new year’s resolutions, I try to avoid making them, but think it would be a very good thing if I could manage to worry less and enjoy things a bit more. How about you? Any resolutions this year?

Have a safe and happy turning of the page. See you all in 2009!

recipe after the jump

Blini from Great Party Recipes (no, seriously)

3 eggs
3/4 cup buttermilk
1 cup milk
1 cup all-purpose flour
3/4 cup buckwheat or whole wheat flour
1/3 teaspoon salt
melted butter

Whisk together the eggs, buttermilk and milk. Combine the flours and salt. Add the flour mixture to the egg mixture and whisk again.

Heat a non-stick skillet over medium heat. When hot, brush the bottom of the skillet with butter. (The original recipe called for a full stick of butter, but I used only 2 tablespoons, at most. If you don’t mind that much butter, I’m sure they’d be 4 times more delicious than mine were.)

Using 1 tablespoon of batter per blin, cook for about 1 1/2 minutes on the first side, until golden brown. Turn them when they are dry and slightly bubbly around the edges. Cook another 30 seconds or so.

You can cook 4 or 5 blini at a time in a large skillet, more on a large griddle. Recoat the skillet with butter each time.

Serve with caviar and crème fráiche or crème fráiche and jam. Makes 4 dozen blini.

The pale and enormous (and quite googly) eyes of Doctor T.J. Eckleburg are always watching.

5 Replies to “The final countdooooowwnnnn”

  1. The light in your pictures is incredible! I can’t believe you manage to find parallels between blinis with caviar and Francis Scott 🙂 no actually sorry, I completely relate to that. Fab!

  2. Blini fell right off of my appie radar this season. I will have to bring it back this winter, they are so simple and fun to dress up with all sort of toppings.

  3. Thank you! We’re still working our way through the blini; not sure how much longer they can last, but I hope it’s a few more days. Yum.

  4. I stumbled across your recipe months ago on Tastespotting and didn’t have a chance to take a closer look at it until today. This recipe sounds amazing and I cannot wait to make it! BTW, I just had to post a comment because I love The Great Gatsby reference, it’s my favorite book.

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