Hors d'Oeuvres

BUCKWHEAT BLINIS WITH CRÈME FRAÎCHE AND CAVIAR

Ingredients for 4 dozen mini-blinis or 12 -15 pancake blinis:

Blinis:

1/2 tablespoon dry active yeast

1/2 cup lukewarm water

1 teaspoon sugar

1 cup lukewarm milk

1 cup unbleached flour

2 large egg yolks, lightly beaten

3 tablespoons unsalted butter, melted

1 teaspoon kosher salt

1 cup buckwheat flour

3 egg whites, beaten

Topping;

1 cup crème fraîche*

1 - 2 ounce tin whitefish caviar

2” length of fresh chives

Directions:

Dissolve the yeast and sugar in the lukewarm water.  Whisk in the milk and flour until the batter is smooth.  Cover the bowl and let stand for 1 hour.

Stir in the egg yolks, melted butter, salt and buckwheat flour.  Cover and let stand at room temperature 4 - 6 hours or overnight in the refrigerator.  (If refrigerated, let batter warm to room temperature before continuing.)

Fold in beaten whites one-third at a time.  Heat a lightly oiled skillet and drop small batter by the tablespoon to form pancakes 2" in diameter or  1/2 cup amounts for pancakes. Turn them when bubbles form and brown the other side.

Top each blini with a dab of cool cream, a 1/4 teaspoon of caviar and a strip of fresh chive.  Serve warm with champagne.

* Crème Fraîche: Ingredients: 1 cup whipping cream and 1 tablespoon buttermilk Directions:  Warm cream to room temperature.  Stir in the buttermilk.  Cover and let stand overnight or until the cream has thickened noticeably.  Keep refrigerated.  Good for 3-4 weeks.

GUACAMOLE WITH TOMATILLAS AND SERRANO CHILES

Ingredients:

8 ounces plump, firm tomatillos (5-6)

½ cup white onion, peeled and coarsely chopped

Leaves from 5 stems fresh cilantro

1 - 2 serrano chiles, seeded and coarsely chopped

2 Hass avocados, nicely ripened

Sea salt

Lime juice, freshly squeezed

Serving:

Jicima

Powdered chiles (optional)

Directions:

Tomatillos: Husk and rinse the tomatillos.  Cover them with water in a small saucepan.  Simmer them until tender, about 10 minutes.  Drain and reserve.

Combine the tomatillos, onion pieces, cilantro leaves and chiles in the workbowl of a food processor or blender.  Pulse half a dozen times.  Scrape down the sides of the bowl and process until homogeneous but coarse in texture.

Peel, halve and pit the avocados.  Use a fork to mash the pulp against the bottom and sides of a shallow dish.  Fold ½ the tomatillo mixture into this mash.  Continue adding more to thin the guacamole and balance the tomatillo mixture with the bland avacado.   Season with salt and lime juice to taste.  Replace the pits in the guacamole and allow to sit or refrigerate for a few minutes for the flavors to blend.

Serving:  Halve and peel the jicima.  Cut into ¼” slices.  Spoon a half-tablespoon of guacamole on each slice, drizzle with a bit of lime juice and dust with hot chile powder if desired.

GARLIC CONFIT ON TOAST

Ingredients for 4 servings:

1 large head garlic

1/4 cup olive oil, divided

1 sprig fresh thyme

1 teaspoon lemon juice

Kosher salt and white pepper to taste

Garnish: grated parmesan cheese and minced parsley

Directions:

Preheat the oven to 300 degrees.  Trim the tip off the head of garlic to expose the tips of the cloves.  Place the clove in a garlic roaster or large piece of heavy aluminum foil.  Drizzle 1 tablespoon olive oil over the top of the garlic head and place a sprig of thyme on top.  Cover with a lid or tightly seal the foil closed and bake for one hour.  Remove and cool.

Squeeze the roasted garlic cloves into a flat dish.  Mash the garlic working in the lemon juice and remaining olive oil.  Season to taste  with salt and pepper.

Serving:  Spread confit on toasted bread and sprinkle with grated cheese and parsley

SALMON ROLL HORS D'OEUVRES

Ingredients for 30 pieces:

2 pounds wild salmon, center-cut fillet

10 sheets toasted nori

1 tablespoon kosher salt

1 teaspoon freshly ground black pepper

1 teaspoon sugar

Directions:

Remove skin, fan bones and all fat from the salmon filet.  Cut the meat lengthwise into 5 strips, 1 1/4" wide (the thinner belly portion can be doubled over to make it the same thickness as the center pieces).

Run 5 of the nori sheets briefly under running water and lay the damp sheets on the counter.  Center a salmon strip on each sheet.  Draw the sides of the sheet to the center and pinch it tightly around the salmon then roll it around the strip.  Repeat with all the salmon pieces.  Lightly wet the remaining  5 nori sheets and wrap each around a salmon roll to strengthen the exterior.

Trim ragged ends of each roll before cutting each roll into 6 equal pieces.  Blend the salt, pepper and sugar together.  Sprinkle both exposed ends of the each piece with the seasoning mixture and place in a shallow glass casserole.  Cover with plastic wrap, and refrigerate at least 1 hour or as long as a day or two.