Seasons by the Sea: Recipes 02:13:14

A Taste of Sochi

Raised Buckwheat Blini
    This recipe for buckwheat blinis is from the good ol’ “Joy of Cooking.”

    Makes 15 three-inch pancakes.

    Combine in sauce pan: 11/2 cups milk and 4 Tbsp. butter

    Heat until butter is melted, then cool to between 105 and 115 degrees
sprinkle with two teaspoons dry yeast. Let stand until yeast is dissolved, about five minutes.

Whisk together: 2/3 cup flour, 2/3 cup buckwheat flour, and 1 tsp. salt

    Pour the wet ingredients over the dry ingredients and gently whisk together, mixing until just combined. Cover and let rise in warm place for about one hour, until doubled in bulk. At this point you can continue with recipe or refrigerate up to 24 hours. Bring back to room temperature before proceeding.

    Stir to deflate batter, then add: 3 large eggs, lightly beaten

    Preheat an oiled cast iron skillet on the stove over medium to medium-high heat.

    Pour a scant quarter cup of batter per pancake.

    Cook blinis until top is speckled with bubbles and some have popped. The easiest way to turn blinis is with an offset spatula. Flip over and cook until underside is lightly browned. Keep warm in a 200-degree oven until ready to serve.

    Serve with melted butter, creme fraiche, or sour cream — along with caviar or smoked salmon.


Zhulien Mushroom Casserole
    This recipe came from an old issue of Saveur magazine

    Serves four.

3 Tbsp. butter
3 lbs. assorted mushrooms, cleaned stemmed, sliced (use a combination of button, shitakes, chanterelles, whatever you can find)
1 Tbsp. flour
1/3 cup sour cream or creme fraiche
Salt and pepper
8 oz. Emmentaler cheese, grated to yield 2 cups


    Preheat broiler. Melt half the butter in a large skillet over medium-high heat. Toss mushrooms and flour together in large bowl. Add half the mushrooms to skillet and saute, stirring often, until they are soft and have released their liquid, about three to four minutes. Transfer to medium bowl and repeat with remaining mushrooms and butter.

    Return skillet to medium-low heat, add mushrooms and any accumulated liquid and sour cream or creme fraiche. Stir and cook until hot, season with salt and pepper.

    Transfer mushroom mixture to a wide four-cup heatproof baking dish or pan and evenly sprinkle top with cheese. Broil until cheese is melted and lightly browned. Serve immediately.

Garlic Cheese
    I can’t remember where I got this recipe. It is from an ancient newspaper clipping. This spread is good on black bread with ham and or watercress.

    Makes approximately two cups.

8 oz. havarti or domestic muenster cheese, grated
2 large cloves garlic, minced
3 to 4 Tbsp. mayonnaise
1 Tbsp. minced chives
Pinch salt


    Combine and mix well. Adjust seasoning. Refrigerate for four hours, then bring to room temperature before serving.