Russian Blini with Caviar
1¾ cup white flour
3 cups milk or water, or any combination of the two
½ teaspoon salt
½ teaspoon sugar
1 tablespoon olive oil
Mix the flour, oil, salt, sugar and eggs together, and keep adding milk or water until the texture is of that similar to heavy cream – very thin. Mix well, until there are no lumps. If the batter is still too thick, add a little more water. Grease the pan lightly, and then set the heat on high for 4-5 minutes to get it to maximum temperature. Lower to medium. With a ladle, in one motion spread an even amount of batter to cover the pan with a thin layer. Cook for about 45 seconds on each side, or until golden brown. Makes 15-20 of 8" blini. A smaller pan will yield more blini.
One whole duck
Approximately ¾ to 1 cup balsamic vinegar
3 tablespoons molasses
½ to 1 tablespoon raspberry vinegar
1 small bottle of red onion marmalade
1 lettuce of choice, preferably the violet tinged lola rossa, not iceberg
A little arugula to taste
The Sauce (To Be Prepared Ahead)
1. Heat the balsamic vinegar in a saucepan over a low to medium fire and reduce by half or until it just begins to thicken. Stir gently but continuously.
2. Add the molasses little by little and taste every so often. Add the raspberry vinegar. Keep stirring gently. The mixture should still flow well, just thickening slightly.
3.Be sure to gently scrape the bottom and sides every so often to prevent the sauce from sticking and forming clumps.
4.The moment a dark film of the mixture can coat a spoon, remove from heat. It will thicken even more as it cools.
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