ALL NATURAL SOUTHWESTERN AND MEXICAN INGREDIENTS AVAILABLE
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The complete book of all the Mexican regional recipes taught in the award winning Fairmont-Princess Cooking School in Scottsdale. Has such favorites as Rellenos en Nogado, Pollo Cauchate, Mayan Chilaquiles and the luscious Tres Leches. cake.Ebook $2.99.
This is a very versatile recipe. Originally it was my Mother’s Swedish Pancake recipe. It is so easy to make and works well as crepes also. For the Pancakes, use 1 ½ cups general purpose flour, omitting the buckwheat flour.
Yield: 2 to 4 servings
Temperature: 375 F or medium high
Cooking Time: 2 to 3 minutes each
2 eggs, well beaten
2 cups milk
¾ cup buckwheat flour
¾ cup general purpose unbleached or white flour
1 teaspoon baking powder
Dash of salt
1 Tablespoon vegetable oil
½ cup or 1 stick unsalted sweet butter
½ cup sour cream
2 to 4 ounces caviar
1. Preheat a small, heavy, well-sesoned skillet, about 6 to 8 inches in diameter.
2. Combine the ingredients in the order listed. The easiest is to place all the ingredients in the blender, beating the eggs until frothy after adding—then adding the remaining ingredients. Stir or process until well blended.
3. To bake each pancake—lightly brush or spray with a bit of vegetable oil, then add 1/3 cup batter to the skillet and immediately roll batter around, by lifting skillet and tilting to get an even layer of batter. When bubbles first form, turn the pancake. Briefly bake the second side and remove, keeping warm on a cloth covered plate or a warmer.
4. To serve, melt about ½ cup or 1 stick unsalted sweet butter and place in a bowl, place sour cream in a similar bowl and place the caviar on crushed ice in another similar bowl. Each guest can then dip the blini in the butter, spread a ribbon of sour cream down the center of the blini and top with caviar.