Appetizer: Autumn Blinis Paired with Vodka
An autumnal twist on a Russian classic – perfect with your latest craft vodka.
Mini sweet potato pancakes, with classic Russian toppings over cream cheese or purple pureed beet. Top with snipped dill – or, add caviar.
- 4 oz. sweet potato with skins removed (either roasted or mashed)
- 1 egg
- 5 tablespoons self-rising flour
- 1 tablespoon maple syrup or honey
- 1 pinch cinnamon
- 2 ½ tbsp. milk
- 3 large beets, peeled and sliced finely, and roasted with salt for half an hour.
- Cream cheese
- Poppy seeds
- A variety of toppings, such as pickled mushrooms, pickled herrings, smoked salmon or capers
- Steam the roast beets, for about 10-15 minutes.
- Mix the egg and sweet potato together until thoroughly combined.
- Add the flour, syrup/honey, cinnamon, and mix until smooth.
- Add the milk gradually, stopping once you are satisfied with the batter’s thickness. Leave the mix to rest briefly.
- Blend the beets with some salt and oil in a food processor
- Heat some oil in a pan until it is very hot. Fry the pancakes a few at a time, aiming to keep them between 1 and 2 inches wide. Give them lots of space and fry for one minute on each side. Once fried, put the tiny pancakes on a plate covered in kitchen paper to cool, while you fry the rest of the mixture.
- Spread cream cheese over half the blinis, and beetroot puree over the other half.
- Top the blinis with cream cheese, poppy seeds, and salt and garnish with dill.
Sip the vodka from a shot glass, having kept it overnight in the freezer. To keep it cold, you can freeze the shot glass too.
In case you missed the rest of our series, be sure to check out our full Fall menu: