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Have some guests coming over to ring in 2014? Charlie Palmer, chef and owner of Aureole restaurant in New York has your menu covered with some simple hors d'oeuvres — all centered around blinis.
Warm corn blinis
- 1/2 cup cornmeal
- 1/2 cup all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 large egg, lightly beaten
- 1 cup milk
- Vegetable oil for frying
Corn blinisPreheat oven to 225°F. In a small bowl, add the cornmeal, flour, baking soda, and salt and stir to combine. Add egg and milk, and mix until smooth. Heat a heavy cast iron griddle or frying pan over medium heat until hot, brush with enough oil to coat bottom of pan. When pan is hot, ladle enough batter to make blinis about 2 inches in diameter. Cook, until bubbles form evenly on the top of the blinis, turning once, approximately 1-1/2 minutes per side, or until golden. Working in small batches, repeat with remaining batter, keeping cooked blinis warm on a parchment-lined baking sheet in preheated oven.
Warm shrimp salad
- 1 lb shrimp, 21-25 count, peeled, deveined and rough chop
- Salt and pepper
- 3 oz ginger, grated
- 1 shallots, peeled and chopped
- 2 cloves garlic, peeled and minced
- 1/2 cup coarsely chopped fresh rosemary
- 3/4 cups vegetable oil
- 1/2 cup extra-virgin olive oil
- 1/2 pint cherry tomatoes, quartered
- 2 tablespoons chives, chopped for garnish
Heat the oil in a large nonstick sauté pan over high heat; lightly season shrimp with salt and pepper, sauté the diced shrimp just until they begin to color. Add cherry tomatoes and mix to combine. Pour in 1 cup of the vinaigrette into the sauté pan and bring to a simmer. By the time the liquid simmers and reduces, the shrimp will be cooked. Adjust seasoning with salt and pepper if necessary.
Assemble warm blinis on serving platter, top with warm shrimp salad and garnish with chopped chives.
*See corn blinis recipe from above.
- 8 oz goat cheese, softened
- 3 cloves garlic, roasted
- 2 tablespoons olive oil
- 1/3 cup sundried tomatoes in oil, drained, chopped
- Salt and pepper to taste
- 1 tablespoon capers, drained, chopped for garnish
- 8 Kalamata olives, pitted, sliced for garnish
Remove goat cheese from refrigerator and allow cheese to soften slightly at room temperature. Preheat oven to 3500F. Place the garlic cloves in a small ovenproof pan and drizzle with olive oil. Roast garlic in oven until soft, approximately 15 minutes. Remove and allow garlic to cool. In a small bowl, combine the goat cheese with chopped sundried tomatoes. Squeeze the roasted garlic into the cheese mixture and combine thoroughly. Season to taste with salt and pepper. In a small bowl combine chopped capers and Kalamata olives and mix to combine.
Assemble warm blinis on serving platter, spread goat cheese on blinis and garnish with chopped capers and Kalamata mixture.
* See corn blini recipe from above.