Blinis with Tapioca Caviar, Candied Fruits, Toasted Pecans, and Crème Fraîche

Name: Blinis with Tapioca Caviar, Candied Fruits, Toasted Pecans, and Crème Fraîche
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 59 milliliters all purpose flour; 237 milliliters candied red cherries, halved; 227 grams cup candied or dried apricots (about , cut in half horizontally, then sliced crosswise into 1/4-inch-wide strips; 237 milliliters crème fraîche; 3 larges egg whites (reserved from tapioca); 3 larges egg yolks (reserve whites for blinis); 3 larges eggs; 59 milliliters ground cinnamon; 118 milliliters honey; 227 grams parsnips, peeled, cut into 1/2-inch cubes (about 1 1/2 cups); 237 milliliters pecans, toasted, coarsely broken; 1 teaspoon salt; 2 Tbsps sugar; 118 milliliters pearl tapioca; 1 3-inch piece vanilla bean, split lengthwise; 8 servings Vegetable oil; 3 liters water; 237 milliliters whipping cream; 59 milliliters whole milk; 227 grams Yukon Gold potatoes, peeled, cut into 1/2-inch cubes (about 1 1/2 cups)

Blinis with Tapioca Caviar, Candied Fruits, Toasted Pecans, and Crème Fraîche might be just the morn meal you are searching for. One serving contains 800 calories, 11g of protein, and 54g of fat. This recipe serves 8. From preparation to the plate, this recipe takes approximately 45 minutes. 1 person found this recipe to be scrumptious and satisfying. A mixture of pearl tapioca, whipping cream, milk, and a handful of other ingredients are all it takes to make this recipe so tasty.

Instructions

Bring 3 quarts water to boil in large saucepan.

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Water

Equipment you will use

Sauce Pan

Add tapioca and boil until tapioca is clear, stirring occasionally, about 16 minutes.

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Tapioca

Drain; rinse under cold water until cool.

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Water

Transfer tapioca to medium bowl.

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Tapioca

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Bowl

Pour cream into heavy small saucepan. Scrape in seeds from vanilla bean; add bean. Bring to simmer.

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Vanilla Bean

Cream

Seeds

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Sauce Pan

Whisk egg yolks, sugar, and salt in medium bowl 1 minute. Gradually whisk hot cream mixture into yolks. Return mixture to saucepan and stir over medium heat until mixture is thick enough to coat back of spoon, about 5 minutes; do not boil.

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Egg Yolk

Cream

Sugar

Salt

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Sauce Pan

Whisk

Bowl

Transfer custard to medium metal bowl. Set over bowl of ice water and stir until custard is cool. Stir 3/4 cup custard into tapioca. Do ahead Can be made 1 day ahead. Cover and chill tapioca and remaining custard separately. Stir all remaining custard into tapioca to loosen before continuing.

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Water

Custard

Tapioca

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Bowl

Cook potatoes and parsnips in separate medium saucepans of boiling salted water until very tender, about 15 minutes.

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Parsnip

Potato

Water

Drain vegetables well, then transfer to sieve set over medium bowl. Force potatoes and parsnips through sieve into bowl. Stir in milk.

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Vegetable

Parsnip

Potato

Milk

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Sieve

Bowl

Whisk in flour in 3 additions.

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All Purpose Flour

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Whisk

Add eggs 1 at a time, whisking to blend after each addition.

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Egg

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Whisk

Whisk sugar and salt into batter. Using electric mixer, beat egg whites until stiff but not dry. Fold egg whites into batter.

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Egg Whites

Sugar

Salt

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Hand Mixer

Whisk

Line rimmed baking sheet with foil.

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Baking Sheet

Aluminum Foil

Heat griddle over medium heat.

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Frying Pan

Brush with oil. In batches, drop batter by rounded tablespoonfuls onto griddle, spreading to form 21/2- to 3-inch rounds. Cook until brown, about 21/2 minutes per side.

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Cooking Oil