Buckwheat Blini With Almond Cream And Hijiki Caviar

Matthew Kenney’s Plant food and wine in Venice, CA is home to many a uniquely exquisite creation, this divine offering from their NYE menu is a perfectly impressive at-home offering for a New Years celebration:

BUCKWHEAT BLINI | ALMOND CREAM | HIJIKI “CAVIAR”

Blini
Ingredients:

1 Teaspoon Active Dry Yeast
11/4 Cups Warm Almond Milk
2 Teaspoons Agave
1 Tablespoon Ground Golden Flax Seeds
3 Tablespoons Warm Water
1 Cup Buckwheat Flour
1 Tablespoon Cornstarch
2 Tablespoons Olive Oil

Directions:

In a large bowl, combine yeast, almond milk, and agave. Set aside for 10 minutes or until liquid is frothy. In a small bowl, combine flax and water. Set aside until it gels. In a medium bowl, whisk together flours, cornstarch, and salt.Add flour mixture, flax mixture, and olive oil to the yeast mixture. Stir to combine. Cover bowl with plastic and set aside in a warm place for 1 hour or until the mixture has risen and is bubbly. Heat a griddle to medium heat. Brush with oil. Spoon 2 tablespoons of batter per blini onto griddle. Cook for 1 minute or until bubbles form on top and the bottom is lightly browned. Flip and cook for 30 seconds or until second side is lightly browned. Serve warm.

Hijiki Caviar

Ingredients:

1/4 Cup Dried Hijiki Seaweed
3 Tablespoons Rice Vinegar
1 Teaspoon Agave
1 Teaspoons Sea Salt,
1 Lemon For Juice And Zest

Soak the hijiki in cold water for 1 hour. Drain and rinse well and place it in the bowl of a food processor. Pulse the hijiki until it is broken down into caviar-sized bits. Transfer to a bowl and stir in the vinegar, agave, lemon zest, 1 tablespoon lemon juice and 1 teaspoon salt. Cover and marinate for at least 1 hour in the refrigerator. Pour the hijiki through a fine mesh strainer to remove excess liquid. Season with more salt and lemon juice if needed.