Fall in love with Cranberries
“It’s complicated.”
If cranberry and I were to have a relationship status, I think that’s what it would have to say. I love the flavor of cranberries, and even though I have a shameful soft spot f...
The idea for this recipe came when I was simmering some cranberries for sauce. I peeked in the pot and thought that they looked not all that different from big salmon roe.
Ingredients
Caviar
- 1 1/2 cup cleaned fresh or frozen cranberries
- 1/2 cup sugar
- 1/2 cup water
“Crème Fraîche”
- I cup whole milk yogurt
- 1 orange, zested
- 2 tablespoons honey
Blini
- 1 orange, juiced
- 1 egg
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda mixed in 1 tablespoon water
Preparation
The "Caviar"
Simmer berries, sugar, and water for about 5 minutes. Strain out berries, and simmer the sauce for 5 more minutes until it thickens a bit.
The “Crème Fraîche”
Stir honey into yogurt, and whisk in orange zest. Chill until ready to serve.
The Blini
The night before, or at least four hours ahead, make a sponge from your sourdough starter using 1/2 cup starter, 1 1/2 cups flour, and 1 to 1 1/2 cup water — you’re looking for a thick sponge that can be scooped with a spoon.
(If you need to create a sourdough starter, refer to the Winter 2017 issue of Edible Alaska, or to the UAF Cooperative Extension sourdough publication FNH-00061.)
Blini Batter
To make the blini, blend the sponge with the orange juice, egg and salt. Prepare the caviar and the crème fraîche. Heat a griddle or skillet with butter or oil. When the pan is hot, mix the baking soda with water, and whisk into the batter. Fry tablespoon-sized pancakes until golden brown.
To assemble, spoon yogurt onto blini, and top with a teaspoon of cranberry caviar. Serve immediately.
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