Happy New Year! I’m back to the blog at last after a busy Christmas break, and far too much good food.
Last weekend was our official Christmas Dinner with the in-laws, and as it fell on 6th January we came up with the idea of a Russian-inspired feast, (Christmas is celebrated on 6th January in the Russian Orthodox tradition). So every day this week I’ll be posting a Russian-inspired recipe for your deliberation and delectation.
Today’s recipe is a small bite-sized canapé – what could be more Russian than a blini? I cheated and bought mine from a supermarket, but if you have the time and inclination you could make your own.
- 1 small red onion, finely sliced
- Knob of butter
- 3 dried figs (or dates or pitted prunes would also work well)
- 2 small cooked beetroot (vacuum-packed is fine)
- 50g walnut pieces
- 2 tbsp Marsala, Madeira or Sherry
- 36 ready made mini blinis
- Small tub Soured Cream
- Handful fresh flat-leaved parsley
- Cook the red onion gently in the butter for 10 minutes or until translucent and cooked through. Set aside to cool.
- In a food processor or blender, combine the red onion, beetroot, figs, half the walnut pieces, and Marsala. Blend to a smooth paste.
- Reheat the blinis according to packet instructions. Top each with a ½ teaspoon dollop of soured cream, followed by a slightly larger dollop of beetroot mixture, and finish each with a walnut piece and small parsley leaf. Serve as soon as possible.
Make it vegan: Replace the butter with dairy-free margarine, and omit the soured cream. You will have to make your own blinis, for which there is an excellent recipe here!