butter
½ cup red grapes
½ cup sour cream
¼ cup fresh dill sprigs
freshly ground black pepper
METHOD:
1 In a bowl combine the cornmeal and salt, then stir in the boiling water. Cover and let stand for 10 minutes.
2 Beat in the eggs one at a time.
3 Stir in the milk, then the flour, and finally the melted butter. Beat until smooth.
4 Fry the blinis in the clarified butter on a griddle or crepe pan. Turn each over like a pancake and cook the other side.
5 Cut the grapes in half lengthwise.
6 Garnish the warm blinis with a drizzle of clarified butter, a dollop of sour cream, a dill sprig, black pepper, and the grape halves.
Brie Fondue
SERVES 8
INGREDIENTS:
1 minced shallot
1 tablespoon butter
6 ounces freshly squeezed pink grapefruit juice
6 ounces white wine
2 tablespoons flour
2 pounds Brie cheese
1 teaspoon pink grapefruit zest
2 tablespoons chives
½ teaspoon white pepper
1 loaf French bread
1 pound cooked shrimp, chilled
1 cup blanched asparagus tips
1 cup blanched baby carrots bamboo skewers
METHOD:
1 Sauté the shallot in the butter until tender.
2 Deglaze the pan by adding the wine and grapefruit juice and reduce over medium heat to one cup.
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