Since we've finished with all the giveaways and it's been a little while since we've posted our own recipe, we thought it a good idea to post one for you today. I (Kimberly) told you I'd post the Lobster Blini recipe that I wanted to post on Sylvain's interview but instead went with the Lavender Creme Brûlée Dreamy, Creamy Love Bites. So, without anymore fanfare, here is the Lobster Blini recipe courtesy of The Seduction Cookbook - Culinary Creations For Lovers by Diane Brown.
MAKES 6 APPETIZERS
1 small egg, beaten; use half
1/4 cup milk
1 tablespoon, plus 1 teaspoon, melted butter
1/2 cup flour
1 teaspoon baking powder
1/4 teaspoon salt
1/4 Scotch bonnet, or habanero chile, minced fine
(Use gloves when handling chiles and avoid touching our skin and eyes)
2 large lobster claws, poached and shelled, (purchase prepared from local fish market)
sliced into six portions
1-1/2 ounces of creme fraiche (available in the diary section of well-stocked supermarkets)
or sour cream
1 tablespoon caviar of choice
INSTRUCTIONS:
1. Beat the milk, 1 tablespoon melted butter, and egg (use half) lightly in a mixing bowl. Mix the flour, baking powder, and salt together; add them to egg mixture, stirring just enough to dampen the flour. Mix in chile.
2. Heat a griddle over medium-high heat and spread remaining butter over surface. Pour a tablespoon of mixture onto griddle and cook until bubbles form on top. Turn and brown the other side. Hold at room temperature. Blini can be made 12 hours in advance. Cover until ready to serve.
3. Top each blini with 1/4 teaspoon creme fraiche, 1 lobster claw slice, and a dab of the caviar. Serve immediately.
Unfortunately, I don't have a photo of this particular blini; however, here are a couple of photos that will give you an idea as to what the outcome should look like. Remember, you can fold the blinis as they are in the first photo or you can leave them as round discs if the disc is thick enough to hold the ingredients. I personally love the way the first blini looks. Both blinis are only missing the lobster.
Doesn't this sound YUMMY?? Gabriel introduced Julia to some very sensual flavors and textures when they went to dinner or the club. I think that with his knowledge of food and his need to share that with Julia this would have been a very sexy recipe that would have had him engrossed in her lips and mouth even more than he already was. Seeing her reaction to the Scotch bonnet with her skin flushing, her pupils dilating, her intake of breath as the flavors touched each taste bud and the creme fraiche soothing over the sting from the Scotch bonnet would have sent Gabriel over the edge; however, this is all just my opinion.
This seems like a recipe that may be "hard" but do a google search and find some other recipes for blinis. There are some very good recipes out there for caramelized pear blinis. *I think I just heard my stomach grumble*
Keep Reading & Baking Goddesses
Scotch Bonnet Chili Blini With Lobster
Shellfish, considered to be the headiest aphrodisiac, contains phosphorus, an element said to spark erotic desire. Chiles provoke amore by stimulating the same physical effects of lovemaking: the body becomes heated, the pulse quickens, and the face flushes. These starters are eaten with fingers, and can easily slip into the lips of your lover.MAKES 6 APPETIZERS
1 small egg, beaten; use half
1/4 cup milk
1 tablespoon, plus 1 teaspoon, melted butter
1/2 cup flour
1 teaspoon baking powder
1/4 teaspoon salt
1/4 Scotch bonnet, or habanero chile, minced fine
(Use gloves when handling chiles and avoid touching our skin and eyes)
2 large lobster claws, poached and shelled, (purchase prepared from local fish market)
sliced into six portions
1-1/2 ounces of creme fraiche (available in the diary section of well-stocked supermarkets)
or sour cream
1 tablespoon caviar of choice
INSTRUCTIONS:
1. Beat the milk, 1 tablespoon melted butter, and egg (use half) lightly in a mixing bowl. Mix the flour, baking powder, and salt together; add them to egg mixture, stirring just enough to dampen the flour. Mix in chile.
2. Heat a griddle over medium-high heat and spread remaining butter over surface. Pour a tablespoon of mixture onto griddle and cook until bubbles form on top. Turn and brown the other side. Hold at room temperature. Blini can be made 12 hours in advance. Cover until ready to serve.
3. Top each blini with 1/4 teaspoon creme fraiche, 1 lobster claw slice, and a dab of the caviar. Serve immediately.
Unfortunately, I don't have a photo of this particular blini; however, here are a couple of photos that will give you an idea as to what the outcome should look like. Remember, you can fold the blinis as they are in the first photo or you can leave them as round discs if the disc is thick enough to hold the ingredients. I personally love the way the first blini looks. Both blinis are only missing the lobster.
Doesn't this sound YUMMY?? Gabriel introduced Julia to some very sensual flavors and textures when they went to dinner or the club. I think that with his knowledge of food and his need to share that with Julia this would have been a very sexy recipe that would have had him engrossed in her lips and mouth even more than he already was. Seeing her reaction to the Scotch bonnet with her skin flushing, her pupils dilating, her intake of breath as the flavors touched each taste bud and the creme fraiche soothing over the sting from the Scotch bonnet would have sent Gabriel over the edge; however, this is all just my opinion.
This seems like a recipe that may be "hard" but do a google search and find some other recipes for blinis. There are some very good recipes out there for caramelized pear blinis. *I think I just heard my stomach grumble*
Keep Reading & Baking Goddesses
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