Anyone else get a little star-struck when awards season strikes? Since I won’t be hitting any red carpets, I’m planning to take a cue from Hollywood and host my own little Golden Globes-night bash…
If you haven’t already checked out today’s guest post over at coco+kelley, head on over to get the context for our Globes Night recipes. If you have, then welcome to Camille Styles! Hope you’re enjoying the latest post in our From Fantasy to Fête series, & thanks for popping over to check out the menu. A glam night calls for luxe eats, and our menu doesn’t disappoint: champagne cocktails, blini with caviar & sour cream and truffled deviled eggs will show your guests you pulled out all the stops.
Blini with Caviar & Sour Cream
- 1 tsp quick-rise active dry yeast
- 1/2 c warmed whole milk
- 1/2 c flour
- 1/4 tsp salt
- 1 large egg, separated
- 2 tbsp unsalted butter
- 1/2 c sour cream
- 4 oz domestic or imported caviar
In a medium bowl, combine yeast, milk, flour, salt & egg yolk. Stir together to blend and then whisk until smooth. Cover bowl with clean kitchen towel and let batter rise in warm place until doubled in bulk, about 1 1/2 hours. Beat egg white with balloon whisk until stiff, pointed peaks form. Using spatula, fold into batter gently but thoroughly.
Melt 2 tsp of butter in large nonstick frying pan over medium-low heat. Ladle 1 rounded tbsp of fluffy batter into pan for each blini, being careful not to crowd the pan. Cook until bottoms are lightly browned and bubbles form on top, 3 minutes. Flip and cook until browned on second side. Transfer to platter, cover with foil, and place in 200 degree oven to keep warm. Cook remaining blini, adding butter to pan as needed.
To serve, spread 1 tsp sour cream over top of each blini. Top with a generous 1/2 tsp caviar. Arrange on platter & serve. *makes 18-20 small blini.
Champagne Cocktail Bar
- 2 or 3 bottles of very cold champagne, cava, or prosecco
- 1 bottle best-quality cognac
- ginger liqueur
- garnishes: raspberries, lemon twists, turbinado sugar cubes
Chill 8 champagne flutes for an hour. Put champagne, cognac, chambord, & ginger liqueur into ice buckets filled with half water and half ice. Place raspberries and lemon twists on small platters lined with folded, damp napkins and place sugar cubes in small bowl. Write out instructions for the following cocktails to display at the bar:
- Raspberry Champagne Cocktail: Place 2 tsp chambord in a flute, drop in a raspberry top with champagne.
- Classic Champagne Cocktail: Place sugar cube in flute and drizzle with 1-2 tsp cognac. Top with champagne.
- Ginger Champagne Cocktail: Place 2 tsp ginger liqueur in flute, add lemon twist, and top with champagne.
*champagne cocktails & blini with caviar from Williams-Sonoma.