• Ingredients: 17
  • Serves: 64

Cornmeal blini with tomato-corn salsa with nonfat plain yogurt.

Ingredients

Blini

Salsa

For crispy corn biscuits:

  • 1 cup all-purpose flour
  • 1/2 cup yellow cornmeal
  • 1/4 tsp. baking soda
  • 1 tsp. baking powder
  • 1/2 tsp. salt
  • 4 tbsps. vegetable shortening
  • 1/2 cup cooked corn, well drained
  • 1/4 cup buttermilk

For salad greens:

To assembl

  • Special equipment: two 12-inch squares cheesecloth

To smoke duck

  • 1 tsp. Darjeeling tea leaves
  • 1 tbsp. fresh cilantro leaves, coarsely chopped

To glaze pears

To finish sauce and duck

  • Special equipment: wok with lid, heavy-duty foil, 12-inch round wire rack, 3-quart baking dish; instant-read thermometer

Directions

For Blini:

  1. Step 1 Heat milk and water to lukewarm (105°F. to 115°F.) in small saucepan. Pour into large bowl. Mix in sugar and yeast.

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  2. Step 2 Stir flour, cornmeal and salt in medium bowl to blend. Stir into yeast mixture. Mix in buttermilk and egg yolks.

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  3. Step 3 Using electric mixer, beat egg whites in another medium bowl until stiff but not dry. Gently fold into cornmeal mixture in 2 additions.

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  4. Step 4 Preheat oven to 250°F. Brush large nonstick skillet with 1 teaspoon oil. Heat over medium-high heat.

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  5. Step 5 Working in batches and brushing with additional oil as necessary, drop batter by tablespoonfuls into skillet, spreading gently to 2-inch rounds.

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  6. Step 6 Cook until golden on bottoms and bubbles begin to break on surface, about 2 minutes. Using spatula, turn blini over; cook until golden, about 1 minutes.

For Salsa

  1. Step 7 Mix all ingredients except yogurt in medium bowl to blend. Season with salt and pepper. (Blini and salsa can be made 8 hours ahead.

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  2. Step 8 Spread small amount of yogurt over blini. Divide salsa over blini. Arrange on platters and serve warm.

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