Shrove Tuesday- Pancake city
Growing up in the Caribbean, the start of Lent (a christian forty-day-long liturgical period of abstemiousness and prayer before Easter, that represents the time Jesus spent in the desert) was a big deal. And because you're supposed to be giving up all things decadent (ie fasting and abstinence for more than a month!), the pancakes and partying were all out. Interestingly, online sources say that Carnival started in JA in 1990 (but since I left before then, my memories dispute that claim...) I just love a food festival, especially one that commemorates carousing and eating. So in honour of Carnival (Mardi Gras here in the USA) we celebrated Shrove Tuesday (aka Fat Tuesday) with pancakes and friends. Several people have asked "Why pancakes?" As near as I can make out, all animal products were proscribed during Lent, so it was a good way of using up all the eggs, milk and butter on hand (since they don't have as long a shelf life as say- cured meat)
The plan was to have a multi cultural mix of pancakes.
buckwheat blinis- tobiko & crème fraîche/mushroom & bacon duxelles
socca's (chick pea flour) kind of like pizza- with cheese and toppings
dessert crepes w/ fruit & chocolate and home made ice cream
I used a variation on Daniel Boloud's buckwheat blinis, and other online recipes so altering it that it is a vague approximation.
Buckwheat Blini with Tobiko roe and Crème Fraîche
Makes approximately 40 canapés
For the buckwheat blini:
* 2 large egg yolks
* 1 1/2 cups buckwheat flour
* 2 cups buttermilk
* 1/4 cup milk
* 2 large egg whites
* 1/8 teaspoon salt
* 1/4 teaspoon baking soda
extra-virgin olive oil
1) In a large bowl beat the yolk and milk, combine with buttermilk, whisk in dry ingredients but take care not to over beat (lumps are ok).
2) Beat egg whites with an electric mixer (start slowly) until the whites hold medium peaks. Fold into the buckwheat batter. Allow to rest 30-60 minutes. Any longer and batter will start to lose its volume...
3) Fill a plastic squeeze bottle with a ¼" opening with the batter.
4) Heat olive oil in a non-stick sauté pan over high heat. When very hot (the oil should smoke lightly), use the squeeze bottle to make as many 1½" circles of batter as possible in the pan. When the tops of the blini start to bubble and pop, (approx 2 mins) flip the pancakes over. They should be nicely browned. Cook for a minute on the second side just to brown lightly.
5) Stack in oven safe dish, till all the batter is cooked. When ready to serve, rewarm in the oven for 3 minutes.
To serve: 12 ounces tobiko & crème fraîche
Place a dollop of roe on a warm blini and garnish with a touch of crème fraîche and chives. Serve immediately.
**********************************
Socca pancakes- pizza style
* 2 cups chickpea (garbanzo bean) flour (about 8 ounces)
* 2 cups cold water
* 1/4 cup olive oil, plus extra for cooking
* 2 tsp chopped fresh rosemary
* 1 tsp oregano/thyme
* 1/2 tsp kosher salt
* 1/2 tsp freshly ground black pepper
Pre-heat oven to 375oF.
1. Combine all ingredients in a mixing bowl and whisk until large lumps of flour are incorporated and mixture thickens slightly, about 5 minutes; do not overmix. Cover and rest in the refrigerator at least 1 hour.
2. Heat a large nonstick pan over medium heat. Once the pan is hot, add about 1 teaspoon olive oil and swirl it around to coat the pan. Add 1/4 cup batter and quickly rotate the pan to spread evenly (so it’s thin like a crepe).
3. Cook about 3 minutes, or until socca is slightly brown on the edges. Run a spatula underneath to loosen socca from the pan, and remove from heat. Stack on parchment paper or on baking stray. Repeat with remaining batter.
4. Season with freshly ground black pepper cover with sauce, cheese and toppings, pop into oven for 10 minutes. slice and serve.
**********************************
Basic Crêpe Recipe
* 2 large eggs
* 1 cup flour
* 2 cups milk
* 1/8 teaspoon salt
1) In a large bowl beat the yolk and milk, whisk in dry ingredients until batter is smooth. Allow to rest at least 60 minutes (overnite is fine). Mix again before using as flour will settle.
2) Ladle 1/3 cup onto well buttered pan. Spread batter thinly and evenly in a round. Allow to cook till edges are crisp and bubbles are popping (approx 3 minutes) flip crepe over. It should be nicely browned yet delicate. Cook for a minute on the second side till just to lightly brown.
3) Fold in half and melt chocolate. Fold into quarters and serve with a dusting of powdered sugar or fruit and home made vanilla ice cream