Friday, December 14, 2007

Apple-Cinnamon Blinis

Having guests for brunch this holiday season, try serving these delicious blinis! It's my favorite use for Granny Smith apples. The batter cannot be made ahead, but to save time premix the dry ingredients the night before. When ready to serve, add the egg, remaining 1/2 cup sour cream and the milk.

1 large Granny Smith apple, peeled, thinly sliced
1 Tbsp. sugar
1 tsp. ground cinnamon
2 Tbsp. butter or margarine
1 cup flour
1/2 tsp. salt
1/2 tsp. baking soda
1 egg
1 cup BREAKSTONE'S or KNUDSEN Sour Cream, divided
1/2 cup milk

TOSS apples with sugar and cinnamon; set aside. Melt butter in large nonstick skillet on medium-low heat. Add apple mixture; cook 4 min. or until apples begin to soften and are evenly coated with the sugar glaze, stirring occasionally. Remove from heat; set aside.
MIX flour, salt and baking soda in large bowl; set aside. Beat egg, 1/2 cup of the sour cream and the milk with wire whisk until well blended. Add to flour mixture; stir just until moistened. Gently stir in apples.
HEAT nonstick griddle or large nonstick skillet on medium heat. Drop batter by tablespoonfuls onto hot griddle. Cook until bubbles form on tops, then turn over to brown other sides. Serve warm, topping each with a scant teaspoonful of the remaining 1/2 cup sour cream just before serving.

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