Malanga Pancakes With Caviar And Vodka Cumin Sauce Recipes

Steps:

• Combine flour, salt, and baking powder in a bowl.
• Whisk 3/4 cup plus 2 tablespoons milk, egg, and 1 tablespoon melted butter together in a separate bowl. Mix into the flour mixture until batter is fully combined.
• Heat 1 tablespoon butter in a skillet over medium-low heat. Drop batter, 1 tablespoon at a time, onto the heated skillet. Cook until bubbles form, 1 1/2 to 2 minutes. Flip and continue cooking until brown, about 1 minute more. Lay on plate lined with a paper towel to help soak up excess butter. Repeat with the remaining batter.

Steps:

• Peel the potatoes and grate them lengthwise. Place them in a colander or kitchen towel and squeeze out as much liquid as possible. Combine the potatoes in a bowl with the egg, flour, salt, and pepper. Mix well.
• Melt 2 tablespoons of clarified butter in a skillet. Drop a heaping tablespoon of the potato mixture into the sizzling butter. Flatten with a spatula and cook for 2 minutes. Turn, flatten again, and cook for another 2 minutes, until crisp on the outside and golden brown. Serve the pancakes hot from the skillet with a dollop of creme fraiche and a teaspoon of caviar.
• Note: To make 6 tablespoons of clarified butter, slowly melt 8 tablespoons of butter in a small saucepan. Set it aside until the milk solids settle. Spoon off any solids that rise to the top and then carefully pour off the golden liquid, leaving the milky part in the bottom of the pan. Clarified butter has a higher burning temperature than melted butter.

Steps:

• Preheat the oven to 350 degrees F. Butter 8 (4 by 2 1/2-inch) ramekins.
• Melt the butter in a medium saucepan over low heat. Add the flour, stirring constantly until completely incorporated. Slowly stir in the half-and-half. Cook for about 2 minutes whilst stirring with a wire whisk until thickened and smooth. Add the chevre and stir until melted. Remove from the heat and beat in the egg yolks, 1 at a time. Transfer to a large bowl and sprinkle with salt and black pepper (the mixture should be slightly over seasoned).
• In a medium bowl, beat the egg whites and cream of tartar with an electric mixer to soft peaks. Do not overbeat. Carefully fold the egg whites into the cheese mixture. Divide the mixture among the prepared ramekins, filling them to about 1/4 inch from the top. Carefully place the filled ramekins in a shallow roasting pan. Pour enough hot water into the pan to come 3/4 inch up the sides of the ramekins. Bake until the tops are set and brown, 40 to 45 minutes.
• Remove from the water bath and allow to cool to room temperature. At this point, the puddings can be kept at room temperature for up 2 hours, or covered in plastic wrap and refrigerated for up to 2 days.
• To serve, preheat the oven to 400 degrees F. Run a knife around the edges of the puddings. Gently unmold each one into the palm of your hand and place right side up on an ovenproof dish. Drizzle 1 tablespoon heavy cream over the top of each souffle. Bake until the cream is slightly brown and bubbly, 15 to 20 minutes.
• Ladle some of the Carrot and Cumin Sauce onto a dish and place a souffle on top. Garnish with any small crumbs of chevre and fresh chives and serve.
• For Carrot Sauce: Peel and coarsely chop the carrots, onion and garlic and place into a sauce pan along with the butter, salt and pepper and cumin. Fill with water to cover. Simmer until the vegetables are soft. Drain the excess water, reserving 1 tablespoon, and puree the vegetables in blender until smooth, adding reserved liquid if needed. If necessary, add more salt and pepper and cumin, to taste.

Steps:

• In mixing bowl, combine potato starch, flour, salt, baking powder and baking soda. In separate bowl, mix buttermilk, egg and 1 tablespoon melted butter. Pour wet ingredients into dry, and whisk into a batter.
• Place a griddle or skillet over medium heat, and brush with melted butter. When griddle is hot, spoon scant tablespoons of batter onto it, about 2 inches apart. After a few minutes pancakes will rise. There will not be many bubbles on the surface. When bottoms are set and golden brown, flip them over, and cook until the other side is golden brown. Serve with caviar and sour cream. Pancakes may be frozen.

Steps:

• Cook butter in a very small saucepan over moderate heat, swirling pan occasionally, until golden brown (be careful not to let it burn). Keep butter warm.
• Spread each pancake with about 1 tablespoon sour cream (to taste) and top with about 1 teaspoon caviar. Sprinkle with some of yolk and scallion. Stack 3 pancakes on each of 2 plates and drizzle with brown butter.