The recipes and photos are all creations of top celebrity chef, Tamu Robinson. Tamu recently opened her catering company Toque Verte in the Flatiron District of New York City. She moved from Tbilissi, Georgia in 1999 and attended the French Culinary Institute in SoHo. She believes in using only fresh and organic ingredients and puts her heart and soul into every dish. She wanted to share her recipes as Labor Day party ideas to give people ideas of how to cook and serve healthy appetizers.
From Tamu’s recipe collection
Salmon Blinis – Ingredients:
Blinis (Can be store bought or homemade- see recipe below)
Smoked Salmon
Creme Fraiche or Sour Cream
Salmon or Ossetra Caviar
Spread sour cream or creme fresh atop blinis. Thinly slice the smoked salmon and place neatly on top of the cream. Garnish with caviar.
Mini Green Blinis (Recipe for about 30-40 blinis)
2/3 cup of warm whole milk
2 tablespoon sugar
2 eggs, (yolks and white separated)
1 package of dried yeast (.75oz)
3 tablespoon of butter, melted
1/2 teaspoon of salt
1 cup spinach
1 cup kale
1 cup chopped scallions
1 cup frozen peas(defrosted)
oil for pan frying
In large mixing bowl, mix warm milk and sugar and dissolve package of dry active yeast in the mixture until well incorporated, using whisk or wooden spoon.
Add egg yolks, mix well. Chop kale and spinach very finely, add to the mixture.
Make sure defrosted peas are air dried well or pat dry them with paper towel before adding them to yeast mixture, add chopped scallions at this point too.
Add all flour at once and mix until dough is created. Cover with plastic wrap and leave the bowl in warm place for 20-25 minutes.(Usually best place is on top of the refrigerator).
Meanwhile, melt the butter in microwave safe dish,or stove top, let it cool.
In a separate bowl, beat the egg whites and salt with electric mixer until soft pick forms.
Check the dough, It should have tripled in size. Add melted, cooled butter to it, mix it well, then carefully fold in beaten egg whites.
Grease frying pan with bit of canola or vegetable oil, pour batter by tablespoon onto the pan to form small blinis. Cook until golden brown on both sides.
Notes from the chef Tamu:
-This appetizer can be wonderfully paired with champagne bubbles, sake, white wine or vodka.
-The blinis can be made into large pancakes, slider or a sandwich.
-If all greens are skipped, you will have classic recipe for blinis.
Truffle Caprese Pipettes(You will need same quantity of tomatoes, mozzarella balls and pipets, depending on desired amount)
Use Ciliegine or Bocconcini (baby mozzarella)
Small cherry tomatoes or grape tomatoes(red, yellow or any color you like)
3 T/sp. White Truffle Oil
1/4 Cup Balsamic Vinegar
Chopped Basil
Pipettes
Blend together Truffle oil and Balsamic vinegar in a bowl. Dip the end of the pipette into the truffle balsamic mixture and squeeze the bulb, drawing the dressing into the bulb of the pipette. Skewer tomato and follow next with baby mozzarella. Dip tip of mozzarella in Balsamic Truffle mixture and then into finally chopped basil.
Arrange on Platter and serve.
Notes from Chef Tamu:
Dressing for the pipettes can vary( you may use just olive oil or combination of any different oils and vinegars you may like)
Find more on their website at Toque Verte and Facebook!
