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Recipe Detail Page
Chocolate Blinis with Port-Stewed Figs & Orange Cream
Autumn 2013
All the components of this sophisticated treat can be prepared ahead of time, though the stewed figs are especially good if served a little warm. To reheat, place the figs and syrup in a small pot over medium heat and, once the liquid is bubbling, remove from heat, cover and let stand for 10 minutes.
Makes 18
PORT-STEWED FIGS
18 dried mission figs, trimmed of tough stem tip
Juice of 1 orange
½ cup (125 mL) ruby port
2 tbsp (30 mL) dark brown sugar
5 allspice berries
3-inch (8-cm) cinnamon stick
4-inch (10-cm) length orange peel
CHOCOLATE BLINIS
2 tbsp (30 mL) unsalted butter, plus extra for frying
2 tbsp (30 mL) water
1 tsp (5 mL) instant espresso, or coffee, powder
4 oz (125 g) 70% chocolate, chopped
2 eggs
2 egg yolks
¼ cup (60 mL) sugar
½ tsp (2 mL) vanilla extract
¼ cup (60 mL) cake and pastry flour
1 tsp (5 mL) baking powder
ORANGE CREAM
Juice of 1 orange
½ cup (125 mL) whipping cream
2 tbsp (30 mL) sugar
1 For the port-stewed figs, combine all ingredients in a small saucepan over medium heat. Bring to a boil, reduce heat to low, cover and simmer for 45 minutes. Allow to cool for 30 minutes if using right away, otherwise refrigerate until ready to serve (figs will keep for up to 5 days in refrigerator).
2 To make chocolate blinis, combine butter and 2 tbsp (30 mL) water in a bowl set over a pan of simmering water. Once butter has melted, add espresso powder and chopped chocolate. Stir until chocolate has melted. Set aside.
3 In a medium-size mixing bowl, beat eggs, egg yolks and sugar with an electric mixer on high speed until tripled in volume, about 4 minutes; beat in vanilla.
4 In a separate small bowl, whisk together flour and baking powder. Fold chocolate mixture into eggs; stir in flour mixture until just combined. Allow to rest for 10 minutes.
5 Melt 1 tbsp (15 mL) butter in a large nonstick skillet over medium-low heat. Once foaming, drop 1 tbsp (15 mL) batter into pan at a time to form blinis. Cook gently on one side (blinis will burn if heat is too high—adjust heat to low if necessary) in batches for about 2 minutes; turn and cook an additional minute. Repeat with remaining batter, refreshing butter as needed. (Blinis will keep, stored between sheets of parchment and tightly covered, at room temperature for up to a day.)
6 To make orange cream, bring orange juice to a boil over medium heat in a small saucepan. Reduce to 1 tbsp (15 mL) and immediately pour into a medium-size mixing bowl; cool. Add whipping cream to bowl and, using an electric mixer, beat until medium peaks form. Sprinkle sugar over and continue to beat until stiff peaks form.
7 To assemble, top blinis with a dollop of cream, a fig and a drizzle of poaching syrup.
Makes 18
