The Coral Gables Times

Here's valuable information about swimming pool chlorination

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Appetizer Artistry

Continued from page 31 BLINI TO PREPARE AND COOK: ABOUT 20 MIN. (allow time for rising) 1 tablespoon warm water (110°F to 115°F) 1⁄2 teaspoon active dry yeast 3⁄4 teaspoon sugar 1⁄8 teaspoon salt 1⁄2 cup milk, scalded 1⁄4 cup buckwheat flour 2 tablespoons flour 1⁄4 cup flour 1 egg yolk, beaten 1 egg white 1. Soften yeast in warm water; let stand 5 to 10 min. 2. Meanwhile, combine sugar and salt in a bowl; add scalded milk and blend thoroughly. Cool to lukewarm, then thoroughly blend in a mixture of the buckwheat flour and the 2 tablespoons flour. 3. Stir the softened yeast and add, mixing well. Cover bowl with waxed paper and a towel and set aside in a warm place (about 80°F) 11⁄2 hrs., or until light. 4. Beat in the 1⁄4 cup flour until mixture is smooth. Blend in the egg yolk. 5. Beat egg white until rounded peaks are formed and gently fold into the batter. Cover bowl and set aside in a warm place for 20 min. 6. Meanwhile, set out and heat a griddle or skillet. Lightly grease if manufacturer's instructions so direct. 7. Spoon batter (use about 2 teaspoonfuls for each Blini) onto hot skillet forming pools about 1 in. in diameter and leaving at least 1 in. between each; spread batter out slightly. Turn Blini as they become puffy and full of bubbles; brown other side. Turn only once. Transfer to a warm platter and set in a 250°F oven until all are done. 8. Serve immediately, accompanied by bowls of thick sour cream, caviar, finely chopped onion, chopped hard-cooked egg white, and sieved hard-cooked egg yolk. Arrange platter and bowls so each guest may serve himself as desired. About 2 doz. Blini PLANTATION CHEESE LOG TO PREPARE: 15 MIN. TO CHILL: 4 HRS. 1 cup (about 4 oz.) pecans 2 cloves garlic 6 oz. cream cheese, softened 1⁄8 teaspoon Worcestershire sauce 1⁄8 teaspoon Maggi's seasoning or soy sauce 1⁄8 teaspoon salt 4 drops Tabasco 11⁄2 teaspoons chili powder 1. Put pecans and garlic through medium blade of a food chopper. 2. Blend the next five ingredients together in a bowl; mix in the ground nuts. 3. Shape into a roll about 11⁄2 in. in diameter. Sprinkle chili powder evenly over a sheet of waxed paper and roll log in the powder to coat evenly. 4. Wrap tightly in moisture-vapor-proof material. Chill cheese log at least 4 hrs. 5. Slice before serving. If necessary, allow log to stand at room temperature to soften slightly. Serve with assorted crackers. One cheese log (about 20 slices) RUMAKI TO PREPARE: 20 MIN. TO BROIL: ABOUT 10 MIN. (allow time for marinating) 1⁄2 lb. chicken livers 11⁄2 tablespoons honey 1 tablespoon soy sauce 2 tablespoons cooking oil 1⁄2 clove garlic, crushed in a garlic press 1 5-oz. can water chestnuts, drained and cut in quarters or slices Bacon slices, cut in halves or thirds 1. Rinse chicken livers with running cold water and drain on absorbent paper; cut into halves and put into a bowl. 2. Pour a mixture of the next four ingredients over the liver pieces. Cover. Let stand about 30 min., turning pieces occasionally. Remove from marinade and set aside on absorbent paper to drain. 3. Wrap a piece of bacon around a twosome of liver and water chestnut pieces threading each onto a wooden pick or small skewer. 4. Put appetizers on rack in broiler pan and broil with top of appetizers about 3 in. from source of heat for about 5 min. Turn with tongs and broil until bacon is browned. Serve hot. About 11⁄2 doz. appetizers

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