This morning on KSEE Sunrise, Chef Roy Harland of the Elbow Room showed us how to make a fancy appetizer that would be perfect for a Super Bowl Party!
Sour Cream Corn Cakes
1 1/2 cup sour cream
3 tablespoon minced fresh chives
3 ears corn, shucked, blanched and cut from cobs
1 cup all-purpose flour
scant ½ cup fine-ground yellow cornmeal
1 1/2 cup low-fat milk
3 large egg yolk
Salt and black pepper
3 large egg whites
fresh chives, finely chopped
Combine sour cream and chives in a small bowl. Cover and refrigerate.
Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and cornmeal in a medium bowl; make a well in center of mixture. Combine milk and egg yolk in a small bowl; stir well with a whisk. Add milk mixture to flour mixture, and stir with a whisk just until moist. Stir in corn, salt, and pepper.
Place egg white in a bowl; beat with a mixer at high speed (or whisk by hand) to form soft peaks. Gently fold egg white mixture into corn mixture.
Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Spoon about 1 tablespoon batter per blini onto pan, spreading to about 2-inch diameter. Cook 2 minutes or until tops are covered with bubbles and edges begin to set. Carefully turn blinis over and cook for 1 minute longer. Transfer blinis to a serving platter, and arrange in a single layer; keep warm. Repeat process with the remaining batter. Top each blini with sour cream, a rosette of smoked salmon, and some caviar. Garnish with chives.