buckwheat blini + a holiday brunch charcuterie
it’s that crazy time of year. the weeks between thanksgiving and christmas when there seems to be an ever growing list of must-dos. i say it every year, but this year i am making an ever bigger effort to make my must-do list smaller and my want-to -do-list a priority.
my cards are ready to be sent, i’ve made great progress on my shopping, and the halls are clean and ready to get decked. i’ve even gotten ahead on all holiday/birthday/new year menu planning.
with a birthday 2 weeks before christmas and another 2 weeks after, plus new years, planning ahead for all those parties is essential. this season you are likely to find a charcuterie board at pretty much all of my gatherings. it’s the easiest way i can think of to feed a crowd, even for brunch.
eggs benedict is a brunch staple at my house for christmas. by making the eggs in the oven or even a slow cooker, and the hollandaise in the blender, eggs benedict is possible even when feeding more than a few people. to make it a bit more festive try adding smoked duck breast in place of the canadian bacon.
mimosas, smoked duck eggs benedict and an amazing brunch charcuterie spread are all you need to for a holiday brunch your guests will love.
my brunch charcuterie includes three of my favorite cheeses, blue, a breakfast brie, and berry goat cheese. along with the cheese, sliced jambon sec, saucisson sec, assorted pate, and one of my personal faves…foie gras. jams, berries, grapes, mini sweet peppers, cornichons, and the best spicy dijon round out the board. in place of traditional bread and crackers, for brunch i love adding petit toasts, and for the pate and foie gras buckwheat blini.
- 1/3 cup buckwheat flour
- 2/3 cup ap flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1 cup milk
- 1 eggs
- 2 Tbsp butter,melted
- heat a griddle or large skillet over medium heat, grease if needed
- in a large bowl whisk together the flours, baking powder, and salt
- in another bowl whisk together the milk, egg, and butter
- pour wet ingredients over the dry and stir just to combine
- when your griddle is hot add batter 1 Tbsp at a time
- cook until bubbles appear on the surface, flip, and cook the other side until brown
- keep blini in a 200 degree oven while you finish the batter
- top blini with pate or foie gras, and fresh chives
these buckwheat blini remind me of the buckwheat silver dollar pancakes i used to love as a kid. minus the syrup they are the perfect canvas for any of your favorite trios petits cochons charcuterie.
holiday parties don’t need to be work intensive to be festive and fun, and charcuteir doesn’t need to be for cocktail parties alone. it can be the perfect addition to your holiday brunch spread.