1/2 c scallion, white to about 1″ of green, minced
1 T melted ghee
1 T pumpkin puree (or applesauce or potato or sweet potato puree)
1T Avocado oil & 1 t ghee for frying
Prepare dipping sauce (recipe follows) so the flavors meld.
Combine the dry ingredients & scallions in one bowl & combine the wet ingredients in another — excluding the avocado oil & ghee for frying. Add the wet combo to the dry & stir well. The batter should be relatively moist & hold its shape in a teaspoon.
In a flat pan or griddle, heat the avocado oil & ghee to medium (375°F). Drop the batter by teaspoonfuls onto the heated surface, shaping them a bit with the back of a small spoon dipped in water. When the blini looses its gloss, flip it and cook the other side until brown.
Place cooked blinis on a paper towel lined wire rack for a bit. Serve immediately; keep them warm in a 200°F oven; or serve at room temperature. They reheat very well after refrigerated by pan frying again. Makes about 24 blinis.
Asian Dipping Sauce
1/4 c soy sauce
2 T rice wine vinegar
2 T toasted sesame oil
1 T mirin
1 T agave or honey or maple syrup
1 garlic clove (pressed or hyper-minced)
1 t ginger hyper-minced
Heat – your choice – a dash cayenne or a bit of chili garlic paste
2 T very thinly sliced scallion (green part)
Mix all ingredients & let stand for an hour. Serve. Refrigerate to store.
Cooper & Thief Caramelized Onions & Scallions
1 c yellow onion cut into crescents
6 scallions, white part only, cut into 1/4 inch diagonal slices
1 t butter
1 t avocado oil
1/4 c Cooper & Thief red wine blend
1/4 t sea salt
Freshly ground black pepper
In a small skillet heat the butter & oil. Add the onions & scallions & salt & pepper. Cook stirring constantly until the alliums are translucent & start to turn golden. Add wine, salt & pepper. Cook until all liquids evaporate.
Top blinis with caramelized onions & bits of triple cream (or brie). Serve warm or at room temperature.
Ginger improves digestion (helps with turmeric absorption & allium digesiton), reduces inflammation, may protect respiratory system, fights infections! DOES A LOT!
Coconut Milk is full of antioxidants C, E, & electrolytes potassium, magnesium, phosphorus & antiseptic properties & is an anti-inflammatory & has ZINC & is a strong gut health supporter. MIRACLE FOOD!
Black Pepper is high in antioxidants is anti-inflammatory, boosts nutrient absorption & gut health. BRING IT ON!
Cayenne – I go light on cayenne, a personal preference and intolerance to night shades, but it can aid digestion among many other benefits for folks.
Lemon VITAMIN C and then some. For immunity boosting Vitamin C (time release) is recommended. I drink the juice of half a lemon every morning in warm water to detox my liver a bit as well.