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SHARED by: Diana Arizpe, Chef and Educator at Kitchen Little Cooking School

What a better way to ring in the new year, than with this Baby Blini and “Caviar” recipe! Lentils symbolize prosperity, and our corn blini do a delicious interpretation of golden coins, so cheers to health wealth and happiness for 2016!

Baby Corn Blini Recipe

WHAT YOU’LL NEED:

• 2 cups corn muffin mix
• 1 large eggs
• 2 tablespoons melted butter
• 3/4 cup buttermilk
• 2 tablespoons honey

WHAT YOU’LL DO:

1. Mix all ingredients together until well blended.
2. Preheat a non stick skillet on medium high. Grease lightly (cooking spray works great here).
3. Pour out a tablespoon of batter per blini. Turn when bubbles appear and edges begin to dry. Serve warm.

Caviar and Creme Fraiche

WHAT YOU’LL NEED:

• 2 cups low-sodium vegetable stock
• 1 cup beluga lentils
• Extra virgin olive oil
• 1 cup creme fraiche
• 1 tablespoon chopped chives
• 1 tablespoon chopped parsley
• 1 teaspoon lemon juice
• Salt and pepper

WHAT YOU’LL DO:

1. Bring the lentils and 2 cups of vegetable stock to a boil in a medium saucepan over medium-high heat. Cover, reduce the heat to low and cook until the lentils are tender but not mushy, about 15 to 20 minutes.
2. Halfway through the cooking, add a few pinches of salt. When the lentils are tender, drain off any excess water. Drizzle with olive oil and let cool.
3. In a small bowl, combine creme fraiche, lemon juice, parsley and chives. Season to taste with salt and pepper.