Kelley gave me a huge amount of dill, which didn’t even make a dent in her backyard supply. I have yellow flowering heads, green seedy heads, and a lot of fronds. Our refrigerator smells like pickles. Look for a super-easy refrigerator dill pickle post later this week.
I made these corn blinis for breakfast. The recipe is heavily adapted from The Complete Encyclopedia of Vegetables and Vegetarian Cooking. At 500+ extra-large pages, this hefty volume has an extensive catalog of vegetable varieties, storage, and preparation. I’ve owned it for years and haven’t cooked much from it, but it has a lot of good ideas.
The dill cream recipe is approximate. Feel free to season with more black pepper, more or less dill, or add some crushed or roasted garlic to taste. The key components are the sour cream and dill.
Corn Blinis with Dill Cream
2 tbsp ground flax seeds (I used golden, but the dark variety would work)
4 tbsp water
1 cup soy or almond milk
1 tsp lemon juice
2 tbsp olive oil
3/4 C unbleached all purpose flour
2/3 C whole wheat pastry flour
1/2 tsp salt
1/2 tsp baking powder
1/4 tsp baking soda
1 C fresh sweet corn kernels; or frozen corn, thawed
canola or olive oil, for the griddle
For the dill cream:
1/2 C vegan sour cream (Tofutti Better Than Sour Cream is good)
2 tbsp chopped fresh dill
2 tbsp chopped fresh scallions
salt and freshly ground black pepper
Heat a griddle pan or heavy-bottomed frying pan over medium high heat.
In a small bowl, whisk the flax seeds and water together. Let stand until it forms a thick gel.
Combine soy or almond milk with lemon juice and let stand while you measure the dry ingredients.
In a large mixing bowl, combine flours, salt, baking powder, and baking soda. Mix well. Stir in flax mixture, milk mixture, and corn kernels. Stir until just combined, so that no dry ingredients remain. Do not overmix.
Brush the griddle or frying pan with a little bit of oil. Drop spoonfuls of the batter onto the griddle. Cook until holes appear on the top and the mixture begins to set around the sides. Flip the blinis and cook briefly on the other side. Keep warm in a low oven until all are cooked.
To make the dill cream:
Blend the sour cream with the dill, scallions, salt, and pepper.
Serve blinis warm, topped with dill cream.
Makes about 9 3-inch blinis.