For New Years, we made a Harter standard - Sweet Potato Galette- a round and crusty cake of caramelized onions, sweet potato, thyme and goat cheese. The experimental project consisted of buckwheat blinis for the caviar we picked up. The interesting part of the batter for the buckwheat blini was the addition of eggs just prior to putting the batter on the griddle. The egg helps the yeasty batter coalesce, so that the blinis come out nice and round. This wasn't a major feat of dining by any measure, but it was fun for the new year and most certainly de-freakin-licious.
