Blinis With Tapioca Caviar, Candied Fruits, Toasted Pecans, And Crème Fraîche

Image of Blinis With Tapioca Caviar, Candied Fruits, Toasted Pecans, And Crème Fraîche, Bon Appetit Magazine
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Ingredients

Tapioca
  • 3 quarts water
  • 1/2 cup small pearl tapioca*
  •  
  • 1 cup whipping cream
  • 1 3-inch piece vanilla bean, split lengthwise
  • 3 large egg yolks (reserve whites for blinis)
  • 1/3 cup sugar
  • Pinch of salt
Blinis
  • 1/2 pound Yukon Gold potatoes, peeled, cut into 1/2-inch cubes (about 1 1/2 cups)
  • 1/2 pound parsnips, peeled, cut into 1/2-inch cubes (about 1 1/2 cups)
  • 1/4 cup whole milk
  • 1/4 cup all purpose flour
  • 3 large eggs
  • 2 tablespoons sugar
  • 1 teaspoon salt
  • 3 large egg whites (reserved from tapioca)
  •  
  • Vegetable oil
  •  
  • 1 cup candied red cherries, halved
  • 1 cup candied or dried apricots (about 8 ounces), cut in half horizontally, then sliced crosswise into 1/4-inch-wide strips
  • 1 cup pecans, toasted, coarsely broken
  • 1 cup crème fraîche
  • 1/2 cup honey
  • 1/4 cup cinnamon

Description

This Make-your-own Dessert Is A Delightful Play On The Classic Caviar-topped Blinis.

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