Blinis with Tapioca Caviar, Candied Fruits, Toasted Pecans, and Crème Fraîche

Name: Blinis with Tapioca Caviar, Candied Fruits, Toasted Pecans, and Crème Fraîche
Yield: 8 Servings
Ingredients: 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; 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

By Clark Frasier and Mark GaierPhotography by Antonis Achilleos

November 30, 2006

Recipe notes