OYSTERS, CAVIAR AND BUBBLES
Provided by Giada De Laurentiis
Categories appetizer
Time 1h10m
Yield 12 oysters
Number Of Ingredients 7
Steps:
- Combine the lemon juice, shallots and peppercorns in a small bowl. Let sit in the fridge for about 1 hour to let the flavors marry.
- Just before serving, add the prosecco to the sauce and season with a pinch of salt. Spoon the desired amount of the mignonette sauce over the oysters and top each with a dollop of caviar. Serve immediately.
CAVIAR SANDWICH
I now prefer the caviar sandwich to all other more classic presentations at the holidays. All that caviar crammed into a sandwich makes me feel giddy and extravagant and very lucky to be alive the second I set eyes on it. Context is everything; what I could reasonably splurge for would feel forlorn if showcased on a proper silver trolley atop a mound of shaved ice with a mother-of-pearl spoon at the ready on its nearby velvet pillow, but here, by contrast, in the context of a lowly sandwich, it feels as decadent as if I were eating caviar straight out of the tin, like a midnight pint of ice cream. Buy the caviar you most prefer from a retailer you trust the most-the most expensive may by no means necessarily be your favorite-- and see if this luscious sandwich doesn't make you feel pretty giddy, too.
Provided by Gabrielle Hamilton
Categories easy, lunch, quick, snack, sandwiches, appetizer, main course
Time 30m
Yield 2 to 4 servings
Number Of Ingredients 9
Steps:
- In a small bowl, mix the crème fraîche, scallions, black pepper and kosher salt. Stir aggressively with a rubber spatula until the ingredients are fully incorporated and the crème fraîche is smooth and spreadable. Set aside.
- Bring a small pot of water to boil over medium-high heat. Carefully lower your eggs into the boiling water using a slotted spoon, taking care not to crack the shells. Cook the eggs for 7 minutes, adjusting heat as needed to maintain a gentle boil. Remove eggs to a bowl of ice water, and cool completely. Gently crack eggs all over, peel and roughly chop. Set aside.
- Toast white bread until light golden brown. Remove from toaster, and butter each slice, as we say, wall to wall.
- Repeat with the scallion crème fraîche so that both halves of each sandwich have an even schmear.
- Spread an even layer of chopped egg on 4 slices (of the total of 8 slices) of toast.
- Evenly dot the caviar on top of the chopped egg.
- Sprinkle chives on top of the caviar.
- Place the remaining 4 slices of crème-fraîche toast on top of the egg-caviar side. Press down very gently, and slice in half on the bias. Serve at once.
Nutrition Facts : @context http, Calories 360, UnsaturatedFat 9 grams, Carbohydrate 31 grams, Fat 20 grams, Fiber 3 grams, Protein 15 grams, SaturatedFat 10 grams, Sodium 569 milligrams, Sugar 5 grams, TransFat 0 grams
HONEYDEW MELON SOUP WITH ICE WINE
Provided by Bob Blumer - Host of Surreal Gourmet and Glutton for Punishment
Categories dessert
Time 1h15m
Yield 2 servings
Number Of Ingredients 4
Steps:
- Scoop out melon flesh, preserving the rind to use as serving bowls.
- In a blender, puree melon, lime juice and mint.
- Strain puree through a fine strainer and discard solids. Add optional ice wine, if desired. Chill for a minimum of 1 hour.
- Serve in hollowed out melon halves.
CAVIAR AND SMOKED SALMON ON TOASTED BRIOCHE CUBES
Categories Appetizer Cocktail Party New Year's Eve Salmon Sour Cream Gourmet Sugar Conscious Kidney Friendly Pescatarian Peanut Free Tree Nut Free Soy Free
Yield Makes about 30 hors d'oeuvres
Number Of Ingredients 5
Steps:
- Cut bread slices into about thirty 1-inch cubes. Cut salmon lengthwise into 1/2-inch-wide strips and crosswise into 4-inch-long pieces. In a large non-stick skillet heat 3 tablespoons butter over moderate heat until foam subsides and brown half of cubes on 2 opposite sides until golden, about 2 minutes, transferring to a platter. Brown remaining cubes in same manner.
- Top each cube decoratively with salmon, caviar, and crème fraîche or sour cream.
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DEVILLED EGGS WITH CAVIAR - LITTLE SUGAR SNAPS
From littlesugarsnaps.com
5/5 (2)Category Appetiser/ NibbleCuisine American, WorldwideCalories 119 per serving
- Begin by placing 6 large eggs in a pan just big enough to hold them (too much room and the eggs will move around, crash into each other and run the risk of splitting)
- Take each egg and slice a tiny amount off of both sides (lengthways) - the thinnest slither you can manage. This creates a flat base for each half that will prevent them from sliding around on the platter
- Spoon the creamy filling into a piping bag fitted with a wide star nozzle and pipe the mixture into the egg whites to fill the cavities left by removing the yolks
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- Potato Pancakes with Smoked Salmon, Caviar and Dill Cream. Although Wolfgang Puck is best known for putting smoked salmon, caviar and dill-flecked crème fraîche on his designer pizzas, he also loves this trio of toppings with his exceptionally crispy potato pancakes, a dish he makes frequently when cooking at home.
- Scallops with Potato Pancakes and Caviar Sauce. Both champagne and caviar flavor the butter sauce that is spooned over seared scallops set on mini potato pancakes.
- Omelet with Pressed Caviar and Sour Cream. In a superlative combination of fish eggs and chicken eggs, Jacques Pépin stuffs a classic French omelet with sour cream, chives and diced pressed caviar.
- Crispy Potato Galette with Dill Cream, Smoked Salmon and Sturgeon and Osetra Caviar. It's fish to the third power in this potato cake topped with salmon and two types of caviar.
- Roasted Fingerling Potato and Pressed Caviar Canapés. For this easy, impressive hors d'oeuvre, Jacques Pépin tops roasted fingerling potatoes with sour cream and slender diamonds of pressed caviar.
- Cauliflower Fritters. To create these wonderful tapas, José Andrés makes a batter with crunchy nubs of chopped cauliflower florets, fries spoonfuls in a skillet and then tops the fritters with yogurt sauce and a dollop of caviar.
- Sorrel Mousse with Lemon Cream. A dollop of lemon cream and caviar is the finishing touch for this tangy mousse. Go to Recipe.
- Celery Root Remoulade with Scallops and Caviar. Remoulade, a classic French slaw made with celery root, gets a luxe touch with scallops and caviar. Go to Recipe.
- Four-Layer Caviar Dip. Layers of creamy egg salad; crisp red onion; herbed cream cheese; and salty, briny caviar come together in a beautiful molded dip that serves up an entire caviar platter in one dish.
- Caviar-Topped Deviled Eggs. For these deviled eggs, chef Evan Babb channels his mother's and grandmother's classic recipes for the filling, which gets a briny kick from a splash of olive juice.
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- Caviar on Cucumber With Bloody Mary Shot. Prep time: 5 min. Cook time: n/a. Ready in: 5 min. Yields: 1 serving. 1 angled slice English cucumber, ¼ inch thick.
- Caviar on King Scallop in the Half Shell. Prep time: 3 min. Cook time: 2 min. Ready in: 5 min. Yields: 1 serving. 1 cleaned King scallop in the cleaned half shell, coral/roe attached.
- Caviar and Pigeon Breast on Potato Discs. Prep time: 5 min. Cook time: 15 min. Ready in: 20 min. Yields: 1 serving. 1 small pigeon breast (skinless)
- Caviar and Chilli Avocado on Toast. Prep time: 5 min. Cook time: 2 min. Ready in: 7 min. Yields: 1 serving. 1 ripe Hass avocado. 1/2 lemon, juiced.
- Caviar on Bruschetta With Sun-Dried Tomato and Olive. Prep time: 2 min. Cook time: 3 min. Ready in: 5 min. Yields: 1 serving. 1 angled slice from French bread stick, 1 inch thick.
- Caviar on Truffle Cheese With Vodka Shot. Prep time: 2 min. Cook time: n/a. Ready in: 2 min. Yields: 1 serving. 3 small squares of truffle-infused cheese (about 1 inch square, ¼ inch thick)
- Caviar With Peach and Pheasant on Toast. Prep time: 3 min. Cook time: 2 min. Ready in: 5 min. Yields: 1 serving. 1 angled slice from French bread stick (1 inch thick)
- Caviar and Smoked Mussels on Celery Spoons. Prep time: 2 min. Cook time: n/a. Ready in: 2 min. Yields: 1 serving. 2 sticks celery. 2 spoonfuls caviar.
- Caviar and Poached Salmon Flatbreads. Prep time: 5 min. Cook time: 2 hours (minimum - includes cooling time for salmon) Ready in: 2 hours 5 min. Yields: 1 serving.
- Caviar and Smoked Salmon Beefburger. Prep time: 10 min. Cook time: 20 min. Ready in: 30 min. Yields: 2 servings. ½ pound minced/ground beef.
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