Witchs Caviar Recipes

AREPAS WITH CREME FRAICHE AND CAVIAR

Steps:

• Combine warm water and salt and stir until dissolved. Slowly mix in cornmeal until a sticky dough is formed. Divide dough into 8 equal portions and form each portion into a small dough ball. Roll out each ball to form a 1/2-inch-thick disk.
• In a medium skillet over medium heat, heat 1 tablespoon lard until it starts to move and pop. Add one dough disk. Cook until golden brown, 3 to 4 minutes per side. Remove arepa from pan and place on a paper towel. Repeat with remaining lard and dough.
• Top each arepa with creme fraiche, egg, chives, shallot, and caviar and serve.

WONTON CRISP WITH CUCUMBER TOBIKO CAVIAR

Steps:

• Heat deep-fryer to 375 degrees F or as recommended by manufacturer for similar foods. Deep fry wonton skins until golden brown and drain on paper towels.
• Combine cucumber, tomatoes, and mayonnaise in a bowl and season with salt and pepper, to taste.
• Spoon a small amount on each fried wonton triangle and top with 1/4 teaspoon tobiko caviar. Finish with a parsley sprig.

CAVIAR WITH BUCKWHEAT CREPES AND SMOKED CREME FRAICHE

Steps:

• Add the milk, all-purpose and buckwheat flours, eggs and a pinch of salt to a high-powered blender and blend until thoroughly mixed.
• Place a medium nonstick pan over medium heat and spray with nonstick spray. Pour about 1/2 cup batter into the preheated pan and swirl to thoroughly coat the pan with the batter, making a crepe. Cook until it has golden brown spots and edges, about 2 minutes. Flip onto a cutting board to let cool. Continue to cook in batches, covering the finished crepes with a towel to keep them from drying out.
• Season the creme fraiche with salt and pepper in a medium bowl and stir to combine. Cover with plastic wrap and use a smoking gun to smoke the creme fraiche for 10 minutes.
• For serving: Fold the crepes into quarters and add to a serving dish. Top with the caviar and smoked creme fraiche.

WITCHES' BREW

Steps:

• In a small saucepan, bring sugar and water to a boil. Cook and stir until sugar is dissolved; set aside to cool., Place the kiwi, mint and sugar syrup in a blender; cover and process until blended. Pour into a large pitcher; stir in vodka if desired. Refrigerate until chilled., Just before serving, stir in ginger ale. Serve over ice.

CAVIAR SANDWICH

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.