Caviar Recipes
Pauline Said:
Does anyone have any recipes on preparing sturgeon caviar?We Answered:
I don't do caviar, but I've attended gatherings where they have it and I've seen the following:1. Serve it on ice
2. Serve it with Mother of Pearl serving utensils, or plastic
3. Serve it with toast points or boiled and salted baby red potatoes and creme fraiche
4. Serve it with a slice of lemon for those who prefer a kick.
5. Always serve it with champagne
Lynn Said:
Looking for a Texas Caviar recipe that calls for red wine vinegar and sugar-- instead of Italian dressing?We Answered:
This recipe makes a Texas-sized amount of salsa, so halve it if necessary.2 cans (16 ounces each) black eyed peas
2 cups fresh or frozen (thawed) corn
1 red bell pepper, chopped
1 green bell pepper, chopped
1 large red onion, chopped
1-2 jalapeños, seeded and chopped
6 roma tomatoes
1 tbsp. minced chipotle pepper (canned in adobo sauce)
1 large clove garlic, crushed
2 tsp. salt (or to taste)
1 tsp. pepper
1/2 tsp. sugar
1 tbsp. Tabasco sauce
1/2 cup red wine vinegar
1/4 cup water (may use “Thick Waterâ€)
Drain and rinse black-eyed peas. Combine in a large bowl with corn, chopped peppers, onions, and tomatoes.
Mix chipotle pepper, water, vinegar, Tabasco, sugar, garlic, salt and pepper. Pour over salad and stir gently to coat. Refrigerate for several hours to overnight before serving.
Georgia Said:
Does anyone have recipes for blini with caviar and borscht?We Answered:
I do not drink but my friends like to have homemade borscht with beer or red wine.<<<<< Russian Borstch >>>> Serves 6
3/1/2c. canned tomatoes
5or6 med.size potatoes cut in halves
1 large carrot cut fine
1 small peeled beet
salt to taste
1 small onion chopped
butter
4c. shredded cabbage
3/4c. sweet cream
1/2c. fresh green pepper chopped
2tbs. fresh or dried dill
1 celery chopped fine
2/1/2 qts. beef stock or water
1/1/2c. diced potatoes
black pepper
1) Put beef stock or water to boil in large kettle. Add 1/2 c. canned tomatoes. When stock is boiling drop in 5 or 6 med. size
potatoes, chopped carrot and the beet.
2) Heat 3 tbs butter in frying pan over medium heat, add chopped onion, cook till tender but do not brown. Add 3c. canned tomatoes and let simmer with onion and butter until thicken. Set to
back of stove.
3) Heat a separate frying pan with 2-3 tbs. butter to melt in, add 2c. shredded cabbage and stir fry till cooked, shred another 2c. and add later to the borstch.
4) When potatoes are tender in the pot, remove them to a bowl. Add 2tbs. butter, mash well then add 3/4c. sweet cream and mix well. Set aside.
5) Add 1/1/2c. diced potatoes and the remaining shredded cabbage to the stock. When diced potatoes are tender, pour onion-tomato-sauce in the pot, then add the cooked cabbage and the potato-cream mixture. Add 3 tbs. butter to the borstch. Stir well.
6) Add fresh chopped fine green pepper. Sprinkle 3tbs fresh or dried dill. Fresh dill gives better flavor. Remove beet one hour later after borstch is ready. Serve hot.
<<<<< Blini, topped with cream cheese and caviar >>>>>
3/4 cup self-raising flour
pinch bicarbonate of soda
pinch salt
1 teaspoon grated lemon rind
1/3 cup milk
1/3 cup sour cream
1 egg, lightly beaten
Cream Cheese Topping
180 g cream cheese, softened
1/3 cup sour cream
1 tablespoon finely grated onion
1 tablespoon lemon juice
1 1/2 teaspoon ground paprika
1/4 teaspoon salt
2 tablespoon finely chopped fresh parsley
caviar (your choice of caviar)
some fresh dill (for garnish)
1) Sift flour, soda and salt into bowl; make a well in the center. Add lemon rind, milk sour cream and egg all at once; beat until mixture is smooth and free of lumps. Leave, covered with plastic wrap for 20 minutes.
2) Heat lightly greased non-stick frying pan, drop mixture (1 tablespoon at a time) on pan with about 2 cm apart, swirl to 3-4 cm rounds. Cook over low heat for 30 seconds or until underside is golden. Turn blini over, cook other side. Transfer to plate, cover with tea-towel, keep warm.
3) Repeat process with remaining batter, greasing the frying pan when necessary.
4) Beat cheese and sour cream until light and creamy, add onion and lemon juice to mix well. Add paprika and salt to taste, beat until well combined.
5) Spread pipe of cream cheese mixture topping over blini just before serving. Top with caviar and a sprig of dill as garnish.
Arlene Said:
Do caviar masks really work, any recipes?We Answered:
My aunt buys caviar mask cream online. She says after using it, she's visibly wrinkle free. I don't know how much difference is between the manufactered mask cream and homemade masks but all I could find was the manufactered masks.Maybe some delicious caviar dip should be as good?
Alfred Said:
Does anyone have a recipe for the caviar cheese spread sold at the LA Farmer's Market?We Answered:
Caviar Spread RecipeINGREDIENTS:
2 ounces Black Romanov caviar
3 scallions, chopped fine
2 bunches parsley, chopped fine
1/2 lemon
1 pint small curd cottage cheese
1/2 cup light sour cream
3 hard-boiled eggs
Crackers
PREPARATION:
Chop hard-boiled egg whites and yolks separately. Mix sour cream, egg whites and cottage cheese together.
In medium bowl layer: part of parsley, 1/2 of cottage cheese mix, scallions, balance of cotttage cheese mixture. In center, place egg yolk, surround with circle of caviar. Ring bowl with rest of parsley. Squeeze lemon juice over top. Serve with crackers.
Yield: 8 servings
http://homecooking.about.com/od/appetize…
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Priscilla Said:
what recipes can I use for caviar?We Answered:
CANAPESSliced Lobster Tail and Caviar on Croutons.
You can use ordinary toast instead of croutons if you prefer, but it is tastier with the seasoned croutons in the recipe.
• Light oil for frying
• 1/2 chicken stockcube
• 4 slices white bread
• I lobster tail
• 50 g (2 oz) Sevruga caviar
1. Heat the oil in a large frying pan. Crumble the stockcube into the oil, and then fry the bread until it turns an even, gold color. Drain well on kitchen paper.
2. Using a small round cutter, cut out circles of fried bread. Slice the lobster tail vertically into medallions and place one on top of each crouton. Top with caviar.
Makes 12 Serve with NV Rose' Champagne or good white burgundy.
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Jersey Royals with Caviar
You will find that these get eaten faster than you can make them!
• 20 very small new potatoes (preferably Jersey Royals)
• 50 g (2 oz) caviar
1. Simply scrub and boil the new potatoes until they are cooked. Cut them in half lengthways, slicing a bit off the bottoms, so that they do not fall over. Then simply top with the caviar of your choice.
Serve with NV Brut or Rose' Champagne.
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Roasted Potato Skins with Sour Cream and Caviar
• 4 large baking potatoes
• 150 ml (5fl oz) oil for deep frying
• 200 ml (7fl oz) sour cream salt and white pepper
• 100 g (3% oz) Oscietre caviar
• 2-3 shallots, finely chopped
1. Preheat the oven to 180°C. Wash and dry the potatoes, then prick them several times with a fork. Bake in the oven for approximately 1.25 hours.
2. Slice the potatoes open and scoop out as much flesh as possible with a spoon. Cut the skins into strips about 1" wide by 5" long. In a large saucepan heat the oil and, when bubbling, drop in the potato strips and fry until they turn crisp and golden brown. Remove with a slotted spoon and drain well upside-down on several sheets of kitchen paper.
3. Arrange the potato strips on a serving dish, smear with sour cream, then sprinkle with salt and pepper. Top each with caviar and sprinkle with finely chopped shallots.
Makes about 20 Serve with vodka.
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Quail Eggs with Caviar
• 12 fresh quail eggs
• 30 g (1 oz) caviar
1. Drop the quail eggs into a saucepan of hot water. Bring rapidly to the boil for 2 minutes. Drain and place the eggs in a bowl of cold water. Crack each egg all over and carefully peel off the shell.
2. Cut each egg in half lengthways and place on a plate. Top with a few grains of caviar or salmon roe. Simple and quite delicious!
Makes 24 Serve with vintage Champagne, Chablis or white Bordeaux.
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Oyster Purses with Salmon and Osetra Caviar
• 24 medium-sized oysters,
• 12 ounces of fresh salmon filet, cut into 24 flat, square slices
• 6 tablespoons unsalted butter,
• 1/2 pound fresh spinach leaves juice of one Lemon,
• 2 tablespoons thick,
• 1/2 ounce Osetra caviar,
• 1 bunch of chives, salt and white pepper.
1. Reheat the oven to 350° F (180° C). Open the oysters and remove them from their shells. Save and strain the liquid from the oysters.
2. Drain the oysters in a piece of cheesecloth.
Place a square slice of salmon on a sheet of plastic wrap. Set one oyster in the middle. Pull up the edges of the plastic wrap toward the center to form a purse shape, then roll over to seal. Remove from the plastic and place in a buttered dish. Prepare the remaining oysters and salmon purses in the same wav. Add pepper and set aside.
3. Remove the stems from the spinach and wash thoroughly. Drain the spinach. Heat a non-stick pan. When hot, add the spinach leaves for several seconds.
4. Pour the oyster liquid into a saucepan. Bring to a boil, and then simmer until the liquid has almost completely evaporated. Add the lemon juice, cream and remaining butter (cut into small pieces). Stir until the sauce is smooth.
5. Place the salmon purses in the oven for one minute to cook the salmon slightly. Arrange the spinach on each plate. Place 3 or 6 salmon purses in the center, then add a spoonful of sauce.
Garnish with the caviar and few sprigs of chive. Serve immediately.
4 or 8 people. Preparation: 1 hour. Cooking time: 1 min.