Caviar & Caviar » Caviar Recipes
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Pasta & Caviar2 cups heavy whipping cream
2/3 pound capellini or angel hair pasta
2 tbs. unsalted butter
4 oz. American Paddlefish Caviar
In a 3 quart sauce pan, bring the cream to a boil over medium heat. Stirring constantly, boil the cream gently until it is thick enough to coat the back of the spoon; about 20-25 minutes.
Meanwhile bring a 5-6 quart sauce pan to boil, add salt. Cook the pasta until al dente. Drain immediately and toss in a large bowl with the butter.
When the cream has thickened, remove from heat, allow to cool for a minute and add the caviar, reserving 2 tbs. for garnish. Swirl the pan to incorporate the caviar. Toss immediately with the pasta and serve topped with the remaining caviar for garnish.
Caviar Dip for Crudite:1 cup sour cream
1 cup creme fraiche
2 large bunches chives, chopped finely
7oz American Paddlefish Caviar (or Salmon Roe Caviar)
Juice of one lemon
2 hard cooked eggs, grated
Black pepper and dash of tobasco
Place ingredients in a serving bowl, mix to taste and refrigerate 2-3 hours. It will set in the refrigerator. Serve with your favorite vegetables.
Potato Paties with Caviar:
Large grated pieces of potato (use a baking potato), after grating do not rinse the potato. Form the grated pieces into thin paties lightly salting. Brown paties on both sides in butter in a pan and then drain on a paper towel. Transfer the paties onto individual plates, top with creme fraiche or sour cream and your choice of Caviar. Criss-cross with finely chopped chives.
Smoked Salmon & Caviar Canapes:4oz smoked salmon
4oz unsalted butter, softened
1 tbs. chopped fresh dill
2 tsp. vodka
1 tsp. finely grated lemon zest
8 slices very thin white bread, lightly toasted
8.75oz Osetra Caviar or caviar or your choice
2-3 thin slices of lemon (for garnish)
In food processor, puree salmon to a paste. Gradually add the butter and process until smooth. Add the dill, vodka and lemon zest and process to incorporate.
Spread each slice of toast evenly with the salmon butter and place in refrigerator to chill. When salmon-butter is firm spread each slice of toast with caviar. Trim edges, cut into 4 canapes and garnish with lemon.
Traditonally served on thin white bread, lightly toasted with sweet butter
Boil small red skin potatoes, carve out the inside of the potato, fill with either creme fraiche or sour cream and top with your choice of caviar Fresh endive or cucumber, dab of creme fraiche or sour cream and caviar on top
Use caviar to garnish cold soups
Brunch Ideas: Smoked Salmon is a perfect compliment with caviar, either on a bagel and cream cheese for brunch.
Scrambled eggs served with salmon roe.
Baked potato topped with sour cream and caviar.
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