Baby Potatoes with Sour Cream and Caviar

1/2 lb baby red potatoes
1/4 cup sour cream (or Crème Fraiche)
1 oz. Royal Red Salmon Caviar
1 oz Royal Beluga Caviar

Lightly simmer baby red potatoes for about 8 minutes or until soft. Drain, rinse, and cool. Cut each baby potato in half and top with a teaspoon of sour cream and a soupcon (a small measure) of alternating red and black caviar.



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Stuffed Eggs with Beluga Caviar

12 hard-boiled eggs
1 oz. Russian Beluga Caviar
1 small roasted red pepper, chopped fine
1/2 cup ricotta cheese
1/4 cup sour cream (or Crème Fraiche)
1/4tsp salt
Pepper to taste
1 1/2 tbsp fresh chives, chopped fine
Fresh chives for garnish

Shell the eggs, cut in half lengthwise and remove the yolk. Sieve the egg yolks and ricotta cheese into a bowl. Add the sour cream, roasted red pepper, chopped chives, salt, and pepper to taste. With a pastry bag and a large star tip, pipe the mixture into the hollows of the egg whites. Garnish with fresh chives and top with the Beluga Caviar as desired.



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Deep-Fried Goat's Cheese with Alaskan Red Salmon Caviar

1 small mild goat's cheese log
1 egg
Freshly ground black pepper
40 g (1-1/4 oz) breadcrumbs
600 ml (1 pt) light oil (sunflower or soya)
Mixed leaf salad
2 oz. Alaskan Red Salmon Caviar


1. Cut the cheese into 1 cm. (1/2 in)-wide slices. Beat the egg with the pepper and pour it onto a small plate. Put the breadcrumbs on another plate. Dip the goat's cheese into the egg mixture and then roll it in the breadcrumbs, until thoroughly coated.

2. Heat the oil in a deep-fryer (taking care that it is not too hot or it will spit the breadcrumbs back out at you). Fry the cheese slices until golden brown. Remove and drain on kitchen paper.

3. To serve, arrange plates with salad leaves, then place three goat's cheese slices on each one. Top with a teaspoonful of salmon roe.



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Caviar and Russian Crepe-Style Blini

Russian Crepe-Style Blini
2-4 oz. of Small Grain Caviar - Sevruga or American Paddlefish.
Condiment: Crème Fraiche or Sour Crème, Unsalted Butter to taste

A single warm crepe is placed on a plate. Approximately ¼ teaspoon of sour crème, crème fraiche or unsalted butter is spread across the middle of the crepe to taste, and a small amount of caviar is spread in the same area. With a fork, the crepe is rolled into a small tube, calculating that the condiment and the caviar are evenly spread inside. Slice the crepe into separate bites and enjoy! Each blin makes between 2 and 5 slices.

Makes 2-4 Servings

Find Caviar and Blini Special Packages and Gifts Here



Caviaria.com offers overnight delivery of fresh beluga, osetra and sevruga caviar and fine gourmet foods.





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Caviar and Foie Gras Hors D'oeuvres

Caviar (Tsar Russian Beluga, Ossetra or Sevruga; American Paddlefish)
Bloc of Goose Foie Gras with Truffles
Crème Fraiche
Carr’s Water Crackers (or any other unflavored crackers)
Mini-Toasts or Toast Points
Loaf of French Bread
Russian Blini or Blinchiki
Cornichons (little pickles)

Alternatives:
Baby Red Potatoes
Eggs

Caviar (Buffet):
Present in an elegant Glass or Sterling Silver Caviar Server. Allow approximately 1oz. per person. On separate small plates lay out blini, crackers, mini-toasts, and toast points or any combination of the above, and in a serving bowl a dollop of Crème Fraiche. Include a Mother of Pearl Spoon(s) for ideal serving. Serve with ice cold Vodka.

Caviar (Hors D'oeuvres):
Hard-boiled eggs sliced in half and topped with Crème Fraiche and Caviar. Also see Stuffed Eggs with Beluga Caviar below.
Boil baby red potatoes until soft. Drain, rinse, and cool. Cut each baby potato in half and top with a small amount of Crème Fraiche and ½ teaspoon Caviar.

Foie Gras (Hors D'oeuvres):
Foie gras must be refrigerated and removed 20 minutes before serving. For slicing, the knife should be smooth bladed, hot and dry to cut perfect slices. Try dipping it into hot water before slicing. Serve in a very simple manner with lightly toasted bread or toast points. One good slice of 2 - 3 ounces per person is sufficient. Present without garnishes or any kind of accompaniment that would alter its taste. The rich Foie gras flavor enables many combinations. Try it with dry Champagne or Sauternes wine.

Special Combinations

There are many ways to enjoy caviar. In the United States, whose citizens consume 80% of the world’s caviar, the traditional way to enjoy caviar is to scoop a small portion of caviar using a non-metallic, and usually a mother of pearl spoon onto crackers or blini. This makes excellent hors d'oeuvres. Other popular ways to enjoy caviar: deviled eggs with caviar and baby potatoes with caviar.
And there is of course the traditional Russian way. The way we serve and enjoy the best caviar is as follows: Russian crepe-style blini are prepared, which range from paper thin, to about 1/8 of and inch in thickness and anywhere between 4” and 8” across, depending on the chef who prepares them.



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Pan-Seared Foie Gras

This is a wonderful first course. It is, surprisingly, not difficult to prepare and can impress dinner guests or that someone special to no end. Many variations of Pan-seared Foie Gras have long been on the menus of many upscale establishments in Europe and USA. Considered by most as a somewhat exotic and expensive dish, it is actually not that difficult to prepare and will surely impress one’s guests when served at home.
The following recipe uses duck Foie Gras. One may use goose liver if one prefers but the cooking process will be a bit trickier. Duck liver holds itself together better than goose liver when pan-seared.

Ingredients
One whole duck Foie Gras, Grade A
Approximately ¾ to 1 cup balsamic vinegar (you don’t need the real, expensive kind)
3 tablespoons molasses
½ to 1 tablespoon raspberry vinegar (optional)
1 small bottle of red onion marmalade
1 lettuce of choice, preferably the violet tinged lola rossa, not iceberg
A little arugula to taste (optional)

Steps
The Sauce (To Be Prepared Ahead)
1. Heat the balsamic vinegar in a saucepan over a low to medium fire and reduce by half or until it just begins to thicken. Stir gently but continuously.
2. Add the molasses little by little and taste every so often. Add the raspberry vinegar. Keep stirring gently. The mixture should still flow well, just thickening slightly.
3.Be sure to gently scrape the bottom and sides every so often to prevent the sauce from sticking and forming clumps.
4.The moment a dark film of the mixture can coat a spoon, remove from heat. It will thicken even more as it cools.

The Foie Gras
1.Chances are, the Foie Gras purchased will be frozen solid. Keep it in the refrigerator overnight until just firm to the touch. It should not be totally thawed, as this will make it very difficult to slice and cook properly.
2.Carefully remove any visible veins, taking care to avoid unduly scarring the Foie Gras.
3.With a hot knife (dip it in very hot water every so often), slice the Foie Gras into ovals about 1 inch thick each.
4.Put Foie Gras slices in the freezer for about 5 to 10 minutes to slightly firm up a bit.
5.Heat a heavy non-stick, industrial heat pan over medium-high heat for approximately 4 ½ to 5 minutes and sear the Foie Gras slices for about 20 to 25 seconds each side. Do not crowd the pan, sear in batches of 3 to 4 slices. The Foie Gras will be rare and this is the way it is best served. If one simply must have it a bit more done, sear for about 15 to 20 seconds then lower heat to medium or medium-low and allow to cook for another 15 to 20 seconds each side. Remove from heat.
6. Serve atop a bed of lettuce/arugula leaves and a dollop (approximately 1 tablespoon) of red onion marmalade. Drizzle lightly with the sauce. This must be served warm, almost immediately after being pan-seared. Unless one has help in the kitchen, it is highly advisable to prepare the lettuce/arugula/marmalade beds ahead of time.
7.Serve the rest of the sauce in a separate bowl so the guests may add as they wish.
Depending on the size of the Foie Gras purchased, this recipe serves 4 to 5 people as a first course.

The Wine
In Bordeaux, the traditional pairing is a good well-chilled Sauternes. No chardonnay or sauvignon blanc please. A good reisling or gewurztraminer will probably be fine.

Note
Turn your kitchen exhaust to full. Cooking this dish produces a lot of smoke. Cooking outdoors would be ideal.
Further, do not allow the fat rendered and stray bits to stay in the pan. They will burn easily and impart an unpleasant bitterness to the dish. Clean the pan of said rendered fat and stray bits after, at least, every other batch of Foie Gras

The origin of Caviar - the world's finest delicacy, which is produced from the ancient sturgeon species believed to be as much as 100 million years old, can be traced to 15th century Russia, when the roe of these odd looking fish was first processed to yield this wonderful gourmet product, which is so well known in the present day. Even though it seems that it is a simple process – all that’s required to create Caviar is the sturgeon roe and salt, it takes many years for a caviar apprentice to be allowed to process the fragile sturgeon eggs on his own. Only the perfect combination of roe and salt can yield high quality Malossol (“low salt”) Caviar, which is hand selected by our chefs and offered to Caviaria.com’s customers.
Caviar also happens to be amazingly simple to serve. Enclosed in a Sterling Silver or a Glass Caviar Server filled with crushed ice, it makes a wonderful centerpiece or a welcome addition to a fancy feast. Along with Foie Gras/Pate delicacies that Caviaria.com offers, an elegant "hors d'oeuvres" (appetizers) menu can be put together in some 30 minutes



Caviaria.com offers overnight delivery of fresh beluga, osetra and sevruga caviar and fine gourmet foods.

Smoked Salmon with Caviar on a Crisp Potato Pancake


3 potatoes, peeled and grated
1/4 lb. (1 stick) butter, melted
1/2 cup sour cream
3 shallots, minced
5 sprigs fresh dill, chopped
Juice of 1/2 lemon
8 oz. Smoked Salmon, thinly sliced
Olive oil
2 oz. Russian Sevruga Caviar
Toss grated potatoes in 1/4 lbs. (1 stick) melted butter. Season with salt and freshly ground pepper. Heat 2 nonstick pans over high heat until nearly smoking. Add 2 teaspoons olive oil to each pan. Divide potatoes evenly to each pan and shape them into thick pancakes. Cook for 1 to 2 minutes, then reduce heat. Saut'e until almost golden brown. Use a spatula to check the underside of the pancakes. Turn pancakes over and cook other side until golden. Remove pancakes from pans and warm in 425 F oven for a few minutes.
To prepare dill cream:
In a bowl, mix together shallots, dill, sour cream, and lemon juice. Season with salt and pepper. Mix well. To serve: Remove pancakes from oven. Spread dill cream over top. Cover with slices of smoked salmon. Garnish with sevruga caviar and chives. Cut into desired portions and serve immediately.




Caviaria.com offers overnight delivery of fresh beluga, osetra and sevruga caviar and fine gourmet foods.

Bonnie Makes A Mean Meatloaf

My name is Bonnie and I've been cooking up a storm since...well, let's just say it's been quite a while. And no matter how "fancy" you get with your cooking, there's something about a meatloaf in the oven that gets your mouth watering.

I have a great meatloaf recipe that's been a staple in our house for years. And I'll send it to you free. What's the catch? Well, I'll also send you a link to information about my Tasty Memories Cookbook that I'd like you to buy. But I want to send you the free recipe whether you want to buy a cookbook or not!

This was my first attempt at meatloaf (I've been married 8 years!) and my
husband loved it! I'm making it again next week for my nephews, thank you! -- Missy B.

Some people will buy the cookbook, most people won't. That's okay with me. You get the first meatloaf recipe for free anyway just for joining my mailing list.

Would you like a mouth-watering meatloaf recipe?

go here >>>>

See Bonnie's Meatloaf Collection click here.


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