CAVIAR CAKE RECIPE - (3.6/5)
Provided by zboni
Number Of Ingredients 7
Steps:
- In a small bowl, stir together the mayonnaise and the hard-boiled eggs. Spread the mixture over the bottom of an 8-inch springform pan. Layer the onion on top. Combine the cream cheese and sour cream, and spread evenly over the onions. Sprinkle with the caviar. Refrigerate. The recipe can be completed to this point up to 2 days before serving. To serve, remove the sides of the springform pan. Transfer the bottom of the pan to a serving plate. Serve chilled with the crackers or others.
CAVIAR TORTE
Served at my wedding and it was the biggest hit. People cannot quite identify what is in it, but they love it.
Provided by Gay Gilmore
Categories For Large Groups
Time 12h20m
Yield 20 serving(s)
Number Of Ingredients 8
Steps:
- Mix the bottom layer ingredients and put in an 8 inch springform pan.
- Put middle layer on top of that; and then mix top layer ingredients and put on top.
- Chill overnight.
- Use a cookie cutter on top and fill with caviar to make a nice design.
- We used a heart shape at the wedding and filled it with salmon roe and made a nice design of salmon roe around the border-- one of our colors was orange for the wedding so it looked lovely.
- I've also seen this with small red caviar in the middle in a heart shape with black caviar all around the edges-- gorgeous.
- remove the sides of the springform pan to serve with crackers.
Nutrition Facts : Calories 105.2, Fat 8.7, SaturatedFat 4.2, Cholesterol 80, Sodium 97.5, Carbohydrate 3.7, Fiber 0.1, Sugar 0.6, Protein 3.3
LEMON CAPELLINI WITH CAVIAR
Steps:
- Drizzle some olive oil in a large pot of boiling salted water, add the capellini and cook al dente. Drain quickly, leaving a little water with the capellini. Quickly toss the capellini with the melted butter, lemon zest, lemon juice, salt and pepper.
- Place one serving of pasta on each plate and top with a large dollop of fresh caviar. Garnish with grated lemon zest. Serve immediately.
BEST EVER COWBOY CAVIAR
Every time I make this I get asked for the recipe. I keep it on a file in my computer so I can print and email it easily. To add heat it is also good with jalapenos. Serve with tortilla chips.
Provided by abtomesh
Categories Salad Vegetable Salad Recipes
Time P1DT15m
Yield 8
Number Of Ingredients 11
Steps:
- Combine olive oil, vegetable oil, cider vinegar, and sugar in a saucepan; bring to a boil, remove from heat, and cool to room temperature.
- Stir pinto beans, black-eyed peas, corn, onion, celery, red bell pepper, and cilantro together in a large bowl. Pour cooled oil mixture over bean mixture and toss to coat. Cover the bowl with plastic wrap and refrigerate, stirring occasionally, for 24 hours. Drain excess dressing before serving.
Nutrition Facts : Calories 425.6 calories, Carbohydrate 37.5 g, Fat 28.3 g, Fiber 5.1 g, Protein 6.2 g, SaturatedFat 3.8 g, Sodium 415 mg, Sugar 15.5 g
LUMPFISH CAVIAR PIE
A delicious and sophisticated appetizer.
Provided by Jennifer Crompton Stretch
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes Cold Cheese Dip Recipes
Time 3h25m
Yield 12
Number Of Ingredients 8
Steps:
- Grease an 8-inch spring-form pan and set aside. Stir together the hard-cooked eggs and mayonnaise. Evenly spread into the bottom of the spring-form pan and sprinkle the minced onion over the top. Stir together cream cheese and sour cream until smooth and spread over the onion layer. Cover and chill at least 3 hours in the refrigerator.
- Once completely chilled, unwrap the pan and spread the lumpfish roe over the top. Run a knife around the edge of the pie and remove the side of the spring-form pan. Garnish with lemon wedges and parsley sprigs before serving.
Nutrition Facts : Calories 135.5 calories, Carbohydrate 4.9 g, Cholesterol 122.3 mg, Fat 11.2 g, Fiber 1.3 g, Protein 5.9 g, SaturatedFat 5.3 g, Sodium 93.3 mg, Sugar 0.9 g
CAVIAR PIE
Make and share this Caviar Pie recipe from Food.com.
Provided by Magicshell
Categories < 4 Hours
Time 2h
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Dice the hard boiled eggs. Stir in the mayonnaise and onions. Season mixture. In a greased springform pan, layer the egg mixture.
- Beat the cream cheese and sour cream until smooth. Stir in the fresh parsley. Season mixture. Layer on top of egg mixture and smooth surface.
- Chill for several hours or overnight.
- Drain each color of caviar on separate paper towels.
- Create a shape or design, using the different colors of caviar. Chill.
- Be careful unmolding the springform pan.
- Serve with toast points or crackers.
TINY PANCAKES FOR CAVIAR
Eating caviar in a restaurant or supplying it for a group of people is extravagant to the point of recklessness. Buying a small tin and demolishing it entirely yourself is hedonistic heaven. I love these pancakes with caviar. Unlike regular blini, they do not need yeast, so they take only a few minutes to rustle up. I think of them as potato pancakes, but actually they use only a little potato starch, not real potatoes. They are very plain and not enormously potatoey, but they are the best carrier imaginable for anything salty. (Try them with sour cream and lox.)
Provided by Nigella Lawson
Categories appetizer, side dish
Time 15m
Yield 24 2-inch pancakes
Number Of Ingredients 9
Steps:
- In mixing bowl, combine potato starch, flour, salt, baking powder and baking soda. In separate bowl, mix buttermilk, egg and 1 tablespoon melted butter. Pour wet ingredients into dry, and whisk into a batter.
- Place a griddle or skillet over medium heat, and brush with melted butter. When griddle is hot, spoon scant tablespoons of batter onto it, about 2 inches apart. After a few minutes pancakes will rise. There will not be many bubbles on the surface. When bottoms are set and golden brown, flip them over, and cook until the other side is golden brown. Serve with caviar and sour cream. Pancakes may be frozen.
Nutrition Facts : @context http, Calories 25, UnsaturatedFat 0 grams, Carbohydrate 4 grams, Fat 1 gram, Fiber 0 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 37 milligrams, Sugar 0 grams, TransFat 0 grams
CORNCAKES WITH CAVIAR
Steps:
- Cut corn kernels from the cobs, enough to produce 2 cups. Put kernels in food processor and add 2 tablespoons milk. Blend until a little of the texture is left. There should be about 1 1/4 cups.
- Put corn in a mixing bowl and add the remaining milk, the flour, 1/4 cup melted butter and cornmeal, stirring to blend well.
- Add eggs, egg yolk, 2 tablespoons of the chopped chives, salt and pepper and blend thoroughly.
- Heat the other 1/4 cup butter, preferably clarified, in a nonstick skillet and spoon about 1 ounce or 1 1/2 tablespoons of the batter at a time into the skillet without letting the cakes touch. Cook about 1 1/2 minutes until golden brown on bottom. Turn cakes and cook on other side about a minute, or until golden brown and cooked through.
- Serve 4 slightly overlapping corncakes on each of 6 salad plates. Add a mound of creme fraiche in center of plate. Spoon 1 tablespoon golden caviar on top of creme fraiche and 1 teaspoon black caviar on top of golden caviar. Sprinkle with remaining chopped chives and serve.
Nutrition Facts : @context http, Calories 500, UnsaturatedFat 12 grams, Carbohydrate 44 grams, Fat 32 grams, Fiber 4 grams, Protein 16 grams, SaturatedFat 16 grams, Sodium 668 milligrams, Sugar 12 grams, TransFat 1 gram
BEST-EVER TEXAS CAVIAR
This cowboy caviar recipe is a yummy Texas salad made with black beans and pinto beans instead of black-eyed peas. Serve with scoop-style tortilla chips as a great party appetizer.
Provided by Cassie Cooper
Categories Corn Salsa
Time 40m
Yield 10
Number Of Ingredients 13
Steps:
- Mix together black beans, pinto beans, white corn, green chiles, red and green bell peppers, red onion, jalapeño pepper, and cilantro in a large bowl.
- Combine rice vinegar, olive oil, sugar, and garlic powder in a pan. Bring to a boil, then remove from heat. Let cool for at least 10 minutes.
- Pour dressing over bean mixture; toss to coat.
Nutrition Facts : Calories 261.5 calories, Carbohydrate 35.5 g, Fat 12 g, Fiber 6.3 g, Protein 6.3 g, SaturatedFat 1.7 g, Sodium 564.2 mg, Sugar 8.4 g
CORNCAKES WITH CAVIAR
These corncakes are tasty little gems - crisp and pebbly with bits of corn and lacy around the edges. The crème fraîche and caviar are charming if you have them, but don't let a lack of caviar prevent you from making the cakes. You'll be just as happy eating them plain or with dollops of crème fraîche and chives. The cakes' success hinges on their crispness. Keep your pan hot and steady; don't let the cakes steam or they'll turn floppy.
Provided by Amanda Hesser
Categories appetizer
Time 1h
Yield 6 servings (as a first course)
Number Of Ingredients 14
Steps:
- Cut the corn kernels from the cobs, enough to produce 2 cups. Put the kernels in a food processor and add 2 tablespoons milk. Blend until a little of the texture is left. There should be about 1 1/4 cups.
- Put the corn in a mixing bowl and add the remaining milk, the flour, 1/4 cup melted butter and the cornmeal, stirring to blend well.
- Add the eggs, egg yolk, 2 tablespoons of the chopped chives, salt and pepper and blend thoroughly.
- Heat the other 1/4 cup butter, preferably clarified, in a nonstick skillet over medium heat. Spoon about 1 1/2 tablespoons of the batter at a time into the skillet without letting the cakes touch. Cook about 1 1/2 minutes until golden brown on the bottom. Turn and cook on the other side until golden brown and cooked through.
- Serve 4 slightly overlapping corncakes on each of 6 salad plates. Add a mound of crème fraîche in the center of the plate. Spoon 1 tablespoon golden caviar on top of the crème fraîche and 1 teaspoon black caviar on top of the golden caviar. Sprinkle with the remaining chopped chives and serve.
Nutrition Facts : @context http, Calories 419, UnsaturatedFat 12 grams, Carbohydrate 27 grams, Fat 30 grams, Fiber 2 grams, Protein 13 grams, SaturatedFat 16 grams, Sodium 450 milligrams, Sugar 6 grams, TransFat 1 gram
CORN CAKES AND CAVIAR
Categories Fish Vegetable Appetizer Bake Winter Parade Sugar Conscious Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 servings
Number Of Ingredients 12
Steps:
- 1. Puree the corn and cream; transfer to a bowl. Stir in cornmeal, flour, baking powder, salt, and pepper; mix in eggs and butter to make a batter.
- 2. Place oil in a nonstick skillet over medium-high heat. Add batter to the skillet in heaping tablespoons. Cook until corn cakes are golden brown, about 1 minute per side. Drain on paper towels. Continue, adding more oil to the skillet as necessary. (Batter makes about 30 cakes.)
- 3. To serve, arrange 3 corn cakes on each of 8 plates. Top each with 1 teaspoon of crème fraîche and a small dollop of caviar.
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SWEDISH CAVIAR CAKE RECIPE - MALIN ELMLID | FOOD & WINE
From foodandwine.com
5/5 (1)Category CaviarServings 8Total Time 2 hrs 25 mins
- In a small saucepan, bring the milk to a boil over moderately high heat. Immediately remove from the heat, stir in the salt and let cool to warm.
- Preheat the oven to 325 and butter an 11-by-7-inch glass or ceramic baking dish. In a medium saucepan, bring 1 quart of water to a simmer.
- In a large bowl, whisk the cooled milk with the eggs until smooth. Pour the mixture into the prepared baking dish and cover tightly with aluminum foil. Set the dish in a roasting pan and pour enough of the simmering water into the roasting pan to reach about halfway up the side of the baking dish. Transfer the roasting pan to the middle of the oven. Bake the custard for about 30 minutes, until a knife inserted into the center comes out clean. Transfer the baking dish to a rack and remove the foil. Let the custard cool completely, then refrigerate for about 1 hour, until chilled.
- Spread the crème fraîche in an even layer over the cooled custard. Spoon the onion, the red caviar and the black caviar over the crème fraîche in alternating diag-onal rows. Sprinkle the caviar cake with the dill, season with pepper and serve.
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