Caviar Mold Recipes

MUSTARD CAVIAR

Steps:

• In a small saucepan, bring 1/2 cup rice vinegar, 1/4 cup brown mustard seeds, 1/4 cup yellow mustard seeds, 1/4 cup apple cider vinegar, 1/4 cup sugar, 1/2 tablespoon kosher salt, and 3/4 cup water to a boil over medium-high heat. Reduce heat to low and simmer, stirring often and adding water by tablespoonfuls if mixture is too dry, until mustard seeds are still firm and intact but pop like caviar when bitten into, 45-50 minutes. Remove saucepan from heat and let mustard mixture cool completely. Transfer to an airtight container and refrigerate. Keep chilled in the fridge for up to 2 weeks.

CAVIAR MOLD

Steps:

• Sprinkle gelatin over water and let stand until softened. Warm 1 cup sour cream over low heat, add gelatin and stir constantly until gelatin melts, 1 to 2 minutes. Remove from heat and add mayonnaise, lemon juice, onion, sugar and hot pepper sauce, blending well. Place caviar in strainer and rinse carefully with cold water. Shake strainer to remove excess water. Reserve 1 tablespoon caviar. Add remaining caviar to sour cream mixture, stirring gently. Season to taste with salt and white pepper. Turn into greased 2-cup mold or into 8 to 10 small individual molds and chill until firm, about 3 to 4 hours. Unmold on serving plate. Place about 6 tablespoons sour cream on top of large mold or 1 tablespoon on each individual mold. Place some of reserved caviar on top of sour cream.

CAVIAR PIE

Steps:

• Blend the eggs and mayonnaise (using enough mayonnaise just to bind the eggs) in a small bowl. Line a well-buttered 8 or 9-inch pie pan with the egg mixture, pressing firmly over the bottom and up the sides to form the crust. Scatter the scallions over the crust, then spread with the caviar. Frost with the sour cream and refrigerate until ready to serve. Set the caviar pie on a cocktail table with crackers or freshly made melbas, which can be dipped or spread.;

POOR MAN'S CAVIAR

Steps:

• Stir together avocados, tomatoes, green onions, black beans, and Mexicorn. Stir in red wine vinegar, canola oil, and hot pepper sauce. Cover, and chill 1 hour.

SHERI'S MOLDED CAVIAR AND EGG SALAD

Steps:

• One day ahead of serving, mix the mold ingredients together and put it in a plastic container in the refrigerator to let it harden.
• The next day, before serving, remove container from the refigerator.
• Take a knife and loosen the mold from the edges and turn it onto a serving plate with enough extra room on the sides for the topping to add a little bulk.
• Cover the mold with sour cream.
• Add the caviar on top; drizzle it on the sides.
• Serve with crackers and enjoy!

QUAIL EGGS WITH CAVIAR

Steps:

• Place quail eggs in a small saucepan filled with water, and bring water to a boil. Boil 30 seconds, and turn off heat. Cover. For slightly soft eggs, let eggs stand in hot water 2 1/2 minutes; for firmer eggs, let eggs stand in hot water 2 minutes more.
• Prepare a bowl of cold water. Remove eggs from hot water; submerge in cold water. Let eggs stand 5 minutes. Remove from water, and remove shells.
• Heat oven to 400 degrees. Place bread on a baking sheet; toast until golden brown.
• Slice eggs lengthwise; cover loosely with plastic wrap. Spread 1 teaspoon caviar on each piece of toast, top with half an egg, and garnish with 1/4 teaspoon caviar. Serve.

SALMON HORSERADISH MOUSSE WITH CAVIAR

Steps:

• In a small saucepan sprinkle gelatin over water and let soften 1 minute. Gently heat mixture over moderately low heat, stirring until gelatin dissolves (do not let boil).
• In a food processor purée onion. Add gelatin mixture and all remaining ingredients except salmon roe and purée until smooth.
• Lightly oil a 1-quart terrine or loaf pan (8 1/2 by 3 1/4 by 2 1/2 inches) and spread half of mousse evenly on bottom. Gently spread salmon roe evenly over mousse. Spoon remaining mousse evenly over salmon roe. Chill mousse, covered, at least 12 hours and up to 4 days.
• Just before serving, run a thin knife around edges of terrine or loaf pan and dip terrine or loaf pan in hot water 5 to 10 seconds. Invert mousse onto a platter.
• Serve mousse with bread or crackers.

CAVIAR MOUSSE

Steps:

• Blend the eggs with the butter in food processor, or mash to blend thoroughly. Spread the egg-butter mixture in a small serving bowl.
• Mix onion with sour cream and spoon over egg mixture. Refrigerate overnight.
• To serve, top with caviar and pass with Melba toast.

CRAB APPETIZER MOLD

Steps:

• In a small microwave-safe bowl, sprinkle gelatin over cold water; let stand for 1 minute. Microwave, uncovered, on high for 20 seconds. Stir; let stand for 1 minute or until gelatin is completely dissolved., In a large saucepan, combine the soup, cream cheese, mayonnaise and gelatin. Cook and stir over medium heat for 5-7 minutes or until smooth. Remove from the heat; stir in the crab, celery and onions., Transfer to a 5-cup ring mold coated with cooking spray. Cover and refrigerate for 4 hours or until set. Unmold onto a serving platter; serve with crackers. ,

TEACHER'S CAVIAR

Steps:

• In a large bowl, combine the first eight ingredients. , In a small bowl, whisk the lime juice, oil, honey, salt and cayenne. Pour over bean mixture; toss to coat. Serve with baked chips.

EGG DIP WITH CAVIAR :-))

Steps:

• In large bowl, soften gelatin in cold water for about 5 minutes or until softened.
• Add boiling water, stir to dissolve.
• Let cool to room temperature.
• In another bowl, grate eggs; add mayonnaise, mustard, lemon juice, onion, garlic powder, salt, pepper, pimentos and green pepper.
• Stir to combine.
• Add egg mixture to gelatin, stirring to blend.
• Coat a 2 quart mold with cooking spray.
• Pour egg mixture into mold and chill until firm.
• Unmold onto a platter; cover top with sour cream and caviar, if using.
• Serve with crackers that are not highly seasoned, so the flavors don't compete with one another.
• Club crackers or sourdough bagel chips are good.