CAVIAR PARFAITS
Categories Potato Appetizer Fry Valentine's Day Salmon Anniversary Bon Appétit Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 8 servings
Number Of Ingredients 17
Steps:
- Make potato cakes:
- Preheat oven to 375°F. Bake potatoes until tester can pierce center but potatoes are not yet tender, about 30 minutes. Cool. Peel and coarsely grate potatoes. Transfer grated potatoes to bowl. Add chives. Season to taste with salt and pepper. Mix in egg white. Oil baking sheet. Press 1 heaping tablespoon potato mixture onto sheet, forming 2-inch round. Repeat with remaining mixture, forming 8 cakes total. Add enough oil to heavy large skillet to reach depth of 1 inch. Heat oil to 350°F. Add potato cakes to skillet and fry until golden, about 2 minutes. Drain on paper towels. (Can be made 1 day ahead. Cool; cover and chill. Rewarm in 350°F oven about 10 minutes before serving.)
- Make egg mixture:
- Gently mix all ingredients in small bowl.
- Make horseradish crème fraîche:
- Combine first 4 ingredients in medium bowl. Using electric mixer, beat until peaks form. Season with salt and pepper.
- Place 1 warm potato cake in center of plate. Place 2-inch-diameter cookie cutter or biscuit cutter with 1-inch-high sides around potato cake. Top cake with 2 tablespoons egg mixture; press to adhere. Press 2 tablespoons salmon atop. Dollop with 2 tablespoons horseradish crème fraîche. Gently remove cookie cutter. Smooth top. Top with small spoonful caviar. Repeat with remaining cakes.
- Drizzle basil oil around if using.
CRAB PARFAIT
Steps:
- To make the dressing, whisk together mayonnaise, ketchup, cayenne, dry mustard, shallot, lemon juice, and parsley. Season the dressing with salt and pepper. Fold in the crabmeat and capers, turn to coat. Using a clear parfait glass or champagne glass, scoop a heaping tablespoon of the diced mangoes on the bottom of the glass. Press down slightly with a spoon. Add a layer of crabmeat on top, pressing down again, followed by a layer of chopped mixed greens. Repeat the layers. After the last layer of greens, spoon a final mound of crab salad on top. Repeat with remaining 3 glasses. Serve with toasted baguette slices.
CAVIAR AND SALMON PARFAIT
Provided by Food Network
Yield 6 to 8 appetizer portions
Number Of Ingredients 9
Steps:
- Drain the sour cream overnight in a cheesecloth-lined sieve, mix dill into sour cream. Coat the inside of the pastry ring with a thin coating of vegetable oil and place the pastry ring in the center of a decorative serving platter.
- Fill the bottom of the ring with smoked salmon that is thinly sliced and layer it into one even layer. Spoon a thin layer of dill cream onto the salmon. Top with an even layer of salmon caviar, being careful not to break any of the eggs. Top with dill cream. Finish with a layer of black caviar and dollop with dill cream. Chill in ring for 1 hour or more before serving to allow parfait to set. Remove the ring carefully and garnish the top of the parfait with sprigs of dill. Use watercress leaves and crisp bread to garnish the platter.
CAVIAR ON POTATO WITH CREAMY CHAMPAGNE DRESSING
Provided by Erika Lenkert
Categories Champagne Citrus Fish Potato Appetizer Cocktail Party Quick & Easy New Year's Eve Chive Sour Cream Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 8 "shots" or 4 martini-glass servings
Number Of Ingredients 7
Steps:
- Make potatoes:
- Bring a large pot of generously salted water to a boil. Boil the potatoes until just cooked through, about 5 minutes. Drain and cool immediately; set aside.
- Make dressing:
- In a mixing bowl combine the sour cream, sparkling wine, chives, and lemon zest.
- Assemble:
- Add the well-drained, cooled potatoes to the dressing and gently mix until combined. Fill 8 shot glasses almost to the rim with potato salad. (You can also use 4 martini or other glasses, Chinese soupspoons, or other small containers.) Top with 1/4 ounce of caviar. Serve immediately or keep chilled until service.
CAVIAR SANDWICH
I now prefer the caviar sandwich to all other more classic presentations at the holidays. All that caviar crammed into a sandwich makes me feel giddy and extravagant and very lucky to be alive the second I set eyes on it. Context is everything; what I could reasonably splurge for would feel forlorn if showcased on a proper silver trolley atop a mound of shaved ice with a mother-of-pearl spoon at the ready on its nearby velvet pillow, but here, by contrast, in the context of a lowly sandwich, it feels as decadent as if I were eating caviar straight out of the tin, like a midnight pint of ice cream. Buy the caviar you most prefer from a retailer you trust the most-the most expensive may by no means necessarily be your favorite-- and see if this luscious sandwich doesn't make you feel pretty giddy, too.
Provided by Gabrielle Hamilton
Categories easy, lunch, quick, snack, sandwiches, appetizer, main course
Time 30m
Yield 2 to 4 servings
Number Of Ingredients 9
Steps:
- In a small bowl, mix the crème fraîche, scallions, black pepper and kosher salt. Stir aggressively with a rubber spatula until the ingredients are fully incorporated and the crème fraîche is smooth and spreadable. Set aside.
- Bring a small pot of water to boil over medium-high heat. Carefully lower your eggs into the boiling water using a slotted spoon, taking care not to crack the shells. Cook the eggs for 7 minutes, adjusting heat as needed to maintain a gentle boil. Remove eggs to a bowl of ice water, and cool completely. Gently crack eggs all over, peel and roughly chop. Set aside.
- Toast white bread until light golden brown. Remove from toaster, and butter each slice, as we say, wall to wall.
- Repeat with the scallion crème fraîche so that both halves of each sandwich have an even schmear.
- Spread an even layer of chopped egg on 4 slices (of the total of 8 slices) of toast.
- Evenly dot the caviar on top of the chopped egg.
- Sprinkle chives on top of the caviar.
- Place the remaining 4 slices of crème-fraîche toast on top of the egg-caviar side. Press down very gently, and slice in half on the bias. Serve at once.
Nutrition Facts : @context http, Calories 360, UnsaturatedFat 9 grams, Carbohydrate 31 grams, Fat 20 grams, Fiber 3 grams, Protein 15 grams, SaturatedFat 10 grams, Sodium 569 milligrams, Sugar 5 grams, TransFat 0 grams
POOR MAN'S CAVIAR
A colorful, light, and delicious concoction to serve with tortilla chips or pita bread. Avocados, tomatoes, green onions, black beans, and Mexicorn are combined with red wine vinegar, canola oil, and hot pepper sauce. Always a crowd pleaser! Serve with tortilla chips or pita bread.
Provided by FAIRBORN
Categories Side Dish Vegetables Tomatoes
Time 15m
Yield 8
Number Of Ingredients 8
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.
Nutrition Facts : Calories 266.5 calories, Carbohydrate 25.1 g, Fat 17.9 g, Fiber 10.1 g, Protein 6.1 g, SaturatedFat 2.1 g, Sodium 345.2 mg, Sugar 1.7 g
DEVILED EGGS WITH CRèME FRAîCHE AND CAVIAR
Provided by Amanda Hesser
Categories easy, side dish
Time 25m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Place eggs in a small pan, and cover with water. Bring to a gentle simmer, and cook 9 minutes. Drain, and peel while still warm. Slice in half lengthwise; remove yolks, reserving whites on a serving platter.
- Place still-warm yolks in a small bowl, and mash with a fork. Add crème fraîche, mustard and finely sliced chives, and continue mashing until very smooth. Season to taste with salt, pepper and cayenne. Cut remaining chives into pieces 1/2 inch long.
- Using a pastry bag with a small ( 1/4 inch) round tip, pipe the mixture into the cavity of each white, filling it completely and making a small walnut-size mound above the white. At the picnic, spoon a little caviar on top of each egg and garnish with pieces of sliced chive.
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CREAMY CRAB AND CAVIAR PARFAITS RECIPE -SUNSET …
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3/5 (1)Estimated Reading Time 5 minsServings 4Calories 274 per serving
- Spoon 2 tablespoons crab into each of 4 tall, stemmed glasses (about 8 oz. each); divide half the celery mixture, half the creamy wasabi dressing, and half the caviar among glasses. Repeat, ending with caviar.
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- Spoon sour cream into a 1-qt. zip-top plastic bag. Snip 1 corner of bag to make a small hole; pipe sour cream into 6 (2-oz.) shot glasses.
- Combine avocado and next 3 ingredients in a bowl. Mash with a fork, and season with salt and pepper to taste.
- Spoon avocado mixture over sour cream in shot glasses. Top each with tomato, egg, and 1/2 to 1 tsp. caviar. Reserve remaining caviar for another use. Serve parfaits with breadsticks and assorted crackers.
- Party Tip: We used less expensive, shelf-stable lumpfish caviar found near the canned tuna. It costs around $5 for a small jar. Another affordable choice is salmon caviar. Its bright orange color would look stunning atop each parfait. Try fresh caviar if your seafood department stocks it. It may cost a tad more, but you only need a few teaspoons.
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