Caviar Served On Ice Cubes Recipes

MAPLE-BACON CRUNCH ICE CREAM

Steps:

• Make the ice cream: Whisk the egg yolks, sugar and salt in a bowl until pale yellow. Transfer to a saucepan and whisk in the milk. Cook over medium heat, stirring, until almost simmering (the mixture should be thick enough to coat a spoon). Stir in the maple syrup. Transfer to a bowl and refrigerate until cold, about 30 minutes.
• Make the bacon brittle: Butter a rimmed baking sheet. Cook the bacon in a medium skillet over medium heat until crisp, about 5 minutes per side; transfer to paper towels to drain. Let the bacon cool, then very finely chop.
• Cook the sugar in a saucepan over medium-high heat, stirring constantly, until it melts and turns golden, about 4 minutes. (If lumps form, remove from the heat and continue stirring until melted.) Continue to cook, stirring, until light amber, about 2 more minutes. Remove from the heat and immediately stir in the butter. Carefully stir in the baking soda, then the bacon and chile powder. Pour onto the prepared baking sheet and let cool until set, about 15 minutes. Break into bite-size pieces, then smash about one-third of the brittle into shards with a meat mallet or heavy skillet. Reserve the remaining brittle in a container for up to 3 days.
• Stir the cream into the chilled custard. Churn in an ice cream maker. Stir in the bacon brittle shards. Transfer to an airtight container and freeze until firm, at least 2 hours.

COWBOY CAVIAR

Steps:

• Mix beans, peas, tomatoes, corn, onion, bell pepper, and jalapeno peppers in a large bowl. Season with garlic salt. Add dressing and cilantro; toss to coat. Refrigerate for 20 minutes or until ready to serve.

SO SIMPLE COWBOY CAVIAR

Steps:

• In small saucepan, combine oil, sugar and vinegar.
• Heat and boil 1 minute and then cool completely.
• In large bowl, combine beans, peas, corn, peppers and onions.
• Pour vinegar mixture over bean/pepper mixture and mix to thoroughly coat.
• Cover and marinate overnight.
• Drain for 2-3 hours before serving.

ICE CUBES

Steps:

• Empty the ice cubes that are left in the trays (if there are any left) into the bin.
• Take the trays over to the sink and fill them with cold water. (Hot water will freeze faster and more clear).
• Place the water filled ice trays back in the freezer.
• Replace the ice bin if you had to remove it.
• Shut the door to the freezer.
• Be sure to leave for around 4-6 hours at least to make sure it is frozen.
• If you want to experiment, you can freeze things like fruit infused waters or juices.

CAVIAR AND SMOKED SALMON ON TOASTED BRIOCHE CUBES

Steps:

• Cut bread slices into about thirty 1-inch cubes. Cut salmon lengthwise into 1/2-inch-wide strips and crosswise into 4-inch-long pieces. In a large non-stick skillet heat 3 tablespoons butter over moderate heat until foam subsides and brown half of cubes on 2 opposite sides until golden, about 2 minutes, transferring to a platter. Brown remaining cubes in same manner.
• Top each cube decoratively with salmon, caviar, and crème fraîche or sour cream.