Cheese Crisps With Creme Fraiche And Caviar Recipes

POTATO CHIPS WITH CREME FRAICHE AND CAVIAR

Steps:

• Preheat oven to 375 degrees F. Brush 3 large baking sheets generously with some oil.
• With a mandoline or other manual slicer cut the potatoes crosswise into 1/8-inch thick slices. Arrange slices in 1 layer on a baking sheet and brush with some remaining oil. Sprinkle potatoes with rosemary, salt and pepper. Repeat these steps for remaining 2 baking sheets.
• Bake slices in middle of oven until golden, 15 to 20 minutes. With a metal spatula immediately transfer to a rack to cool completely.
• Top potato chips with 1 teaspoon each of caviar and creme fraiche.

CAVIAR POTATO CHIPS AND LEMON CREAM

Steps:

• In a small bowl, whisk together crème fraîche and zest. Top each potato chip with a small dollop of crème fraîche and a spoonful of caviar.

CAVIAR WITH HOUSE-MADE POTATO CHIPS AND LEMON CRèME FRAICHE

Steps:

• For the chips: Heat the oil in a large Dutch oven or a deep fryer to 350 degrees F and, working in 2 batches, add the potato slices. Turn with a slotted spoon until crisp, about 5 minutes. Drain on paper towels, season with kosher salt and chopped dill. Repeat with remaining potato slices.
• For the lemon creme fraiche: Mix together the creme fraiche, chives, lemon zest and lemon juice in a large bowl. Serve with the potato chips and caviar for dipping.

CAVIAR AND CRèME FRAîCHE TARTLETS

Steps:

• Arrange tart shells on a serving platter. Spoon crème fraîche into a small resealable plastic bag and snip a 1/4" opening in the corner. Pipe about 1/2 tablespoon crème fraîche onto one side of tart shells and spoon 1/2 teaspoon caviar onto the other side. Garnish with chives and serve immediately.

SWEET POTATO BLINIS WITH CURED SALMON, CREME FRAICHE, AND CAVIAR

Steps:

• Place prepared sweet potatoes in a medium saucepan and cover with water. Add 1/2 teaspoon salt. Bring to a boil, and cook until the potatoes are tender and can be mashed easily with a fork. Drain well and return to the saucepan. Add the honey and 4 tablespoons of the butter and mash until smooth. If possible, puree this mixture in food mill. In a small bowl, combine the milk and eggs and stir in the sweet potato puree. In another bowl, stir together the flour, baking powder, salt and cayenne. Add the dry ingredients to the sweet potatoes and stir until just blended.
• Melt the remaining butter and reserve. Heat non-stick skillets over medium-heat and coat with some of melted butter. Drop sweet potato mixture into skillets in 1 1/2-tablespoon amounts. Turn once, cooking until golden and crisp, about 1 minute per side. Transfer to a large baking sheet. Repeat the process with the remaining butter and batter. The pancakes can stand at room temperature for 2 hours. Reheat in a 325 degree F. oven for 5 minutes before serving.
• To serve, arrange 3 blinis on a plate and garnish each with a slice of cured salmon, a dollop of creme fraiche and a small spoonful of caviar.

CAVIAR WITH BUCKWHEAT CREPES AND SMOKED CREME FRAICHE

Steps:

• Add the milk, all-purpose and buckwheat flours, eggs and a pinch of salt to a high-powered blender and blend until thoroughly mixed.
• Place a medium nonstick pan over medium heat and spray with nonstick spray. Pour about 1/2 cup batter into the preheated pan and swirl to thoroughly coat the pan with the batter, making a crepe. Cook until it has golden brown spots and edges, about 2 minutes. Flip onto a cutting board to let cool. Continue to cook in batches, covering the finished crepes with a towel to keep them from drying out.
• Season the creme fraiche with salt and pepper in a medium bowl and stir to combine. Cover with plastic wrap and use a smoking gun to smoke the creme fraiche for 10 minutes.
• For serving: Fold the crepes into quarters and add to a serving dish. Top with the caviar and smoked creme fraiche.

SEARED SEA SCALLOPS WITH CRèME FRAîCHE AND CAVIAR

Steps:

• Heat oil in large nonstick skillet over medium-high heat. Season scallops with salt and pepper. Cook scallops until golden on bottom, about 2 minutes. Turn over; sauté until just cooked through, about 1 minute. Drain on paper towels. Cool to room temperature.
• Top each scallop with 1/2 teaspoon crème fraîche. Top with caviar. Garnish with chives and serve.

CAVIAR DIP WITH ROOT-VEGETABLE CHIPS

Steps:

• Stir together sour cream and creme fraiche in a serving bowl. Gently stir in caviar and 2 tablespoons chives until well combined. Cover, and refrigerate for 1 hour (or up to 1 day).
• Sprinkle the dip with caviar and remaining 2 teaspoons chives for garnish. Set serving bowl in a larger bowl filled with ice. Serve immediately with root-vegetable chips.

BAKED POTATOES WITH CRéME FRAICHE AND CAVIAR

Steps:

• Preheat oven to 350°F with a rack in center. Bake potatoes directly on rack until darkened slightly, beginning to wrinkle, and easily pierced with the tip of a knife, 1 to 1 1/2 hours (depending on size).
• Working one at a time, immediately wrap potatoes in a clean kitchen towel and slam down onto a countertop (this ensures a light, fluffy texture). Slash potatoes to open, season, and top generously with dollops of crème fraîche and scoops of caviar. Serve immediately.

HERB-BAKED POTATO CHIPS WITH CRèME FRAîCHE AND CAVIAR

Steps:

• Preheat oven to 375° F. and brush 3 large baking sheets generously with some oil.
• With a mandoline or other manual slicer cut 1 potato crosswise into 1/8-inch-thick slices. Immediately arrange slices in one layer on 1 baking sheet and brush with some remaining oil. Sprinkle potatoes with dill and salt and pepper to taste.
• Bake slices in middle of oven until golden, 15 to 20 minutes, and with a metal spatula immediately transfer to a rack to cool completely. Repeat procedure with remaining potatoes and baking sheets in same manner. Potato chips may be made 3 days ahead and kept in an airtight container at room temperature.
• Top potato chips with 1 teaspoon each of caviar and crème fraîche or sour cream, side by side.

CHEESE CRISPS

Steps:

• In a bowl, cream the butter until fluffy. Slowly mix in the flour, salt and cayenne pepper. Stir in cheese and cereal. Shape into 1-1/2-in. balls and place on ungreased baking sheets. Bake at 350° for 15-17 minutes or until lightly browned. Serve warm or cold.

TOASTED BRIOCHE ROUNDS WITH CREME FRAICHE AND CAVIAR

Steps:

• Using a 1 1/2-inch round cookie cutter, cut 36 rounds of brioche from slices. Place 1 tablespoon butter in a 12-inch skillet. Melt over medium heat. Add half the rounds; cook until golden, turning once, 1 to 2 minutes per side. Repeat with remaining butter and rounds. Let cool on a wire rack or paper towel. Store rounds in an airtight container at room temperature for up to 2 days.
• Place a dollop of creme fraiche on each round, and top with caviar.

CHEESE CRISPS WITH CREME FRAICHE AND CAVIAR

Steps:

• For creme fraiche: In a small saucepan heat whipping cream over low heat until warm (90 degrees F to 100 degrees F).
• Pour into a clean jar.
• Stir in buttermilk, screw on jar lid, and let the mixture stand at room temperature for 24 to 30 hours or until thickened.
• Do not stir.
• Store, covered, in the refrigerator up to 1 week.
• Or you can skip the previous step entirely and buy creme fraiche at your grocer.
• Place a mounded tablespoon of cheese on a nonstick cookie sheet; pat into a 2-inch circle.
• Repeat with remaining cheese, allowing 2 inches between circles.
• Bake one cookie sheet at a time in a 400 degree F oven for 3-1/2 to 4 minutes or until bubbly.
• Cool on cookie sheet about 1 minute.
• Remove with a spatula and gently drape over inverted 1-3/4-inch muffin tins to cool and stiffen into cup shapes.
• To serve, invert cheese crisps onto serving platter and top each with a rounded teaspoon of creme fraiche and a rounded 1/4 teaspoon caviar.
• Serve immediately.
• Makes about 24.

CHEESE CRISPS

Steps:

• Heat a large nonstick skillet over medium. Evenly sprinkle Parmesan to cover bottom of pan. Cook until cheese is melted and light brown, about 3 minutes; let cool slightly. Using a small spatula, loosen edge and transfer to a plate. Let cool completely, then break into pieces.