There are many ways to enjoy caviar. In
the United States, whose citizens consume 80% of the world’s caviar, the traditional way to enjoy caviar is to scoop a small portion of caviar using a non-metallic, and usually a
mother of pearl spoon onto crackers or
blini. This makes excellent hors
d'oeuvres. Other popular ways to enjoy caviar: deviled eggs with caviar and baby potatoes with caviar.
And there is of course the traditional Russian way. The way we serve and enjoy the best caviar is as follows: Russian Blini are prepared, which range from paper thin, to about 1/8 of and inch in thickness and anywhere between 4” and 8” across, depending on the chef who prepares them.
Natasha's Russian Blini with Caviar
3 eggs
1¾ cup white flour
3 cups milk or water, or any combination of the two
½ teaspoon salt
½ teaspoon sugar
1 tablespoon olive oil (or any other oil)
Mix the flour, oil, salt, sugar and eggs together, and keep adding milk or water until the
texture is of that similar to heavy cream – very thin. Mix well, until there are no lumps. If
the batter is still too thick, add a little more water.
Grease the pan lightly, and then set the heat on high for 4-5 minutes to get it to maximum
temperature. Lower to medium. With a ladle, in one motion spread an even amount of batter to
cover the pan with a thin layer. Don’t worry, the first blin never comes out even – there is
even a saying in Russian: “pervij blin komom”.
Cook for about 45 seconds on each side, or until golden brown.
Makes 15-20 of 8” blini. A smaller pan will yield more blini.
Serving
Russian Crepe-Style Blini, 15-20 blini
2-4 oz. of
Tzar Imperial Sevruga Caviar.
2-4 oz. of
Alaskan Red Salmon Caviar
Condiment: Crème Fraiche or Sour Crème,
Unsalted Butter to taste
A single warm crepe is placed on a plate. Approximately ¼ teaspoon of sour crème, crème fraiche or unsalted butter is spread
across the middle of the crepe to taste, and caviar is spread in the same area to taste.
With a fork, the crepe is rolled into a small tube, calculating that the condiment and the caviar are evenly spread inside. Slice the
crepe into separate bites and enjoy! Makes 4-5 slices.
Makes 2-4 Servings
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Russian Caviar Tasting
What better way to impress your friends or family than with a Feast of Russian Caviar? This delicacy, so cherished around the globe is
amazingly simple to serve, and preparation is minimal. It is customary to allow 1-2 ounces of caviar per guest.
Caviar is very perishable, so it is recommended that it is
continuously chilled while serving - see caviar servers in our
accessories section. To serve caviar, a non-metallic (often mother-of
pearl) spoon(s) must be used, since metal spoons will give
caviar a metallic taste. We recommend having several spoons available for a caviar
sampler feast.
For a condiment, we recommend crème fraiche, which is "..mild
with a light, fresh taste and clean finish, it is the perfect foil for the delicate roe." Allow
1oz. - 2oz. per guest, but it's recommended to have an extra container - this tends to be very
popular with all those who enjoy caviar.
Carr's Water Crackers (35 per package), Petits Mini-Toasts (40 per package) and Russian Style Blini (16 pieces) can be presented on elegant
plates. One package of each would be suitable for a party of four.
Larger portions of caviar can be presented on caviar palettes, which should be chilled in the freezer before
serving.
Smoked Salmon with Caviar on a Crisp Potato Pancake
- 3 potatoes, peeled and grated
- 1/4 lb. (1 stick) butter, melted
- 1/2 cup sour cream
- 3 shallots, minced
- 5 sprigs fresh dill, chopped
- Juice of 1/2 lemon
- 8 oz. Smoked Salmon, thinly sliced
- Olive oil
- 2 oz. Russian Sevruga Caviar
Toss grated potatoes in 1/4 lbs. (1 stick) melted butter. Season with salt and freshly ground
pepper. Heat 2 nonstick pans over high heat until nearly smoking. Add 2 teaspoons olive oil to
each pan. Divide potatoes evenly to each pan and shape them into thick pancakes. Cook
for 1 to 2 minutes, then reduce heat. Saut'e until almost golden brown. Use a spatula to check
the underside of the pancakes. Turn
pancakes over and cook other side until golden. Remove pancakes from pans and warm in 425 F oven
for a few minutes.
To prepare dill cream:
In a bowl, mix together shallots, dill, sour cream, and lemon juice. Season with salt and
pepper. Mix well. To serve: Remove pancakes from oven. Spread dill cream over top. Cover with
slices of smoked salmon. Garnish with sevruga caviar and chives. Cut into desired portions and serve
immediately.
Pan-Seared Foie
Gras
This is a wonderful first course. It is, surprisingly, not difficult to prepare and can impress
dinner guests or that someone special to no end.
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Many variations of Pan-seared Foie Gras
have long been on the menus of many upscale establishments in Europe and USA. Considered by most
as a somewhat exotic and expensive dish, it is actually not that difficult to prepare and will
surely impress one’s guests when served at home.
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The following recipe uses duck Foie
Gras. One may use goose liver if one prefers but the cooking process will be a bit
trickier. Duck liver holds itself together better than goose liver when pan-seared.
Ingredients
One whole duck Foie Gras,
Grade A
Approximately ¾ to 1 cup balsamic vinegar (you don’t need the real, expensive kind)
3 tablespoons molasses
½ to 1 tablespoon raspberry vinegar (optional)
1 small bottle of red onion marmalade
1 lettuce of choice, preferably the violet tinged lola rossa, not iceberg
A little arugula to taste (optional)
Steps
The Sauce (To Be Prepared Ahead)
1. Heat the balsamic vinegar in a saucepan over a low to medium fire and reduce by half or until
it just begins to thicken. Stir gently but continuously.
2. Add the molasses little by little and taste every so often. Add the raspberry vinegar. Keep
stirring gently. The mixture should still flow well, just thickening slightly.
3.Be sure to gently scrape the bottom and sides every so often to prevent the sauce from
sticking and forming clumps.
4.The moment a dark film of the mixture can coat a spoon, remove from heat. It will thicken even
more as it cools.
The Foie Gras
1.All Caviaria.com Foie
Gras comes fresh and not frozen. If you are unable to use it within the first 10 days upon reciept, freezing the foie gras is an option. When defrosting, make sure not to thaw it at room temperature - keep it in the refrigerator overnight, a slow thaw will make it taste better when sauted.
2.Carefully remove any visible veins, taking care to avoid unduly scarring the Foie Gras.
3.With a hot knife (dip it in very hot water every so often), slice the Foie Gras into ovals about 1
inch thick each.
4.Put Foie Gras slices in
the freezer for about 5 to 10 minutes to slightly firm up a bit.
5.Heat a heavy non-stick, industrial heat pan over medium-high heat for approximately 4 ½ to 5
minutes and sear the Foie Gras slices for about 20 to 25
seconds each side. Do not crowd the pan, sear in batches of 3 to 4 slices.
The Foie Gras will be rare and this is the way it is best
served. If one simply must have it a bit more done, sear for about 15 to 20 seconds then
lower heat to medium or medium-low and allow to cook for another 15 to 20 seconds each side.
Remove from heat.
6. Serve atop a bed of lettuce/arugula leaves and a dollop (approximately 1 tablespoon) of red
onion marmalade. Drizzle lightly with the sauce. This must be served warm, almost immediately
after being pan-seared. Unless one has help in the kitchen, it is highly advisable to prepare
the lettuce/arugula/marmalade beds ahead of time.
7.Serve the rest of the sauce in a separate bowl so the guests may add as they wish.
Depending on the size of the Foie Gras purchased, this
recipe serves 4 to 5 people as a first course.
The Wine
In Bordeaux, the traditional pairing is a good well-chilled Sauternes. No chardonnay or
sauvignon blanc please. A good reisling or gewurztraminer will probably be fine.
Note
Turn your kitchen exhaust to full. Cooking this dish produces a lot of smoke. Cooking
outdoors would be ideal.
Further, do not allow the fat rendered and stray bits to stay in the pan. They will burn easily
and impart an unpleasant bitterness to the dish. Clean the pan of said rendered fat and stray
bits after, at least, every other batch of Foie
Gras
The origin of Caviar - the world's finest delicacy, which is
produced from the ancient sturgeon species believed to be as much as 100 million years old, can
be traced to 15th century Russia, when the roe of these odd looking fish was first processed to
yield this wonderful gourmet product, which is so well known in the present day. Even though it
seems that it is a simple process – all that’s required to create Caviar is the sturgeon roe and salt, it takes many years for a
caviar apprentice to be allowed to process the fragile sturgeon eggs on his own. Only the
perfect combination of roe and salt can yield high quality Malossol (“low salt”) Caviar, which is hand selected by our chefs and offered to
Caviaria.com’s customers.
Caviar also happens to be amazingly simple to serve. Enclosed in
a Sterling Silver or a Glass Caviar
Server filled with crushed ice, it makes a wonderful centerpiece or a welcome addition to a
fancy feast. Along with Foie Gras/Pate delicacies that
Caviaria.com offers, an elegant "hors d'oeuvres" (appetizers) menu can be put together in some
30 minutes.
Caviar and Foie Gras Hors D'oeuvres
Caviar (Russian Beluga, Ossetra or Sevruga; American
Paddlefish)
Bloc of Goose Foie Gras with Truffles
Crème Fraiche
Carr’s Water Crackers (or any other unflavored crackers)
Mini-Toasts or Toast Points
Loaf of French Bread
Russian Blini or Blinchiki
Cornichons (little pickles)
Alternatives:
Baby Red Potatoes
Eggs
Caviar (Buffet):
Present in an elegant Glass or Sterling Silver Caviar Server. Allow approximately 1oz. per person.
On separate small plates lay out blini, crackers, mini-toasts,
and toast points or any combination of the above, and in a serving bowl a dollop of Crème Fraiche. Include a Mother of
Pearl Spoon(s) for ideal serving. Serve with ice cold Vodka.
Caviar (Hors D'oeuvres):
Hard-boiled eggs sliced in half and topped with Crème Fraiche
and Caviar. Also see Stuffed Eggs with Beluga Caviar below.
Boil baby red potatoes until soft. Drain, rinse, and cool. Cut each baby potato in half and top
with a small amount of Crème Fraiche and ½ teaspoon Caviar.
Foie Gras (Hors D'oeuvres):
Foie gras must be refrigerated and removed 20 minutes before
serving. For slicing, the knife should be smooth bladed, hot and dry to cut perfect slices. Try
dipping it into hot water before slicing. Serve in a very simple manner with lightly toasted
bread or toast points. One good slice of 2 - 3 ounces per person is sufficient. Present without
garnishes or any kind of accompaniment that would alter its taste. The rich Foie gras flavor enables many combinations. Try it with dry Champagne or Sauternes wine.
Special Combinations
Deep-Fried Goat's Cheese
with Alaskan
Red Salmon Caviar
1 small mild goat's cheese log
1 egg
Freshly ground black pepper
40 g (1-1/4 oz) breadcrumbs
600 ml (1 pt) light oil (sunflower or soya)
Mixed leaf salad
2 oz. Alaskan Red Salmon
Caviar
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1. Cut the cheese into 1 cm. (1/2 in)-wide slices. Beat the egg with the pepper and pour it onto
a small plate. Put the breadcrumbs on another plate. Dip the goat's cheese into the egg mixture
and then roll it in the breadcrumbs, until thoroughly coated.
2. Heat the oil in a deep-fryer (taking care that it is not too hot or it will spit the
breadcrumbs back out at you). Fry the cheese slices until golden brown. Remove and drain on
kitchen paper.
3. To serve, arrange plates with salad leaves, then place three goat's cheese slices on each
one. Top with a teaspoonful of salmon roe.
Stuffed Eggs with Beluga Caviar
12 hard-boiled eggs
1 oz. Russian Beluga Caviar
1 small roasted red pepper, chopped fine
1/2 cup ricotta cheese
1/4 cup sour cream (or Crème
Fraiche)
1/4tsp salt
Pepper to taste
1 1/2 tbsp fresh chives, chopped fine
Fresh chives for garnish
Shell the eggs, cut in half lengthwise and remove the yolk. Sieve the egg yolks and ricotta
cheese into a bowl. Add the sour cream, roasted red pepper, chopped chives, salt, and pepper to
taste.
With a pastry bag and a large star tip, pipe the mixture into the hollows of the egg whites.
Garnish with fresh chives and top with the Beluga Caviar as desired.
Baby Potatoes with Sour Cream and Caviar
Lightly simmer baby red potatoes for about 8 minutes or until soft. Drain, rinse, and cool. Cut
each baby potato in half and top with a teaspoon of sour cream and a soupcon (a small measure)
of alternating red and black caviar.
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