It’s Halloween month! and what are you cooking? Pumpkins? We all love pumpkins for Halloween but have you ever tried Caviar? Yes! This year take a chance for trying new recipes and surprise your family, friends, or guests. Caviar is one of the top delicacies in the world, some people think Caviar can only be eaten at fancy restaurants but this is a huge myth. All types of Caviar – Imported or domestic- are available to shop online and be delivered to your home. So, for this Halloween make sure to use Caviar in your recipes. There’s no excuse!
Before going ahead with the recipe’s ideas, let’s remember which types of Caviar exist so you can decide which one you would like to try for this event. Caviar is eggs or roe collected from the sturgeon family, traditionally sourced from the Caspian and Black Seas. There are many types of Caviar but you should know there are two main categories: Imported and Domestic. When Caviar comes from its original source in Europe this product is Imported Caviar and its most recognized types are: Ossetra, Beluga and Kaluga. When Caviar is farmed and produced in the United States, it is called Domestic Caviar. This type of Caviar is known for being more affordable without losing the Caviar experience. Try Paddlefish Caviar or Hackleback Caviar and find it out for yourself. At last, there’s still one more option: Fish Roe. When we say roe, we are referring to all unfertilized eggs collected from marine animals. Salmon roe and the roe from whitefish, trout, cod, red caviar, ikura, and tobiko, etc. are considered “Caviar substitutes” and not Caviar. No matter which type of Caviar you choose, they’re all available in our online store. Visit House of Caviar and discover our selection of the greatest quality Caviar picked especially for you!
Now it’s time to cook!
These are three recipe ideas for you to try this Halloween using Caviar. Make sure to buy your favorite and the rest is up to you, be creative and enjoy.
Halloween Caviar Crackers
- Melted Butter
- Crème fraiche
- Halloween cookie cutters
- Salmon Roe or Caviar
Preheat your oven to 350 degrees and put it on a conventional bake. Using your cookie cutter, cut out as many shapes as you can from your tortillas. Use the melted butter to lightly coat tortillas. Cook for 5-10 minutes or until golden brown. Once your tortillas have cooled, add a dollop of crème fraiche and carefully place a spoonful of Caviar on top. Serve immediately and Happy Halloween!
Sweet Potatoes with Caviar
- 2 Sweet Potatoes
- 2 Tablespoons of chopped Chives
- 1/4 cup of Crème Fraîche
Slice 2 sweet potatoes into 1/8-inch-thick rounds. Brush with olive oil and season with salt and pepper. Bake at 425 degrees F° until crisp, about 15 minutes, then cool on a rack. Mix 2 tablespoons chopped chives with 1/4 cup Crème Fraîche. Dollop on the potatoes and top with Caviar.
Four-Layer Caviar Dip
- 6 large hard-cooked eggs, chopped
- 2 tablespoons sour cream
- 2 tablespoons mayonnaise
- 1/2 teaspoon kosher salt
- Cooking spray
- 1 cup finely chopped red onion, rinsed and dried
- 8 ounces cream cheese, softened
- 1/3 cup thinly sliced fresh chives
- 2 ounces Black Caviar (such as Paddlefish)
- Water crackers
Stir together chopped eggs, sour cream, mayonnaise, and salt in a medium bowl. Lightly grease a 6-inch ring mold with cooking spray. Spoon egg mixture evenly on the bottom of prepared ring mold. Top evenly with onion. Stir together cream cheese and chives in a bowl, and gently spread over onion; top with Black Caviar. Refrigerate for 2 hours. Unmold onto a serving plate or platter, and serve with crackers.
These recipes can be served as appetizers for a private party or family reunion. Which one was your favorite? If you want to keep digging on recipe ideas check Food and Wine, Food Network, or Yummly. And remember the best way to get Caviar is to buy it in a reputable store. Visit House of Caviar and discover our variety of fine food products. We’ll be looking forward to seeing you!
Wait, are you thinking about chocolate? No! These Truffles we’re talking about are subterranean fungi grown in calcareous soils near the roots of broadleaved trees such as oak or hazelnut. They’re mostly produced in concentrated areas around the world, including France, Italy, New Zealand, China, North Africa, the Middle East, and the Pacific Northwest.Because of its spore-bearing body, the truffle is basically considered a form of mushroom. However, there are some remarkable differences between these two. Truffles grow underground while mushrooms typically grow above ground. Plus, edible Truffles don’t taste much like any traditional mushroom, even if both share a certain tier of earthy flavour.
And do we recognize Truffles? Black Truffles tend to have rough and somewhat granular exteriors, resembling solid clumps of dirt or even lumpy poop. Their insides are far more fetching by comparison, looking almost like wagyu beef. White Truffles, meanwhile, tend to resemble a rough-skinned potato on the outside. On the inside, they exhibit the kind of marbled mushroom quality that you find in Black Truffles, albeit in a slightly different form.
The flavour of Truffles is often described as being nutty, earthy, woody, mushroomy, and even a little chocolatey. White Truffles are somewhat more subtle by comparison, though still completely discernible when added to any dish. They give off a musky aroma and deliver a taste that’s typically described as being lightly garlicky. But its taste isn’t the only thing why it has become a popular product. Truffles are commonly known for being expensive. Furthermore, you may find Truffles at any list of expensive delicacies along with Caviar.
The distinct flavor and strong aroma of Truffles can help to transform dishes, which is why top chefs love to use them. However, they are not easy to come by, and this is why they are so expensive. Plus, Truffles are costly because they’re hard to find, frustrating to grow, and impossible to store for any length of time.
Now, the question is how to serve Truffles? House of Caviar presents you two recipe ideas to try with this star ingredient. When you start using Truffles you’ll see there are many ways of using it, whereas fresh, honey, sauces and creams or oils. For the following recipes we’re using Truffle Oil, you can find this product visiting our online store and clicking in the Truffle Oil section. So, you have it all now! These are the recipes:
Prosciutto appetizer with Truffled Burrata and Caviar
8 slices Prosciutto di Parma
2 rounds fresh burrata cheese
2 ounces Osetra Caviar
1 small piece fresh truffle
1 teaspoon freshly cut chives
Place sliced prosciutto on plates. Quarter the burrata into wedges, place a piece on each prosciutto slice. Top with Caviar, oil or shaved Truffle, and chives. Fold into a roll and enjoy!
Smashed Potato salad with Truffle oil and Caviar
10 to 12 yellow flesh potatoes
1 cup sour cream
¼ cup 35% cream
1 tablespoon lemon juice
1 tablespoon Truffle Oil
2 to 3 tablespoons olive oil
2 tablespoons Caviar or Salmon Roe
6 radishes cut into fine slivers
1 tablespoon flat-leaf parsley
Freshly ground pepper
Preheat the oven to 400 °F (204°C). Place the potatoes on a baking sheet and bake for 45 minutes. Meanwhile, combine the sour cream with Truffle Oil, cream, ½ a teaspoon of salt, and lemon juice. Set aside. When potatoes are ready, using an oven mitt and a paper towel, smash each potato gently, with the palm of the hand. In an enamelled cast iron pan heat one tablespoon of olive oil over medium heat. Grill each side of the potato, add a little oil if needed. Salt generously on each potato. Transfer to a large serving dish. At serving time, top the potatoes with the sour cream mixture, Caviar or Fish roe, radishes, chopped parsley and freshly ground pepper.
Are you ready to start cooking with Truffles? House of Caviar is your go to online store if you want to buy the highest quality delicacies, including Truffles, meats, specialties and of course, Caviar! Visit our online store and find everything you need just a click away from your home. We’ll be looking forward to seeing you!
Caviar is recognized worldwide as a delicacy. If you’re looking for a special, luxurious and exotic meal, you should definitely go for Caviar. You can enjoy it by itself but if you’re thinking about how to pair it, House of Caviar will give you some ideas of how to serve Caviar and we’ll leave one last great idea for the end. Traditionally, Caviar is served on top of blinis, which are mini russian pancakes made from buckwheat.The blinis act as an edible dish that has a discreet flavor. In this way, they are perfect for serving caviar as a canapé. Another way to pair Caviar is to serve it with crackers or crusty pieces of bread that add a nice crunch and allow the Caviar flavor to pop.
They can also be served with lightly buttered bread or simple boiled potatoes; this increases the Caviar’s flavor.Other flavors that go well with caviar include chicken or quail eggs, raw onion, and creme fraiche. You can make the eggs and finely chop the onion, then use it to coat the blinis with caviar and a small dollop of creme fraiche.
Caviar cannot be cooked as its texture and flavor are destroyed. However, it can be served on an already cooked dish. Caviar is perfect for covering hot dishes such as pasta (a ravioli is a good option), risotto soups, and even sauces. Cheaper Caviar or “Caviar substitutes” like colorful salmon roe and tobiko roe will allow you to get creative without spending a fortune and are especially suitable for homemade sushi or as a side dish.
So far we’ve given you many ideas, but have you ever considered trying Caviar with Lobster? Yes! You’re reading okay, Lobster! Fish and shellfish, such as Lobster, are especially important not just for being delicious but for providing omega-3 fatty acids, which are found in very few foods. And although Lobster may seem like an expensive, decadent treat, there are many ways of including this yummy seafood in your diet. For example:
- Use lobster as your main protein source.
- Add lobster to pasta or rice dishes.
- Mince lobster to top salads.
- Make lobster patties or burgers.
And the best way we recommend you to serve Lobster includes Caviar! And also, eggs. These three ingredients work perfectly whether you’re having a brunch o a dinner at home with family or friends.
Lobster and Caviar Deviled Eggs
1 dozen organic eggs
3 – 4 tablespoons mayonnaise
2 tablespoons grated onion
1 tablespoon yellow or dijon mustard
2 tablespoons lemon juice
2 teaspoons sour cream
1 teaspoon chives, chopped
¾ cup cooked lobster tail meat or lump crabmeat, finely chopped
Salt and pepper
Chopped fresh chives and Caviar for garnishing
Place the eggs in a pot, cover with cold water and bring to a full boil. Turn off the heat, cover and let stand for 10 minutes; drain and run under cold water until cool enough to handle. Peel the eggs and half lengthwise (or trim the tops to expose the yolks, then trim the bottoms to stand the eggs upright). Remove the yolks; transfer to a bowl. Add the mayonnaise, onion and mustard; season with salt and pepper. Mash until smooth. Add lemon juice, sour cream and chopped chives. Fold in finely chopped cooked lobster tail meat or lump crabmeat.Cut a corner off a resealable plastic bag; fill it with the yolk mixture. Pipe into the egg whites. Garnish with chopped fresh chives and your choice for Caviar.
Lobster Eggs Benedict
Make Hollandaise Sauce or buy your usual one. Prepare Lobster and place it onto one half of a toasted English muffin. Poach eggs. If you don’t know how to do it, these are the instructions: bring water to a boil in a medium saucepan, then add 1 tablespoon of vinegar. Once the vinegar-water is brought back to a boil, crack 1 egg into a measuring cup and ease into the pan. Then, cook for 3-4 minutes, depending on your yolk preference.Using a slotted spoon, remove poached egg from boiling water and pat dry with paper towels. Place it on top of the Lobster. Pour Hollandaise Sauce over egg, Lobster, and English muffin. Top with a generous spoonful of your favorite type of Caviar.
So, are you ready to start serving Caviar with Lobster at home? Make sure to buy your ingredients in a well reputed store. House of Caviar offers you a great variety of Caviar (Imported and Domestic), seafood like Lobster and Crabs, meats and specialities, there’s a lot to discover! Visit our online store and find the product you’re looking for. The best products are just a click away from your home. Come visit us, we’ll be glad to have you!
Caviar is worldwide considered as diamonds are in jewelry: a top delicacy. Caviar has a sensuously rich taste and texture that is prized by the most discerning eaters. Today House of Caviar will tell you which are the best types of Caviar to try, and the best of all, They’re all available!. First, Beluga Caviar is an undisputed winner. Caviar from the Beluga sturgeon, which swims in the pollution-free waters of the Caspian Sea, is widely recognized as the best, most flavorful kind of Caviar. Unfortunately, overfishing has endangered Beluga sturgeon and Beluga Caviar can no longer be imported to the United States but there’s still good news. If you’re not giving up on trying Beluga Caviar, you can find Beluga Hybrid, a sustainable option for the Beluga fish.
Second, there’s Osetra Caviar. This is without a doubt one of the most popular types of Caviar from the Caspian Sea. Third, Kaluga Caviar, which is also known as “River Beluga” and the list goes on with the ones harvested in the U.S. Although Caviar is originally from the Caspian Sea, the overfishing and legal restrictions due to its high demand lead the sturgeons to endanger. As an effect , there was a resurgence in the demand for American Caviar and Farm Caviar. Caviar producers in America are meeting the demand while simultaneously making an effort to develop more self-sustaining production systems. So, you should know there are two large categories of Caviar: Imported and Domestic. Imported is the one original and farmed in Europe and Domestic is the one produced in the U.S.
When looking for a great option of Caviar, there are some factors that distinguish the best ones. Top quality Caviars are lightly salted, prepared in the true “Malossol” manner. Caviar should never have a strong or overpowering “fishy” odor. Instead, quality Caviar has a subtle essence of the ocean. Also, Caviar eggs should be distinctly separate globes, with a firm, lustrous appearance. They should pop in the mouth, releasing a buttery, nutty flavor that flows over the tongue. And Caviar never, ever is colored with artificial tints.
Now you know some basics on which types of Caviar you should try, its categories and what to keep in mind when looking for a high quality Caviar. House of Caviar shares with you a list of Caviar and its products that you should try and don’t want to miss!
It is known to be one of the finest Caviar on the planet alongside Beluga Caviar and Sevruga Caviar and by some it is the best Caviar in the world. It ranges from golden to brown and combines with pasta, poultry, and seafood. This type of Caviar is said to have the most incredible variety in flavor, size, and color. These roe range in color from golden to brown and are known to combine with pasta, poultry, and shellfish. These are all the types of Osetra Caviar you can find in our online store:
This type is considered to be the world’s largest freshwater sturgeon. The texture of the Kaluga roe is firm and smooth with an earthy, buttery flavor and a mildly salty overtone. Try one of these two options available in House Of Caviar:
Paddlefish Caviar is considered a cousin to the Caspian Sevruga, since it is comparable in taste, color and size to that of Caspian Sevruga Caviar. Paddlefish Caviar is wildly popular among chefs and epicureans, and is typically served on canapes or blinis with creme fraiche, or even as a garnish. Get yours by clicking here!
Known as the “Red Caviar” Salmon roe are basically the eggs of salmon. Salmon eggs are red-orange in color and provide many of the same healthy vitamins and minerals as eating fish meat. This is a great option for those occasions when you’re on a low budget but still want to impress your guests. Buy Salmon Roe by clicking this link.
Which one is your favorite so far? Remember you can pair any of these types of Caviar piled on blini or on toast points or plain bread. Some of the accompaniments you can use at home include melted butter, minced green onions, finely chopped hard-cooked eggs, sour cream or creme fraiche, and lemon wedges.
And the last step, where to buy it? Internet makes everything easier and closer to us. And that includes Caviar! If you buy online, shop at a reputable source who is committed to offer high quality Caviar. And good for you! You’re in the House of Caviar. Check our online store and find all the products we have for you. Imported and Domestic Caviar and also, seafood, meats, specialties and gifts. Come and visit us, we’ll be looking forward to seeing you!
Fish Roe is harvested from so many kinds of fish and prepared in such infinite ways that it’s hard to know where to begin. Fish Roe is popular, recognized and eaten all over the world. For example, the Japanese eat the same FIsh Roe from salmon also known as Red Caviar (called ikura in Japan) with white rice, either plainly or rolled up in sheets of seaweed. And if you’ve ever looked in the food section at Ikea, then you may have noticed that the Swedes are mighty fond of a smoked and salted cod Roe paste that’s squeezed from a tube onto sandwiches and crackers.
You may be here reading this blog because you like Caviar. So, do you know exactly what Fish Roe is? Roe is the fully ripe, unfertilized internal egg masses in the ovaries, or the released external egg masses of fish and certain marine animals. Fish Roe could come from shrimp, scallops, squids, lobsters, etc. When we say “Roe”, we are referring to all unfertilized eggs collected from marine animals.
Both Caviar and Roe are fish eggs, but Caviar is a particular kind of Roe from the sturgeon family that has been cured. Uncured Roe is commonly called “green eggs” in the industry. Most common types of Fish Roe are: Tobiko, Salmon Roe, Capelin Roe (also known as Masago), Trout Roe, Paddlefish, Bowfin, etc.
And how does Fish Roe taste? They usually taste briny. But different eggs carry distinct flavor profiles. They can go from mildly sweet to more savory, nutty, buttery flavors. Some types, like trout Roe, have a lighter flavor, while others, like salmon, are more pronounced. According to Caviar eaters, no matter the size of the egg or the species from which it came, Fish Roe is a globule-shaped vehicle to taste the ocean. Texture also varies widely, too, from a light, crunchy snap to a juicy pop.
What types of Fish Roe are the most popular? and the answer is there are so many! Besides sturgeon Caviar, some of the most popular and plus, more affordable types of Fish Roe include salmon, also known as red Caviar, which are those large, bright orange, luscious beads often found in sushi. Trout Roe and Tobiko, which are the tiny, crunchy, brightly colored eggs often found on sushi, harvested from flying fish and variously dyed black with squid ink, green with wasabi, red with beets, or yellow with yuzu. You’ll also find jars of relatively affordable Fish Roe labeled Caviar, but they’ll always include the type of fish they come from: Paddlefish Caviar or Spoonbill Caviar and Lumpfish Caviar. This last one comes in red and black varieties and the very last, Hackleback or American sturgeon Caviar and the list could go on and on.
If after all this information about Fish Roe, you want to give a try to Fish Roe, House of Caviar recommends you a few options to start with. These are all available in our online store:
- Salmon Roe: these are large, red-orange sushi grade eggs. Mild, succulent, and a low salt clean salmon flavor.You can serve it with blinis and sour cream, or even spooned as is onto buttered toast. If you wanna go the traditional japanese way, try it with a bowl of white rice topped with a layer of ikura and a few pickles on the side.
- Rainbow Trout Caviar: this type of Roe has small to medium-sized grains, and is beautiful to look at thanks to its vibrant, golden color. Farmed in France, our Trout Roe has a unique, mild sweet flavor. Add these golden pearls to any dish to add a dash of culinary flare to your dinner that guests will surely enjoy.
- Tobiko Black Caviar: this tiny and colorful Caviar comes from Flying Fish Roe. Although the true color of Tobiko Caviar is bright orange, this Black Tobiko has been naturally tinted with squid ink. Use it to roll up some authentic sushi at home, or to garnish appetizers. But this is not the only one you can find from the Tobiko Family. More options available at House of Caviar are:
- Tobiko Gold Caviar
- Tobiko Orange Caviar
- Tobiko Red Caviar
- Tobiko Wasabi Caviar
Looking for more? There’s still more to try! Take a chance with Herruga Caviar for a mild smokey and nutty flavor. Or the Golden Whitefish Caviar with a natural, golden color and small, crisp grains and the very last one but not least: Snail Caviar. This is a perfect type of Caviar to serve as an appetizer or to add garnishing flare to your fish or seafood dishes. You may also see it as “White Caviar ”, these small grains have a crunchy texture with a smooth taste and provide a colorfully visual appeal.
Did you choose your favorite yet? While you make your decision, remember you can find the best selection of Caviar (Imported and domestic), seafood, meats and more specialities. Visit our online store and find everything we have for you! We’ll be looking forward to seeing you.
Ham is a historically important food. This has been dried and cured with salt for centuries. Spanish ham is highly recognized as a gourmet food both in Spain and around the world. It is eaten regularly in most Spanish households. There are various types of cured ham in Spain, ranging in price from economical to very expensive and they are quite accessible, carried in grocery stores, sausage shops, and supermarkets.
If this is your first time hearing about Spanish Ham, you should know there are basically two different types of cured hams, jamón serrano or “mountain ham,” and jamón ibérico or “Iberico Ham.” Iberico Ham, as the name suggests, is made only from the Iberian pig. The breeding of the Iberian pig is restricted to an area in Southwestern Spain and Southeastern Portugal. Although fed some cereals, these pigs also roam the countryside and feed on acorns. The curing process for Iberico Ham lasts from 14 to 36 months. Meanwhile, Serrano ham is made from several different breeds of white pigs, such as Duroc, Landrace, or Large White. They are fed mainly cereals and cured from 7 to 16 months. And as a last note, there are almost 2,000 producers of serrano ham in Spain.
Iberico Ham is broken into different quality categories based on the pigs’ diet, and the percentage of Iberian genes present in each pig. You’ll see this marked on the leg by a colored label tagged just above the hoof. They come in four colors; black, red, green, and white and this is due to a descending order of quality. Iberico Ham has its own classification, these are the three main types you can find in the market:
Iberico Ham de Bellota
This type of ham is made of pigs forage for acorns in open fields each winter and fall. You can look for a black tag on these hams, which means it is a full-bred Iberian pig.
Fact: only about 5 percent of Spanish ham bears a black tag.
Iberico Ham “De cebo de campo”
These are what you might call “free-range” pigs, being at least 50% Iberian. They forage for their food in open fields, eating wild plants and some acorns. But they don’t get enough acorns to make up a full diet, so the farmer supplements them with a cereal-based feed. These hams are marked with a green tag, and must be cured for at least three years.
Iberico Ham De Cebo
These pigs are raised on grain and cereals and eat little or no acorns at all. These are conventionally-farmed pigs, being at least 50% Iberian.This is about 2/3 of all Iberian ham production and is cured for at least two years. You’ll find these marked with a white tag.
Now you know what Spanish Ham is, Its types and more about Iberico Ham. How to serve it? Iberico Ham is usually served alone. Experts always say great Spanish ham should be eaten any other way than thinly sliced and on its own. Carving ham is considered a skill in Spain, and the ones called maestros spend years training and practising. There’s even an annual festival of ham near Seville, including a national ham-slicing competition.
Don’t try to eat it on a sandwich or with cheese, as locals say you should only pair it with more ham. It’s a common appetizer, and the first course at banquets and at weddings. And what about the drinks? In terms of wine, Iberico Ham needs nothing more than an accompanying glass of Spanish red wine, or dry and nutty sherry. However, some others say that beers are a perfect accompaniment to Iberico Ham because their bitterness combines perfectly with the intensity of the flavor of the ham. Beer, Cava, young wines, light whites and fortified wines are therefore the ideal pairings for Iberico Ham.
At this point, you’re all set to try Iberico Ham in your meals at home. House of Caviar offers you the following products you can find by visiting our online store:
Want to keep discovering the world of special meats? Visit our store in House of Caviar. Don’t forget to check more categories such as seafood, Caviar and gifts! All of this, just a click away from your home. We’ll be waiting for your visit!