Christmas and recipes for holidays with Caviar

by HOCAFF Team | Dec 3, 2021 | General

Looking for the perfect meal for the Christmas Season? If you’re tired of cooking the same food every single year or you’re feeling curious about trying something new, Caviar is the answer. From the fanciest to the most affordable type, including Caviar as the main ingredient in your meals will make everyone go wow. This Christmas Season is the perfect timing for choosing a tasty and unique touch to your dinner table. 

Now you’ve made up your mind and chose Caviar for this  Christmas Season, which type of Caviar should you use? Well, it depends on your recipe, flavor preference and budget. But don’t worry! House of Caviar has a great variety to choose from. Though, before going into details let’s remember there are two main categories of Caviar: imported and domestic. Imported Caviar is the one produced in the traditional regions of the Caspian Sea in Europe and Domestic Caviar refers to the Caviar harvested, produced and commercialized in the United States. Among these two categories there are many types to choose from, you can always check our online store and pick your favorite. 

There are up to 27 different species of fish you can get your hands on different types of Caviar. However, the quality and taste of each one are different from the other in a major or minor way. Some of the most common types of Caviar available in the market are: Beluga Caviar, Osetra Caviar and Kaluga Caviar. These are all from the Imported Caviar family but if you’re considering American Caviar Paddlefish Caviar or Tobiko Black will always be top options. 

How to pair and serve Caviar for this Christmas Season? Caviar brings a sense of class and elegance to any social gathering, although Caviar is best served on its own there are many ways you can present it. Some of the best accompaniments are: unsalted crackers toast, blinis crème fraiche, lemon wedges, minced onions, potatoes, hard-cooked eggs, buttery toast points. And what about the drinks? Champagne and vodka are classic pairings for Caviar. But at the end it is about what you like the most , and there are plenty of other options that pair just as well. 

So, you’ve chosen the type of Caviar, the accompaniments and the drinks. Now it’s time to cook! House of Caviar is sharing three recipe ideas for this Christmas Season from appetizers to fancy serving. Let ‘s begin!

Caviar and Crème Fraîche Tartlets

Ingredients

12 mini round tart shells

6 tablespoons crème fraîche

2 tablespoons Caviar ( Ossetra or Beluga)

2 tablespoons thinly sliced chives

First, 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 of Caviar onto the other side. Garnish with chives, serve immediately and that’s all!

Smoked Salmon Rolls With Vegan Cream Cheese

Ingredients

50 g Smoked salmon 

25 g Cream Cheese  

15 g Caviar

Dill (for decoration)

These Caviar party appetizers are by far the easiest you’ll find! Lay out as many spoons as you would want for your guests. Cut out thin sections of smoked salmon that fit your spoons and fill them with cream cheese. Then, twist the salmon into rolls and place on your spoon. Top with Caviar and a pinch of dill and all done!

Four-Layered Caviar Dip 

Ingredients

6 large hard-cooked eggs

2 tablespoons sour cream

2 tablespoons mayonnaise

1/2  teaspoon kosher salt

1 cup finely chopped red onion, rinsed and dried

8 ounces cream cheese, softened

1/3 cup thinly sliced fresh chives

2 ounces Paddlefish Caviar

Water crackers

Cooking spray

This is a perfect recipe to set your table with different accompaniments and Caviar! 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 bottom of prepared ring mold. Top evenly with onion. Stir together cream cheese and chives in a bowl, and gently spread over the onion. Then, top with Paddlefish Caviar. Refrigerate for 2 hours, unmold onto a serving plate or platter, and serve with crackers.

This Christmas Season you won’t run out of ideas, pick your favorite one and surprise your loved ones with a different dinner party. Still want more ideas? You can always check websites like Food and Wine, NYT Cooking and Yummly for more inspiration. And where to get Caviar? Make sure to always get it from reputable stores like House of Caviar. Visit our online store and you’ll find everything you need for your Christmas dinner. We’re hoping to see you soon! 

All about Spanish Meats and Caviar

by HOCAFF Team | Nov 19, 2021 | General

Spain is a country full of culture and exquisite cuisine. Spanish Meats – specially Ham- are the heart of Spanish gastronomy. House of Caviar wants you to not miss this culinary pleasure, that’s why we’ve selected the Spanish Meats you should try and recipe ideas for this upcoming Holidays. Spanish Meats are a great choice. Now, before getting in the kitchen, let’s learn a bit more about them. 

For an accurate introduction into Spanish Meats we’re gonna start with Iberico Ham, Bellota Ham also called “Pata Negra” and Serrano Ham. 

Iberico Ham: this type of Spanish Meat is known for being exclusive and expensive. Iberico Ham can only come from native Iberian pigs. These pigs have a dark grey and black colouring, with jet-black hooves. Like a lot of foods, there are different grades of Iberico Ham. The most basic-quality white label Iberico Ham comes from mixed-breed pigs who are reared in an enclosed area, fed with animal feed and allowed a minimum of 21.5 square feet of space per pig. This Meat is known not just for its flavor but for its health benefits. Iberico Ham is extremely rich in oleic acid and healthy fatty acids, so if you’re ready to get this Spanish Meat visit House of Caviar and find several options for Iberico Ham: 

• Iberico Bellota Paleta 12 Lbs 
• Iberico Ham (Sliced) 

Bellota Ham “Pata Negra”:  Pata Negra ham comes from pigs raised in freedom in the pastures Iberian 100% and fed with natural grass and acorns. The result is more fat around hams and less fat infiltrated, a darker color and higher price because their production is lower. Traditionally it is said Pata Negra ham to the Iberian hams for its black hoof. Also, over the time it has been a term that assigns quality for many products, saying that a product is “Pata negra” is to say that is the highest quality. Buy Pata Negra Ham visiting our Spanish Meats section: 

• Bellota Pata Negra
• Bellota Pata Negra (Boneless)

Serrano Ham:  As in Spanish, Jamón serrano is the name of the most common type of Spanish Meats. In fact, it makes up 93% of all ham production in Spain.  It’s simple, tasty and it may be considered the lower-level kind of Spanish Meats. Serrano ham comes from pigs with the name of “white pigs”, these pigs are almost always farmed intensively in enclosed pig houses and eat a grain-based pig feed. At its most commercial, the leg is cured for the bare minimum time, and is ready for sale no more than 12 months later. Check our variety of Serrano Ham here: 

• Serrrano Ham 
• Serrano Sampler 

At this point you know why Spanish Meats are so popular and attractive to all eaters. Pick your favorite and get ready for Thanksgiving Day with some spanish flavors on your table. And if you’re up for a real elevated dinner party, go for Caviar! These two combine perfectly and your guests will be more than amazed. 

Iberico ham rolls and Caviar Canapés 

Ingredients 

1 (1-lb.) Iberico Ham in slices 

1 small Russet potato 

2 cups canola oil

1 1⁄2 cups creme fraiche

4 oz. Caviar

1 small bunch chives, cut into 1-inch pieces

Kosher salt

First, finely dice the potato. Heat the canola oil in a medium saucepan over medium-high until a deep-fry thermometer reads 350°. Add the potatoes and cook, stirring, until golden, about 2 minutes. Strain over a fine mesh sieve into a saucepan or a heat-proof glass bowl. Transfer potatoes to a paper towel-lined baking sheet and toss with salt. To serve, spread each Iberico Ham slice with about 1⁄4 teaspoon of crème fraîche. Top with caviar and crispy potatoes and garnish with a chive. That ‘s all! 

Pata Negra tosta with oyster mushroom, cherry tomatoes and basil

Ingredients

200 g of oyster mushroom

2 garlic cloves

20 cherry tomatoes

Orégano

Olive oil 

8 thin slices of sourdough bread

100 g of Pata Negra, thinly sliced

8 leaves of basil

Fleur de sel

Pepper

Preheat the oven to 225°C (435°F). Shred the oyster mushroom. Place the cherry tomatoes on a baking tray. Top with olive oil, a pinch of Fleur de sel and a pinch of oregano. Brush the top side of the bread slices with olive oil and arrange them on another baking tray. Put the two trays in the oven and cook for 7 minutes. Meanwhile, cook the oyster mushrooms and the garlic in olive oil. Season with pepper and fleur de sel. Top each piece of bread with mushrooms and a few cherry tomatoes. Add a slice of Pata Negra, and a basil leaf on top of it. Drizzle with olive oil and enjoy! 

Fried Eggs with Serrano Ham and Caviar 

Ingredients 

Extra-virgin olive oil, for frying

4 large Yukon Gold potatoes, peeled and cut into 1/4-inch-thick fries

Kosher salt

8 large eggs

8 slices of Serrano Ham

2 ounces Caviar

Preheat the oven to 275°. Set a rack in a large baking sheet. In a large cast-iron skillet, heat 3/4 inch of olive oil to 300°. Working in 2 batches, fry the potatoes until golden brown and lightly crisp on the outside, about 7 minutes. Transfer the potatoes to the rack to drain and immediately season with kosher salt. Keep warm in the oven. Carefully transfer 1 cup of the hot olive oil from the cast-iron skillet to a large nonstick skillet. Crack 4 of the eggs into the skillet and gently fry over moderately low heat until the whites are set and the yolks are slightly runny, about 5 minutes. Transfer to a plate. Repeat with the remaining 4 eggs.Divide the fries among 4 plates. Top each plate with 2 fried eggs, 2 slices of ham and a spoonful of Caviar, if desired, and serve immediately.

So, are you ready to start including new flavors in your recipes? This holidays there’s no way to go wrong with Spanish Meats, visit the complete section and discover all the options available for Spanish Meats and Caviar. House of Caviar offers you the greatest variety of Fine Foods for any holiday, come visit us! We’ll be looking forward to seeing you.  

What is Pate and how to eat?

by HOCAFF Team | Nov 5, 2021 | General

Pate just like Caviar, is a dish associated with luxury but some people don’t even know what it is. If you mention pate to someone in the know and what comes to their mind first will either be expensive gourmet duck liver or chopped liver. Both are correct, of course, but there’s much more to know about Pate. It can be as fancy as you like, suitable for the grandest occasion, or an inexpensive appetizer at a dinner party. 

Pate (pronounced pah-TAY) is French for “paste.” It is traditionally served baked in a crust or molded as a terrine. The crust of the en croûte version, interestingly enough, was not originally intended to be eaten. The original purpose of the crust was actually to hold the Pate together. Although Pate is most associated with French cuisine,  variations on this dish can be found all over the world. Most Pates are much simpler to prepare than you might expect so no worries! It can be served hot or cold and also, a pro tip: chillin it for a few days will enrich its flavor. 

So far we know Pate is a luxurious dish that comes from French cuisine. But what is exactly Pate? How is it made?  Pate is traditionally made with liver, and mixed with wine and spices until it’s cooked down into a spreadable texture. It can also be created with liver or other parts of pork, venison, chicken, fish, duck and other game, and even created with veggies on occasion. Some Pates are coarse and rustic, whereas others are fine and smooth. However, one thing that all types of pate will have in common is that they are delicious! 

At this point you may be wondering how to eat Pate and how to serve it. Pate can be eaten as a lunch dish, an evening starter or, possibly, a main component in “Tea party”. Accompaniments for meat Pates and  fish Pates require little more than toast and a few refreshing celery sticks or radish slices. Toasts are also a great partner with Pate.  A grilled, properly spiky sourdough bread would be the ideal here, but any decent, thick-cut real white or granary bread will do. But also any type of fresh baguette, sliced toasted baguette, or crackers works very well. Let your guests serve themselves, or spread the Pate on the bread or toast in advance and arrange them on a platter.  A second great accompaniment is Cornichons (French for “gherkin”) are the perfect accompaniment to any type of Pate. These brined little pickles made from tiny gherkin cucumbers have the perfect combination of crunchiness and tartness, which pairs very nicely with rich meaty Pates.

For a nice dinner display an elegant way to serve Pate as an appetizer is to fill a tiny choux pastry or gougere with a cube of Pate and arrange on a platter.  For a larger party, this is a great way to serve pate if you wish to pass it on a tray. Pate served on toasted bread or baguette along with a large green salad makes a simple, but scrumptious lunch or small meal.  Again, cornichons make a nice addition to the plate.  For a special presentation, slice the cornichon lengthwise in four to six slices and fan them out, placing one on each piece of Pate.

Same as it happens with Caviar, there are many types of Pate. If  you’re just finding this out, House of Caviar is going to show you! But there’s more, all of these products are available in our online store. Visit the Mousse & Pates section and choose your favorite. Now we’re ready to introduce you to the types of Pate, make sure to read all the descriptions and make your pick. 

DUCK RILLETTE 100% DUCK MEAT ROUGIE

This product is the perfect appetizer for any dinner and also fits well on a tray display for larger parties. It tastes great on toasted baguette bread or water crackers, and pickles. This product is  a French invention, so you’d love to  pair it with Pinot Noir which has enough acid to cut through the duck fat.

DUCK PATE COGNAC (DUCK AND FRENCH BRANDY) 

This is a Pate made with 100 % duck meat, spices, and French brandy. Sounds great to you? Serve it with a salty cracker and there you have a great appetizer. 

DUCK AND PORK PATE WITH ORANGE 

This Pate has a beautiful combination of earthy duck meat and creamy duck livers blended with musky pork meat, whipped with oranges and orange liqueur, and spices. This Pate is perfect to spread over a baguette or brioche bread for an appetizer or canapé. 

PATE DE CAMPAGNE ( COUNTRY STYLE COARSE PATE) 

This “Pate de Campagne” is a French classic and is  made with coarse pork and black Peppercorns. We recommend you to serve it at room temperature with a sprinkling of salt, cornichons, dijon Mustard, and a fresh baguette. Your guest will love this! 

You’ve completed your introduction into Pate. Which one caught your attention? Get ready to try a whole new universe of flavors and textures. Visit House of Caviar and choose the Pate you want to try first. You’re just one click away from all the fine food products you want. Come visit us and enjoy! 

All about Classic Siberian Ossetra: How to eat and recipes

by HOCAFF Team | Oct 22, 2021 | General

Choosing Caviar can be a tricky decision once you know there are many types to choose from. Ossetra Caviar  is at least the second most well-known caviar in the world. It comes from the Russian Sturgeon and It ranks highly as some of the best caviar of all time in terms of aesthetics, with amber to gold tinted eggs, and flavor, with its uniquely rich and nutty taste. But did you know Ossetra Caviar has its own types? It’s time to introduce you to the Classic Siberian Ossetra Caviar. 

Classic Siberian Ossetra Caviar is one of the three most exclusive types of caviars, with features that are eclipsed only by Beluga and Russian Osetra Caviar. Despite its exceptional quality, Classic Siberian Osetra Caviar is quite affordable, making it the perfect choice for beginners wanting to include Caviar into their lifestyle. 

But, what does Classic Siberian Ossetra Caviar have that makes it so special? There are many reasons that stand out. The taste, texture, and appearance of this type of Caviar from the Siberian sturgeon is similar to the finest Sevruga Caviar.  Classic Siberian Ossetra Caviar has firm, medium sized globes that range from medium to dark gray or brown in color. Its pearls have a pleasingly sweet, nutty flavor, with a delicate pop and velvety creamy texture. 

If you want to recognize Classic Siberian Ossetra Caviar keep in mind the finest Classic Siberian Ossetra Caviar is prepared using the Malossol method, which calls for a minimal salt content of just 3 to 3.5% and no preservatives. This ensures the Caviar has a refreshingly clean taste with a mildly salty finish.

Now you may be wondering why is such a great quality Caviar still so affordable? Classic Siberian Ossetra Caviar is slightly smaller than Osetra, the Siberian sturgeon is  faster maturing and requires less space than other mid-size sturgeon, making them an ideal Caviar species for farm-raising. 

At this point you’ve already learned what Classic Siberian Ossetra Caviar is, its taste, texture and some facts on why it is so special. Now it’s time for a couple of easy and yummy recipe ideas to try at home. Are you ready? Let’s cook! 

Caviar Tacos 

Ingredients

-2 oz. Classic Siberian Ossetra Caviar 

-2 large peeled Yukon gold potatoes

-1/4 cup sliced scallions

-1 cup crème fraîche

Place the potato lengthwise on a flat surface and at a 45 degree angle, make 3 thin slices. Place into a taco stand and cook at 300 degrees in clean oil for 2 minutes. Then remove and turn up the oil to 375 degrees and then re-fry the potato tacos until crisp. Place on a paper towel to drain any excess oil. Place the crème fraiche in a bowl and whisk until it doubles in volume and becomes stiff. Fold scallions into the crème fraiche. Season with salt/pepper as needed. Take the taco shell-style potato boat in one hand, hold gently and apply the crème fraiche mixture to the bottom of the shell, ¾ of the way up. Add 1 teaspoon of Classic Siberian Ossetra Caviar to the center top of the shell and spread out along the length of the shell. Serve immediately. Enjoy!

Siberian Caviar Potato Wedges 

Ingredients

-2 oz. Classic Siberian Ossetra Caviar 

-3 small baking potatoes 

(cut crosswise into 1/4-to 1/3-inch-thick slices)

-Salt and pepper

-1/2 cup sour cream

Garnish: Chopped white onion or fresh chives

Preheat the oven to 400°F. Brush both sides of potato slices with olive oil. Place on a baking sheet and season lightly with salt and pepper. Bake until golden brown on bottom sides, about 15 minutes. Turn slices over and continue baking until the second sides are golden brown, about 15 minutes. Transfer to plate. Top slices with small dollops of sour cream. Spoon a small amount of Classic Siberian Ossetra Caviar on top of the sour cream. Sprinkle with chopped white onion or fresh chives as garnish. Serve immediately and voilá! 

Which one would you like to try first? Whichever you choose, make sure to buy Caviar in a reputable store like House of Caviar. Visit our Imported Caviar  and get the best  Classic Siberian Ossetra Caviar  with just one click. And if you’re looking for more, remember House of Caviar is the perfect place to buy Caviar and fine foods, visit our online store and find seafood, meats, truffles, specialties and much more! Come as many times as you want to, we’ll be happy to have you! 

Truffle Season: two recipes to enjoy it with Caviar

by HOCAFF Team | Sep 23, 2021 | General

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

Ingredients

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

Ingredients 

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

Lemon wedges

Salt

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!