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!
You are a foodie that’s splashed out on an exceptionally luxurious treat you have already tasted, and you felt its unique and incomparable flavor. Now, you want to know much more about this delicacy. You have come to this blog to find out what caviar is accompanied by to make an exquisite dish and garnish it. Are you ready to find out? What are you waiting to read more in this new blog post?
Caviar is something that should be savored and made the most of. There are tins sold at all price points, containing different varieties, grades, and caviar sizes. Still, with such a revered product, it’s essential to know how to serve it and what to do with it, so you can enjoy it at its best. And while it may sound counter-intuitive, sometimes serving other foods alongside the delicate eggs can help bring out their favorite flavor.
That is why today, we will talk about how to accompany caviar and how to serve it. Welcome to the world of caviar
What do you eat with caviar?
As a very general rule of thumb, you should serve fewer side dishes as your caviar’s quality increases. The finest, most expensive caviar should only be eaten on its own. Still, if you are serving more affordable eggs at an event, other side dishes can enhance its flavor.
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 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.
For its part, lemon does not work with caviar; the lemon juice is too overwhelming and clashes with caviar’s mineral flavor. It is also not fair to add salt or any other seasoning to caviar; it has a natural salty taste.
The smooth, creamy flavors work very well with caviar, which is why egg, creme fraiche, and blinis make a great side dish.
Besides, caviar is perfect for covering hot dishes such as pasta (a ravioli is a good option), risotto soups, and even sauces. Caviar cannot be cooked as its texture and flavor are destroyed. However, it can be served on an already cooked dish. Cheaper caviar-like colorful salmon roe and tobiko roe allow you to get creative without spending a fortune and are especially suitable for homemade sushi or as a side dish.
It is important to note that many chefs make lovely dishes with caviar. For example, Simon Hulstone serves him with a roll of scallops and prawns with a cauliflower puree. At the same time, Marcus Wareing prepares a luxurious starter of Burrata salad, peas, grapefruit, caviar, and leeks. Many Chef Hideki Hiwatashi’s recipes use caviar as a garnish on raw fish dishes. At the same time, Kevin Mangeolles combines caviar with vegetables and dairy like organic carrots cooked in goat serum.
How to serve Caviar?
The most important rule is never to put metal utensils near the eggs; the metallic taste seriously affects the pure and salty taste of caviar. It will destroy the palate’s subtleties, which is why the metal cans that caviar comes in are lined with plastic to take care of their taste. It is better to use a special caviar spoon, made of bone, plastic, or Mother of pearl.
Caviar should also be served cold, so it is best to keep it refrigerated and decant it into a cold container, preferably filled over ice. You will feel its refreshing flavors, which almost clean the palate, and will make you enjoy your precious delicacy in the best way.
Do not spread or crush the caviar; you will break the eggs’ delicate skin and destroy the texture. One of the highlights of tasting caviar is letting each egg roll onto your palate. And then pop when you bite into it, so use the spoon carefully when serving caviar.
True caviar gourmets believe that the best way to eat and serve fish eggs is without additives, just caviar, and that’s it. They think that only then nothing can prevent you from feeling this highly appreciated flavor.
Now, having all the necessary information to serve this delicacy, you can buy a delicious jar of caviar at the House of Caviar. Do not forget to present the caviar properly to your guests and enjoy a delicious meal.
Raise the bar on your next recipe by adding caviar.
Caviar is a delicacy that has evaded the masses for some time, but more alternatives to the black gold found in the Caspian Sea are allowing people to either forego the imported pearls and enjoy domestic sources of caviar from different fish such as salmon, trout, flying fish, etc. or try both the classic delicacies and the American varieties.
Purists hold that caviar should only be served on toast points or unsalted crackers in order to allow the taste and texture to stand out as the star of the plate. They would then follow up their bite with a straight shot of frozen vodka. Others who are not strict about their caviar eating experience enjoy adding a few extras to their caviar such as crème fraiche, lemon wedges, minced onion, and more while accompanying their morsels with champagne.
Once you have tried caviar in its simplest form, perhaps you may be interested in seeing it in a supporting role amongst other components to make up an appetizer. Chefs have experimented with ways to cook with caviar, adding it to dishes to capitalize on distinct flavors in an effort to create culinary masterpieces. Some are masterfully complicated and others are perfect for looking fancy without breaking a sweat or the bank.
A traditional caviar appetizer is Caviar on Blini. A blini is a Russian pancake made with yeast. The blini – about the size of a silver dollar – is topped with crème fraiche and then topped with salmon or trout roe.
Upgrade your favorite secret recipe for deviled eggs with these toppings: a teaspoon of caviar, a dollop of crème fraiche and an elegant slice of chive. These deviled eggs with caviar are great at any gathering.
Pate is traditionally a mixture ground meat and fat in a spreadable form. This common French dish can be altered to take on a more aquatic air with the use of of smoked salmon and caviar. Serve the smoked salmon on a base of salmon mouse and top the stack with a dollop of caviar. Serve the smoked salmon and caviar pate with a slice of lime and avocado and eat with crackers.
If you’re feeling a bit adventurous, try a truffle custard with crab and caviar. This appetizer/first course is decadent and rich with ingredients like heavy cream, milk, crab meat, truffle oil, and of course caviar. To assemble this recipe, fill a short glass with the truffle custard and place the crab meat on the top. The creaminess of the custard will support the meat and prevent it from sinking. Top with a drop of black caviar.
Twice-cooked potatoes with caviar is special because of the type of caviar sitting atop the potato skin which is stuffed with a mixture of potato and crème fraiche. American Paddlefish caviar has a nutty and fruity flavor, introducing an interesting dynamic to the dish.
Regardless of which caviar recipes you experiment with and how you choose to plate your caviar, it should always be kept on ice when it is in its tin or jar. It also should be consumed on one occasion and should not be saved for later. The quality and freshness is integral to the tasting experience and adding caviar to a recipe is sure to take it to the next level. Find a wide selection of caviar as well as other fine delicacies and caviar recipe tips and at the House of Caviar and Fine Foods.