July 27, 2015
Caviar is a very elegant, glamorous, and delicious appetizer. Impress your ‘special guest’ with this caviar plate. A small jar of fine caviar can go a long way when served with the proper accompaniments!
Crème Fraiche: (recipe makes extra, keep for your next caviar date)
In saucepan over very low heat, combine heavy cream and yogurt, warm, stirring constantly, just until mixture reaches body temperature. Pour into metal or glass bowl; cover with plastic and place in warm spot. Let thicken for 24-48 hours. It should look like yogurt. Refrigerate until ready to use (it will thicken more in the refrigerator).
Preheat oven to 350 degrees F. Trim the crusts off and slice the bread in halves on the diagonal, twice, to form 4 triangles; place the bread on a baking sheet, brush one side with the butter. Toast the bread until it’s golden brown and crisp on top, about 1 to 2 minutes. Turn over and toast the other side until golden, about 1 minute. Remove from oven and cool the "points" on a baking rack. Note: Toast Points can be made up to a day ahead; store them in an airtight container.
Allow refrigerated caviar to sit (unopened) at room temperature for 5-10 minutes 10 Minutes prior to serving. Place the caviar tin or jar in a small decorative caviar server or small bowl with ice underneath to keep it cold.
The most popular beverage to serve with simple caviar is a very dry Champagne. Pop the cork, serve, enjoy and let it work its magic!
We’ve designed a handy ‘from the heart’ kitchen confidence rating scale for you to guide you through the recipes (yep, we think of everything)!
= Everyday deliciously simple. Pretty quick, just get the food on the table pronto!
= Put your heart into it! Takes a little more time ‘n TLC!
= Go the extra mile! Gourmet – takes time and/or special ingredients and/or technique – worth the extra effort for the impressive WOW factor!
= You walk on water! You must be a Chef!
We’ve designed a handy budget rating scale for you to guide you (and your wallet) through the recipes. Recipes are graded from the ‘high-end caviar-type budget’ to the ‘lower-end spam canned meat type-budget’.
= Spam (aka low budget)
= Mac ‘n Cheese (aka mid budget)
= Filet Mignon (aka higher budget)
= Caviar (aka expensive…but you’re worth it!)