“Love Potion No. 9” Chilled Caviar
AuthorJackie DeKnockCategoryGOURMET L-O-V-E, XXX Rated SeductionCaviar 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, long, long way…did I say long?
Kitchen Confidence Rating Scale:
Budget Rating Scale:
Caviar: Peel hard-cooked eggs and separate the whites and yolks. Finely chop yolks and whites separately.
Allow refrigerated caviar to sit (unopened) at room temperature for 5-10 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.
To serve, place the bowl with the caviar tin on a large platter and surround with small bowls of chopped egg yolks and egg whites, lemon wedges, red onion, chives, crème fraiche and Toast Points. Serve with chilled Champagne!
Crème Fraiche: In saucepan over very low heat combine heavy cream and yogurt and 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).
Toast Points: 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 cook the other side until golden, about 1 minute. Remove from oven and cool the "points" on a baking rack.
Toast Points can be made up to a day ahead; store them in an airtight container.
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!
Gourmet Safari Rating Scales
Kitchen Confidence Rating Scale:
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!
Budget Rating Scale:
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!)
Ingredients
Directions
Caviar: Peel hard-cooked eggs and separate the whites and yolks. Finely chop yolks and whites separately.
Allow refrigerated caviar to sit (unopened) at room temperature for 5-10 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.
To serve, place the bowl with the caviar tin on a large platter and surround with small bowls of chopped egg yolks and egg whites, lemon wedges, red onion, chives, crème fraiche and Toast Points. Serve with chilled Champagne!
Crème Fraiche: In saucepan over very low heat combine heavy cream and yogurt and 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).
Toast Points: 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 cook the other side until golden, about 1 minute. Remove from oven and cool the "points" on a baking rack.
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