“No Pre-nup” Chilled Caviar and Champagne
AuthorJackie DeKnockCategoryGOURMET L-O-V-E, Looking For LoveCaviar 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!
Kitchen Confidence Rating Scale:
Budget Rating Scale:
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.
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 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.
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
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.
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 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.
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