ANGEL HAIR PASTA WITH CAVIAR AND LEMON
"The combination of bright citrus with salty caviar is so simple and fun to serve around the holidays," says Alex.
Provided by Alex Guarnaschelli
Categories main-dish
Time 30m
Yield 4 servings (as an appetizer)
Number Of Ingredients 7
Steps:
- Make the sauce: Whisk the heavy cream and sour cream in a large skillet and season with salt and pepper. Simmer over medium heat, whisking, until the mixture thickens and all the sour cream melts, 2 to 3 minutes. Add a few grates of lemon zest and some of the lemon juice. Taste for seasoning. At this point the sauce should be thick enough to coat the pasta.
- Meanwhile, cook the pasta: Bring a large pot of water to a boil. Add 2 tablespoons salt and bring the water back up to a boil. Add the pasta to the pot and cook until al dente, stirring occasionally to make sure it doesn?t clump or stick to the bottom, about 2 minutes. Drain the pasta in a colander, reserving 1/2 cup of the cooking water.
- Add the pasta to the skillet and toss to coat with the cream sauce. Shut off the heat and allow the pasta to rest in the sauce for 2 minutes, tossing to coat from time to time. If the sauce is too thin, simmer over low heat for 2 additional minutes. If it is too thick, simply thin it out with some of the reserved pasta water. Taste for seasoning. Add more salt or lemon juice, if needed.
- Spoon a small amount of caviar onto 4 serving plates. Use a fork to twirl the pasta and make a large forkful. Use your index finger to gently coax the pasta off the fork and on top of the caviar on the plate. Repeat with the remaining plates. Spoon any leftover sauce over the pasta. Note: The sauce thickens quickly, so keep it loose with a little pasta water, if needed, as you plate. Sprinkle with the chives and a touch more grated lemon zest.
RED PEPPER PANCAKES WITH SMOKED SALMON, CAVIAR AND CHIVE CREAM SAUCE
Provided by Food Network
Categories appetizer
Time 1h20m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Char the peppers over a flame; place in a bowl and cover to steam until cooled. Peel and seed, reserving the juice.
- Melt the butter in a saucepot and cool. Puree three-quarters of the bell peppers in a blender, then dice and reserve the remainder.
- Whisk to combine the butter, egg yolks, and bell pepper puree. Mix together the flour and baking powder in a separate bowl. Whisk the dry ingredients into the wet ingredients until smooth, then chill 10 minutes. Whip egg whites until they hold stiff peaks and fold them into the red pepper batter.
- Form the smoked salmon into rosettes.
- Spoon 1/4 cup pancake batter onto a greased pancake skillet over medium heat. Cook until bubbles start to appear, about 3 minutes, then flip and cook until the bottom is slightly golden, about 3 minutes more.
- Top each pancake with 1 tablespoon of the sauce and a smoked salmon rosette. Dollop a dot of creme fraiche in the center of each rosette. Top with caviar and chives.
RAW OYSTERS WITH SMOKED SALMON AND CAVIAR CREAM
Provided by Food Network
Categories appetizer
Time 2h20m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- In a bowl mix together the creme fraiche, heavy cream, 2 tablespoons of the caviar, lemon juice, and chopped chervil or dill. Refrigerate the sauce for 1 to 2 hours before using.
- Just before serving, cut the salmon into 12 pieces; they should be large enough to wrap the oysters into roughly square little packets. Wrap the oysters.
- Divide the cream sauce among the serving plates, creating a pool of sauce at the center of each plate.
- Divide the wrapped oysters among the plates, arranging them on the sauce pools. Garnish each packet with a generous 1/4 teaspoon of caviar and a chervil or dill sprig.
CAVIAR DIP
Steps:
- In the bowl of an electric mixer fitted with a paddle attachment, cream the cream cheese until smooth. With the mixer on medium speed, add the sour cream, lemon juice, dill, scallion, milk, salt, and pepper. With a rubber spatula, fold in 3/4 of the salmon roe. Spoon the dip into a bowl and garnish with the remaining salmon roe and sprigs of fresh dill.
- Serve with chips, toasts, or crackers.
LEMON CAPELLINI WITH CAVIAR
Steps:
- Drizzle some olive oil in a large pot of boiling salted water, add the capellini and cook al dente. Drain quickly, leaving a little water with the capellini. Quickly toss the capellini with the melted butter, lemon zest, lemon juice, salt and pepper.
- Place one serving of pasta on each plate and top with a large dollop of fresh caviar. Garnish with grated lemon zest. Serve immediately.
CRACKED CRAB WITH CAVIAR DIPPING SAUCE
Categories Dairy Shellfish Picnic Mayonnaise Lemon Crab Winter Engagement Party Party Sour Cream Bon Appétit
Yield Makes 2 servings
Number Of Ingredients 7
Steps:
- Whisk first 3 ingredients in medium bowl. Season to taste with hot pepper sauce. Fold in black caviar. Divide sauce between 2 ramekins. Serve crabs with dipping sauce and toast.
SEARED SCALLOPS WITH LEEKS AND CAVIAR SAUCE
Steps:
- Melt 2 tablespoons butter in heavy large skillet over medium-low heat. Add leeks and sauté until tender but not brown, about 20 minutes. Add Champagne and boil until liquid is reduced to 1/2 cup, about 4 minutes. Transfer leek mixture to strainer set over bowl. Press on leeks to extract as much liquid as possible. Transfer leeks to small bowl. Season to taste with salt and pepper. Return liquid to same skillet. Add cream and boil until reduced to 3/4 cup, about 4 minutes. Transfer sauce to bowl; cool 1 hour.
- Melt 1 tablespoon butter in large nonstick skillet over medium heat. Season scallops with salt and pepper. Working in batches, add scallops to skillet and sauté until just cooked through and golden brown, about 3 minutes per side for each batch. Transfer to plate.
- Spoon leeks in 5 small mounds around rim of each plate, spacing equally. Top each mound with 1 scallop. Stir caviar and tarragon into sauce. Spoon sauce into center of each plate.
EMERIL'S CAVIAR SAUCE
Recipe courtesy Emeril Lagasse, adapted from Emeril's Creole Christmas, William Morrow & Company Inc., New York, 1997, courtesy Martha Stewart Living Omnimedia, Inc.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 2 cups
Number Of Ingredients 11
Steps:
- Combine all of the ingredients, except the roe, caviar, and salmon roe, in a mixing bowl and whisk to blend well. Gently fold in the roe, caviar, and salmon roe. Use immediately or store for up to 1 day in the refrigerator.
CAVIAR BUTTER SAUCE
A superb sauce - the rich butteriness beautifully balanced by the salty tang of black caviar. Serve with a delicate white fish such as sole. Definitely for a special occasion!
Provided by English_Rose
Categories Sauces
Time 30m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Heat a tablespoon of the butter in a wide heavy-based saucepan over medium heat. Add the shallot and sweat for a couple of minutes, without allowing it to brown.
- Deglaze the pan with the champagne vinegar. Simmer gently until the liquid has almost evaporated.
- Add the wine and fish stock and reduce until 3 tablespoons remain.
- Cut the remaining butter into large cubes.
- Begin swirling the cold butter into the liquid over medium heat. The liquid should be hot and it doesn't matter if it boils. Stir constantly and continue adding the butter until the desired consistency is achieved. Wait until each piece of butter has emulsified before adding the next. The sauce should coat the back of a spoon.
- Season to taste just before serving and stir in 1 teaspoon of black caviar per person.
Nutrition Facts : Calories 337, Fat 35.6, SaturatedFat 22.1, Cholesterol 123.2, Sodium 109.1, Carbohydrate 1.5, Sugar 0.2, Protein 2.1
CHRISTMAS CAVIAR SAUCE
Serve this caviar sauce from chef Emeril Lagasse's "Emeril's Creole Christmas" cookbook with his fantastic Corn Cakes.
Provided by Martha Stewart
Categories Food & Cooking Holidays & Events Christmas Recipes
Yield Makes 2 cups
Number Of Ingredients 11
Steps:
- In a medium bowl, mix together sour cream, lemon juice, shallots, chives, parsley, salt, and both peppers. Gently fold in wasabi-injected roe, if using, caviar, and salmon roe. Can be made ahead and refrigerated, covered, for up to 1 day.
CAVIAR CREAM SAUCE
Make and share this Caviar Cream Sauce recipe from Food.com.
Provided by Elly in Canada
Categories Sauces
Time 10m
Yield 1 cup
Number Of Ingredients 6
Steps:
- In a small mixing bowl, combine all ingredients.
- Stir gently, chill until ready to serve.
- Just before serving, spoon into serving bowl and garnish with some caviar and slivers of lemon rind.
Nutrition Facts : Calories 657.8, Fat 63.9, SaturatedFat 37.5, Cholesterol 345.6, Sodium 594.4, Carbohydrate 10.9, Fiber 0.3, Sugar 0.4, Protein 14.7
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