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.
EGGS WITH CAVIAR
Provided by Michael Symon : Food Network
Categories appetizer
Time 15m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Remove the yolks from hard boiled eggs and mash with sour cream. Fold in chives and capers and spoon back into egg halves. Garnish with caviar and watercress and serve.
EGG-AND-CAVIAR DIP
Steps:
- Combine all ingredients except roe in a bowl; spread evenly in a 9-inch gratin dish or pie dish. Top with roe in a single layer. Serve immediately with crackers.
CAVIAR EGGS
Provided by Louis Outheir
Categories Egg Appetizer Quick & Easy Seafood Pan-Fry Gourmet Sugar Conscious Kidney Friendly Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 6 (first course) servings
Number Of Ingredients 9
Steps:
- Open and sterilize eggshells:
- Carefully remove top third of each eggshell by tapping around egg with a paring knife, then gently pry off top and discard. Pour eggs into a bowl, reserving shells.
- Use a knife to tear any membrane remaining in bottom of eggshells. Generously cover shells with cold water in a 3-qt saucepan and add vinegar. Simmer over medium heat, gently stirring occasionally and skimming off any foam, 15 minutes. Carefully transfer shells with a slotted spoon to a rack to cool. Gently wipe shells inside and out with a damp paper towel to clean completely. 3Put eggshells in eggcups or small glasses to keep them upright.
- Whip cream and scramble eggs:
- Beat cream with a whisk until it just holds stiff peaks, then beat in lemon juice, vodka, 1/4 teaspoon salt, and 1/8 teaspoon cayenne.
- Lightly beat eggs with a fork, then add 1 1/2 tablespoons butter, 1/8 teaspoon salt, and remaining pinch of cayenne. Melt remaining tsp butter in nonstick skillet over medium heat, then cook egg mixture, stirring constantly, until eggs are just scrambled, 3 to 5 minutes. Divide among shells and top with whipped cream and caviar.
EGGS CAVIAR
Serve this old-school fancy brunch recipe of tender, fluffy eggs with briny caviar at any holiday brunch or anniversary party.
Provided by Nick Korbee
Categories HarperCollins Brunch Egg Caviar Breakfast New Year's Day
Yield Makes 1 serving
Number Of Ingredients 6
Steps:
- Gently whip the eggs with a fork.
- Heat a saucepan over medium heat, then add the Cognac and butter (they should sizzle/simmer immediately). Add the eggs and whisk constantly-working on and off the heat in order to develop the curds little by little and prevent the eggs from sticking or otherwise overcooking at the base of the pan-until the eggs begin to resemble a soft scramble. Add 1 tablespoon of the sour cream and stir to incorporate, letting the eggs sputter and pop a few times on the heat. Barely fold in the remaining sour cream (some streaks should still be visible).
- Top the buttered toast with plenty of soft scrambled eggs and a heaping spoon of the caviar. Or pour eggs in a bowl and top the whole thing with the caviar, use the toast as a spoon, and knock yourself out.
EGG DIP WITH CAVIAR :-))
This impressive and delicious mold is perfect for a holiday gathering. I must admit that I seldom use caviar due to the comments of several grandchildren! I make this in a star mold and it is so pretty with the yellow, red and green colors. The recipe came from a friend about thirty years ago. Cooking time is for chilling....not counting preparing the hard boiled eggs.
Provided by NoSpringChicken
Categories Weeknight
Time 6h30m
Yield 48 serving(s)
Number Of Ingredients 15
Steps:
- In large bowl, soften gelatin in cold water for about 5 minutes or until softened.
- Add boiling water, stir to dissolve.
- Let cool to room temperature.
- In another bowl, grate eggs; add mayonnaise, mustard, lemon juice, onion, garlic powder, salt, pepper, pimentos and green pepper.
- Stir to combine.
- Add egg mixture to gelatin, stirring to blend.
- Coat a 2 quart mold with cooking spray.
- Pour egg mixture into mold and chill until firm.
- Unmold onto a platter; cover top with sour cream and caviar, if using.
- Serve with crackers that are not highly seasoned, so the flavors don't compete with one another.
- Club crackers or sourdough bagel chips are good.
Nutrition Facts : Calories 45.7, Fat 3.5, SaturatedFat 1, Cholesterol 55.3, Sodium 142.9, Carbohydrate 1.7, Fiber 0.1, Sugar 0.5, Protein 2
CAVIAR DIP
Easy to make and delicious, especially if you're looking for something different. I've listed the prep time as 30 minutes for cooking and cooling the eggs. It may take longer to cool the eggs although they don't have to be ice cold. If you have hard boiled eggs already made. prep time drops to 5 minutes to chop the eggs.
Provided by Linda Seide
Categories Other Appetizers
Time 35m
Number Of Ingredients 6
Steps:
- 1. Cook and cool 3 hard-boiled eggs. Chop and set aside.
- 2. Whip cream and then fold in caviar and shallots.
- 3. Place in a serving bowl and garnish edges with chopped egg and chives. Serve with toast rounds or black bread rounds.
CAVIAR DIP
Uses inexpensive black caviar sold in glass jars at most markets. Don't use the good stuff because it will be overwhelmed by the other ingredients. From "Fast Appetizers" by Hugh Carpenter and Teri Sandison. Note: Caviar should not be eaten with a metal spoon because metal oxidizes the eggs and gives them a off taste. The most common serving spoon is mother-of-pearl.
Provided by gailanng
Categories Cheese
Time 20m
Yield 8-12 serving(s)
Number Of Ingredients 7
Steps:
- In a small bowl, stir together the mayonnaise and the hard-cooked eggs.
- Spread the mixture over the bottom of a non-metallic 8-inch pan or plate. Layer the onion on top. Combine the cream cheese and sour cream and spread evenly over the onions. (Can make in advance up to this point.) Sprinkle with the caviar. Refrigerate.
- Serve chilled with crackers, baguette slices or endive cups.
Nutrition Facts : Calories 263.2, Fat 21.9, SaturatedFat 9.8, Cholesterol 266, Sodium 406.4, Carbohydrate 6.8, Fiber 0.5, Sugar 3.6, Protein 10.7
CAVIAR SOUR CREAM DIP WITH POTATO CHIPS
This simple snack is a slightly fancier version of the time-honored practice of topping potato chips with sour cream and caviar. Here, the sour cream gets zipped up with scallions, chives and white pepper and the caviar - preferably bright orange beads of salmon roe - glow like jewels on top. One of the easiest hors d'oeuvres to put together, it's also one of the most festive.
Provided by Melissa Clark
Categories dips and spreads, finger foods, appetizer
Time 15m
Yield 2 to 4 servings
Number Of Ingredients 8
Steps:
- In a small bowl, mix together sour cream, scallions, chives, pepper and salt to taste. Let sit at room temperature for at least 10 minutes so the flavors can meld (or chill for up to 24 hours before serving).
- Spoon caviar on top and serve with potato chips and celery sticks.
CAVIAR EGGS
Provided by Colin Cowie
Categories Egg Fish Appetizer Breakfast Brunch Cocktail Party Easter Quick & Easy Spring Sugar Conscious Kidney Friendly Pescatarian Peanut Free Tree Nut Free Soy Free
Yield Makes 8 servings
Number Of Ingredients 7
Steps:
- 1. To remove top of egg: Cup egg, point side up, in palm of hand. Place small spice bottle upside down on top of egg, holding egg and bottle stable between thumb and forefinger. With other hand, hold heavy wooden spoon above bottle and strike downward, hitting bottle and creating crack around top of egg. Remove bottle and insert sharp paring knife into crack. Cut around horizontally to form small opening in top of egg.
- 2. Pour out egg into large mixing bowl; reserve. Set aside eggshell - both bottom and cut-off top. Repeat with remaining eggs. Under hot running water, rinse eggshell bottoms and tops. Set each top and bottom next to each other upside down on paper towels to dry. When dry, arrange bottoms in egg cups with tops on the side. Place toasted side down and toast again, being careful not to burn the toast. Arrange around base of each egg cup.
- 3. Whisk reserved eggs, then strain through fine sieve into another mixing bowl. Season with white pepper.
- 4. In saucepan over low heat, or in a double boiler, cook eggs, whisking constantly, until they start to thicken, about 5 minutes. Whisk in cream and shallots. Cook, whisking constantly, 30 seconds more or until desired consistency. Immediately transfer to glass bowl to stop eggs from further cooking and add the chives.
- 5. Carefully divide egg mixture among eggshell bottoms, filling each two thirds full. Top each with chives and caviar. Partially cover each egg with eggshell top, and serve immediately.
RED CAVIAR DIP
Serve this savory dip made with sour cream, red caviar and onions with crackers - perfect accompaniment to your festive meal.
Provided by By Betty Crocker Kitchens
Categories Appetizer
Time 2h15m
Yield 10
Number Of Ingredients 7
Steps:
- Mix all ingredients except crackers, reserving 1/2 teaspoon of the caviar.
- Cover and refrigerate at least 2 hours but no longer than 48 hours. Garnish dip with reserved caviar and green onion. Serve with crackers.
Nutrition Facts : Calories 55, Carbohydrate 1 g, Cholesterol 50 mg, Fat 1, Fiber 0 g, Protein 2 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 95 mg
EGG, SOUR CREAM AND CAVIAR SPREAD
This puts the luxe in deluxe! From the Woman's Day magazine, 1985. Refrigeration time not included in preparation time.
Provided by Molly53
Categories Spreads
Time 15m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Mix first six ingredients together with a fork just until mixture holds together.
- Spoon into a serving bowl, cover and chill several hours or overnight.
- When ready to serve, garnish with sour cream and caviar.
- Spread on crackers or toast points.
Nutrition Facts : Calories 125.4, Fat 9.5, SaturatedFat 3.2, Cholesterol 244.8, Sodium 279.1, Carbohydrate 2.2, Sugar 0.7, Protein 7.8
EGG SALAD WITH CAVIAR
Steps:
- Carefully lower the eggs into a saucepan of boiling water. Reduce the heat to an even boil and cook for 8 minutes. Remove from the heat and transfer the eggs to an ice-water bath. When the eggs have cooled completely, peel, add to a medium bowl, and roughly chop with a fork. Add the celery, onion, oil, chives, salt, pepper, vinegar, chervil, and dill and mix well.
- Evenly distribute the egg salad on the slices of brioche. For neat and clean edges, cut off the crusts and cut each slice in half, straight across. Top each slice with the crème fraîche and the caviar. Garnish with the reserved chives, chervil, and dill, and serve.
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