Do you want to introduce Caviar to your lifestyle? Great! Are you sure how to do it? We know choosing Caviar as the star ingredient for any of your meals can be tricky if your experience is short. However, as long as you have it you know it is already a win. Caviar is an exotic and famous food known worldwide as the most elegant delicacy. It’s used in all kinds of recipes, but if you want to start by following the classic manners, this is your shot.
The first thing you should do is to get Caviar. Buy at reputable stores you already know are specialists in fine foods, this way you’ll make sure your Caviar is the greatest quality. As soon as you get your Caviar, store it in the coldest part of your refrigerator. Caviar is best when stored at a frigid 26 to 32 degrees Fahrenheit. It should never be frozen, because the expanding ice crystals can burst the fragile egg membranes, rending the succulent caviar capsules into an unappealing, mushy mass.
It is important not to use utensils or serving dishes l made from silver or other metal because these oxidize the Caviar. If you do, it may have an unpleasant metallic taste. So, when choosing serving pieces, we recommend you to always use glass or bone. Or, if you’re willing to go for a truly elevated bite, use mother of pearl.
Caviar is known for being expensive, but did you know you don’t need a huge amount of it for serving? The recommended serving size of Caviar is approximately one ounce. This is equal to one or two teaspoons at the most. Now you may be wondering how to taste it properly. Caviar eggs should be gently scooped into your mouth and rolled on the tongue. Once the Caviar globes are in your mouth, gently crush the pearls with your tongue to experience the delightful “pop” and burst of satisfyingly rich flavor on your palate. If you want some extra flavor, savor with just a hint of salt.
Caviar Lover is sharing with you a list of recipe ideas to enjoy Caviar in its more glamorous and classy way but there are a couple of things you should know. True connoisseurs prefer to enjoy Caviar just by itself. Some others choose to serve Caviar on toast points, with hard-boiled eggs, minced chives, or butter whipped with a few drops of lemon juice. Another popular way to eat Caviar is with blinis and Crème fraîche to bring out the rich notes of the pearl’s flavor.
Traditionalists advise that in order to glean the most enjoyment of Caviar’s dynamic flavor, you should prepare your palate between tastes by imbibing a sip of crisp, ice-cold Russian vodka. Others choose a different route, pairing Caviar with chilled white wine or crisp champagne.
Next, Caviar Lover is sharing 4 recipe ideas which are 4 glamorous ways of serving Caviar from the easiest appetizer to a classy dinner meal:
Caviar-Topped Deviled Eggs
Ingredients
2 quarts water
6 eggs
2 tablespoons mayonnaise
1 tablespoon liquid from jarred pimento-stuffed green olives
2 teaspoons Dijon mustard
1 (30-gram) Osetra Caviar
Bring 2 quarts of water to a boil in a medium saucepan. Carefully add eggs to boiling water; boil for 12 minutes. Remove eggs, and place in ice water to cool completely, about 15 minutes. Once completely cool, peel the eggs, and rinse under cold running water. Pat eggs dry. Slice eggs in half lengthwise, and remove yolks. Using a plastic dough scraper, push the yolks through a fine wire-mesh strainer into a small bowl. Using a fork, stir in mayonnaise, olive liquid, and Dijon mustard until smooth. Place mixture in a piping bag, and pipe evenly into egg white halves. Garnish each with a small dollop of Osetra Caviar and if desired, sliced olives.
Poached Oysters with Pickled Cucumber and Caviar
Ingredients
One 8-ounce cucumber
Fine sea salt
1/3 cup plus 1/4 cup cider vinegar
2 teaspoons sugar
1/3 cup dry white wine
1 medium shallot, minced
1/3 cup heavy cream
4 tablespoons chilled unsalted butter, diced
2 dozen freshly shucked large oysters with their liquor
In a small bowl, toss the cucumber with 1/2 teaspoon of salt and let stand for 10 minutes. Rinse and drain well in a sieve. In the bowl, stir 1/4 cup of the cider vinegar with the sugar and 1/4 teaspoon of salt. Stir in the cucumber and refrigerate for 20 minutes. Drain.Meanwhile, in a small saucepan, combine the remaining 1/3 cup of vinegar with the wine and shallot. Boil over moderately high heat until the liquid is almost completely evaporated, 6 to 8 minutes. Add the cream and simmer over moderately low heat for 5 minutes. Strain the mixture through a fine-mesh sieve into a bowl, pressing on the solids, then return to the saucepan; discard the solids. Off the heat, whisk in the butter, a couple of pieces at a time, adding more as the previous addition is incorporated. Stir in the lime juice and season with salt. Keep warm.Arrange the oyster shells on a platter. In a small skillet, simmer the oysters with their liquor over moderate heat until the edges begin to curl, 1 to 2 minutes. Transfer each oyster to a shell. Spoon some of the beurre blanc on each and top with pickled cucumber and the Black Caviar. Serve immediately.
Toasted Brioche Rounds with Creme Fraiche and Caviar
Ingredients
1 one-pound loaf brioche
2 tablespoons unsalted butter
1 eight-ounce container creme fraiche or sour cream
2 ounces Caviar (Your choice)
Using a 1 1/2-inch round cookie cutter, cut 36 rounds of brioche from slices. Place 1 tablespoon butter in a 12-inch skillet. Melt over medium heat. Add half the rounds; cook until golden, turning once, 1 to 2 minutes per side. Repeat with remaining butter and rounds. Let cool on a wire rack or paper towel. Store rounds in an airtight container at room temperature for up to 2 days. Place a dollop of creme fraiche on each round, and top with Caviar.
Caviar Dip with Root-Vegetable Chips
Ingredients
1 cup sour cream
1 cup creme fraiche
7 ounces Paddlefish Caviar
2 tablespoons plus 2 teaspoons finely chopped chives
Root-Vegetable Chips, or substitute store-bought, for serving
Stir together sour cream and creme fraiche in a serving bowl. Gently stir in Caviar and 2 tablespoons chives until well combined. Cover, and refrigerate for 1 hour (or up to 1 day). Sprinkle the dip with Caviar and remaining 2 teaspoons of chives for garnish. Set the serving bowl in a larger bowl filled with ice. Serve immediately with root-vegetable chips.
So? Now you’re ready! Remember to buy Caviar at trusted stores and choose the type you want according to your interest and budget. There are plenty of options to choose from! Visit Caviar Lover’s online store and find your pick. Plus, if you’re looking for accompaniments or some other fine foods, you’ll find them too! Come and discover everything we have for you, we’ll be glad to have you.
