Ringing in a Dazzling and Delicious New Year!

New Year's Eve Appetizer

Ringing in a Dazzling and Delicious New Year!
Beggar’s Purses
and
British Cheese Toasts

Happy New Year Friends! May it be filled with dazzling and delicious dishes. And no shortage of exceptional adult beverages either. We are ringing in 2018 with a couple fabulous appetizers…pairing them with outstanding Champagne and Single Malt Scotch.

Champagne, smoked salmon, and caviar are an undisputed flavor trifecta. Here, premium smoked salmon is stuffed with a dollop of creme fraiche, then tied into an adorable bundle and topped with caviar.  Toasted brioche is the perfect vehicle for serving these little beggar’s purses, although a knife and fork are required. Forever elegant NV Billecart-Salmon Rosé is totally enchanting, with flavors of sweet spice and wild strawberries, it continues to be the Champagne that should be married to smoked salmon. And not just because of the name.

Our second appetizer is designed to pair with Scotch Whisky. Rich salty cave-aged English cheddar heightens the sweet notes in the Scotch. Peppery arugula and pickled watermelon radish offer the perfect counterpoints. Talisker Single Malt is from Carbost, Scotland on the Isle of Skye, it’s full-flavored and wonderfully peaty, with compelling flavors and brisk scents of the seashore in every luscious sip.

New Year's Eve Appetizer

Beggar’s Purse and British Cheese Toast Recipes

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Lemon Butter Spaghetti Tower with Caviar

Lemon Butter Spaghetti Tower with Caviar, Creme Fraiche, Chives

Lemon Butter Spaghetti Tower with Caviar
Crème Fraîche, Chives

Taking little sturgeon eggs to new heights, the usual suspects are combined in an unusual presentation. Spaghetti is tossed with lemon butter and twirled into a tall tower. Chives and crème fraîche make their predictable appearance then the pasta is crowned with a most heavenly California caviar. It’s definitely a special occasion pasta dish.

Lemon Butter Spaghetti Tower with Caviar Recipe

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Holiday Entertaining: Scrambled Eggs, Caviar, Crème Fraîche

Holiday Breakfast: Scrambled Eggs, Caviar, Crème Fraîche

Holiday Breakfast
Scrambled Eggs, Caviar, Crème Fraîche, Chives

Last but not least in a series of 4 Holiday Entertaining Dishes, scrambled eggs with caviar is a wonderfully extravagant way to celebrate Christmas morning or New Year’s Day brunch.

Served in charming mini Lodge cast iron skillets, this breakfast is simultaneously elegant and rustic. Fluffy scrambled eggs paired with puffed popovers and butter are irresistible, but for the ultimate breakfast experience, add creamy-tangy crème fraîche and burst-in-the-mouth pearls of rich-brown nutty ossetra caviar .

Holiday Breakfast: Scrambled Eggs, Caviar, Crème Fraîche, Chives

Holiday Entertaining Series

Holiday Entertaining: Oysters with Caviar

Hors d’oeuvre: Oysters, Ossetra Caviar, Crème Fraîche (here)

Foie Gras with Sweet & Salty Palmier Cookies, Passionfruit, Pistachios

First Course: Foie Gras with Sweet & Salty Palmier Cookies (here)

Asparagus, Hollandaise, Caviar

Holiday Side Dish: Asparagus, Hollandaise, Caviar (here)

Scrambled Eggs and Caviar Recipe

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Holiday Entertaining: Asparagus, Hollandaise, Caviar

Holiday Entertaining: Asparagus, Hollandaise, Caviar

Holiday Entertaining
Asparagus, Hollandaise, Caviar

More caviar? Yep, ’tis the season after all! Asparagus with Petrossian Ossetra Caviar is served as a fancy side dish to a standing prime rib roast of beef for a very special holiday meal.

The briny dark brown eggs create a striking presentation when draped over bright green asparagus with a pale yellow sauce. Silky hollandaise and crunchy roe make for an exquisite contrast of textures. The subtle flavor of the sea plays well with the earthy elegant taste of the asparagus. It’s an extraordinary dish – perfect for Hanukkah, Christmas, or New Year’s Eve.

Asparagus, Hollandaise, Caviar Recipe

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Holiday Entertaining: Oysters and Caviar

Holiday Entertaining: Oysters with Caviar

Holiday Entertaining
Oysters and Caviar

For the holiday season we’re serving a most thrilling luxury, the world’s most sublime delicacy – the roe of a mature sturgeon!

It’s a connoisseur’s dream – a fresh shucked oyster topped with crème fraîche and a generous dollop of royal ossetra caviar.

Elegant jewel-like eggs with that fabulous, famous burst of the sea sit atop a crisp, firm-textured bivalve with a sweet aftertaste that sparkles with salinity. Crème fraîche adds a nuanced enhancement to the roe with its creamy tang. Pulling out all the stops, this opulence-in-a-shell is paired with Champagne to complement the caviar’s briny zest.

Exquisitely rich, gloriously complex, utterly delectable. Happy Holidays, my friends!

Holiday Entertaining: Oysters with Caviar

Oysters and Caviar

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For Your Next Party: Sturgeon Two Ways

smoked sturgeon, purple potato, caviar
the purple course:
smoked sturgeon and transmontanus caviar

purple potato with olive oil and fleur de sel
creme fraiche, single chive, garlic flower

catering, caviar party
Sturgeon Two Ways was one of seven courses we served at the fundraising dinner for our school this weekend. Transmontanus caviar and smoked sturgeon were paired simply with purple potato, a petite dollop of creme fraiche plus the plain adornment of a single chive and a pretty garlic flower. The society garlic blossoms have a distinct garlicky flavor which pair well with savory dishes. We deemed this the “purple course.”

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