CAVIAR AND CRèME FRAîCHE TARTLETS
It doesn't get simpler-or more elegant-than crème fraîche and caviar tartlets alongside a glass of sparkling wine.
Provided by Union Square Events
Categories Appetizer Party Caviar Milk/Cream Christmas New Year's Eve Oscars Anniversary Valentine's Day Cocktail Party Hors D'Oeuvre Sugar Conscious Pescatarian Peanut Free Tree Nut Free Soy Free
Yield Makes 12 mini-tarts
Number Of Ingredients 4
Steps:
- Arrange tart shells on a serving platter. Spoon crème fraîche into a small resealable plastic bag and snip a 1/4" opening in the corner. Pipe about 1/2 tablespoon crème fraîche onto one side of tart shells and spoon 1/2 teaspoon caviar onto the other side. Garnish with chives and serve immediately.
CAVIAR WITH CREME-FRAICHE BLINI
Caviar is a special ingredient, one to be paired with other flavors that will enhance it, not smother it. While many die-hard caviar lovers need just a tin of caviar and a mother-of-pearl spoon, I find that is a bit too hardcore for most. A moderate portion, delicately placed on a small blini, is more my speed. I think you will find that the aroma and flavor of the lemon in this recipe really lights up the saltiness of the caviar. The blini and creme fraiche make a beautiful pillow for these flavors. I think you will find that the citrus aroma and flavor of the lemon in this recipe really lights up the saltiness of the caviar. The blini and crème fraiche make a beautiful pillow for these flavors to be enjoyed on.
Provided by Sarah Sharratt
Categories appetizer
Time 20m
Yield 15 blini
Number Of Ingredients 4
Steps:
- Peel the lemon with a vegetable peeler, being careful not to cut into the white pith. Slice into thin strips.
- Spoon a dollop of creme fraiche onto each blini. Top with a small spoonful of the caviar and a sliver of lemon peel. Arrange on a platter and serve immediately.
ENDIVE CUPS WITH BEET, PERSIMMON AND MARINATED FETA
This is a gorgeous, seasonal hors d'oeuvre that would be lovely on a table or as a passed appetizer. The tang of the feta compliments the sweetness of the salad and the bitterness of the endive leaf, and the jewel tones of the beet and persimmon make for a beautiful bite.
Provided by Lauryn Tyrell
Categories Appetizer Christmas Feta Beet Persimmon Endive Sugar Conscious Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 30 to 40 hors d'oeuvres
Number Of Ingredients 10
Steps:
- Let cheese sit at room temperature while you prepare the rest of the ingredients.
- In a small saucepan, boil beets in salted water until fork-tender, 20 to 25 minutes. Do not overcook; they should still have a bit of firmness to them. Let beets cool, and then slip off the skins with your fingers. Cut the beets into 1/2-inch cubes and place in a medium bowl.
- Cut the tops and bottoms off the persimmons, then run a knife between the peel and the flesh to cut off the peel. Cut flesh into 1/2-inch cubes and add to the bowl with the beets. Add Meyer lemon juice, zest, oil, salt and pepper; toss to combine. Let beet mixture stand 15 minutes to let flavors meld. Taste and adjust the seasoning, keeping in mind the cheese will add some salt to your dish. Depending on the sweetness of your lemon, you may want to add a pinch of sugar.
- Meanwhile, cut the bottom ends off endive heads to separate the leaves. With a sharp knife, cut a tiny bit off the curved underside of each leaf so that the endive cup lies flat.
- To serve, place a heaping teaspoon of cheese in each leaf, then spoon a bit of beet-persimmon salad over it. Garnish with torn mint and serve.
- DO AHEAD: The beets can be cooked up to 3 days in advance and refrigerated.
CAVIAR WITH BUCKWHEAT CREPES AND SMOKED CREME FRAICHE
Steps:
- Add the milk, all-purpose and buckwheat flours, eggs and a pinch of salt to a high-powered blender and blend until thoroughly mixed.
- Place a medium nonstick pan over medium heat and spray with nonstick spray. Pour about 1/2 cup batter into the preheated pan and swirl to thoroughly coat the pan with the batter, making a crepe. Cook until it has golden brown spots and edges, about 2 minutes. Flip onto a cutting board to let cool. Continue to cook in batches, covering the finished crepes with a towel to keep them from drying out.
- Season the creme fraiche with salt and pepper in a medium bowl and stir to combine. Cover with plastic wrap and use a smoking gun to smoke the creme fraiche for 10 minutes.
- For serving: Fold the crepes into quarters and add to a serving dish. Top with the caviar and smoked creme fraiche.
BLINI W/CAVIAR AND CREME FRAICHE
Make and share this blini w/caviar and creme fraiche recipe from Food.com.
Provided by chia2160
Categories Russian
Time 20m
Yield 40 blini
Number Of Ingredients 8
Steps:
- in large bowl whisk flours into egg yolk, alternating with beer and milk until you have a smooth batter.
- beat egg whites until they peak add salt, fold into batter.
- heat 1 tsp olive oil in pan.
- spoon batter into hot oil 1 tbsp at a time.
- when top starts bubbling flip them over, aprox 2 mins/side.
- serve w/caviar and creme fraiche.
CHEESE CRISPS WITH CREME FRAICHE AND CAVIAR
You can omit the caviar, and sprinkle with herbs, like dill or fresh chopped chives, but don't skimp on the Parmigiano-Reggiano. Otherwise they won't set up right.
Provided by GinnyP
Categories Lunch/Snacks
Time 15m
Yield 24 crisps
Number Of Ingredients 4
Steps:
- For creme fraiche: In a small saucepan heat whipping cream over low heat until warm (90 degrees F to 100 degrees F).
- Pour into a clean jar.
- Stir in buttermilk, screw on jar lid, and let the mixture stand at room temperature for 24 to 30 hours or until thickened.
- Do not stir.
- Store, covered, in the refrigerator up to 1 week.
- Or you can skip the previous step entirely and buy creme fraiche at your grocer.
- Place a mounded tablespoon of cheese on a nonstick cookie sheet; pat into a 2-inch circle.
- Repeat with remaining cheese, allowing 2 inches between circles.
- Bake one cookie sheet at a time in a 400 degree F oven for 3-1/2 to 4 minutes or until bubbly.
- Cool on cookie sheet about 1 minute.
- Remove with a spatula and gently drape over inverted 1-3/4-inch muffin tins to cool and stiffen into cup shapes.
- To serve, invert cheese crisps onto serving platter and top each with a rounded teaspoon of creme fraiche and a rounded 1/4 teaspoon caviar.
- Serve immediately.
- Makes about 24.
Nutrition Facts : Calories 83.2, Fat 6.9, SaturatedFat 4.1, Cholesterol 41.3, Sodium 219.8, Carbohydrate 0.8, Sugar 0.1, Protein 4.7
TARTLETS OF RED CAVIAR
Steps:
- Preheat the oven to 400 degrees.
- To make the dough, place the flour, butter, sugar and salt in the bowl of a food processor. Process for about 10 to 15 seconds. Add the egg yolk and 2 tablespoons of water. Process for another 10 seconds just until the mixture pulls away from the sides and begins to form a ball.
- Place the dough between 2 sheets of plastic wrap and roll it out to a thickness of about 1/8 inch. Cut with a 2-inch circular cookie cutter. Press the circles of dough into 24 small, round or oval tartlet shells. Arrange on a cookie sheet and bake for 10 to 12 minutes until nicely browned. Remove from the molds.
- To make the filling, place 1 teaspoon of the sour cream in each tartlet shell. Top each with 1 teaspoon of the caviar. Sprinkle with the chives and serve immediately.
Nutrition Facts : @context http, Calories 61, UnsaturatedFat 2 grams, Carbohydrate 4 grams, Fat 4 grams, Fiber 0 grams, Protein 2 grams, SaturatedFat 2 grams, Sodium 83 milligrams, Sugar 0 grams, TransFat 0 grams
RASPBERRY CREME FRAICHE TART
The crust for this tart is really more like a cake. Crème fraîche is a thickened cream found in the cheese section of the supermarket. Recipe Source: Relish Mag
Provided by Ceezie
Categories Tarts
Time 55m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 375.
- Combine butter and sugar in a large bowl. Beat with a mixer at medium speed until smooth. Add 1 teaspoon vanilla, 2 whole eggs, plus the white of the third egg. Beat until smooth. Add flour and mix at low speed just until combined.
- Scrape batter into a 9-inch tart pan, spreading over bottom and up sides of pan to create a rim.
- Mix egg yolk with crème fraîche and remaining vanilla. Pour over batter and spread just to the raised edge. Place berries on custard. Sprinkle with turbinado sugar. Bake until golden brown and edges of custard are set, about 40 minutes. Cool 30 minutes.
Nutrition Facts : Calories 330.5, Fat 22, SaturatedFat 13, Cholesterol 140.4, Sodium 117.2, Carbohydrate 29, Fiber 2.4, Sugar 14.2, Protein 4.9
BLINI WITH THREE CAVIARS
Steps:
- In a large bowl proof the yeast with 1/2 tablespoon of the sugar in 1/3 cup lukewarm water for 10 minutes, or until it is foamy. Stir in 1 cup of the milk, heated to lukewarm, the remaining 2 tablespoons sugar, 2 tablespoons of the butter, and the buckwheat flour, beat the batter for 1 minute, and let it rise, covered with plastic wrap, in a warm place for 2 hours or chill it, covered tightly, overnight. (Chilling overnight produces a tangier flavor. Let the batter come to room temperature before continuing with the recipe.) Stir in the remaining 1 cup milk, heated to lukewarm, the all-purpose flour, the salt, and the yolks, beat the mixture for 1 minute, and let it rise, covered with the plastic wrap, in a warm place for 1 hour, or until it is double in bulk and bubbly. In a bowl beat the cream until it holds soft peaks and fold it into the batter. In a metal bowl beat the egg whites until they just hold stiff peaks and fold them into the batter gently but thoroughly.
- Heat a griddle or large skillet over moderate heat until it is hot, brush it lightly with the additional melted butter, and spoon tablespoons of the batter onto the griddle, spreading them to form 3-inch rounds. Cook the blini for 1 minute on each side, or until the undersides are golden. Transfer the blini as they are cooked to a platter and keep them warm, covered with a kitchen towel. Make blini with the remaining batter in the same manner, brushing the griddle lightly with the butter as necessary. The blini may be made 2 days in advance and kept covered and chilled. Reheat the blini, covered with foil, in a 350°F. oven for 10 to 15 minutes, or until they are warm, or microwave them on a microwave-safe plastic wrap, at high power (100%) for 2 minutes, or until they are warm.
- Arrange 3 or 4 blini on each of 18 small plates, top them with some of the sour cream, and arrange some of the caviar decoratively on the sour cream.
CAVIAR WITH HOUSE-MADE POTATO CHIPS AND LEMON CRèME FRAICHE
I have been cooking the Feast of the Seven Fishes in my house for so many years and this dish is one of my favorites. I love to snack on this in the kitchen while I'm cooking up the rest of the big meal. Caviar is a specialty item, but you can easily make it work in your price range.
Provided by Antonia Lofaso
Categories appetizer
Time 20m
Yield 4 servings
Number Of Ingredients 8
Steps:
- For the chips: Heat the oil in a large Dutch oven or a deep fryer to 350 degrees F and, working in 2 batches, add the potato slices. Turn with a slotted spoon until crisp, about 5 minutes. Drain on paper towels, season with kosher salt and chopped dill. Repeat with remaining potato slices.
- For the lemon creme fraiche: Mix together the creme fraiche, chives, lemon zest and lemon juice in a large bowl. Serve with the potato chips and caviar for dipping.
RASPBERRY CREME FRAICHE TART
I got this recipe from Bon Appetite. It is really a terrific desert and pretty easy. I get tons of compliments every time I make it. If you can't find pre-made creme fraiche at your local grocery store you can make your own the day before (see directions below), ...tons of other creme fraiche recipes on Zaar. Check the tart as it cooks, if the top starts to brown too much, place a tin foil tent over tart. Be careful not to let the foil touch the tart custard, it ruins the look of the baked custard.
Provided by Mrs Goodall
Categories Tarts
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Place baking sheet in bottom of oven.
- Pre-heat oven to 375 degrees.
- Wrap outside of 11-inch-diameter tart pan with removable bottom with foil.
- Using electric mixer, beat butter, 1/2 cup sugar and salt in large bowl until blended.
- Add 3 eggs and 1/2 teaspoon vanilla; beat until smooth.
- Add flour, beat just until blended. Spread batter over bottom and 1/2 inch up sides of pan.
- Beat 1/4 cup sugar, 1 egg, 1/2 teaspoon vanilla and creme fraiche in bowl until well blended.
- Spread custard over batter.
- Arrange berries 1/4 inch apart atop custard.
- Sprinkle tart with 2 tablespoons sugar.
- Bake tart until set and brown around edges, about 45 minutes.
- Cool.
- Remove pan sides.
- Place tart on platter. Dust with powdered sugar if desired.
- **Creme Fraiche - heat 1 cup whipping cream to 85 degrees. Remove from heat; mix in 2 tablespoons of buttermilk. Cover; let stand in warm draft-free aea until slighty thickened, 24 - 48 hours depending on temperature of room.
Nutrition Facts : Calories 374.6, Fat 22.6, SaturatedFat 13.2, Cholesterol 166.8, Sodium 118.4, Carbohydrate 38.4, Fiber 2.4, Sugar 23.6, Protein 5.7
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