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 ON PUMPERNICKEL WITH SOUR CREAM
Categories Dairy Egg Fish Cocktail Party Quick & Easy Fall Gourmet
Yield Makes 36 hors d'oeuvres
Number Of Ingredients 6
Steps:
- Force eggs through a sieve into a small bowl and gently toss with onion.
- Trim 36 pumpernickel slices to 1 1/4-inch squares, then top each with 1/2 teaspoon sour cream, 1/2 teaspoon egg, and 1/2 teaspoon caviar.
PUMPERNICKEL SPINACH DIP II
This good looking bread bowl appetizer is always popular at parties. A hollowed loaf of pumpernickel is filled with a simple spinach dip.
Provided by Cassi
Categories Appetizers and Snacks Dips and Spreads Recipes Spinach Dip Recipes
Time 15m
Yield 24
Number Of Ingredients 4
Steps:
- In a medium bowl, blend dry vegetable soup mix, sour cream and spinach.
- Remove top and insides of the pumpernickel loaf, creating a bread bowl. Reserve removed bread.
- Spoon the dry vegetable soup mix, sour cream and spinach mixture into the pumpernickel bread bowl. Serve with removed bread pieces for dipping.
Nutrition Facts : Calories 92.9 calories, Carbohydrate 10.6 g, Cholesterol 8.6 mg, Fat 4.7 g, Fiber 1.6 g, Protein 2.7 g, SaturatedFat 2.6 g, Sodium 163.5 mg, Sugar 0.3 g
SCREAMING CRAB MELTS ON PUMPERNICKEL
Provided by Robin Miller : Food Network
Categories main-dish
Time 29m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees F.
- In a large bowl, whisk together cream cheese and heavy cream until smooth. Fold in crab, chives and horseradish. Season, to taste, with salt and black pepper. Transfer mixture to a small baking dish and bake 10 minutes, until hot and bubbly.
- Preheat broiler.
- Spread 1/2 teaspoon mustard on 1 side of each pumpernickel round. Top with spinach leaves and crab mixture. Sprinkle Parmesan over top. Broil 2 minutes, until top is golden brown. Place 2 olive rings on the top of each crab melt and fill the center with a piece of pimento, making "eyes". Use another strip of pimento to make a circle for a "screaming mouth".
OMELET WITH SOUR CREAM AND CAVIAR
Provided by Food Network Kitchen
Categories dessert
Time 15m
Yield 1 serving
Number Of Ingredients 7
Steps:
- In a bowl mix eggs with salt, pepper and dill. In a hot non-stick omelet pan melt butter, add egg mixture and make omelet. Slide omelet from pan to a serving plate. Dollop sour cream and salmon roe on top. Garnish with whole chives.
SALMON, CREAM CHEESE AND CAVIAR ON PUMPERNICKEL ROUNDS
Categories Bake Cream Cheese Salmon Winter Bon Appétit
Yield Makes about 50
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F. Place large piece of foil on baking sheet; brush with oil. Place salmon fillet in center of foil; sprinkle with salt and pepper. Place 3 fennel fronds atop salmon. Enclose salmon in foil. Bake until salmon is just opaque in center, about 30 minutes. Unwrap salmon; cool completely.
- Remove any bones from salmon. Place salmon in processor. Add smoked salmon, cream cheese and lemon juice. Blend to coarse puree using on/off turns. Transfer to bowl. Mix in 3 tablespoons chives. Season with salt and pepper.Using 1 1/2- to 1 3/4-inch-diameter cookie cutter or biscuit cutter, cut out rounds from pumpernickel bread. (Salmon spread and pumpernickel rounds can be made 1 day ahead. Cover and chill salmon spread. Store pumpernickel rounds in sealed plastic bag at room temperature.)
- Spread 1 tablespoon salmon mixture atop each pumpernickel round. Top with 1/4 teaspoon salmon caviar. Garnish with additional fennel fronds or chives. Place on platter. Surround with lemon. (Can be made 4 hours ahead. Cover and chill.)
SOURDOUGH PUMPERNICKEL
Make and share this Sourdough Pumpernickel recipe from Food.com.
Provided by Vaquero Tim
Categories Sourdough Breads
Time 12h30m
Yield 2 Loaves
Number Of Ingredients 11
Steps:
- 1. In a bowl, pour boiling coffee over caraway seed. Cool and then add to 2 cups rye flour and sourdough starter mix; mix well. Let stand for 4 to 8 hours in a warm place.
- 2. To the caraway mixture add molasses, powdered milk, salt, melted shortening, milk, flour, and yeast; mix well. Cover the bowl and let dough rise until doubled.
- 3. Place dough on a floured surface and knead until dough is firm - one that will not flatten or spread. Shape dough into 2 round loaves; place on a baking sheet. Let rise until double again then bake at 350*F for 30 minutes, or until done.
- Makes 2 loaves.
Nutrition Facts : Calories 1548.5, Fat 30.3, SaturatedFat 10.2, Cholesterol 24.1, Sodium 2455.5, Carbohydrate 284.8, Fiber 20.2, Sugar 54.5, Protein 37.9
PUMPERNICKEL MUFFINS
These dense muffins are a perfect accompaniment to a hearty entree. The rye flour gives the texture some and the dried cherries add to the flavor.
Provided by Taste of Home
Time 35m
Yield 6 muffins.
Number Of Ingredients 13
Steps:
- In a large bowl, combine the flours, sugar, baking powder, cinnamon, baking soda and salt. , In another bowl, combine the egg, buttermilk, oil, molasses and chocolate. Stir into dry ingredients just until moistened. Fold in cherries., Fill greased or paper-lined muffin cups three-fourths full. Bake at 400° for 15-20 minutes or until a toothpick inserted in the muffin comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.
Nutrition Facts : Calories 264 calories, Fat 12g fat (2g saturated fat), Cholesterol 36mg cholesterol, Sodium 260mg sodium, Carbohydrate 36g carbohydrate (13g sugars, Fiber 3g fiber), Protein 5g protein.
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
SPINACH DIP IN PUMPERNICKEL
Very good! Not your ordinary spinach dip. This one is served hot with toasted bread cubes.
Provided by Julie
Categories Appetizers and Snacks Dips and Spreads Recipes Spinach Dip Recipes
Time 50m
Yield 20
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Remove the top and interior of one pumpernickel loaf. Cut the insides, top and second loaf into pieces for dipping.
- Place the cut loaf on a medium baking sheet and bake in the preheated oven 10 to 15 minutes, or until dry and firm.
- In a large bowl, mix the cottage cheese, 1 cup Parmesan cheese, mayonnaise, sour cream, onion, lemon juice, garlic powder, spinach, water chestnuts, pimento peppers and dry vegetable soup mix. Spoon the mixture into the hollowed out loaf. Top with 3 tablespoons Parmesan cheese.
- Bake in the preheated oven 20 minutes, or until bubbly and lightly brown. Heat the cut up bread pieces until lightly toasted.
Nutrition Facts : Calories 108.8 calories, Carbohydrate 16.6 g, Cholesterol 6.1 mg, Fat 2.2 g, Fiber 2.3 g, Protein 6 g, SaturatedFat 1 g, Sodium 331.3 mg, Sugar 2.5 g
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Servings 1Total Time 10 mins
- Roll out the caviar between two sheets of plastic wrap to a 5-by-8-inch rectangle 1/8 inch thick. Cut half of it into 1/2-inch strips. Finely dice the remaining caviar and transfer to a small bowl. Stir in the sour cream and all but a pinch of the chives.
- In a small bowl, beat the eggs until frothy and season with salt and pepper. In a 6-inch nonstick skillet, melt the butter over high heat until the foam subsides. Add the eggs and stir constantly with a heatproof rubber spatula, while shaking the skillet, until the eggs are set but still moist.
- Off the heat, dollop the sour cream mixture across the center of the eggs. Shake the skillet to loosen the omelet, then fold one-third of the eggs over the filling. Tilt the skillet and turn the omelet onto a plate, folding it over itself as you tilt. Garnish with the caviar strips, sprinkle with the remaining chives and serve right away.
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