Cheese Crisps With Creme Fraiche And Caviar Food

POTATO CHIPS WITH CREME FRAICHE AND CAVIAR

Steps:

• Preheat oven to 375 degrees F. Brush 3 large baking sheets generously with some oil.
• With a mandoline or other manual slicer cut the potatoes crosswise into 1/8-inch thick slices. Arrange slices in 1 layer on a baking sheet and brush with some remaining oil. Sprinkle potatoes with rosemary, salt and pepper. Repeat these steps for remaining 2 baking sheets.
• Bake slices in middle of oven until golden, 15 to 20 minutes. With a metal spatula immediately transfer to a rack to cool completely.
• Top potato chips with 1 teaspoon each of caviar and creme fraiche.

AREPAS WITH CREME FRAICHE AND CAVIAR

Steps:

• Combine warm water and salt and stir until dissolved. Slowly mix in cornmeal until a sticky dough is formed. Divide dough into 8 equal portions and form each portion into a small dough ball. Roll out each ball to form a 1/2-inch-thick disk.
• In a medium skillet over medium heat, heat 1 tablespoon lard until it starts to move and pop. Add one dough disk. Cook until golden brown, 3 to 4 minutes per side. Remove arepa from pan and place on a paper towel. Repeat with remaining lard and dough.
• Top each arepa with creme fraiche, egg, chives, shallot, and caviar and serve.

CAVIAR WITH HOUSE-MADE POTATO CHIPS AND LEMON CRèME FRAICHE

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.

CAVIAR POTATO CHIPS AND LEMON CREAM

Steps:

• In a small bowl, whisk together crème fraîche and zest. Top each potato chip with a small dollop of crème fraîche and a spoonful of caviar.

CHEESE CRISPS WITH CREME FRAICHE AND CAVIAR

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.

CHEESE CRISPS

Steps:

• In a bowl, cream the butter until fluffy. Slowly mix in the flour, salt and cayenne pepper. Stir in cheese and cereal. Shape into 1-1/2-in. balls and place on ungreased baking sheets. Bake at 350° for 15-17 minutes or until lightly browned. Serve warm or cold.

4 CREAMY DIPS

Steps:

• For the dip base, mix 100g light soft cheese with 50g fat-free bio-yogurt.
• For garlic & herb, stir in crushed garlic clove, snipped chives, a little lemon juice and fresh ground pepper.
• For the fish dip, take the chopped smoked salmon and a few sprigs of chopped dill and stir in the base dip.
• For spice-lovers, stir a little chilli dipping sauce, to taste, through the base mix.
• Go Greek and stir through grated cucumber, and a handful of chopped mint.