Caviar for Christmas

23 12 2010

If you are looking for a  delicious, simple and elegant appetizer or starter for a fancy feast, look no further than some sustainable, farmed caviar. We tried this renewable source with some traditional garnish: home-made fresh potato blinis (I simply cannot improve upon the recipe found in The French Laundry Cookbook-way to go Rob!), creme fraiche, chopped egg (yolks and whites separated), red onion and capers. Some champagne to sip and with the right company, nothing else is required. Try leaving this for Santa-I bet he gets tired of milk and cookies.

Potato Blini






3 responses

23 12 2010

My aunt Claire always made blinis and caviar for her New Year’s Eve party and I cant think of a better way to enjoy “le champagne” and celebrate end of year cheer! Cheers!

24 12 2010

Good caviar is always a treat and seems to elevate any occasion. I like to use it to top deviled eggs (not too spicy) for Steeler parties.

24 12 2010
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