Deviled Quail Eggs with Caviar

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Carefully place the quail eggs in a saucepan and fill with enough water to cover the eggs. Bring to a boil. Once the water is boiling, remove from the heat and cover. Let sit for 4 minutes.

Drain the eggs and plunge into cold water. Once the eggs have cooled, tap the eggs gently to crack the shell and peal carefully.

Slice each egg in half and use a small fork or spoon to carefully remove the yolks.

Place the yolks in a small bowl, and add the crème fraîche and dijon mustard. Mix well.

Add salt and pepper to taste.

To fill the eggs, a pastry bag is very handy, but not necessary. We used the plastic bag method which works just fine. Spoon the filling into the bag and snip off a tiny bit of the corner. Fill each egg carefully with about a heaping teaspoon of filling.

Garnish with caviar, a snip of chive, and serve. Enjoy.

Products Used: Crème Fraîche, Siberian Sturgeon Caviar, White Sturgeon Caviar

Ingredients

10 quail eggs
3 tablespoons of crème fraîche
1 teaspoon of Dijon mustard
1 to 2 ounces of Siberian Sturgeon or White Sturgeon caviar
1 pastry bag or small plastic ziplock bag
Salt and pepper to taste


Caviar and Scrambled Eggs

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In a nonstick saucepan, gently heat the butter.

Place the eggs in a bowl with seasoning to taste – add salt sparingly. Whisk until frothy.

Add eggs to the pan and increase the heat slightly. Stir with a wooden spoon until the eggs begin to thicken.

Add the cream.

Remove the pan from the heat, still stirring to obtain a thick but creamy consistency.

Transfer to warm plates or ramekins. Top each portion of scrambled egg with caviar at the last minute. Serve with hot, crisp white toast.

Products Used: White Sturgeon Caviar, Siberian Sturgeon Caviar

Ingredients

6 eggs
2 tablespoon butter (or truffle butter)
1 large tablespoon of heavy cream
1 to 2 ounces White Sturgeon or Siberian Sturgeon Caviar


Blini with Buckwheat

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In a small saucepan, heat the milk and sugar until small bubbles appear around the edges of the pan. Remove the pan from the heat and cool until it is warm to the touch. Sprinkle in the yeast. Let stand for 5 minutes.

In a large bowl, combine the flours and salt, sift. In a small saucepan, melt the butter. Stir the milk mixture well and add it and the melted butter to the flour mixture. Mix until smooth. Cover the bowl with plastic wrap and let rise in a warm place until doubled in bulk, about 1 1/2 hour.

After the batter has risen, incorporate the eggs and beat until smooth.

We use a plastic squirt bottle to help control portion size – count to two for each blini. Using a pre-heated griddle, cook the blini until bubbles appear on the top, then flip and cook 1 to 2 minutes longer. Repeat with the remaining batter.

Fresh warm blini, crème fraîche and your favorite caviar – Perfect!

Products Used: Crème Fraîche, Caviar

Ingredients

1 1/2 cups of milk
1 1/2 tablespoons sugar
2 1/2 teaspoons dry yeast
1 cup all-purpose flour
1/3 cup buckwheat flour
1 teaspoon salt
4 tablespoons melted butter
3 large eggs, slightly beaten


Toast Points

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One loaf, good quality, thin sliced white bread. Butter lightly if you wish.

Toast points are easily made at home and are the best accompaniment to fresh caviar. Points are great, but it is fun to make different shapes, like hearts, stars, or rounds with cookie cutters.

Trim the crusts and slice in half on the diagonal, twice, to form 4 triangles. Place the bread in a single layer on a baking sheet.

Bake the bread in a preheated 350 degree oven for 8-10 minutes, checking to make sure it doesn’t become too dark.

Cool the “points” on a baking rack.

Serve with caviar and perhaps a touch of crème fraîche.

Products Used: Crème Fraîche, Caviar

Ingredients

1 loaf thin sliced white bread
1 stick of butter
Seattle Caviar
crème fraîche