Your Caviar Dreams Fulfilled

Nothing says New Year’s Eve party quite like caviar. A rarefied food, caviar has a place right next to foie gras and champagne. Before the countdown begins, serve caviar in all its glory and simplicity.

Here are a few suggestions of how to best enjoy the unique flavor of caviar. It’s all about a creating a neutral base that will complement, but not overpower, the delicate caviar.

Baby Red Potatoes with Caviar & Crème Fraîche

Mild and earthy baby red potatoes are an excellent vehicle for cool crème fraîche and briny Ossetra caviar. This easy-to-make canapé makes a festive holiday bite.

red-potatoes-with-caviar-and-creme-fraiche-recipe

Caviar with Blini & Crème Fraîche

Where there is caviar, can blini be far behind? These yeasted pancakes, blini in Russian, are buttery and light as air, and make the perfect delivery system for our sustainable, farm-raised French caviar.

Caviar Blini 1

Cauliflower Mousse with Caviar

As with all things caviar, this recipe requires preparation, a wait, and the portioning of caviar just before serving. Creamy cauliflower mousse plays a supporting role that allows the briny caviar to shine.

 

cauliflower-mousse-with-caviar-recipe (1)

Caviar Serving Tips

Before serving, open the vacuum-sealed tin to allow exposure to oxygen for about 15 or 20 minutes, but keep the caviar cold. The best way to do that is to carefully place the tin in a bowl of ice chips. Many prefer to scoop caviar with mother-of-pearl, horn or wooden spoons; non-reactive metal can also be used.

D’Artagnan caviar is delicious enjoyed simply – atop a round of brioche toast or blini, with or without a dollop of crème fraîche; or in your favorite canapé recipes. While often paired with champagne, caviar can also be complemented with dry white wine, vodka (some say this is the ideal accompaniment), or sake.

Caviar Crackle 4

About D’Artagnan Caviar

Our Ossetra-sized Malossol caviar is unique. It is harvested from Siberian Sturgeon (Acipenser baerii) under humane and sustainable farming conditions in the Aquitaine region of France.

We don’t use any preservatives, so this caviar is fresher than most on the market, with a shorter shelf life. Preservatives give typical caviar that exaggerated pop when you bite down. Our caviar isn’t quite that dramatic; it has a more natural flavor that will not overwhelm your palate with salt. Malossol actually means “little salt” in Russian, and so we use very little of it as a preservative.

The round, plump grains have a lingering and nutty flavor reminiscent of hazelnuts or fresh walnuts. With ultra-silky mouth feel and a color that ranges from clear grey to golden chestnut to deep brown, this buttery caviar is a little different, and truly unforgettable. Perfect for your New Year’s Eve party.

 

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