Cook spaghetti until al dente; drain.
Toss with 2 tblsps butter.
Melt remaining 4 tblsps butter in large skillet over medium heat.
Add shallots and stir 3 minutes.
Add cream and vodka and bring to boil.
Boil until thickened to sauce consistency, stirring occasionally, about 8 minutes.
Add spaghetti and toss until heated through.
Season.
Divide among plates; sprinkle with chives and top with caviar.
Serve immediately.
go through the whole recipe here, but you can use
his recipe and have updated it for the amount of !cheap! caviar
Saute several slices of diced bacon until crisp; set aside. Saute onion in part of the fat.
Add potatoes.
Cover and cook until tender in boiling water.
Add pieces of whitefish, raw or previously cooked.
Add milk or half and half.
Season with salt and pepper or bouillon cubes.
Serve with diced bacon sprinkled on top of chowder.
Cut 36 (1/3-inch-thick) slices from cucumbers, reserving remaining cucumber. Scoop out and discard some cucumber from center of each round with a melon-ball cutter or a small spoon to create an indentation (leaving bottom intact).
Cut enough of remaining cucumber into 1/4-inch dice to measure 1/2 cup.
Toss diced cucumber with apple, sour cream, shallot, zest, lemon juice, pepper, chopped dill, and salt to taste. Fold in whitefish.
Mound 1 to 1 1/2 teaspoons fish mixture onto each cucumber round. Top with dill sprigs.
he whole gutted skin on whitefish, then cover and refrigerate for
alt.
PREPARE THE SCALLOPS & CAVIAR SAUCE:.
Preheat the oven
Dice the hard boiled eggs. Stir in the mayonnaise and onions. Season mixture. In a greased springform pan, layer the egg mixture.
Beat the cream cheese and sour cream until smooth. Stir in the fresh parsley. Season mixture. Layer on top of egg mixture and smooth surface.
Chill for several hours or overnight.
Drain each color of caviar on separate paper towels.
Create a shape or design, using the different colors of caviar. Chill.
Be careful unmolding the springform pan.
Serve with toast points or crackers.
n top and fill with caviar to make a nice design
Mix together eggs, onion, mayonnaise and pepper.
Mound onto a festive plate.
Spread each caviar across each half of the mound.
Arrange toast around the mound.
Serve using a plastic or porcelain spreader.
Caviar and metals don't mix.
Lightly toast the bread. Spread with the cream cheese.
Fill with the papaya, smoked salmon, parsley, caviar and dill. Cut diagonally to serve.
Preheat the oven to 400\u00b0F. Line a baking pan with parchment paper. Cut a small slice from the bottom of each potato half so it sits flat. Place on baking pan. Brush with olive oil and season to taste.
Bake for 13-20 mins, until tender and lightly golden. Scoop out 1 tsp flesh from each potato half and discard. Allow to cool.
Whisk creme fraiche and lemon juice in a small bowl. Season to taste. Spoon 1 heaping tsp into each potato. Top with caviar and chives. Serve hot.
ith 1/2 tsp salmon caviar and some watercress and serve
1. Combine the pancake mix with the salt, egg, butter or oil, and milk or water.
2. Lightly brush another tablespoon of melted butter onto a skillet over medium-high heat.
3. When the skillet is hot, spoon the batter into it a tablespoon at a time.
4. Cook the blinis until tiny bubbles appear, about 1 minute, then flip them and fry until golden brown on each side.
5. Transfer the blinis to a platter and serve warm with the caviar, creme fraiche, chives, and smoked salmon and onion (if desired).
br>To make the eggplant caviar, first preheat the oven to
Heat the oil in a large saucepan. Saute the onions for 2-3 mins. Add the cauliflower and pour in the stock. Simmer for about 20 mins then puree the soup. Pour in the cream, bring to a boil, add the nutmeg and season to taste. Serve the soup in 4 bowls, sprinkled with red caviar and garnished with chervil.
f creme fraiche, 1 tsp caviar and cress leaves.
ixture.
Fold in the caviar gently so as not to
Stir together vinegar, mustard, pepper, salt and mayonnaise. Fold in celery, onion and eggs. Cover and chill.
Mound on platter lined with greens. Garnish with caviar and green onion.
Makes 4 servings.
Note: If desired, omit caviar. Garnish with pimiento.
Note: Time does not include cooking the eggs or chilling.
Allow cream cheese to soften to room temperature.
Add scallions and caviar and mix well.
Refrigerate if not served immediately.
Caviar will discolor spread if not served within a day or two.