- 1/2 lb piece raw Grade A duck foie gras at room temperature
- Salt and pepper to taste
- 2 tsp canola oil
- 2 tbsp balsamic vinegar
- Special equipment: a 10-inch
Cut the foie gras crosswise into 1/2-inch-thick pieces, then season with salt and pepper.
Heat 1 teaspoon of the canola oil in a 10-inch heavy skillet over moderately high heat until hot but not smoking.
Sauté half the foie gras until golden, 45 to 60 seconds on each side (it will be pink inside). Quickly transfer to a paper towel to drain and discard fat in skillet.
Sauté the rest of the foie gras the same way, then discard all all but 1 tablespoon of remaining fat in skillet. Add 2 tablespoons balsamic vinegar and bring to a boil. Serve foie gras with sauce.
These traditional Russian pancakes are best with authentic garnishes: a dab of creme fraiche and a spoonful of caviar.
- 2 1/4 teaspoons active dry yeast (one 1/4-ounce envelope)
- 1/2 cup warm water (110 degrees)
- 1 cup all-purpose flour
- Coarse salt
- 1/2 cup low-fat buttermilk
- 1 tablespoon unsalted butter, melted, plus more for pan
- 1/2 teaspoon sugar
- 2 large eggs, separated
- Creme Fraiche (http://www.olmafood.com/store/creme-fraiche/)
- Salmon Caviar (http://www.olmafood.com/salmon-caviar/)
sprinkle yeast over water. Let stand until foamy, about 5 minutes. Stir together flour and 1/2 teaspoon plus a pinch of salt. Stir together buttermilk, butter, sugar, and egg yolks in a large bowl; whisk in yeast mixture, then flour mixture. Let stand, covered, in a warm place for 30 minutes. Beat egg whites until stiff peaks form; fold into batter. Let stand for 10 minutes. Heat a medium nonstick skillet over medium heat, and coat with a thin layer of butter. Add a scant tablespoon batter for each blin (about 6 or 7 per skillet), and cook, flipping after bubbles appear at edges and color turns golden, 1 1/2 to 2 minutes per side. Transfer to a parchment-lined tray, and let cool for 30 minutes. Garnish with creme fraiche and caviar.
2014 was a big year for OLMA. We have opened our flagship OLMA Caviar Boutique and Bar in Plaza Hotel, reinvented our web store, got to know some of you personally on Facebook, Twitter and recently Pinterest and much, much more. This all would not be possible without Your support! Together we have reached new heights, and we look forward serving you in the New Year.
We wish you a prosperous and wonderful 2015!
- 1 one-pound loaf brioche, cut into 1/2-inch thick slices
- 2 tablespoons unsalted butter
- 1 eight-ounce container creme fraiche
- 2 ounces black caviar, or more
- Using a 1 1/2-inch round cookie cutter, cut 36 rounds of brioche from slices. Place 1 tablespoon butter in a 12-inch skillet. Melt over medium heat. Add half the rounds; cook until golden, turning once, 1 to 2 minutes per side. Repeat with remaining butter and rounds. Let cool on a wire rack or paper towel. Store rounds in an airtight container at room temperature for up to 2 days.
- Place a dollop of creme fraiche on each round, and top with caviar.
- 12 quail eggs
- 1 baguette, cut into 24 slices
- 8 ounces of WHITE STURGEON CAVIAR
Place quail eggs in a small saucepan filled with water, and bring water to a boil. Boil 30 seconds, and turn off heat. Cover. For slightly soft eggs, let eggs stand in hot water 2 1/2 minutes; for firmer eggs, let eggs stand in hot water 2 minutes more.
Prepare a bowl of cold water. Remove eggs from hot water; submerge in cold water. Let eggs stand 5 minutes. Remove from water, and remove shells.
Preheat oven to 400 degrees. Place bread on a baking sheet; toast until golden brown.
Slice eggs lengthwise; cover loosely with plastic wrap. Spread 1 teaspoon caviar on each piece of toast, top with half an egg, and garnish with 1/4 teaspoon caviar. Serve.
Really cool idea from Martha Stewart Collection. For extra credit from your friends, serve with mini shots of vodka.
- 1 medium purple potato (3 ounces)
- 1 tablespoon salt
- 2 cups hot water
- Vegetable oil for deep-frying
- 2 tablespoons OLMA creme fraiche
- 3 ounces OLMA black caviar
- Slice potato paper-thin on a mandoline. Dissolve salt in the hot water; add potato. Soak until water cools completely, about 20 minutes.
- Heat 2 inches oil in large heavy-bottom pot until 350 degrees on an instant-read thermometer. drain potato slices; pat dry. Fry in batches until crispy but still purple, about 1 minute. Transfer to a paper-towel-lined plate. When cool, top each with 1/4 teaspoon creme fraiche and 1/4 teaspoon caviar. Serve immediately.
Caviar is abundant in vitamin A. Also considered an important antioxidant, vitamin A is necessary in order to protect your cells against diseases such as cancer. If you have poor or sensitive eyesight then vitamin A can also help improve your vision. This vitamin helps your eyes adjust to the light and dark and prevents sight disorders such as night blindness. If you are worried about the signs of aging like wrinkling and the formation of fine lines on the skin, then you should also seek to include sufficient vitamin A in your diet. Aside from preventing the signs of aging, vitamin A can also benefit your skin by treating other skin conditions like psoriasis and acne. Vitamin A can also help your immune system fight infections, viruses and bacteria.
Caviar is also a rich source of potassium. Potassium is effective in lowering blood pressure, so if you are suffering from hypertension then you might want to include plenty of caviar into your meals. Medical experts also claim that potassium can prevent the development of kidney stones. Kidney stones are formed by calcium build-up. Potassium keeps the calcium in your body from forming stones. If you wish to improve your mental abilities then potassium is also an ideal mineral for you. Potassium helps in transporting oxygen to the brain. Potassium is also good for headache relief.
Omega-3 Fatty Acids
Omega-3 is one of the good fats that play a vital role in maintaining good health. Unfortunately, most modern diets are lacking in these good fats. Caviar is a rich source of omega-3. In fact, each cup of caviar may contain more than 1000 milligrams of omega-3 fatty acids. There have also been studies proving that the omega-3 fatty acid DHA may play a role in preventing Alzheimer’s. Like potassium, omega-3 is also an essential nutrient for you especially if you are suffering from hypertension. A diet rich in omega-3 can also lower your risk of having a stroke or a heart attack.
Vitamin D is another vitamin that can be found in high amounts in caviar. Healthy exposure to sunlight can stimulate production of vitamin D in your body. However, if you spend most of your time indoors or you live in a region where sunshine is not regularly available, then getting plenty of vitamin D from your diet is a good idea. Vitamin D helps your body metabolize certain minerals such as phosphorus and calcium. Vitamin D also regulates your immune system and protects you from viruses.
If you have undergone chemotherapy or medical surgery, your doctor might also recommend that you eat caviar regularly. This is because caviar can help the body increase its hemoglobin content. Hemoglobin is a red blood cell component that makes it easier for oxygen to travel throughout your body.
Improper care of caviar will change a delicious, expensive caviar into a cheap tasting mound of fish eggs. Caviar is a very perishable product and needs to be properly stored and served to retain its delicate flavors. Here are a few tips for keeping caviar at its best.
Caviar is very perishable. An unopened can or jar will stay fresh for up to four weeks, but once opened will only last about three days. The ideal temperature for storing caviar is 28 to 30 degrees Fahrenheit. Most household refrigerators won’t reach this temperature, so place the caviar in the coldest part, which is the very bottom drawer. Do not keep caviar in the freezer. This will destroy its delicate texture.
After the jar or can has been opened, minimize the caviar’s exposure to air by wrapping the container with plastic before storing in the fridge.
Remove the caviar from the fridge and let stand at room temperature unopened for ten minutes before serving. Just before serving remove the lid.
The caviar may be transferred to small bowls or consumed directly from the container. Putting the container on crushed ice will help prolong the caviar’s freshness. There are several decorative caviar presenters on the market specifically for this purpose.
The idea that you shouldn’t use metal spoons to eat caviar is a myth. Caviar is stored and sold in metal containers with no adverse effects. Presenting your guests with metal spoons, however, may have a psychological effect, which may cause them to judge the caviar as inferior before they have even tasted it. Traditional caviar spoons, available at most caviar retailers, are made from mother of pearl or bone.
Caviar has a delicate flavor and should be served with accompaniments that don’t overwhelm its flavor (if with anything at all). Remember simpler is better. Traditional garnishes include small slices of toast, blinis (small pancakes), unsalted crackers, creme fraiche or sour cream. Ice-cold vodka or champagne is the drink of choice.
How Much to Serve
If you are serving caviar by itself, figure on 1 to 2 ounces per person. If the caviar will be served on top of something else as an hors d’oeuvre, use 1/2 to 1 ounce per person as a guide.
By Brett Moore
- 2 large eggs, separated
- 1 large potato, finely grated
- 9 tablespoons all-purpose flour
- 2 tablespoons whipping cream
- 1 teaspoon salt
- 1/2 teaspoon pepper
- Vegetable oil
- Sour cream$
- Black OLMA Caviar
- Beat egg whites at medium speed with an electric mixer until stiff peaks form.
- Whisk egg yolks until thickened. Stir in potato and next 4 ingredients. Fold in egg whites.
- Pour oil to depth of 1/2 inch in a large heavy skillet; heat to 350°. Drop potato mixture by teaspoonfuls into hot oil; fry, in batches, 1 to 2 minutes on each side or until golden. Drain on paper towels. Serve immediately with sour cream and black caviar.
This pretty and delicious dish is one of the most popular Russian hors d’oeuvres. Salmon caviar is relatively inexpensive, but it’s still a treat as it makes a lovely garnish.
Remove the yolks from the eggs and place them in a bowl. Mash the yolks with a fork. Add the creme fraiche, chives and lemon juice to the yolks and season very lightly with salt. Mix until the ingredients are well blended. Spoon the yolk mixture back into the whites and top with a teaspoon of caviar. Refrigerate for 1 hour. Arrange on lettuce leaves, garnish each egg with a small parsley sprig and serve.