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Holiday Entertaining: Oysters and Caviar

Holiday Entertaining: Oysters with Caviar

Holiday Entertaining
Oysters and Caviar

For the holiday season we’re serving a most thrilling luxury, the world’s most sublime delicacy – the roe of a mature sturgeon!

It’s a connoisseur’s dream – a fresh shucked oyster topped with crème fraîche and a generous dollop of royal ossetra caviar.

Elegant jewel-like eggs with that fabulous, famous burst of the sea sit atop a crisp, firm-textured bivalve with a sweet aftertaste that sparkles with salinity. Crème fraîche adds a nuanced enhancement to the roe with its creamy tang. Pulling out all the stops, this opulence-in-a-shell is paired with Champagne to complement the caviar’s briny zest.

Exquisitely rich, gloriously complex, utterly delectable. Happy Holidays, my friends!

Holiday Entertaining: Oysters with Caviar

Oysters and Caviar

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An Elegant Little Starter: Scallop & Melted Leek Pasta

Pan-Seared Sea Scallop over Melted Leek Pasta
Lemon Creme Fraiche, Caviar, Celery & Garlic-Chive Flower Garnish

An opalescent sea scallop sits atop a dreamy melted leek angel hair pasta. Glossy black caviar and lemony cream fraiche adorn the scallop. Pretty white garlic chive blossoms and pale green celery leaves finish the dish.

These dry pack, wild caught, Atlantic sea scallops retail for well over $20/lb. U10 sea scallops are the largest available and have a sweet, rich buttery taste. They contain no preservatives or additives and will not ooze liquid during the cooking process, unlike wet scallops that have been soaked in a phosphate solution. Dry scallops caramelize naturally during cooking to a gorgeous golden brown crust. Though definitely not inexpensive, this luxurious dish can be made for just over $3 per plate by using black lumpfish caviar rather than the more extravagant sturgeon varieties. Black lumpfish caviar is clean and crunchy with a pronounced salty sea flavor.

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For Your Next Party: Sturgeon Two Ways

the purple course:
smoked sturgeon and transmontanus caviar
purple potato with olive oil and fleur de sel
creme fraiche, single chive, garlic flower

Sturgeon Two Ways was one of seven courses we served at the fundraising dinner for our school this weekend. Transmontanus caviar and smoked sturgeon were paired simply with purple potato, a petite dollop of creme fraiche plus the plain adornment of a single chive and a pretty garlic flower. The society garlic blossoms have a distinct garlicky flavor which pair well with savory dishes. We deemed this the “purple course.”

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Blog is 4! Caviar Cake! Cookbook Giveaway!

Four-Layer Caviar Cake

Taste With The Eyes is 4-years-old and we’re celebrating with cake! A unique cake apropos of a savory anniversary. Black Lumpfish Caviar from Iceland tops a molded sour cream/cream cheese/shallot layer over a molded avocado/parsley/lemon layer. The base is creamy egg salad/mayonnaise/green onion, all decorated with a pretty tomato rosette. We served pieces of Caviar Cake on sliced crusty baguette, with Champagne of course. This fabulous Caviar Cake is the creation of Lisa’s Bon Appetit Catering.

TASTE WITH THE EYES IS 4 YEARS OLD

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Caviar Cake Rose Arrangement

I designed the centerpiece with flowers from my garden to whimsically complement the cake. The orange Sunset Celebration Hybrid Tea Rose mirrors the tomato rosette. Yellow Julia Child Floribunda Roses represent the egg salad, while white Fabulous Floribundas represent the sour cream layer. Lemon Verbena and Calla Lily leaves symbolize the green avocado layer, all arranged in a “caviar black” vase.

Taste With The Eyes is a culinary adventure. It’s here where I love to cook and share dishes, exotic flavors, or presentations that I find interesting and hope you do too. It’s here where I share entertaining ideas, from our themed dinner parties to celebrating the holidays in style. We travel, dine, and photograph meals at some of the world’s finest restaurants and equally enjoy writing about the local hole-in-the-walls as well. Our own underground-style restaurant, The Sunken City Supper Club, debuted in 2009. It’s a fresh, local and secret place to seasonally mingle with friends and neighbors, and I always look forward to blogging about our Supper Club events. At Taste, I also share my passion for satisfying heart healthy dishes. Sure I still serve sumptuous foods to company, but I am equally enthusiastic about heart healthy cuisine.

I hope Taste With The Eyes continues to inspire you just as reading your blogs and hearing your comments inspires me. It continues to be an absolute pleasure to share culinary experiences with you. I am grateful for the opportunity to get to know you. I’m grateful for the knowledge, creativity, and joy this little hobby has brought into my life. It has turned into quite a passion over the past four years…

Giveaway – My Thank You Gift

I’d love to giveaway a Caviar Cake, but alas, it doesn’t travel that well. So I thought you might enjoy a cookbook as a token of my appreciation. It can be my all-time favorite, the one I gave away last anniversary, or the cookbook of your choice (up to $50 retail). And I will ship it anywhere in the world through amazon.com.

So, simply leave a comment on this post and you’ll be entered to win. The fortunate recipient will be chosen using random.org. The winner will be posted on Taste With The Eyes on June 23rd. Just for fun, if you are so inclined, share with us your favorite cookbook or the one on the top of your wish list.