Arepas With Creme Fraiche And Caviar Recipes

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ECUADOREAN AREPAS



Ecuadorean Arepas image

These wonderful corncakes are served at Bolivar with a little creme fraiche and salt and pepper. Such a treat!

Provided by Chef Kate

Categories     Lunch/Snacks

Time 50m

Yield 25 arepas

Number Of Ingredients 11

1 1/2 lbs frozen corn, thawed
4 tablespoons unsalted butter, melted and cooled
1 large egg
1 tablespoon milk
1 cup masa harina
2 tablespoons sugar
1/3 cup monterey jack cheese, grated
3 tablespoons parmigiano-reggiano cheese, grated
3 tablespoons queso blanco, grated (or cotija or ricotta salata)
1 tablespoon butter (for frying)
2 teaspoons oil (for frying)

Steps:

  • In a food processor or blender, process the corn, melted butter, egg and milk until pureed.
  • Add masa harina and sugar and pulse to combine (If you are not using a food processor, remove corn mixture from the blender to a large bowl and then add and combine the ingredients).
  • Let the mixture stand at room temperature for twenty minutes.
  • Add the cheese and incorporate them into the batter.
  • Set a large skillet or griddle over medium heat and add the butter and oil and heat till the foam subsides.
  • Drop heaping tablespoons of batter into the pan and cook for 3 to 4 minutes per side, flattening after each turn.
  • Serve immediately, with creme fraiche for dipping.

Nutrition Facts : Calories 79.4, Fat 3.9, SaturatedFat 2, Cholesterol 15.4, Sodium 26.7, Carbohydrate 10.2, Fiber 0.9, Sugar 1, Protein 2.1

POTATO CHIPS WITH CREME FRAICHE AND CAVIAR



Potato Chips with Creme Fraiche and Caviar image

Provided by David Tutera

Categories     appetizer

Time 50m

Yield 4 servings

Number Of Ingredients 7

1/4 cup herbed olive oil
3 large russet potatoes scrubbed
2 tablespoons chopped finely rosemary leaves
9 ounces caviar
8 ounces creme fraiche
Salt
Pepper

Steps:

  • Preheat oven to 375 degrees F. Brush 3 large baking sheets generously with some oil.
  • With a mandoline or other manual slicer cut the potatoes crosswise into 1/8-inch thick slices. Arrange slices in 1 layer on a baking sheet and brush with some remaining oil. Sprinkle potatoes with rosemary, salt and pepper. Repeat these steps for remaining 2 baking sheets.
  • Bake slices in middle of oven until golden, 15 to 20 minutes. With a metal spatula immediately transfer to a rack to cool completely.
  • Top potato chips with 1 teaspoon each of caviar and creme fraiche.

CAVIAR AND CRèME FRAîCHE TARTLETS



Caviar and Crème Fraîche Tartlets image

It doesn't get simpler-or more elegant-than crème fraîche and caviar tartlets alongside a glass of sparkling wine.

Provided by Union Square Events

Categories     Appetizer     Party     Caviar     Milk/Cream     Christmas     New Year's Eve     Oscars     Anniversary     Valentine's Day     Cocktail Party     Hors D'Oeuvre     Sugar Conscious     Pescatarian     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 12 mini-tarts

Number Of Ingredients 4

12 mini round tart shells (1 1/3-inch) or frozen mini phyllo shells, baked according to package instructions
6 tablespoons crème fraîche
2 tablespoons (.75 ounce) caviar, such as Ossetra or Beluga
2 tablespoons thinly sliced chives

Steps:

  • Arrange tart shells on a serving platter. Spoon crème fraîche into a small resealable plastic bag and snip a 1/4" opening in the corner. Pipe about 1/2 tablespoon crème fraîche onto one side of tart shells and spoon 1/2 teaspoon caviar onto the other side. Garnish with chives and serve immediately.

ROASTED FINGERLING POTATOES WITH CREME FRAICHE AND CAVIAR



Roasted Fingerling Potatoes with Creme Fraiche and Caviar image

Provided by Tyler Florence

Categories     appetizer

Time 1h10m

Yield 12 appetizer servings

Number Of Ingredients 7

2 dozen fingerling potatoes, washed and scrubbed, halved lengthwise
1/2 cup extra-virgin olive oil, plus 2 tablespoons
2 fresh rosemary sprigs, needles stripped from the stems and chopped
Sea salt and freshly ground black pepper
1 cup creme fraiche or sour cream
1 (3-ounce) jar osetra caviar
Minced fresh chives, for garnish

Steps:

  • Preheat the oven to 375 degrees F.
  • In a large mixing bowl, toss the potatoes with 1/2 cup of olive oil, rosemary, and a generous seasoning of salt and pepper. Coat a small roasting pan with the remaining olive oil and put the potatoes in the pan, cut-side down. Bake for 50 to 60 minutes, until the potatoes are tender on the inside and golden on the outside.
  • Let the potatoes cool slightly and then arrange on a serving platter. Serve the potatoes with the creme fraiche, caviar, and chives for self-service hors d'oeurves. This goes great with champagne. If you wish, spread each potato with a 1/4 teaspoon of creme fraiche and 1/2 teaspoon caviar instead of dipping.

NEW POTATOES WITH CREME FRAICHE AND CAVIAR



New Potatoes with Creme Fraiche and Caviar image

Provided by Food Network

Categories     dessert

Time 30m

Yield 24 servings, 3 potatoes each

Number Of Ingredients 4

36 tiny, blemish-free red-skinned potatoes
1 pint creme fraiche
2 ounce container red lumpfish roe
2 ounce container black lumpfish roe

Steps:

  • Preheat oven to 350 degrees F
  • Wash potatoes and place on 2 lightly oiled cookie sheets. Bake for about 30 minutes.
  • Cool potatoes before handling.
  • Trim either end of each potato and then cut in half, leaving trimmed edges on the end to allow potatoes to sit upright. Using a small melon baller, scoop out inside of each potato half, leaving at least 1/8-inch edge.
  • Fill pastry bag, fitted with a star tip, with creme fraiche. Fill each scooped-out potato half with piped creme fraiche.
  • Garnish top of each potato with red or black lumpfish roe.

CAVIAR WITH BUCKWHEAT CREPES AND SMOKED CREME FRAICHE



Caviar with Buckwheat Crepes and Smoked Creme Fraiche image

Provided by Food Network

Categories     appetizer

Time 45m

Yield 4 servings

Number Of Ingredients 8

3 cups whole milk
3/4 cup all-purpose flour
1/4 cup buckwheat flour
5 large eggs
Kosher salt and freshly ground black pepper
Nonstick cooking spray, for the pan
1 cup creme fraiche
4 ounces farm-raised osetra or American caviar

Steps:

  • Add the milk, all-purpose and buckwheat flours, eggs and a pinch of salt to a high-powered blender and blend until thoroughly mixed.
  • Place a medium nonstick pan over medium heat and spray with nonstick spray. Pour about 1/2 cup batter into the preheated pan and swirl to thoroughly coat the pan with the batter, making a crepe. Cook until it has golden brown spots and edges, about 2 minutes. Flip onto a cutting board to let cool. Continue to cook in batches, covering the finished crepes with a towel to keep them from drying out.
  • Season the creme fraiche with salt and pepper in a medium bowl and stir to combine. Cover with plastic wrap and use a smoking gun to smoke the creme fraiche for 10 minutes.
  • For serving: Fold the crepes into quarters and add to a serving dish. Top with the caviar and smoked creme fraiche.

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