Caviar Cake Recipe 365

BEST EVER COWBOY CAVIAR

Steps:

• Combine olive oil, vegetable oil, cider vinegar, and sugar in a saucepan; bring to a boil, remove from heat, and cool to room temperature.
• Stir pinto beans, black-eyed peas, corn, onion, celery, red bell pepper, and cilantro together in a large bowl. Pour cooled oil mixture over bean mixture and toss to coat. Cover the bowl with plastic wrap and refrigerate, stirring occasionally, for 24 hours. Drain excess dressing before serving.

CAVIAR CAKE RECIPE - (3.6/5)

Steps:

• In a small bowl, stir together the mayonnaise and the hard-boiled eggs. Spread the mixture over the bottom of an 8-inch springform pan. Layer the onion on top. Combine the cream cheese and sour cream, and spread evenly over the onions. Sprinkle with the caviar. Refrigerate. The recipe can be completed to this point up to 2 days before serving. To serve, remove the sides of the springform pan. Transfer the bottom of the pan to a serving plate. Serve chilled with the crackers or others.

LUMPFISH CAVIAR PIE

Steps:

• Grease an 8-inch spring-form pan and set aside. Stir together the hard-cooked eggs and mayonnaise. Evenly spread into the bottom of the spring-form pan and sprinkle the minced onion over the top. Stir together cream cheese and sour cream until smooth and spread over the onion layer. Cover and chill at least 3 hours in the refrigerator.
• Once completely chilled, unwrap the pan and spread the lumpfish roe over the top. Run a knife around the edge of the pie and remove the side of the spring-form pan. Garnish with lemon wedges and parsley sprigs before serving.

HAM & EGG SALAD SMöRGåSTåRTA SWEDISH SANDWICH CAKE

Steps:

• Prepare Egg Salad: In a mixing bowl add chopped hard boiled egg, mayonnaise, scallions, mustard and lemon juice. With a wooden spoon mix ingredients until fulled combined. Keep cold in the fridge until ready to assemble the sandwich cake.
• Prepare German Ham Salad: In a mixing bowl add chopped ham, mayonnaise, pickles, cream cheese and sugar. With a wooden spoon mix ingredients until fulled combined. Keep cold in the fridge until ready to assemble the sandwich cake.
• Prepare Smörgåstårta "Frosting": In a mixing bowl use a wooden spoon to combine cream cheese, sour cream and mayonnaise and dill. Keep cold in the fridge until ready to assemble the sandwich cake.
• Slice bread loves horizontally to assemble an easy rectangular layered sandwich cake. Cut off the bread crusts and use them to make homemade bread crumbs (we're a no waste kitchen).
• Place the first slice of whole wheat bread on a rectangular serving platter. Spread some of the Smörgåstårta Frosting all over the bread slice.
• Top icing layer with egg salad mixture and spread evenly.
• Add a layer of rye bread and gently press onto egg salad. Top with more Smörgåstårta icing and top with German ham salad.
• Continue alternating whole wheat bread slices and rye bread slices with the two creamy cold salads.
• Once you've added the last bread slice to the top of the sandwich cake, smear with creamy frosting.
• Surround the rim of the cake with quartered cherry tomatoes. Decorate the interior space with thinly sliced lemons, cucumber and radish.
• Use a palette knife to smear the remaining icing on the sides of the cake. Lightly pat finely chopped chives to the sides of the cake. The fresh herbs should stick to the icing.
• Store Smörgåstårta in the fridge until ready to serve. Plate as you would a traditional dessert cake.

TROUT ALMANDINE WITH BRABANT POTATOES

Steps:

• Preheat the oven to warm, about 170 degrees F. Preheat an electric fryer to 365 degrees F and fry the potatoes until golden brown, drain and set aside, season with salt. Alternatively you may fry them on the stove in a Dutch oven.
• In a large saute pan, over medium heat, melt 4 tablespoons of the butter. Add the shallots, garlic, and potatoes, season with salt and pepper and saute for 2 minutes. Transfer the potatoes to the oven to keep warm while you are cooking the fish. Season the fillets, flour, and egg wash with the Essence. Dredge the fillets in the seasoned flour, coating completely. Dip each fillet in the egg wash, letting the excess drip off then dredge the fillets back into the seasoned flour, coating completely. Set aside.
• In a large cast-iron skillet set over medium heat, melt 4 tablespoons of the butter. Add the fillets and pan fry until they are golden brown, about 3 to 4 minutes on each side. Remove the fish from the pan, drain on paper towels set over a plate, then transfer to fish to the oven to keep warm. Wipe out the skillet. Melt the remaining 4 tablespoons butter. Add the almonds, season with salt and pepper and saute for 5 minutes or until the almonds are golden. Remove from the heat and stir in the lemon juice and parsley. To serve, spoon the potatoes in the center of each plate. Lay the fish on top of the potatoes. Then spoon the almond butter sauce over the fish.