Caviar Dream With Endive And Baby Potatoes Recipes

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"TWICE BAKED" BABY POTATOES WITH CAVIAR



These special occasion-worthy bite-sized spuds are crowned with sour cream and caviar. Tip: these melt-in-your-mouth morsels pair especially well with a glass of bubbly-cheers!

Provided by Greg Lofts

Categories     Food & Cooking     Appetizers

Time 1h30m

Yield Makes about 35

Number Of Ingredients 8

1 1/2 pounds baby red potatoes (about the size of cherry tomatoes)
Kosher salt and freshly ground pepper
1/4 cup cream cheese, room temperature
2 tablespoons unsalted butter, melted
1/4 cup whole milk
2 tablespoons finely chopped chives, plus more for serving (optional)
Sour cream, for serving
Caviar or trout roe, for serving (optional)

Steps:

  • Preheat oven to 425°F. In a pot, cover potatoes with about 2 inches of cool water; bring to a boil. Season generously with salt and cook until potatoes are easily pierced with the tip of a knife but still holding their shape, 8 to 10 minutes; drain. When cool enough to handle, trim and discard 1/4 inch from top of each potato. (If necessary, trim bottoms flat so potatoes stand upright.)
  • Using a small paring knife, the smaller side of a melon baller, or a demitasse spoon, carefully scoop flesh from potatoes, leaving 1/4 inch flesh intact all around bottom and sides. Transfer hollowed potatoes to parchment-lined baking sheets.
  • For the smoothest texture, press potato flesh through a ricer into a bowl. Stir in cream cheese, butter, milk, and chives to thoroughly combine (or, if not using a ricer, mash to combine until smooth); season with salt and pepper.
  • Transfer potato mixture to a piping bag fitted with a plain tip, or a resealable plastic bag with a corner snipped. Pipe mixture into hollowed potatoes and bake until they are heated through and browned in places on top, 20 to 22 minutes. Let cool a few minutes; dollop with sour cream and top with caviar, trout roe, or more chives. Serve warm.

ROASTED BABY POTATOES WITH EGGPLANT CAVIAR AND CREME FRAICHE



Roasted Baby Potatoes with Eggplant Caviar and Creme Fraiche image

Provided by Food Network

Categories     appetizer

Time 1h55m

Yield 4 servings

Number Of Ingredients 13

1 Italian eggplant (about 1 pound)
Kosher salt and freshly ground black pepper
8 cloves garlic, unpeeled
6 tablespoons extra-virgin olive oil, plus more for oiling a baking sheet
1/2 teaspoon smoked paprika
8 baby red potatoes (about 12 ounces), halved
1/2 lemon, zested, plus 2 tablespoons lemon juice
3/4 cup loosely packed fresh parsley leaves
1/4 cup loosely packed fresh mint leaves
1 small shallot, finely chopped
1 medium plum tomato, finely chopped
3 tablespoons creme fraiche
Black sesame seeds, for garnish

Steps:

  • Preheat the oven to 400 degrees F. Set a cooling rack into a baking sheet.
  • Halve the eggplant lengthwise and score the flesh by making three long cuts down the middle and sides, making sure not to pierce the skin. Salt the eggplant and then place it
  • cut-side down on the prepared cooling rack for 30 minutes to release moisture.
  • Turn the eggplant over and remove the cooling rack. Using paper towels, dry the eggplant and the baking sheet of any moisture. Cut the eggplant into 1-inch cubes and place back on the baking sheet. Scatter the garlic cloves among the eggplant. Drizzle with 3 tablespoons of olive oil. Sprinkle with the smoked paprika and some salt and pepper. Toss to coat. Roast until the eggplant is completely soft and browned, about 30 minutes. Let cool.
  • Increase the oven temperature to 425 degrees F.
  • Lightly oil a baking sheet. Toss the potatoes in a medium bowl with 1 tablespoon olive oil, 1/2 teaspoon salt and some pepper. Place the potatoes cut-side down on the oiled baking sheet and roast until tender, 13 to 15 minutes. Let cool.
  • Scrape the cooled eggplant into the bowl of a food processor and squeeze the roasted garlic out of its peels into the food processor. Add the lemon zest, lemon juice, parsley, mint and the remaining 2 tablespoons olive oil and puree until smooth. Add the shallot and tomato and pulse to combine. Season with salt and pepper, if necessary.
  • To serve, scoop out a cavity in each potato half with a paring knife or small spoon. Fill with the "eggplant caviar" and top with a dollop of creme fraiche and a sprinkle of black sesame seeds.

CRISP POTATO CANAPES WITH CAVIAR



Crisp Potato Canapes with Caviar image

Yield Makes 8 to 10 canapés; serving 2 as an hors d'oeuvre

Number Of Ingredients 5

2 large russet (baking) potatoes (each about 10 ounces)
vegetable oil for deep-frying
2 tablespoons sour cream
1 ounce beluga or sevruga caviar
Garnish: fresh chives, cut into 1/2-inch-long pieces

Steps:

  • In a 2-quart saucepan bring 1 quart salted water to a boil.
  • Cut potatoes crosswise into 1-inch-thick slices. Put slices flat on a cutting board and cut each slice into the largest possible rectangle, discarding excess. Halve each rectangle crosswise to form 2 cubes, each about 1 inch in size.
  • Simmer potatoes 5 minutes, or until just tender, and drain. Pat potatoes dry thoroughly. With a small melon-ball cutter or knife, scoop out an indentation about 1/3 inch deep in 1 side of each potato cube. Potatoes may be prepared up to this point 1 day ahead and chilled in an airtight container.
  • In a heavy saucepan heat 1 1/2 inches oil over moderate heat until a deep-fat thermometer registers 350°F. Fry potatoes until golden, 3 to 5, minutes, and transfer with a slotted spoon to paper towels to drain. Potatoes may be fried 8 hours ahead and kept, covered loosely, at room temperature. Recrisp potatoes in a 375°F. oven 5 minutes.
  • Fell indentation in each potato cube with sour cream and top with caviar. Garnish canapés with chives.

POTATO SALAD WITH CREAMY CAVIAR DRESSING



Potato Salad with Creamy Caviar Dressing image

Categories     Salad     Bean     Dairy     Herb     Potato     Seafood     Winter     Endive     Dill     Bon Appétit

Yield Serves 4

Number Of Ingredients 9

2/3 cup sour cream
3 tablespoons chopped fresh dill
2 tablespoons Dijon mustard
1/4 cup plus 4 teaspoons caviar
1 pound baby red-skinned potatoes
4 ounces haricots verts or slender green beans, trimmed
2 heads Belgian endive, sliced
2 hard-boiled eggs, peeled, chopped
1 bunch green onions, chopped

Steps:

  • Mix first 3 ingredients in medium bowl to blend. Fold in 1/4 cup caviar. Cover and refrigerate. (Dressing can be prepared 2 hours ahead. Keep refrigerated.)
  • Cook potatoes in large pot of boiling salted water until tender, about 20 minutes. Using slotted spoon, transfer potatoes to work surface to cool. Cook beans in same pot of boiling salted water until crisp-tender, about 5 minutes. Drain. Rinse beans under cold water to cool. Cut beans into 1-inch lengths. Cut potatoes into quarters.
  • Combine potatoes, beans, endive, chopped eggs and green onions in large bowl. Add dressing and toss gently to coat. Season generously with salt and pepper. Divide salad among 4 plates. Top each with 1 teaspoon caviar.

CAVIAR AND CREAM CHEESE FILLED ENDIVE



Caviar And Cream Cheese Filled Endive image

Stress free appetizers ready in 25 minutes! Enjoy endive topped with flavored cream cheese, caviar and eggs.

Provided by Betty Crocker Kitchens

Categories     Appetizer

Time 25m

Yield 16

Number Of Ingredients 5

1/2 cup soft cream cheese with onions and garlic or with herbs and garlic (from 8-oz. container)
16 Belgian endive leaves
2 tablespoons finely chopped sweet red onion
3 hard-cooked eggs, coarsely chopped
2 tablespoons caviar

Steps:

  • Pipe or spoon cream cheese onto endive leaves. Top with onion, egg and caviar. Serve immediately or refrigerate until serving time.

Nutrition Facts : Calories 60, Carbohydrate 1 g, Cholesterol 60 mg, Fat 1, Fiber 0 g, Protein 4 g, SaturatedFat 3 g, ServingSize 1 Appetizer, Sodium 90 mg, Sugar 0 g

STUFFED NEW POTATOES WITH CAVIAR



Stuffed New Potatoes with Caviar image

Provided by Food Network Kitchen

Categories     appetizer

Time 35m

Yield Makes 20 appetizers

Number Of Ingredients 4

10 small new potatoes
1 1/2 cups of sour cream, drained in cheesecloth overnight
Chervil leaves
Caviar

Steps:

  • Preheat the oven to 350 degrees. Place the potatoes on a baking sheet and place in the oven. Bake for 20 minutes or until tender. Cool the potatoes completely. When the potatoes are cool, slice them in half. Scoop the flesh out of each half, leaving 1/4 inch of flesh in each half. Place 1 tablespoon of the drained sour cream in each potato. Place a chervil leaf on each potato. Top each potato with a little caviar.

POTATOES AND CAVIAR



Potatoes and Caviar image

These are delightful as appetizers at the holidays or as a side dish for a romantic Valentine's dinner. Twice cooked baby red potatoes are topped with chives and red caviar. Red caviar is not expensive and you only need a small jar. If you prefer to use more expensive caviar, the red and green theme still shows in the red potatoes and chives. A bit of work, but they can be done ahead, ready for the oven.

Provided by sugarpea

Categories     Potato

Time 1h15m

Yield 24 stuffed potatoes, 24 serving(s)

Number Of Ingredients 8

28 small red potatoes (about 3/4 pound)
1/2 cup milk
1 tablespoon butter
1/4 cup creme fraiche
salt & freshly ground black pepper
1 tablespoon fresh chives, plus more for garnish
2 tablespoons melted butter
3 ounces red caviar (about 1/4 tsp per potato)

Steps:

  • In a saucepan, cover the potatoes with cold water; bring to a boil and simmer until tender but still quite firm when pierced with the tip of a knife; remove all but 4 potatoes and continue to cook these 4 until soft.
  • When cool, cut the tops off the group of 24 potatoes; scoop out the flesh with a melon baller, leaving a 1/4" thick wall; place the pulp in a double boiler or metal bowl over simmering water to keep it warm; peel and add the 4 remaining potatoes.
  • Cut a small slice off the bottom of each potato so that they will stand upright on a baking sheet; preheat the oven to 375°; Heat the milk and melt the butter in a small saucepan; push the potato flesh through a ricer, food mill or wide-meshed sieve.
  • Stir the milk into the potatoes a bit at a time, until they are creamy; add creme fraiche, salt and pepper and 1 T chives; pipe the potatoes into the shells, making sure the cut edges are covered.
  • Bake until golden brown and slightly puffed, about 15 minutes; brush with melted butter and bake another 15 minutes; remove from oven and top with caviar and chives.

Nutrition Facts : Calories 176.3, Fat 3.5, SaturatedFat 1.8, Cholesterol 28.8, Sodium 78.7, Carbohydrate 32, Fiber 3.4, Sugar 2, Protein 4.9

BAKED POTATOES WITH CRéME FRAICHE AND CAVIAR



Baked Potatoes with Créme Fraiche and Caviar image

Very simple and ultra-delicious, these special baked potatoes will make a wonderful starter, side, or even a light main for all kinds of celebratory gatherings. Martha likes to use Yukon Gold potatoes as their thin skin crisps up nicely in the oven.

Provided by Martha Stewart

Categories     Seafood Recipes

Time 1h35m

Yield 6

Number Of Ingredients 3

6 Yukon Gold or russet potatoes, scrubbed
Kosher salt
Crème fraiche and best-quality caviar and/or salmon roe, for serving

Steps:

  • Preheat oven to 350°F with a rack in center. Bake potatoes directly on rack until darkened slightly, beginning to wrinkle, and easily pierced with the tip of a knife, 1 to 1 1/2 hours (depending on size).
  • Working one at a time, immediately wrap potatoes in a clean kitchen towel and slam down onto a countertop (this ensures a light, fluffy texture). Slash potatoes to open, season, and top generously with dollops of crème fraîche and scoops of caviar. Serve immediately.

ROASTED POTATO SLICES WITH CAVIAR



Roasted Potato Slices with Caviar image

Yield Makes about 20

Number Of Ingredients 5

3 small baking potatoes (about 5 ounces each), cut crosswise into 1/4-to 1/3-inch-thick slices
Olive oil
Sour cream
Chopped fresh chives
Caviar

Steps:

  • Preheat oven to 400°F. Brush both sides of potato slices with olive oil. Place on baking sheet and season lightly with salt and pepper. Bake until golden brown on bottom sides, about 15 minutes. Turn slices over and continue baking until second sides are golden brown, about 15 minutes. Transfer to plate.
  • Top slices with small dollops of sour cream. Sprinkle with chives. Spoon small amount of caviar atop sour cream and chives. Serve immediately.

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 DREAM WITH ENDIVE AND BABY POTATOES



Caviar Dream with Endive and Baby Potatoes image

A creamy sauce and a trio of caviars are the "dream" of this party dish. Buy the quality and quantity of caviar that fit your budget.

Yield Makes 30 servings

Number Of Ingredients 10

2 cups sour cream
6 hard-boiled eggs, shelled, chopped
1/4 cup chopped fresh chives
2 teaspoons fresh lemon juice
1/4 teaspoon salt
Ground black pepper
Additional chopped fresh chives
3 pounds small red-skinned potatoes, halved
6 heads white and/or red Belgian endive, separated into spears
Red, golden and black caviar

Steps:

  • Combine first 5 ingredients in medium bowl. Add pepper to taste; stir to blend. Transfer to serving bowl. Sprinkle additional chives around edge of sauce. Steam potatoes in batches until just tender, about 12 minutes per batch. Cool. (Sauce and potatoes can be prepared 1 day ahead. Cover separately and chill.) Place bowl of sauce in center of platter. Arrange potatoes and endive on platter. Place dollop of red caviar in center of sauce. Place remaining caviar nearby.

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