Onion And Caviar Chips With Spicy Creme Fraiche Recipes
ONION AND CAVIAR CHIPS WITH SPICY CRèME FRAîCHE
Potato chips and bubbly are a stealth match; caramelized onions pull out the toastiness in the wine; the tang of the cream works with the wine's acidity; and the salmon roe adds brininess (and the right color).TIP: Set out the components and let guests build their own stacks.
Provided by wp
Time 1h
Yield Makes about 30
Number Of Ingredients 8
Steps:
- Whisk horseradish into crème fraîche and add salt to taste. Chill at least 1 hour.
- Heat oil in a large frying pan over medium-high heat. Add onion and cook, stirring often, until golden brown, 8 to 10 minutes. Add salt and pepper to taste. Let cool.
- Mound a spoonful of onion on each chip; top with a dollop of horseradish crème fraîche and some salmon roe. Serve immediately (see tip above).
- Note: Nutritional analysis is per chip.
Nutrition Facts : Calories 34, Carbohydrate 1.7, Cholesterol 10, Fat 2.8, Fiber 0.1, Protein 0.8, SaturatedFat 1.1, Sodium 17
BEER BATTERED ASPARAGUS WITH A LEMON HERBED DIPPING SERVICE
Provided by David Tutera
Time 22m
Yield 2 servings
Number Of Ingredients 14
Steps:
- Lemon Herbed Dipping Sauce: Stir together all ingredients and transfer to a small bowl. Chill, covered, until ready to serve.
- Beer Battered Asparagus: Heat oil in a heavy saucepan until it reaches 375 degrees F.
- Whisk together flour, salt, pepper lemon and zest in a bowl until combined. Add beer and whisk ingredients until smooth.Dip asparagus in batter to coat. Remove excess batter before frying. Gently transfer battered asparagus to oil and fry until golden. Stir gently to prevent asparagus from sticking together.
- Transfer to a baking sheet that has been lined with paper towels and keep warm in a preheated 200 degree F oven.
ONION AND CAVIAR CHIPS WITH SPICY CREME FRAICHE
Number Of Ingredients 1
Steps:
- 1. Whisk horseradish into crème fraîche and add salt to taste. Chill at least 1 hour. 2. Heat oil in a large frying pan over medium-high heat. Add onion and cook, stirring often, until golden brown, 8 to 10 minutes. Add salt and pepper to taste. Let cool. 3. Mound a spoonful of onion on each chip; top with a dollop of horseradish crème fraîche and some salmon roe.
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