Dec 29, 2010 5:25 PM
TUCSON - The corks will be flying on Friday night as folks celebrate the New Year with a bit of the bubbly.
Champagne is the traditional drink of New Year's Eve, so why not class up your party's food offerings with some caviar-topped dishes?
Fresh at 4 food contributor Jennifer English provided these recipes for some delectable New Year's Eve dishes:
Burrata Mozzarella Grilled Cheese Sandwiches with Hackleback Caviar (Pictured)
8 slices brioche or challah bread
2 balls burrata mozzarella sliced into 8 slices
1 tablespoon butter at room temperature
1 oz hackleback caviar
Heat skillet over med-high heat. Butter bread on both sides and sandwich with mozzarella. Cook sandwiches on both sides until golden brown. Trim edges if desired and top with hackleback caviar.
Kona Kampachi Tartare with Pressed Caviar
12oz sushi grade kampachi
1 Tablespoon Ponzu
1 Tablespoons Blood Orange Olive Oil
1/2 teaspoon lemon zest
2 teaspoons chives, minced
1 oz Pepin Pressed Caviar
With an extra sharp knife, dice the kampachi into ½" pieces. Add ponzu, olive oil, lemon zest and chives to fish and gently toss to coat and season with salt and fresh ground pepper to taste. Shape into a disc or place in mold to shape. Place pressed caviar between two pieces of plastic wrap. Roll out to 1/8" thick. With the mold or a cookie cutter, cut out a disc the same size and place on top of tartare.
4 fresh eggs
2 tbsp butter
8 tbsp heavy cream
1oz Caviar Claudine White Sturgeon
Remove tops of egg shells with an egg cutter
or tap shells lightly with a knife around the
tops of the eggs to remove the upper ½" of
shell. Pour eggs into a bowl and whisk until
frothy. Rinse empty egg shells under hot water and let dry. In a
non-stick skillet, heat butter over low heat. Add eggs and whisk
over low heat until almost dry. Whisk in cream and season with salt
& pepper. Spoon scrambled eggs back into empty shells. Top with
a dollop of crème fraiche and a spoonful of caviar. To serve, place
eggs in egg cups or nestle into a pile of rock salt.
New Year's Great Grape Salad
1 pound seedless green grapes washed and dried, sliced in half
1 pound seedless red grapes washed and dried, sliced in half
4 ounces cream cheese
1/2 cup light sour cream
1/4 cup powdered sugar
1 teaspoon vanilla
6 ounces chopped pecans
1/2 cup light brown sugar
Cream the following ingredients together in a large non-metallic mixing bowl:cream cheese, sour cream, powdered sugars and vanilla. til smooth and well combined.
Add grapes. mix thoroughly. Next add brown sugar and pecans.
Mix until all ingredients are well blended, coated and distributed.
Let chill for 2-3 hours prior to serving.