I recently entertained for the first time with caviar. Of course I’ve had caviar on many occasions at parties, but in very small amounts and without a story of what it is or where it came from. It’s funny, every time I think about caviar served at a party I remember the scene from “You’ve Got Mail” where Tom Hank’s character takes all the caviar garnish at a party during the middle of a quarrel with Meg Ryan.
I’ll be honest, I never really knew what all the fuss was about with caviar. Maybe I just never had good caviar? Or maybe it is the fact that I was raised in Texas, far from the glittering crowd that would appreciate such a delicacy, instead, as children, making fake “chocolate pies” in the mud with my brother.
When my friend introduced me to ROE Caviar, a sustainably farmed California caviar only available in November & December, I decided it was time to focus and decide where I stand on this glossy little black wonder.
Well… now I know.
It’s heavenly. Salty, delicate, fresh, delightful… it’s like the joy of champagne in solid form. It was thrilling to try and even more delightful to serve. How shall I decide on a beautiful way to present it and what to serve it with! Our guests loved it. To my surprise, they loved it more than I even expected, and I think more than they expected as well.
One of our dinner guests is Swiss-German, something I like to call him when he begins to fix anything broken in your apartment or builds the perfect autumn fire, taught us to put a dab of caviar on your skin between your thumb and pointer finger and taste it off the flesh. Sounds weird at first but hey, I didn’t get to where I’m at in life by not trying new things. So I did and tasting the nuances of the caviar was pure luxury and experiencing the cold, wet texture of the caviar against the contrast of your skin and wetness of your mouth was frankly… sexy. I am thankful I do not have a drug habit but I am fearful I might have a caviar one which could possibly be worse!
So here’s to trying new things and sharing it among friends. Below is the recipe from our friend Jared (who also makes Salt Box Cookies) for homemade blinis we served alongside sour cream and chives for the perfect holiday hostess platter of my new love, caviar.
Caviar Blinis
1/4 cup potato starch
1/2 cup flour
pinch of salt
1/2 teaspoon baking powder
1/4 teaspoon baking soda
2/3 cup buttermilk
1 large egg
1 tbsp melted butter, plus more for skillet
In mixing bowl, combine dry ingredients. In separate bowl, lightly whisk buttermilk, egg and melted butter. Pour wet ingredients into dry and whisk batter.
Place a skillet over medium/low heat and brush with butter. When skillet is hot, spoon scant tablespoons of batter on to the skillet about 2 inches apart. Once pancakes rise and bottoms are golden brown, flip and brown the other side.
