|
|
|
![]()
Caviar Hearts
While you can splurge on more expensive caviar, this looks pretty and tastes
delicious. We used inexpensive supermarket salmon roe, which has the added
advantage of being red. If you don’t have a small heart-shaped cookie cutter,
cut toast into rounds and use the tip of a knife to form your caviar into a
heart-shaped decoration.
Ingredients:
Makes a dozen small caviar heartsCaviar Hearts
6 slices thin white bread
1/2 cup crème fraiche
1 2-oz jar salmon roe or
caviar
Crème Fraiche
1 qt.
heavy cream
2 Tbsp. buttermilk
Caviar Hearts
1. Lightly toast bread. Cut into 12 heart shapes or circles.
2. Top
each slice of bread with 1 tsp. crème fraiche and 1/2 tsp. caviar.
Arrange on
plate to serve.Crème Fraiche
1. In a jar, combine cream and buttermilk.
Stir, cover, and put in a
warm place (an oven with just the pilot light on is
perfect). Let stand
about 12 hours, until top is the thickness of sour
cream.
2. Stir and refrigerate at least 6 hours and up to 2 weeks.
 Stumble It!
archive » |
|
 |
 |
Gazpacho with Crabmeat
Using a food processor is the easiest way to make this soup, which originated in the Andalusian region of southern Spain. We prefer a chunky gazpacho; if you’d like a smoother texture, just process the ingredients longer.| read more » |
|
 |
Cajun Chicken Kabobs
Don’t be put off by the long list of ingredients, as most of them are probably already on your spice shelf. Just line them up and start measuring.| read more » |
|
 |
Bruschetta with Tomatoes and Fresh Mozzarella
This delicious appetizer makes the most of August tomatoes and soothes guests’ hearty appetites until the main course is ready.| read more » |
|
 |
Almond Cake with Raspberry Sauce
This simple slice of almond cake comes alive with a delightful sweetness when you add the raspberry sauce (with a few whole raspberries for decoration) plus a sprinkling of powdered sugar.| read more » |
|
|
|
