Caviar with Blini

Champagne Wishes and Caviar Dreams

New Year’s Eve brings Caviar to my mind. I am not alone in this. There is a glitz and glamour factor that just screams for something high-end and decadent. Search any cooking website for New Year’s Eve dishes, and you will inevitably be shown a caviar tidbit.

This year caviar is even more popular—or maybe we are just more comfortable spending the extra money. I’ve seen it everywhere, and we have been selling more here at the store. Also, there are more varieties of caviar available, including caviar substitutes like vegan caviar made from seaweed. And then there is snail caviar. (Um, no. Just…no.)

The culture around serving caviar makes the intense wine enthusiast look normal by comparison. Special plates, special spoons, temperature controls. The process is, well, fussy but sort of cool in a I just want to be James Bond for one night kind of way. It is also necessary. Improper serving can make even the best caviar not taste very good.

To be honest, It took me a number of tries to actually like caviar. Sure, I faked it a few times ’cause I wanted to hang with the cool foodie kids. But then I got a taste of The Good Stuff and knew what the hubbub was about. The Good Stuff isn’t fishy, and it pops in your mouth, and a little goes a long way—which is a good thing because it isn’t cheap.

I suggest if you are going to shell out the money for some good caviar, (and you should even just once) serve it simply. Toast points or more traditional Blini topped with caviar and sour cream or crème fraiche is the way to go. For a caviar dip or caviar pie, you are better off using the less expensive product.

No matter which way you go, if you take the plunge, feel free to stop by our Wine and Spirits counter and ask for help. Dennis and Chris can help you make the right buying decision…

Caviar with Blini
Adapted from Saveur
Makes 40 Blini Read more…

Pommes Dauphinoise (Potatoes au Gratin)

Joyeaux Noel

This Christmas my sister and her family are off gallivanting around Europe. They packed their bags, and left the rest of us back here to enjoy our usual holiday routine without them. (No. I’m not the least bit jealous!) For fun this year, since she will be in Paris for Christmas Eve, those of us left behind will enjoy a traditional Parisian Christmas Eve dinner.

There’s just one problem…

There are many fantastic cuisines around the world with their specific techniques and ingredients, and for centuries French cuisine has been considered the best of the best. If you can master classic French technique and flavor you can cook anything. (Thank you, Julia). So, imagine my surprise as I started looking through my French cookbooks and searching online, I came to realize—that for all their gastronomic sophistication, The French, when it comes to Christmas, are kinda boring.

Sure there is the Bûche de Noël and the rather ambitious Croquembouche but beyond that there really isn’t much that says “This is what we eat for a Joyeaux Noël”. To be fair, in Provence they do have the Gros Souper, which is traditionally eaten on Christmas Eve but frankly I am not a fan of salt cod—and though Ratatouille is super good it just doesn’t seem festive enough.

After much deliberation, I decided to go traditional Bistro for dinner on Thursday. The menu is as follows: fresh made Country Pâté with assorted French cheese for appetizers, Arugula Salad with Pears, Gorgonzola and Bacon, Roast Filet de Bœuf, Sautéed Haricots Verts (green beans), Pommes Dauphinoise and, of course, French wine…

I did break with the traditional French in that we will be having the cheese and salad first instead of after the main meal. Honestly, it’s just easier that way, and I have enough stress to deal with ’cause Christmas dinner is Paella…Olé!

No matter how you choose to celebrate (eat your way through) your holiday, I wish you all good health and happiness this holiday season and a very Happy New Year!

Pommes Dauphinoise (Potatoes au Gratin)
Serves 6
Read more…

Holiday Cookie List

Christmas Cookies

It’s the time of year for holiday baking…
And here is a list of beautiful and delicious holiday cookies that we have been posting (one recipe per day) to our Facebook and Twitter feeds.

And you can find our list from last December, it is here. That’s a lot of cookie recipes to choose from!

Sticky Toffee Gingerbread

Ginger Fix
I have had gingerbread on the brain. I blame my sister because while I will be here braving the crowds to finish up my holiday shopping, she will be in London for a storybook, Charles Dickens Christmas adventure with her family and the queen. Gee, how awful for her.

Ginger is a major player for my family during the holidays. Most of the holiday treats of my childhood contained some sort of ginger…ginger cookies, gingerbread men and of course, good old-fashioned gingerbread. It’s definitely a Scandinavian addiction, and for me, it’s not the holidays without it.

I have tasted some good gingerbread over the years, but if I had to choose one recipe to make a classic gingerbread it would be this one. Though, I don’t serve it the way you would expect. I go rogue and serve my gingerbread with the same sauce I use for my Sticky Toffee Pudding. Is it over the top? Perhaps. But it is appropriate for the holidays—if you can’t over-indulge at the holidays then when can you?

Try using Blackstrap molasses instead of regular. It gives it a dark chocolate-like intensity that is delicious. You can also bake this in individual ramekins, or even muffin tins for a more elegant presentation—just be certain to adjust the cooking time.

Sticky Toffee Gingerbread

Gingerbread
Serves 12
This portion of the recipe is adapted from the Silver Palate Cookbook