Caviar.
Need I say more?
I have heard caviar referred to as food for the gods. Does that peak your interest?
If you are looking to host a fancy New Year’s Eve Cocktail Party, then caviar should be the first item on the menu.
The purest caviar is believed to be sourced from the eggs of the Sturgeon Beluga, which are very rare and have resulted in high prices for caviar. Many other types of caviar have to come to rival the Russian Sturgeon Beluga. This New Year’s Eve I will be serving the Farm-Raised Ossetra Caviar Malossol. R&S Meat Market carries this delicious caviar with a buttery taste, brought to us from D’Artagnan. This Ossetra Caviar is harvested from the Siberian Sturgeon under humane and sustainable farming conditions in the Aquitaine region of France.
Caviar is best eaten on a soft or lightly toasted bread.
Click through the gallery below for tips on serving and etiquette:
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- Caviar is best served alongside top notch Champagne or excellent quality Vodka.
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- Caviar should be eaten immediately after opening. It should be kept very cold, but not frozen.
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- Serve the Caviar directly from the tin, set on top of a crystal or glass bowl that is filled with crushed ice. Always use a glass, bone, mother-of-pearl or plastic spoon to scoop the Caviar.
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- Caviar is best eaten on a soft or lightly toasted bread.
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- I have included the how-to for this simple fresh butter in the next gallery. It is said that the best way to enjoy caviar and experience the full flavor is to pair it with a smear of fresh butter on top of a plain bread.
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- Don’t worry about the kids…
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- …the kids will eat it…you may even have to ban them from caviar!
When serving Caviar, it is best to use small spoons to scoop it directly into your mouth, or placed on top of a bland bread or cracker. Some suggest a smear of creme fresh or butter on top of a small piece of bread.
It is super simple to make this fresh butter to pair with the bread and caviar.
It should be made the day ahead….which makes it that much better! Click through the gallery for step by step instructions:
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- This fresh butter can be whipped up in 15 minutes.
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- You will need two cups of fresh heavy cream.
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- This can be done with a hand mixer…but I find it so simple to let the stand mixer do all the work.
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- You will need to whip the cream with the whisk attachment for about 15 minutes.
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- Every 5 minutes stop the mixer and scrape down the sides.
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- It will go through several stages as it whips. First you will see whipped cream, then it will start to separate. This is what it will look like when the butter is ready.
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- Pour the entire mixture through a fine sieve to separate the butter milk from the butter.
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- Let it strain for a few minutes and shake the sieve gently. There is the butter!
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- This is the buttermilk which can be saved for baking.
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- Place the butter into a glass bowl. You may need to pour off excess buttermilk after it sits overnight in the fridge. You may also need to press it down with a spatula.
Happy New Year!
Chowfancy 
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