Decadent Bubbles: Champagne And Caviar

After printing a successful issue, my first editor in London brought caviar to the office. The team was excited to enjoy this expensive gesture. The black bubbles of cured sturgeon roe glistened from a small glass container, sitting on top of a mound of crushed ice. A delicate mother-of-pearl spoon rested nearby. While everyone savored the refined treat, I seemed to be the only one who didn’t appreciate the caviar’s long aftertaste. However, I changed my mind about caviar this New Year’s Eve.

To ring in the New Year, my neighbor served a delicious appetizer of caviar, crumbled hardboiled egg, and onion on lightly buttered toast. The two additions provided a delicate balance to the texture and salty flavor of caviar, and for the first time, I enjoyed this extravagant food.

A few days later, I saw the holiday episode of The Great American Baking Show that featured champagne “caviar” as a dessert garnish. The “caviar” was easy to make; the golden champagne droplets were teased out from stock items in my pantry such as gelatin, sugar, and oil. I was inspired to create a whimsical twist on the champagne and caviar pairing. I topped the black sturgeon beads and orange salmon roe with the captured champagne “caviar” bubbles, which added a hint of sweetness to this festive and decadent treat.

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Champagne And Caviar Bubbles

Caviar – 1 container

Boiled eggs – 2-3

Champagne Caviar

To assemble:

  • Scoop out some of the yolk from the hard-boiled egg, and replace with caviar.
  • Sprinkle the champagne “caviar” on top of the caviar.

Another option: Combine the hard-boiled egg with caviar and serve on toasted bread. Top off with champagne caviar.

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Note: This luxurious treat can be made a little more affordable by replacing champagne with sparkling wine and /or using locally-farmed roe. Here’s to a year of celebratory meals that don’t break the bank!

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