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.
Champagne And Caviar Bubbles
Caviar – 1 container
Boiled eggs – 2-3
- 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.
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!