Champagne and Caviar and Other Delicaciesby Judith C. Sutton
The quintessential guide to the luxuries of the gods, Champagne & Caviar & Other Delicacies makes the most extravagant foods accessible to every food lover by explaining the best ways to find, select, order, prepare and enjoy the world's most exquisite culinary indulgences. Opulent color spreads present everything from champagne, caviar, and chocolate to foie gras,… See more details below
The quintessential guide to the luxuries of the gods, Champagne & Caviar & Other Delicacies makes the most extravagant foods accessible to every food lover by explaining the best ways to find, select, order, prepare and enjoy the world's most exquisite culinary indulgences. Opulent color spreads present everything from champagne, caviar, and chocolate to foie gras, smoked salmon and truffles with panache and class. All hosts, worthy of the title, will want to display this book at home and flaunt their new knowledge at gourmet groceries and restaurants.
Imaginative recipes give serving suggestions for these extraordinary ingredients. Everyone from knowledgeable gourmets to neophyte epicureans will appreciate this addition to the BD&L successful series of books on the finer things in life including International Connoisseur's Guide to Cigars, Single Malt & Scotch Whiskey, The Martini Book, The New New York Bartender's Guide and The Mesa Grill Guide to Tequila.
- Black Dog & Leventhal Publishers, Inc.
- Publication date:
- Product dimensions:
- 4.66(w) x 9.34(h) x 0.80(d)
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Smoked Salmon Tartare
You can prepare all the ingredients several hours in advance. Refrigerate them separately, covered, until ready to serve, but don't prepare the tartare until just before serving, or the acidic lemon juice will start to "cook" the smoked salmon, affecting its taste and texture. Garnish each serving with sevruga or salmon caviar if you like.
Serves 4 as an appetizer
3/4 pound salmon, thinly sliced, cut into 1/4-inch dice
1/4 cup minced red onion
2 tablespoons small capers
2 tablespoons chopped chives
1 tablespoon fresh lemon juice, or to taste
Freshly ground black pepper
Chopped chives, plus 8 to 12 chive "sticks" (1 1/2 - to 2 inch lengths), for garnish
Chopped dill for garnish
In medium bowl, combine salmon, onion, capers and chives and mix well. Add lemon juice and pepper to taste. Gently pack 1/4 of the mixture into a lightly oiled small rounded cup or very small bowl, then unmold onto center of serving plate. Repeat with remaining salmon mixture. Stick a few chive sticks into the center of each mound of tartare and sprinkle chopped chives and dill around each serving.
Sabayon is the French name for this rich but light custard, zabaglione is the Italian, for an Italian version, use a good-quality prosecco rather than Champagne. This is also good as a sauce served over fresh berries; in that case, the recipe makes enough for six servings.
4 large egg yolks
1/4 cup sugar
1/4 cup brut Champagne
Combine egg yolks, sugar and Champagne in deep medium size heatproof bowl or in the top of a large double boiler and whisk to blend, Set bowl or pan over barely simmering water (water should not touch bottom of bowl or pan) and, suing an electric mixer or whisk, beat until sabayon is very pale, light and thick, (3 to 5 minutes), Spoon into glass bowls or goblets and serve immediately.
Variation: Chilled Sabayon with Raspberries: Prepare sabayon as directed, but when removing it from heat, set bowl in a larger bowl or ice water and let cool, whisking occasionally. In small bowl, beat 1/2 cup heavy cream until it just holds firm peaks. Fold whipped cream into cold sabayon and spoon into bowls or goblets. Refrigerate until chilled. 1 1/2 to 2 hours.
Oysters on the Half Shell with Caviar
Makes 24 hors d'oeurvres
24 oysters, well scrubbed
2 to 3 ounces caviar
Spread a 14-inch -thick layer of kosher salt on bottom of 2 large serving plates. Shuck oysters, discarding top shells and leaving oysters and their juices in cupped bottom halves of shells (but do loosen oysters from bottom shells).
Arrange oysters on serving plates. Spoon a dollop of caviar onto each and serve. (If you'd rather serve one platter at a time, garnish only one platter with caviar. Cover second platter with plastic wrap and refrigerate; garnish with remaining caviar just before serving.)
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