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Serves Four to Eight
8 ounces high quality cream cheese, softened
4 ounces sour cream
4 hard-boiled eggs, finely chopped
¼ C. each red and yellow bell peppers, brunoise
cut
¼ C. finely chopped fresh chives
1-3.5 ounce jar Smoked Chicago GoldenT Caviar
1-3.5 ounce jar Collins Bowfin Caviar
1-3.5 ounce Collins Salmon Caviar
Toasted brioche or blini to accompany
For serving: 4-8 martini glasses, depending upon
size, or other clear stemware. Mother of Pearl spoons
are recommended for service.
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Sponsored Recipe - Collins Caviar Trifle
Photo by Tim Turner, courtesy of Bay's English Muffins
Method
This recipe is designed to make 4-8 individual servings, depending
upon your choice of stemware or other serving vessel.
Place cream cheese in a standing mixer and paddle until light
& fluffy. Add sour cream and blend until smooth, but do not
whip out the air that has been incorporated. Remove bowl from
mixer. Add the hard-boiled eggs, peppers and chives. Fold in
gently with rubber spatula.
Arrange martini glasses in a line. With a long handled stainless
steel teaspoon, carefully spoon a layer of egg mixture into
each glass. Make sure the layer is flat, and be careful not
to get any on the inside walls of the glass. Next take a clean
spoon and spread a layer of one of the caviars on to the egg
mixture. Again, keeping the caviar off the glass walls, and
making sure it is a nice level line of color as seen from the
outside of the glass. Keep repeating with layers of egg mixture
and alternating caviars until you reach just below the top of
the glass. The top layer should be the egg mixture. Cover loosely
with plastic film, and refrigerate for at least 2 hours. Make
sure to reserve some of the caviar for garnishing before service.
For Service:
Place each filled martini glass on the small service plate of
your choice, using a doily or napkin so it will not slide on
the plate. Using the remaining caviar, place a dollop in the
center of each, or create a swirling pattern. Sprinkle with
a few chopped chives, or insert several whole chives for height.
Don't forget to send the spoon out with your order! Toasted
brioche is an excellent choice to serve on the side with the
Trifle, or classic blini if desired.
Collins
Caviar is the only processor of hand-made American freshwater
caviars. Salmon & Trout caviars are still made fresh every week.
We offer a complete line of caviars, including our flavor infused
and smoked caviars. Exquisite, low salt Hackleback Sturgeon,
Paddlefish, and American Golden Whitefish.
Further Information
To Order Call: 800-226-0342
E-Mail:[email protected]
Web: www.CollinsCaviar.com
925 W. Jackson Blvd. Chicago, IL 60607
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