As bottles of bubbly start to flow, gourmands and lovers of the good life reach for caviar—the delightful cured fish roe (primarily sturgeon) that’s essential at any luxurious gathering. This holiday season, try one of these recipes that’s decked out with dollops of caviar. Stars of the fine-dining world have shared some of their favorites, from a simple starter of caviar on rich brioche to a crab-and-caviar cocktail, from homemade buckwheat blinis to an elegant combination of pearls of snap peas with pearls of caviar. Read on for these sumptuous bites, plus tips for buying and tasting caviar.
Michael Tusk’s Caviar Brioche Toasts
This recipe for caviar brioche toasts comes from San Francisco chef Michael Tusk, the name behind acclaimed restaurants Quince (a Best of Award of Excellence winner) and Cotogna. Slices of plush brioche are seared in clarified butter, making for an even richer bite when served with umami-laden caviar. While these toasts can be made in advance, Tusk says they’re better à la minute: “Your guests will want to make them themselves after trying the first bite.”
Commander’s Palace’s Jumbo Lump Blue Crab Ramos Gin Fizz with Caviar
Hailing from Grand Award winner Commander’s Palace, this recipe is a play on one of New Orleans’ classic cocktails: the Ramos gin fizz. The frothy, floral and tart sipper is strained into a shot glass over lemon-marinated blue crab and topped with a dollop of Louisiana bowfin caviar. As executive chef Meg Bickford put it: “I wanted to put these two beautiful things together but it never worked. And then it dawned on me that I was trying to make it too complicated. And it should literally be those two things together.” Paired with a citrusy, saline Albariño, this dish is a great way to get any party rolling.
Grill 23’s Homemade Blinis with Caviar
With all the pomp around cracking open a tin of caviar, it doesn’t feel right to serve it on pre-made blinis from a package. For those who want to step up their caviar service, try this recipe for fresh blinis from Grand Award winner Grill 23 in Boston. Made from a mixture of buckwheat and all-purpose flour, accented by chives, these little morsels are the perfect stage for culinary director Robert Sisca’s classic, luxurious spread of Golden Ossetra caviar, finely diced hard-boiled eggs, crème fraîche, capers and more. Wine director Hugo Bensimon suggests pairing the platter with Krug’s Grand Cuvée, which combines freshness and savoriness, because what’s better for celebrations than caviar and Champagne?
Chef Curtis Stone’s Sugar Snap Peas and Caviar
This dynamic duo of sugar snap peas and caviar, served with a slightly smoky crème fraîche, is a fantastic starter for any season. (This dish originally comes from chef Curtis Stone’s Beverly Hills restaurant Maude, which he closed earlier this fall to replace it with the Pie Room, but he still runs Best of Award of Excellence winner Gwen Butcher Shop & Restaurant in L.A..) Stone suggests finding the freshest snap peas possible so that both the peas and caviar pop in the mouth. Served with a Grüner Veltliner with a mix of bright acidity, vegetal flavors and salinity, this dish is simple but incredibly layered in flavor.
Guides to Buying Caviar
Gift Guide for the Caviar Connoisseur
No one just likes caviar. For those on your “nice list” who just can’t get enough of the good stuff, Wine Spectator has just the gift guide you need, from a hefty tin that’s sure to impress to a special charm that’s hiding a surprise.
New Wave Caviar
Features editor Owen Dugan breaks down the latest generation of caviar labels on the market—from the best of the traditional to new locations and approaches—and finds that the quality of more affordable caviar has never been better. From names like famed chef Thomas Keller to Pearl Street from China, any of these tins are sure to impress.
American Caviar
Caviar from North America used to be considered inferior to that from wild sturgeon in the Black and Caspian Seas, but improvements in aquaculture, a rebound in sturgeon stocks and a focus on alternative fish have put U.S. options in the top tier. Highlighting producers from Idaho, Louisiana and New York’s Long Island, this guide highlights three of our favorite examples of this domestic delicacy.
How to Taste Caviar
Just like wine, caviar can come with a lot of rituals, etiquette and tasting steps that can confuse the uninitiated: Do I really need that little mother-of-pearl spoon? How do I know if the fish eggs in front of me are any good? But also just like wine, enjoying caviar is easy once the basics are explained. Senior editor Bruce Sanderson finds out the answers to those questions and more in this video with caviar expert Lelio Mondella.
