Thanksgiving with American White Sturgeon Caviar is a Happy Thanksgiving

White Sturgeon from Lady Elena Caviar with Thanksgiving Dinner

Black Friday Caviar Sale and Holiday Gift Idea

Starting today and ending at Midnight on Friday November 27,2015 we are having a 15% off all of our products at LadyElenaCaviar.com. Order today and contact CS@LadyElenaCaviar to schedule your delivery at a convenient time. A one of a kind special gift at special price.

Thanksgiving Day Dinner Recommendation from Chef Tom Turkey

Thanksgiving Dinner with Caviar- Caviar Tacos

How fun is this -Tacos with caviar?

This recipe comes from Dean Fuller of Castle Ranch Steakhouse.

This is another great recipe but we are going to step it up with some real high quality caviar from Lady Elena Caviar and reduce the quantity needed from a full teaspoon to a half of teaspoon of caviar. The recipe calls for salmon roe. Salmon roe is exactly that -roe from salmon. This is not true caviar. Caviar comes only from the Sturgeon fish.
See LadyElenaCaviar.com coupon code at the bottom of the Directions.

Ingredients:      

• 1 large Idaho® Russet Burbank
• 3 tablespoons soft cream cheese
• 3 half teaspoons of Casual Caviar 1 (Hackleback Sturgeon)
• 4 sprigs fresh dill
• 2 red radishes
• Olive oil as needed

Courtesy of Idaho Potato

 

Directions:

1. Place the potato lengthwise on a flat surface and slice at a 45 degree angle, 3 thin slices, like a potato chip.
2. Immerse in boiling water or a steamer for 5 seconds to soften and make pliable, then set aside and let cool.
3. Next, fold up like a taco shell, and using tongs dip in 350°F oil until crisp. Option – spray with olive oil and bake in a 325°F oven until hard and golden brown. Set aside.
4. Make a V-cut in the remaining portion of the potato (see picture) to make the taco-style shell. This V cut will let the boat sit up right on the stand. Coat with olive oil and bake for 45 minutes at 400°F or fry in 350°F oil for 5 to 10 minutes until golden brown . Set aside.
5. With a stick blender or hand whip, whip the cream cheese until soft. Then put in a pastry bag with a small round tip.
6. Slice a red radish very thin, cut into strips and immerse in ice water.
7. Take the taco shell-style potato boat in one hand, hold gently and apply the cream cheese into the bottom of the shell, 3/4 of the way up.
8. Add one-third of the strips of radishes per shell.
9. Add half a teaspoon or less of Casual Caviar 1 (Hackleback Sturgeon) to the center top of the shell. (there are approximately ten 1/2 teaspoons to an ounce of caviar)
10. Add 3 or 4 small sprigs of fresh dill. Place in the potato bases.

Thanksgiving Day Holiday Coupon for Lady Elena Caviar

Use coupon code Thanksgiving7 for a 7% discount on your total caviar purchase before shipping. Coupon code expires. November 30, 2015

Thanksgiving Dinner With Caviar - Lady Elena Caviar and Idaho Potato Spoon

November 20,2015

Ryan Whitman of Gracious Catering in Milwaukee, WI has created this recipe using Idaho potatoes and caviar.

Courtesy of Idaho Potato

This is a fun recipe. The creating of the chive oil and beet powder is for presentation purposes. We recommend that for times sake to focus on the main event of the fun spoon with that delicious caviar on top. We are going to modify the original recipe to make it more budget friendly. If time is short. sour cream is a good substitute for Creme Fraiche. Instead of the more expensive Osetra caviar we are recommending the White Sturgeon caviar. Our Lady Elena Caviar is of such high quality that it does not need to be masked with food. Our O My Setra caviar (Osetra) just deserves to be eaten straight from the spoon so that it is enjoyed in its purity. See bottom of recipe for coupon code.

 

 

Ingredients:

• Chive Créme Fraiche
• 2 1/8 cups Créme Fraiche
• 2 ounces olive oil
• 1 ounce fresh chives
• salt and pepper 

• Chive Oil
• 1 ounce fresh chives
• 10 ounces extra virgin olive oil
• salt and pepper
• Caviar
• 1 ounce Lady Elena Caviar Americana Caviar (White Sturgeon)
•  Spoon
• 1 or 2 Idaho ®potato (50 ct)
• French
• Beet Powder
• 2# Sliced Beets

Directions:

Chive Créme Fraiche

1. In blender combine all ingredients until smooth. Season with salt and pepper to taste. If your local grocer does not provide crème fraiche, you can substitute with 1 cups sour cream and 1/8 cup buttermilk.

Chive Oil

1. Combine all ingredients in a bar blender. Season with salt and pepper to taste.

Caviar

1. Place your  caviar order at http://ladyelenacaviar.com/products/americana-white-sturgeon-caviar
2. Served Chilled.

Spoon

1. Make a spoon template using a plastic container lid. Slice potato very thin. Lay potato under template and cut out with a paring knife. Fry at 340 degrees until golden brown

Beet Powder

1. Dry in an oven at 150 degrees for approximately 12 hours. Then grind in a coffee grinder.

Presentation: Place two pedals from an edible flower on a plate. Adorn the potato spoon with chive créme fraiche and chilled caviar. Drizzle the plate with chive oil. Sprinkle with a line of beet powder.

Thanksgiving Day Holiday Coupon for Lady Elena Caviar

Use coupon code Thanksgiving7 for a 7% discount on your total caviar purchase before shipping. Coupon code expires. November 30, 2015.

Thanksgiving Dinner With Caviar - Some Ideas from Lady Elena

Marscarpone Mashed Idaho Potatoes with Caviar

Allen Susser from Chef Allen's Consulting has created this recipe using Idaho Potatoes and caviar. This recipe makes a suggested 4 servings.

We love the recipe but to make this more accessible to everyone's budget we suggest that you keep the recipe as is but half the serving size. ( Do not worry about not having a 3 inch ring mold.) We also recommend the use of our caviar and the Casual Caviar 1 (Hackleback Caviar) to reduce the cost but still have the great caviar food pairing experience. Also, our caviar is high quality and we do not recommend the use of lemon juice on the greens and have removed it from this recipe.

Courtesy of Idaho Potato

Ingredients:

• 4 large Idaho® potatoes, peeled
• 1 1/2 teaspoons kosher salt, divided
• 2 teaspoons butter, room temperature
• 3 tablespoons mascarpone cheese
• 1 Meyer lemon (regular lemon may be substituted), washed, zested with microplane 
• 1 ounce of Lady Elena Cavir - Americana Caviar (White Sturgeon) or Casual Caviar 1 (Hackleback)
• 1/2 teaspoon freshly ground black pepper
• mixed micro greens
• 2 teaspoons extra-virgin olive oil

Directions:

1. Place your order for Lady Elena Caviar at http://ladyelenacaviar.com/products
2. In medium ovenproof saucepan, bring potatoes to boil with 1 teaspoon salt and water to cover by 3 to 4 inches. Lower to simmer; cook until fork-tender, about 25 minutes. Drain. (If potatoes are still moist, dry slightly in preheated 350°F oven for 10 minutes.)
3. Using manual food mill, mill potatoes into large bowl. Add butter; mash. Add mascarpone, lemon zest, remaining salt and pepper. Mix until just blended.
4. To plate, divide potato mixture among four 3-in. ring molds, gently pressing down with back of a teaspoon dipped in water. Lift molds slightly; top potato mixture with 1/4 oz. caviar, forming a circle of caviar around rim of ring. Place on individual plates; remove ring mold.
5.  Drizzle the mixed micro greens with extra-virgin olive oil, toss and add as garnish to potato rounds.
6. Enjoy the flavor of the caviar with the potato.

Thanksgiving Day Holiday Coupon for Lady Elena Caviar

Use coupon code Thanksgiving7 for a 7% discount on your total caviar purchase before shipping. Coupon code expires. November 30, 2015.
 

1998 La Grande Dame Champagne Paired With White Sturgeon Caviar

Background 

This champagne is a blend of 64% Pinot Noir and 34% Chardonnay.

The champagne has a golden color. The champagne is bursting at first with tiny streaming bubbles and then they slowly become streaming microscopic bubbles.There is nice blend of toffee and citrus aromas with a mineral softness. On the palate there is some wood cellar mixed with toasted yeast, toffee and lemon citrus. The finish has a slight coconut sweetness with orange toffee and some spiciness.

Lady Elena Caviar Pairing

Americana Caviar (White Sturgeon):The caviar subdues the toffee and citrus and then leaves a
cleansed palate. A great Lady Elena Caviar and champagne pairing.

2011 Devevey Chassagne Montrachet Paired with White Sturgeon Caviar

Background 
Based in Demigny, the estate has 6.32 hectares of vines. The chardonnay grapes for this wine are sourced outside the estate.


The wine has a brilliant light golden color. There are aromas of flowery orange, pears with a soft creamy buttery note. On the palate the wine has a full bodied bright freshness and is nicely integrated. The finish has slight soft creamy minerally butter note with an acidity level that keeps the wine so well balanced and fresh.

Lady Elena Caviar Pairing 

Americana Caviar (White Sturgeon): The 2011Devevey Chassagne Montrachet pear and citrus fruit flavors are softened by the caviar and then leaves a cleansed palate. A great caviar and wine pairing and a great value priced caviar and Burgundy wine experience.The bottles SRP is $60.

2015 New York Champagne Week Cocktail Competition Winner

Kayla Hasbrook from ABC Cocina and Pouring Ribbons creates the winning champagne cocktail with Nicolas Feuillatte champagene and Salerno Blood Orange Liqueur.

Tramonte Rosso cocktail by Kayla Hasbrook

3rd Annual Champagne Week Champagne Cocktail Competition

On November 11 seven of New York City's best mixologists were put to the challenge of creating a champagne cocktail with a unique spirit given to them at random. So many good cocktails. Tough to choose the best one or two. And the winner is in the next post.

Here are the champagne cocktails..

Out of Thin Air by Lana Gailani of
Pouring Ribbons and Seamstress

At the time of the photo Lana disappeared
out of thin air.

Behind Closed Doors by Lindsay Matteson of Amor y Amargo

Summer Night in November by McSon Salicetti of Crimson & Rye

Quetcha 22 by Joe Donahue of Holiday Cocktail Lounge 

Raunchy by Sarah Morrissey of Dear Irving

Tramonte Rosso by Kayla Hasbrook of ABC Cocina & Pouring Ribbons

Txoco Mono by Jon Kraus of The Gilroy