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Posts tagged ‘caviar d’aquitaine’

Featured Recipe: Blini with Caviar

Perfect for your New Year’s Eve fete, this easy recipe for blini uses all-purpose flour instead of buckwheat for a light texture and delicate flavor that lets our French caviar shine! Give it a try!

Buttery blini make a tasty cushion for our French ossetra caviar.

Buttery blini make a tasty cushion for our French ossetra caviar.

Ingredients

2 1/4 teaspoons active dry yeast, (one 1/4 ounce envelope)
1/2 cup warm water, (about 110 degrees)
1 cup all-purpose flour
Coarse sea salt or fleur de sel, to taste
1/2 cup buttermilk
1 tablespoon unsalted butter, melted, plus more for pan
1/2 teaspoon sugar
2 large eggs, seperated
Crème Fraîche, for serving
D’Artagnan Farm-Raised Ossetra Caviar, for serving

Preparation

1. In a small bowl, add water and sprinkle yeast over the top. Let stand until foamy, about 5 minutes. Sift together flour and 1/2 teaspoon plus a pinch of salt. Stir together buttermilk, butter, sugar, and egg yolks in a large bowl; whisk in yeast mixture, then flour mixture. Let stand, covered, in a warm place for 30 minutes.

2. Beat egg whites until stiff peaks form; fold into batter. Let stand for 10 minutes

3. Heat a medium nonstick skillet over medium heat, and coat with a thin layer of butter. Add a scant tablespoon batter for each blini and cook, flipping after bubbles appear at edges and color turns golden, 1 1/2 to 2 minutes per side

4. Transfer to a lined sheet tray and allow to cool.

5. Garnish with a small dollop of crème fraîche, then top with a spoon of D’Artagnan ossetra caviar. Serve immediately.

Easter Appetizers D’Artagnan Style

Still planning your Easter feast? We’re here to help!

This year, we’ve put together a sample menu of fabulous spring recipes for your Easter table. Today’s post puts the spotlight on appetizers.

First up, our Black Truffle Butter Gougeres.

Light-as-air puffs with a moist interior, these truffle-flecked gougeres will disappear fast – so make a bunch!  We adapted this tried-and-true recipe from Daniel Boulud’s cookbook, Cocktails & Amuses-Bouches for Him & Her.

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Teeny deviled quail eggs are not only delicious but a great conversation starter. Here are three crowd-pleasing variations that start with the same basic ingredients and technique then veer off in completely different directions – trust us, there’s one for every taste!

Deviled Quail Eggs with Bacon & Thyme

These little beauties have a satisfying smoky bite from the addition of our Uncured Hickory Smoked Bacon. Fresh thyme balances the richness.

Deviled Quail Eggs with Porcini & Parmesan

Don’t let their size fool you – these mini eggs are umami-bombs. Our Porcini Powder lends an earthy richness while the soft bed of microplaned parmesan gives them a stable resting spot and another layer of flavor.

Deviled Quail Eggs with D’Artagnan Caviar

A swirl of creme fraiche makes these deviled eggs silky smooth, but the real star of this dish is our exclusive Caviar D’Aquitaine.

An Easter meal just isn’t complete without some early spring vegetables. Adapted from one of our favorite Martha Stewart recipes,  this easy-to-make Asparagus Tart with Jambon de Bayonne is piled high with ribbons of tender-crisp asparagus and topped with a sprinkling of salty Gruyere. Our version has a hidden layer of Bayonne Ham that puts it over the edge. Delicious!

Are you hungry yet?!

We’re not finished! Tomorrow we’ll cover classic Easter main courses and comforting side dishes. On Friday, we’ll tie it all together with some convivial wine pairings from one of America’s top sommeliers!

Stay tuned!

A Bit About Our Caviar (just in time for New Year’s Eve…)

This fall we were proud (and excited!) to introduce a new product, truly sustainable Ossetra Caviar from the Aquitaine region of France. French caviar is still fairly new to the American gourmet scene but it’s quickly becoming a chef and foodie favorite.

We spent countless hours of research to find the right producer. After Ariane and Andy travelled to France to personally inspect the different aqua farms and learn about their practices firsthand, we were confident we found the right producer to become our exclusive partner.

The state-of-the-art aquafarm follows the strictest of animal welfare and environmental protocols – its wastewater actually runs cleaner than the same water at entry. The sturgeon benefit greatly from the exceptionally pure water from breeding through harvesting, resulting in the highest quality available.

Our low-salt Ossetra is harvested at its absolute peak of size, flavor, color and texture. The grains are round, plump and juicy with just the right amount of “pop.” The flavor is fresh and clean, slightly briny with a lingering, soft nutty taste and ultra-silky mouthfeel. The color ranges from clear grey to gold and deep brown.

Handling Tips
When serving caviar, freshness is key. Remember caviar is highly perishable and delicate so it should be treated as so. Read more

NEW Product!

Just in time for the holidays, we are proud to announce a brand new product in the D’Artagnan lineup! It’s the luxury trifecta of deliciousness: foie gras, truffles, and now CAVIAR!!

But, it’s not just any caviar. It’s sustainable, environmentally friendly, farm-raised Ossetra from the Aquitaine region of France. And it’s unbelievably delicious! The silvery pearls are firm and plump, with a silky mouth feel and with a clean, nutty flavor that lingers… heaven.