Tuesday, November 10, 2009

Potatoes w/ Caviar & Creme Fraiche

caviar potato6

Recently, I catered a small cocktail party.
I had to come up with 7 different hors d'oevres for 12 people.

I like to make things ahead that don't need immediate baking or frying.
I found these beautiful little yukon gold potatoes and wanted to make something with them. They were bite size and so cute!

This appetizer turned out beautifully.
I usually would use salmon roe instead of caviar as the topping, but couldn't find those orange pearls, so caviar in small quantities would have to do.



You can make the potatoes early in the day, and just assemble before serving.

Potatoes w/ Caviar & Creme Fraiche:

24 new potatoes (small red or small Yukon gold will work)

~ creme fraiche (you can use sour cream w/ a drop of lemon juice squeezed in)
~ chopped chives
~ small jar of lumpfish caviar (no sense in using Beluga or Sevruga, unless you have a LARGE POCKETBOOK!)

Hollow out potatoes with a melon baller, making little boats, and toss in a bowl w/ a small amount of olive oil and kosher salt.



Place on a Silpat or parchment paper (so they don't stick) on baking sheets and roast for 20 minutes at 400F.



Remove from the baking sheets and set aside. Wait until the potato boats are cooled before filling them.

With a small spoon, place a dollup of creme fraiche in each potato and then garnish with chives.

Top with a tiny bit of caviar and serve!



Fancy Schmancy!

21 comments:

Ciao Chow Linda said...

I didn't know you were back to catering. Those little potatoes look perfect for taking to a party.

Lisa said...

These look beautiful. Now we want the other six appetizer recipes!

The Japanese Redneck said...

I love the way they look. Very nice and simple enough for us Rednecks to make.

Chocolate Shavings said...

Those sounds delicious, and what an elegant presentation!

T.W. Barritt at Culinary Types said...

Truly a beautiful and elegant dish!

Proud Italian Cook said...

I didn't know you were catering either. Lucky ones who get to eat your food!

A Feast for the Eyes said...

Your photography is stellar, Stacey. Great shots. Yukon Golds are my favorite spud. Hands down. These are so simple, yet very elegant. Clever!

Michele said...

Those potatoes are beauties!

Karen said...

So cute!

kat said...

OMG if I was at that party I would be the one standing next to that dish the whole night

lisa said...

Those little potato boats are cute! This is delicious finger food too.

doggybloggy said...

great idea - wow so "let me grab a couple" they look great!

The Savory Saute said...

These look so good! Yum!

Jen_from_NJ said...

These look fantastic! Seeing such a creative idea makes me want to plan a party!

Zen Chef said...

AHH! I see. Yours are so fancy too! They used to make something like that a Daniel for parties. Are you turning into a fancy schmancy cook, Stacey! :)

I must say they look delicious.

Lori Lynn said...

Getting those apps that can be made ahead is the key. Those look great, love your last photo there.
LL

Anonymous said...

Those look fabulous!! I am a complete cooking idiot, though, so please forgive my question: Are they served warm, or cold?

Caviar de Đuc said...

OMG These look so good! Yum!

Darren said...

Why are you so jewish? What's so special about using kosher salt and not using ordinary salt like rest of us mortals??

Stacey Snacks said...

Darren,
Why are you so ignorant?
Obviously, not a cook either.

Kosher salt has nothing to do with being Jewish. duh.

It is a heavy, coarse salt that is used to draw out impurities, as well as drying things out, unlike iodized salt.

All chefs use it, similar to sea salt, but not as wet.

You are obviously not a mere mortal either, but a hater.

Thanks for the comment.

Debby Foodiewife said...

LOL, Stacey! Hahahahahaha.