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Conference turris::cooks

Title:	How to Make them Goodies
Notice:	Please Don't Start New Notes for Old Topics! Check 5.*
Moderator:	FUTURE::DDESMAISONSec.com::winalski

Created:	Tue Feb 18 1986
Last Modified:	Thu Jun 05 1997
Last Successful Update:	Fri Jun 06 1997
Number of topics:	4127
Total number of notes:	31160

698.0. "Caviar and champagne brunch--HELP!!" by TEACH::ELLEN () Thu Sep 03 1987 15:28

    HELP! I need to know how to serve caviar in a breakfasty-sort of
    manner. Would it go well with cream cheese on croissant, or 
    does anyone have any tried and true recipes for it??

T.R	Title	User	Personal Name	Date	Lines
698.1	Caviar Brunch ideas	THE780::WILDE	Analysis, Mr. Spock?	`Sat Sep 05 1987 16:53`	31
	For good caviar: trim crust from dense white bread, toast and cut each slice into quarters to create toast points. JUST BEFORE SERVING: Cover each toast point with a thin layer of cream cheese, and decorate with caviar, chopped hard-cooked egg yolk, diced red onions ... I use the stripe method where I put the caviar at the point, then onions, then eggs in three zones on the toast....serve with good, dry champagne or mimosas: MIMOSA 1/2 fresh squeezed orange juice 1/2 dry champagne Serve in fancy champagne glasses and garnish with fruit. For a caviar brunch, I recommend a nice fresh fruit salad to finish off the caviar and toast. Another option for brunch: make an omelet and put caviar in it...this can be rich, so make the omelet small, and use a light dusting of caviar and some sour cream as filling. Bon Apetit!
698.2		RDGENG::JPALKA		`Mon Sep 07 1987 09:16`	2
	Try water biscuits. Bath Olivers are nice, but I am not sure if you can get them in the USA
698.4	Loaded Mimosa	CSCMA::L_HUGHES		`Wed Sep 09 1987 14:06`	12
	I've got a recipe for a loaded mimosa that will knock your socks off! I usually make these in 16oz glasses. equal parts orange juice and champagne 1 shot of Absolut Vodka 1 shot of Grand Marnier Ice Don't let your guest drive for some time after this drink. Linda
698.5	Brunch Texas Style	SQUEKE::BIGGS		`Sat Nov 07 1987 06:10`	17
	One of my favorite's for brunch.......... Scotched Eggs 1 doz. eggs 1 can pears (drained and diced) 1 cup (your favorite) scotch Scramble eggs with scotch and add diced pear just before done. Easy? Serve with venison sausage, cinnamon toast and rose' wine. French coffee and donuts "a la New Orleans" later. p.s. I don't know where to get venison sausage here in New England. I import mine from Texas twice a year when I go home and raid my mom's freezer.
698.6	venison suasage...lets find some!	THE780::WILDE	vintage trekkie	`Mon Nov 09 1987 14:39`	10
	> p.s. I don't know where to get venison sausage here in New England. > I import mine from Texas twice a year when I go home and raid > my mom's freezer. I would love to get some myself....anyone out there have mail order suggestions???? D
698.7	venison...happy hunting	SQUEKE::BIGGS		`Fri Nov 13 1987 03:51`	12
	re -1 > I would love to get some myself....anyone out there have mail order suggestions???? No mail-order....but the farm just outside of Marlboro, Ma., the one that has the beeffalo buffloes ( you know, the bison that or part cow. ). Anyway I heard you could by venison there. Also there is a place somewhere on Amhurst st in Nashus N.H. that is said to sell venison. If you know someone who hunts you may be able to get some from them. Just mix the venison with some pork and spices and you got it. Casing for links can be bought at the supermarket.