Endive and Caviar Salad

 

 This little gem of a recipe is written out by Hi-Ho but credits the restaurant Jean-Louis, an iconic yet permanant closed restaurant in Greenwich, CT.

Ingredients

4 endive

1/2 cup heavy cream

1/2 cup sour cream

juice of 2 lemons

cayenne pepper

1 Tablespoon chives

1 tsp tarragon

4 Tablespoons salmon caviar

4 Tablespoons black caviar

4 Tablespoons white caviar

Process

1. Wash and slice the endive 1/4 " from top to butt. Toss with juice of one lemon. 

2. To create a cream dressing, combine heavy cream, sour cream, cayenne, tarragon, and the juice of one lemon in a bowl.

3.  Marinate the endive in the cream dressing for 5 minutes. 

4. Add chives and caviars and toss gently. 

5. Serve on cold plates. 

Serves 4.

North Haven Brunch

Oh how I cherish Hi-Ho's handwriting. A picture is worth a thousand words. This is from one of my cousins on my father's side.

Caviar Jelly

This recipe is from my great grandmother Baba. It is enough to make 2 rings.

Ingredients

1.5 quarts highly seasoned rich soup stock
1.5 Tablespoons gelatin dissolved in water

Sherry

Pimentos

2 molded pans
2 jars caviar.

Process

1. To each quart of stock, add I level Tablespoon gelatin.


2. Add sherry to taste and heat


3. Have wet molds ready with pimentos, cut into stars, on the bottom.


4. When stock begins to thicken fold in two jars caviar.


5. Fill molds and chill.