Buttermilk Pancakes with CAVIAR GEMS
Yield: 4 Servings
Ingredients:
4 Cups Buttermilk Pancake Mix
4 Tbsp Unsalted Butter
6 Tbsp Vermont Maple Syrup
½ Cup Vanilla Whipped Cream
Fresh Raspberries
1 Tbsp Caviar Gems
Method:
Prepare your pancake batter using the provided instructions. In a small pan, melt one teaspoons of butter and pour a quarter cup of batter into the pan. Cook the pancake until it is golden brown then flip and cook until golden brown. Repeat this process for all of your batter.
Presentation:
Stack three pancakes in a 5-inch pan and small spoon of cream on top. Place a couple of raspberries around the pancakes and sprinkle a teaspoon of Caviar Gems on top. Serve with the Vermont maple syrup on the side.
BBQ Spiced Prawns and CAVIAR GEMS
4 Servings
Ingredients:
12 large whole Prawns
4 Tbsp BBQ Spice
2 Tbsp Grapeseed Oil
2 Cups Grits
¼ Cup Whole Milk
½ Cup Heavy Cream
4 Cups Water
4 Tbsp Butter
4 tsp Chives, chopped
2 tsp Caviar Gems
Method:
In a small saucepan, bring the water and milk to a boil. Add the grits, lower the heat to medium low, and cook for 10 minutes, stirring occasionally. Once the grits are cooked, add the butter and mix in. Peel and devein the prawns then season with the BBQ seasoning. In a small pan, heat the grapeseed oil, then add the prawns to the hot pan. Cook on each side for two minutes then remove from the heat.
Presentation:
In a medium bowl, pour in the grits. Directly over the grits, lay the prawns in a circular pattern. Garnish with the chopped chives and Caviar Gems.
Scottish Scallops and CAVIAR GEMS
Yield: 4 Servings
Ingredients:
12 medium Maine Scallops
24 Wonton Wrappers
2 Cups Vegetable Broth
2 Egg Yolks
1 Dill Sprig
8 Tbsp Unsalted Butter
3 Tbsp Tarragon
1 Tbsp Caviar Gems
Method:
Lay the wonton wrappers on a cutting board. Beat the egg yolks. Lightly brush the edges of the wonton wrappers with the egg. Place a scallop in the center on a wrapper and lay a small piece of dill on each. Close each dumpling with another wrapper. Make sure each dumpling is fully sealed then use a 2-inch cookie cutter to cut the edges. Bring the broth to a simmer. Once simmering, carefully drop each of the dumplings into the broth and cook for 3 minutes. In another saucepan, melt the butter with the tarragon and let sit together for 5 minutes. Drain the dumplings from the broth and place into the tarragon butter.
Presentation:
Place three dumplings on each plate, spoon some butter on top of each dumpling. Sprinkle Caviar Gems on each dumpling.
Fingerling Potatoes and CAVIAR GEMS
Smoked Salmon Tacos and CAVIAR GEMS
Yield: 4 Servings
Ingredients:
12 ounces Cold Smoked Scottish Salmon
12 small Flour Tortillas
12 Tbsp Casher Crème
2 Cups Mixed Greens
½ Cup Raw Cashews, toasted
2 tsp Caviar Gems
Lime wedges to garnish
Method:
Warm the tortillas and spread a tablespoon of cashew crème on each tortilla. Grab a pinch of greens and lay it in the center of each tortilla then play one slice of salmon directly on top.
Presentation:
Stand the prepared tacos next to each other on a plate. Garnish each of the tacos with toasted cashews and sprinkle the Caviar Gems on top. Serve with lime wedge.