by HOCAFF Team | Sep 8, 2016 | General
If you are looking for a truly decadent meal on a warm summer evening, pair the best wine with caviar or a great bottle of champagne. Whether you are at home or in a fine restaurant, the perfect wine pairing with caviar or champagne could plummet you into exquisite sensory overload. Remember in order to achieve the most delectable caviar pairings these gourmet indulgences must complement rather than contrast.
While it is true that ideal caviar pairings can be uniquely personal, an unqualified union may interrupt an otherwise delightful epicurean experience. For this reason, we at House of Caviar and Fine Foods have pooled, what some ardent gourmet enthusiasts describe as the best caviar, wine and champagne pairings.
Best Wine with Caviar
- Sauvignon Blanc is a crisp white wine that complements the nutty flavor of the California Royal White Sturgeon Caviar. Based on the ripeness of the grapes used during vinification, this wine may have either a mild herbaceous or zesty lemon flavor that imperceptibly offset the salinity of the Royal White Sturgeon. This wine and caviar pairing enhances the provocative taste of the large firm roe of the white sturgeon which compares to the priciest Osetra.
- Blanc de Noir is a sparkling white wine that enjoys a reputation as one of the best wine with caviar pairings. It teams up particularly well with our Russian Osetra, the classic Siberian Osetra and Imperial Osetra selections. Made from deep red or black grapes, the aromas and long, complex finish of a Blanc de Noir is the perfect accompaniment to a more flavor dense caviar. The buttery taste of the Osetra roe is considered among the most appetizing by avid caviar consumers.
- Pinot Grigio is an Italian wine that is distinctly light-bodied and vibrant. It is a perfect duo with the large lustrous pearls of the Classic White Sturgeon, Hackleback and even Wild Paddlefish caviar. And, while the Pino Gris is of the same variety and the Pinot Noir is a variant-clone of the Pinot Grigio they are less desirable wines to pair with caviar. Their more viscous texture and robust body tend to smother the subtle flavor of this delicacy. Even so, since caviar is often combined with other complex ingredients such as raw onions, eggs, oysters and salmon, it does on occasion, enables these more full-bodies wines to be invited to the caviar party.
Champagne and Caviar
Absolutely nothing pairs better with caviar than champagne. A bite of caviar followed by a sip of the driest champagne and a few seconds of intermingling often result in an unmatched flavor burst. The best way to enjoy caviar is in its purest form with one of the following champagnes.
- Dom Perignon is the ultimate splurge and most frequently selected for champagne and caviar pairings. A flute of this crisp clean champagne presented with a dollop of Kaluga Caviar or other high quality caviar preserves the texture and heightens the taste experience of those exquisite gems.
- Krug Champagne is another favorite among caviar connoisseurs. The understated bouquet of vintage Krug transforms the Juicy brown pearls of any Ossetra Caviar into creamy magic on the tongue.
- Taittinger can accompany both domestic and imported caviar from every price range. This makes it a great caviar pairing champagne. The explosion of bubbles and pop of the decadent eggs creates harmony delicious between the subtleties of the caviar and the delicate buoyancy of this champagne.
In addition to the palate pleasing experience, caviar is a highly nutritious food. As such, splurging on caviar wine and champagne should be a regular enjoyment of life rather than relegated only to special occasions.
Follow House of Caviar and Fine foods online or on Facebook to explore the many ways you can enjoy or incorporate caviar into your lifestyle. You can also purchase the freshest caviar and other specialty foods such as black, white and summer truffles, foie gras and caviar accessories and much more from our online store.
by HOCAFF Team | Sep 8, 2016 | General
The history of caviar tend to lead us to exotic places like the Caspian or Black sea. However, American waters had been teaming with this untapped treasure long before the abundance of sturgeons caught the eye of Henry Schact. Schact is a German immigrant whose name is inextricably linked to caviar because of his pioneering work in establishing the American caviar industry.
Caviar is a captivating subject because of the complexities and simplicities of its past present and future. Unlike the caviar of Europe, the American beginnings of this fragile fare evolved in a round-about sort of fashion. For instance, American Caviar was not always considered the best caviar or a rarefied treat that belonged only on the tables of the wealthy. In fact, the American Caviar story began rather unromantically as part of the diet for Native Americans in the Northeast. That is until Schact found a more lucrative use for the giant sturgeons teaming in the rivers of his new country.
Once Schact recognized the potential at his disposal, the American history of caviar had begun. The industrious and enterprising skills of this man lent themselves well to the rapid development and growth of the caviar industry. Despite the fact that it may not have been considered to be the best caviar, due to the preservation and shipping methods available at the time, before long the United States was producing 90% of the world’s caviar. Schact exported caviar in barrels all over Europe for a dollar a pound. At one point in the American history of caviar, the surplus of this delicacy became part of the nation’s drinking salon marketing strategy. Huge bowls of heavily salted sturgeon roe was placed on bar counters; free for the taking. The saltiness of the caviar made drinkers thirsty which in turn increased liquor revenue.
Overfishing eventually caused the American caviar industry to suffer the same fate as its European counterpart. With the sturgeon population dwindling rapidly, the value of the ethereal pearls increased. As the supply and demand ratio changed, various environmental programs were initiated to sustain the sturgeon population while improving harvesting and preservation methods. And so, fish farms began to pop up near sturgeon habitats.
By 1906 another innovator, Harry Dalbow, introduced the idea of canning caviar. Canning allowed for progress in preservation techniques and longer shelf life. Incidentally, the idea of putting the best caviar in small glass jars was also birthed in the American Caviar industry. Before long, caviar began to claim its status as a luxury food in the United States. Not surprisingly, the pricier caviar became the smaller the portions. This was due to the fact that opening a can of caviar further decreased the shelf life of this delicacy. Eventually, American caviar that was once pushed on drinkers, sold by the barrel or for pennies in American restaurants was now being treated as priceless gems.
Today, the history of caviar from its American beginnings have come full circle. The quality of caviar in the United States rivals that of the best caviar from the Caspian Sea and Black Sea.
Buy Caviar online and follow House of Caviar and Fine foods on our Facebook page to explore the many ways you can enjoy or incorporate caviar into your lifestyle. You can also purchase the freshest domestic or imported caviar and other specialty foods such as black, white and summer truffles, foie gras and accessories from our caviar online store.
by HOCAFF Team | Aug 23, 2016 | General
The best caviar deals are going on right now through the end of August at House of Caviar and Fine Foods. Whether your preference is for the most expensive caviar or you are just introducing your taste buds to this luxury food, save 20% off on ALL our caviar and specialty foods . Since the House of Caviar and Fine Food provides only top quality luxury foods and accessories, this sale features the best in imported and domestic delicacies.
Buy caviar online, that will be shipped fresh, overnight. For this limited time only, you can enjoy the biggest sale of the year on the following caviar favorites:
- Crown Russian Ossetra Caviar. The lustrous amber hue and fresh succulent flavor of the large firm eggs of this farm raised sturgeon is highly favored by caviar connoisseurs worldwide. And, the deep 20% discount is equally enticing for those that have never tried it as well as for caviar lovers who already enjoy the exceptional quality of the Crown Russian Ossetra Caviar.
- Golden Imperial Ossetra Caviar. This is one of our meticulously selected caviars that is exclusive to House of Caviar and Fine foods. Whether you are an avid caviar epicure or newcomer to the world of this ancient cuisine your enjoyment of our Golden Imperial Osetra will be heightened by the lower price.
- Hackleback Caviar. Already affordable for most caviar lovers, the smooth texture and sweet delicate flavor of the American Hackleback caviar is always favorably compared to those of the Caspian Sea sturgeons. Also, the color variations of the small eggs can range from dark gray to rich black. For the rest of August, try this delicious caviar at the best price of the year.
- Kaluga Selection Caviar. What could be better than the opportunity to finally experience the exquisite taste of our Kaluga caviar selection at a most amenable price if even for a short time. The size and glossy finish on the eggs as well as the nutty, buttery flavor of our Kaluga roe closely mimics Beluga caviar which is the most sought after and pricey luxury food in the world.
- Bowfin Roe Caviar. House of Caviar and Fine foods have gone stark crazy on pricing this month on this wild American black caviar. Excite your palate with this tasty treat before the end of August. Go ahead and gather a few friends for a luxurious end of summer party featuring Bowfin Roe Caviar as an exquisite appetizer.
- Whitefish Caviar. While discount and caviar are two words that are never used in the same sentence, for a small window, at least until the end of August, House of Fine Foods have accomplished this feat. Famous for both quality and flavor, Whitefish Caviar makes a great accompaniment to fish or seafood for your next elegant affair.
Remember to explore savings for August on our other caviars such as Wild Paddlefish Caviar, Salmon Roe and Tobiko Flying Fish Roe to name a few. All our caviars, gourmet meats, and other fine food products, like foie gras are top quality as well as our luxury food accessories. The House of Caviar and Fine Foods summer sale is also available online.
by HOCAFF Team | Aug 19, 2016 | General
Why is Beluga Caviar restricted or illegal to buy or sell in the United States? In short, because the Beluga sturgeon where the caviar eggs come from is critically endangered, so there are laws set to protect these endangered species. Do not be alarmed; although Beluga caviar is one of the most recognized caviar, there are many other types of caviar that have similar qualities and can even be considered tastier or of higher quality than Beluga caviar that you’ll be sure to want to try instead. For a more explanatory description of why Beluga caviar is illegal to buy this delicacy as well as Beluga Caviar substitutes, please read on.
Restriction of Beluga Caviar Trade
The glossy black eggs of the Beluga caviar are as elusive as they are pricey. The traditional source of this classic delicacy is from the sturgeons in the Caspian and Black Sea. Over the years, as the demand for Beluga Caviar increased however, overfishing and environmental effluence threatened the survival of these primordial fish. According to data from the Caviar Emptor environmental coalition, between 2004 and 2005, the sturgeon stock in that region, declined by as much as 45%. As a result, caveats from concerned marine biologist and environmentalist led to restrictions and bans on the production, importation and sale of Beluga Caviar.
Although the ban has been lifted by the United Nations for some sources of Beluga Caviar, under the Endangered Species Act, it is illegal to buy Beluga caviar in the United States. Not surprisingly, these constraints have severely restricted the average individual’s ability to buy this highly favored luxury food.
These restrictions have also resulted in:
- Driving up the cost of available Beluga Caviar.
- Diminishing the number of potential consumers of this variety.
- Expanding the production of farm-raised sturgeons; and
- Forcing regular caviar consumers to consider other, sometimes less pricey substitutions such as Kaluga, Ossetra or the American Hackleback Caviar.
Unique Beluga Caviar Substitutes
Most caviar purists will assert that, the Beluga Caviar is the rarest, most sumptuous and expensive delicacy in the world today. And, while they will no doubt protest, there are other caviars that closely mimic the delicate and exquisite redolence of the Beluga Caviar. In fact, some avid caviar connoisseurs have even gone so far as to confess to having a preference for another caviar variety over the highly relished Beluga Caviar.
Whether you are craving Beluga Caviar or your recipe calls for it and it is simply out of your reach at the moment, why not try one of the following Beluga Caviar substitutes.
Kaluga Caviar
Although there is a difference between the color of the Beluga and the Kaluga Caviar selection, this is pretty much where any major distinction ends. In comparison to the gray to almost black roes of the Beluga Caviar, the Kaluga Caviar can vary in appearance from golden to a medium or dark brown. The clear glossy finish of the large eggs and the delicate, buttery flavor of Kaluga Caviar however, closely mimics it’s hard to find, excessively expensive counterpart. Not surprisingly, Kaluga Caviar is usually the most selected option because of its flavor similarities to Beluga Caviar. As such, Kaluga Caviar is a great choice when looking for a substitute for Beluga Caviar.
Ossetra Caviar
Next to Beluga and Kaluga, Ossetra Caviar is one of the most esteemed and costly types of caviar. The Ossetra sturgeon can live up to 50 years and weigh as much as 400 pounds. High quality farm-raised Ossetra sturgeons supports the demand for the endangered Caspian population. Ossetra caviars also vary in color from golden to deep brown. However, the rich, robust flavor of the lighter Ossetra variety are typically the most sought after. In addition, the range of the Ossetra Caviar selection makes it a viable substitute to Beluga Caviar since it provides more flavor offerings. The varieties include Russian Ossetra Caviar, Siberian Ossetra and Golden Imperial Ossetra to name a few. Like any other high quality caviars like Beluga, Kaluga Caviar is typically served on blinis with crème fraiche as opposed to being stuffed into seafood dishes like cheaper versions.
Hackleback Caviar
Although Hackleback Caviar may seem like an unlikely option next to the pricey Beluga, Kaluga and the Ossetra varieties, don’t miss out on the potential inherent in this affordable substitution. For centuries, American Hackleback has been exported to Europe and Asia. In fact, the sweet and buttery flavor of the Hackleback so closely resembles its European equivalent in both appearance and taste, that this caviar is a staple in the kitchen of many world renowned chefs.
When looking to purchase the highest quality of Caviar, such as Kaluga, Ossetra, or Hackleback Caviar, find the best at House Of Caviar and Fine Foods by shopping online , or for their expertise in choosing your selection of Caviar, call 954.462.0533.
by HOCAFF Team | Aug 15, 2016 | General
Next to caviar, Foie Gras is recognized as one of the world’s most exquisite delicacies. Although this luxury food dates back to the ancient Egyptians, it was made popular by the French and has become a staple in their cuisine. In essence, Foie Gras is the creamy delicate liver of “fattened” ducks or geese. The rich fragile nature of the liver can make cooking with foie gras feel daunting to those that have never tried it; However, this decadent ingredient is amazingly versatile and so delicious that it is worth the risk of messing up a recipe or two.
Tips for Cooking with Foie Gras
- To avoid overcooking when you are pan frying foie gras, cut the delicate pink liver into half-inch thick slices. If you want to keep your serving portions small, cut each slice into smaller portions of the same width.
- Prevent your foie gras from falling apart by bringing it to room temperature before slicing. Also heat up your knife under hot running water in between slices.
- Be sure to heat your skillet until it is smoking hot before carefully laying the foie gras into pan. If it doesn’t immediately start rendering the fat or smoking, your pan was not hot enough. In this case, quickly remove the foie gras from the pan and allow it to heat up some more before searing it again.
- Foie Gras cooks fast; 30 seconds to a minute on each side so pay close attention while its cooking to avoid burning this delicacy.
- After removing foie gras from the pan, let it rest for approximately one minute.
- If you aren’t able to cook with foie gras soon after you plan on buying it, purchasing frozen foie gras can be a great option. When high grade foie gras is flash frozen, the water freezed into microcrystals, leaving the structure of this duck liver delicacy identical to fresh foie gras.
Recipes with Foie Gras
Finding ways to excite the palate beyond the typical everyday fare can be as simple as including an exotic ingredient like truffle mushrooms or Foie Gras. In the recipes with foie gras below, cooking with Foie Gras is the main attraction.
Pan-Seared Foie Gras with Fig Mostarda and Fresh Figs
All you will need to create this sumptuous dish are; 6 dried figs (split and quartered), 1 cup cognac, 1 cup sugar, a tablespoon of whole grain mustard, ¼ teaspoon hot mustard powder, pinch of salt, 4 slabs of foie gras, fresh ground black pepper, 1 tablespoon sliced chives, coarse sea salt and 4 figs.
While the Foie Gras is coming to room temperature, make the Fig Mostarda by combine dried figs, cognac, sugar, whole grain mustard, and mustard powder in a small saucepan and simmer over medium-high heat. Reduce heat to maintain a bare simmer and cook until syrupy; about 30 minutes. Transfer to a bowl and set aside until cool. Season with a pinch of salt.
Prepare the Foie Gras slicing and scoring it on one side. Season it liberally on both sides with salt and pepper. Heat a small skillet over high heat for at least three minutes. Pan fry the foie gras in the skillet scored-side-down. While the foie gras is cooking, swirl the skillet gently every few seconds until it is deeply browned and crisp on each side. Transfer the Foie Gras to a plate to rest for at least one minute before using a small spoon to glace it with some of the Figs Mostarda.
Finish up this dish by spooning some the rest of the Fig Mostarda onto serving plates and place one slice of foie gras on each. Top with thinly sliced chives, coarse sea salt, and fresh fig slices. Serve immediately with lightly dressed greens. This recipe is from J. Kenji Lopez-Alt of Serious Eats.
Beef Filet with Foie Gras and truffles.
For a simple meat lover’s dinner on a warm summer night, invite a couple of friends over and try this recipe from Composer Gioacchino Rossini. For ingredients you will need 3 tbsp. clarified butter, 4 (1⁄2”-thick) slices baguette, 4 oz. fresh foie gras, cut into 2” rounds about 1⁄2” thick, Salt and freshly ground black pepper, 4 (6-oz.) beef filets, at room temperature, 1⁄2 cup Madeira wine, 2 cups rich veal or beef stock, 6 oz. demi-glace, 8 tbsp. butter cut into pieces and 1 ounce of the black truffle sliced thin.
Begin by preheating the oven to 200°. In a nonstick skillet, heat clarified butter over medium heat. Add croutons and fry until golden. Keep warm in the oven. Wiped the skillet clean with paper towels. Return it to the stove on high heat. While the pan is heating up, season Foie Gras with salt and pepper. Gently place into the hot skillet and brown for approximately 30 seconds on both sides then set aside in the oven to keep warm along with the croutons.
Heat skillet to a medium-high heat while seasoning the filets with salt and pepper to taste. Cook for about five minutes per side or until medium rare. Transfer filets to the platter with croutons and foie gras to keep warm.
Add Madeira wine to the skillet at medium-high heat and cook for about two minutes or until alcohol has evaporated and reduced slightly. Add stock and demi-glace then increase heat to high and let cook until liquid is reduced by three-quarters and slightly syrupy. Gradually add the sliced butter, a few pieces at a time and swirl skillet over heat until butter is melted and sauce is velvety.
Place croutons on a warm plate, top with filet and add one piece of sautéed Foie Gras on each filet. Top each piece of Foie Gras with three or four truffle slices then spoon sauce over the top and dinner is ready for serving.
Get the best selection of delicious foie gras and other gourmet specialty foods at House of Caviar and Fine Foods online.
