Pumpkin and caviar. We know….but stay with us…
Fall definitely belongs to pumpkin, but somewhere along the way we collectively decided its only companions should be cinnamon, nutmeg and an alarming amount of sugar.
We disagree.
Pumpkin's subtle sweetness and earthy flavor make it a surprisingly delicious partner for the cool salinity of fine caviar. Add crème fraîche, browned butter, or a crisp bite of pastry and suddenly pumpkin has left the coffee shop and arrived at cocktail hour.
Here are a few unexpected ways to give fall entertaining the Yacht Life treatment.
1. Mini Pumpkin Blini With Caviar & Crème Fraîche
The classic caviar bite gets dressed for fall.
You'll need:
-
Prepared blini batter
-
Pumpkin purée
-
Pinch of salt
-
Crème fraîche
-
Yacht Life Caviar
-
Fresh chives
Make it:
Add a small spoonful of pumpkin purée to your favorite blini batter and cook miniature pancakes until lightly golden. Allow them to cool slightly before adding crème fraîche and a generous spoonful of caviar. Finish with finely chopped chives. Serve it passed on a beautiful tray with Champagne before dinner.
2. Pumpkin Crostini With Whipped Goat Cheese & Caviar
Creamy. Salty. Slightly sweet.
You'll need:
-
Thin baguette slices
-
Pumpkin purée
-
Goat cheese
-
Crème fraîche
-
Olive oil
-
Fresh thyme
-
Yacht Life Caviar
Make it:
Brush baguette slices lightly with olive oil and toast until crisp. Whip softened goat cheese with a spoonful of crème fraîche. Spread onto each crostini and add a thin layer of seasoned pumpkin purée. Top with caviar and just a few leaves of fresh thyme. Serve it: With vodka martinis for a fall cocktail hour that has absolutely nothing to do with pumpkin spice.
Brown Butter Pumpkin Gnocchi With Caviar
Prepare pumpkin gnocchi and toss gently in browned butter with a little sage. Plate while warm and allow it to cool just slightly before finishing each serving with crème fraîche and caviar.
The combination works because the gnocchi is rich, buttery and slightly sweet while the caviar brings salinity and brightness.
Side note: don't cook the caviar. It goes on at the very end.
Serve it as a small first course rather than a large entrée. This one is about indulgence, not quantity.
Butternut Squash Soup With Caviar
Sometimes the simplest presentation makes the biggest impression.
Prepare a silky roasted butternut squash soup and serve it in small cups or espresso-sized bowls as an amuse-bouche.
Finish each serving with a small dollop of crème fraîche and caviar immediately before presenting it to guests.
The warm, slightly sweet soup against the cool caviar creates the contrast that makes this pairing work.
So this season, put out the pumpkins, just save some room for the caviar too.
