Best Capellini With Chive Blossoms And Creme Fraiche Recipes

Capellini with Chive Blossoms and Creme Fraiche image

Provided by Martha Stewart

Time 20m

Number Of Ingredients 9

1 cup creme fraiche
1/4 cup minced chive blossoms, plus more for garnish
1/4 cup minced fresh chives, plus more for garnish
1 to 2 teaspoons fresh lemon juice
Coarse salt and freshly ground pepper
1/2 pound capellini (angel hair) pasta
1 tablespoon unsalted butter
1 jar (4 ounces) whitefish caviar
1 hard-cooked egg, yolk and white separated

Steps:

Stir together 3/4 cup creme fraiche, the chive blossoms, chives, and lemon juice to taste. Season with salt.
Bring a large pot of salted water to a boil, and cook pasta until al dente. Drain, reserving 3/4 cup pasta water. Toss pasta with butter and creme fraiche mixture, adding enough pasta water to make a light sauce. Season with salt and pepper.
Place a small dollop of remaining creme fraiche in each of 4 to 6 dishes, and sprinkle with chive blossoms and chives. Divide pasta among dishes. Top with caviar and more creme fraiche. Press egg white and yolk through a sieve, then sprinkle over pasta. Serve immediately.

Lemon Chive Creme Fraiche image

Provided by Food Network

Time 5m

Number Of Ingredients 4

Steps:

In a bowl, mix together creme fraiche, lemon juice and chives. Season to taste with the salt and pepper.

Chive Blini with Caviar and Creme Fraiche image

Provided by Food Network

Categories dessert

Time 1h55m

Yield 50 (1-inch) pancakes

Number Of Ingredients 9

1 cup buckwheat flour
1 egg
2/3 cup milk
2 tablespoons butter, melted and separated
1 teaspoon chives, finely diced
1 pinch salt
1 tablespoon butter
1 cup creme fraiche
1-ounce caviar of your choice

Steps:

In a medium sized mixing bowl, combine flour, egg, milk, 1 tablespoon butter, chives, and salt. Whisk just until ingredients come together. Cover the bowl with plastic wrap and set aside for 1 hour. Set a medium nonstick pan over low heat and brush with melted butter. Pour approximately 1 teaspoon of the batter into the pan, and repeat leaving some space between pancakes. When bubbles appear on the surface of the pancakes (about 1 to 2 minutes), flip them over with a spatula. Continue cooking for 1 minute more or until the pancakes are golden brown on both sides.
Serve with a tiny dollop of creme fraiche and an even tinier dollop of the caviar of your choice (paddle fish, hackleback, golden whitefish and tobiko all work well.)