Best Malanga Pancakes With Caviar And Vodka Cumin Sauce Recipes

TOASTED CUMIN SAUCE FOR FISH

Steps:

• In a small pan, over a medium heat, warm the olive oil. Add the cumin seeds and toast them 1 to 2 minutes. Add the garlic (cook a minute to release oils) then add, oregano, salt and pepper and cook another 2 to 3 minutes. Remove from the heat and add the orange and lime juices.
• The sauce is best used immediately, but will keep for a few days in the refrigerator.
• Use as a finishing sauce for grilled seafood, such as halibut or salmon.

RED PEPPER PANCAKES WITH SMOKED SALMON, CAVIAR AND CHIVE CREAM SAUCE

Steps:

• Char the peppers over a flame; place in a bowl and cover to steam until cooled. Peel and seed, reserving the juice.
• Melt the butter in a saucepot and cool. Puree three-quarters of the bell peppers in a blender, then dice and reserve the remainder.
• Whisk to combine the butter, egg yolks, and bell pepper puree. Mix together the flour and baking powder in a separate bowl. Whisk the dry ingredients into the wet ingredients until smooth, then chill 10 minutes. Whip egg whites until they hold stiff peaks and fold them into the red pepper batter.
• Form the smoked salmon into rosettes.
• Spoon 1/4 cup pancake batter onto a greased pancake skillet over medium heat. Cook until bubbles start to appear, about 3 minutes, then flip and cook until the bottom is slightly golden, about 3 minutes more.
• Top each pancake with 1 tablespoon of the sauce and a smoked salmon rosette. Dollop a dot of creme fraiche in the center of each rosette. Top with caviar and chives.

SEARED SALMON, CARROT TORTELLINI, RED PEPPER-CUMIN SAUCE

Steps:

• Grind peppercorns and coriander in coffee grinder until coarse. Put this mixture in a bowl and add dill, salt, and sugar. Coat both sides of salmon with this mix and chill for 1 hour.
• Rub cure off salmon and dry any moisture with a towel before slicing into 1-inch thick pieces.
• Heat a couple tablespoons of oil and butter together in a large nonstick skillet over medium-high heat. Add as many salmon pieces as will fit, and sear until medium rare or cooked to desired degree of doneness, turning pieces when halfway through cooking. Repeat as needed. Serve salmon with Carrot Tortellini and Red Pepper-Cumin Sauce.
• Preheat oven to 200 degrees F.
• Boil carrots until completely cooked, drain, and then dry on a sheet pan in the oven until dried. Puree carrots in a blender while still hot. Add hot browned butter and puree until combined. Season with salt, pepper, and cumin powder, to taste. Set aside until cooled. When cooled, put mixture in a pastry bag.
• Put flour and salt in a food processor and blend for 15 seconds. With machine on, add yolks, egg, and oil. When dough starts to form a ball, remove from processor and finish kneading by hand. Wrap dough in plastic and let rest in the refrigerator for 30 minutes.
• Set the smooth rollers of a pasta maker at the widest setting. Feed dough through the rollers. Reduce setting and repeat process until pasta maker is at narrowest setting. Avoid using too much extra flour, which will make the tortellini hard to close later. Cut pasta sheets into 2-inch circles or squares. Place a teaspoonful of filling in the center. Fold in half to form a half-circle and bring the 2 points of the half-circle together, curling the tortellini around the finger to form a little 'ring,' pinching edges together. You can freeze until ready to cook.
• To cook, drop tortellini in salted boiling water and cook for 4 to 5 minutes. Strain and serve.
• In a large skillet or saucepan over medium heat, saute shallots and peppers in butter. Add cumin, salt, and pepper, to taste. Deglaze with vinegar and white wine and cook until reduced by 3/4. Add veal stock and simmer slowly for 15 minutes. Strain through a chinois and chill until ready to use.

MUSTARD-DILL PANCAKES WITH SMOKED SALMON AND CAVIAR

Steps:

• Whisk first 4 ingredients in large bowl to blend. Gradually whisk in flour and baking powder. Stir in 2 tablespoons butter and dill. Cover; let stand 1 hour. Preheat oven to 250°F. Brush large skillet with butter. Heat over medium heat. Working in batches and brushing with butter as needed, drop batter by tablespoonfuls into skillet, forming 2 1/2-inch rounds. Cook until pancakes are golden on bottom and bubbles begin to break on surface, about 3 minutes. Turn over; cook until golden, about 2 minutes. Transfer to baking sheet. Keep warm in oven.
• Top pancakes with salmon. Spoon sour cream over. Top with caviar.

SCALLOPS WITH POTATO PANCAKES WITH CAVIAR SAUCE

Steps:

• PREPARE THE PANCAKES:.
• Coarsely shred the potatoes and squeeze out any excess liquid.
• Transfer to a large bowl and stir in the egg, matzo meal, onion and a large pinch of salt.
• Shape the mixture into 20 scallop-size cakes, about 1/2 inch thick; press the cakes to compress them.
• In a large skillet, heat 1/4 inch of vegetable oil until shimmering.
• Working in batches, fry the pancakes over moderately high heat until browned and crisp, about 3 minutes per side.
• Lower the heat if the pancakes brown too quickly and add more oil if necessary.
• Transfer the pancakes to a baking sheet and sprinkle with salt.
• PREPARE THE SCALLOPS & CAVIAR SAUCE:.
• Preheat the oven to 325°F
• In a small saucepan, combine the Champagne with the peppercorns, thyme sprigs, bay leaf, shallot and lemon juice and boil over high heat until reduced to 1 tablespoon, about 15 minutes.
• Strain the sauce into another small saucepan.
• Stir in the creme fraiche and bring to a simmer over moderate heat.
• Remove from the heat and stir in the softened butter, 1 tablespoon at a time.
• Stir in the caviar and season lightly with salt.
• Cover the sauce and keep it warm.
• Wipe out the skillet and heat 1/4 inch of oil in it until shimmering.
• Season the scallops with salt and add half of them to the skillet.
• Cook over high heat until richly browned, about 1 1/2 minutes per side.
• Transfer to a plate and keep warm while you cook the remaining scallops.
• Rewarm the potato pancakes in the oven.
• Arrange the pancakes on a platter and set a scallop on each one.
• Add the chives to the caviar butter sauce and spoon over the scallops.
• Serve right away.
• MAKE AHEAD:*.
• The pancakes and caviar sauce can stand at room temperature for up to 2 hours. Rewarm the caviar sauce over low heat, stirring constantly.

OYSTERS, CAVIAR AND BUBBLES

Steps:

• Combine the lemon juice, shallots and peppercorns in a small bowl. Let sit in the fridge for about 1 hour to let the flavors marry.
• Just before serving, add the prosecco to the sauce and season with a pinch of salt. Spoon the desired amount of the mignonette sauce over the oysters and top each with a dollop of caviar. Serve immediately.

BELTANE FARM CHEVRE SOUFFLED PUDDING WITH CARROT AND CUMIN SAUCE

Steps:

• Preheat the oven to 350 degrees F. Butter 8 (4 by 2 1/2-inch) ramekins.
• Melt the butter in a medium saucepan over low heat. Add the flour, stirring constantly until completely incorporated. Slowly stir in the half-and-half. Cook for about 2 minutes whilst stirring with a wire whisk until thickened and smooth. Add the chevre and stir until melted. Remove from the heat and beat in the egg yolks, 1 at a time. Transfer to a large bowl and sprinkle with salt and black pepper (the mixture should be slightly over seasoned).
• In a medium bowl, beat the egg whites and cream of tartar with an electric mixer to soft peaks. Do not overbeat. Carefully fold the egg whites into the cheese mixture. Divide the mixture among the prepared ramekins, filling them to about 1/4 inch from the top. Carefully place the filled ramekins in a shallow roasting pan. Pour enough hot water into the pan to come 3/4 inch up the sides of the ramekins. Bake until the tops are set and brown, 40 to 45 minutes.
• Remove from the water bath and allow to cool to room temperature. At this point, the puddings can be kept at room temperature for up 2 hours, or covered in plastic wrap and refrigerated for up to 2 days.
• To serve, preheat the oven to 400 degrees F. Run a knife around the edges of the puddings. Gently unmold each one into the palm of your hand and place right side up on an ovenproof dish. Drizzle 1 tablespoon heavy cream over the top of each souffle. Bake until the cream is slightly brown and bubbly, 15 to 20 minutes.
• Ladle some of the Carrot and Cumin Sauce onto a dish and place a souffle on top. Garnish with any small crumbs of chevre and fresh chives and serve.
• For Carrot Sauce: Peel and coarsely chop the carrots, onion and garlic and place into a sauce pan along with the butter, salt and pepper and cumin. Fill with water to cover. Simmer until the vegetables are soft. Drain the excess water, reserving 1 tablespoon, and puree the vegetables in blender until smooth, adding reserved liquid if needed. If necessary, add more salt and pepper and cumin, to taste.

BUTTERMILK-HERB PANCAKES TOPPED WITH CAVIAR

Steps:

• Stir crème fraîche and lemon peel in small bowl to blend. Season with salt and pepper. Set aside. Mix flour, buttermilk, eggs, herbs, shallots, melted butter, baking powder and baking soda in medium bowl until well blended.
• Melt 2 teaspoons butter in large nonstick skillet over medium heat. Working in batches, drop batter by heaping tablespoonfuls into skillet, spreading each pancake to 3-inch round with back of spoon and adding 2 teaspoons butter to skillet for each batch. Cook until bottom is golden, about 3 minutes. Turn over and cook until bottom is golden, about 2 minutes. Transfer to plates. Top each pancake with dollop of lemon crème fraîche and caviar.

CUMIN LAVOSH

Steps:

• Mix all dry ingredients together in the bowl of an electric mixer. Cut in the soft butter with the paddle attachment until the mixture resembles coarse meal. Add enough of the buttermilk to bring the dough together. Turn over on counter, divide in half or quarter, wrap in plastic wrap and refrigerate overnight. Roll into paper thin sheets with a rolling pin or with a pasta machine. Sprinkle with kosher salt and pepper, and bake on baking sheet lined with parchment paper at 300 degrees in convection oven for about 12 to 15 minutes, or until golden brown.