Holiday Recipes: Champagne + Caviar + Capers = #holidaychic by Watson’s Catering & Events

Watson's Catering November 19, 2015

We’re popping the cork a little early in celebration of our new video series with CTbites. Our first feature shows you how to wow any guest this holiday season with two stunning appetizers, Smoked Salmon Cucumber Cups & Caviar Mini Pancakes, and a glittering Confetti Cocktail. We’ve taken a few shortcuts to help make this easy and speedy for any host or hostess. From caviar to champagne and capers to cucumbers, these recipes are not only easy to make but are perfect to ring in the New Year.

Watch the video tutorial or check out the step-by-step recipes below from Watson's Catering & Event Planning.

Smoked Salmon Cucumber Cups

Ingredients:

4oz smoked salmon

3 T crème fraiche

1 seedless English cucumber

3 pickling cucumbers

24 sprigs of dill

24 capers (about 3 tablespoons)

1 lemon

Directions:

Step 1: Set up your ‘mise en place’ (mise en place is a French culinary term used in professional kitchens to mean ‘set up’ or ‘putting in place’ your ingredients)

Step 2: Slice the seedless English cucumber in one long strip and place on your serving tray as garnish.

Step 3: Cut the smoked salmon into ½ inch strips, set aside.

Step 4: Peel the pickling cucumber and cut into 1” rounds.

Step 5: Scoop the seeds out of each round.

Step 6: Roll each salmon strip into a floret and gently place inside each cucumber round.

Step 7: Garnish the center of each salmon floret with a drop of crème fraiche, a caper, a sprig of dill and a few slight strips of lemon zest.

Step 8: Arrange the cucumber cups on your serving platter.

Step 9: Serve immediately or chill in the refrigerator until ready to enjoy.

Yields: 15 salmon cups

Caviar Mini Pancakes

Ingredients:

1 cup pancake mix, Watson’s likes Stonewall Kitchen

1 ounce jar caviar of your choice

3 tablespoons micro greens, for garnish

2 tablespoons unsalted butter

12 festive tooth picks, Watson’s uses silver stars

Directions:

Step 1: Prepare the pancake batter by whisking together 2/3 cup of whole milk and 1 cup of pancake batter in a small mixing bowl.

Step 2: Pour the batter into a squeeze bottle, it will allow for a perfect mini round pancake.

Step 3: Heat your skillet over medium to high heat and melt butter.

Step 4: Swirl about a quarter size dollop on your pan. When the batter begins to bubble flip and cook for another minute or until golden brown.

Step 5: With a small spatula remove the pancakes from the skillet set them on your chopping block to cool. Once cooled, skewer each pancake with your toothpick.

Step 6: Place about a ½ teaspoon of crème fraiche in the center of each pancake and using two plastic demi spoons top the crème fraiche with about a ½ teaspoon of caviar.

Step 7: Garnish each pancake with a microgreen leaf.

Yields: 24 Caviar Mini Pancakes