Cheese Crisps With Creme Fraiche And Caviar Recipes

Steps:

• Preheat oven to 375 degrees F. Brush 3 large baking sheets generously with some oil.
• With a mandoline or other manual slicer cut the potatoes crosswise into 1/8-inch thick slices. Arrange slices in 1 layer on a baking sheet and brush with some remaining oil. Sprinkle potatoes with rosemary, salt and pepper. Repeat these steps for remaining 2 baking sheets.
• Bake slices in middle of oven until golden, 15 to 20 minutes. With a metal spatula immediately transfer to a rack to cool completely.
• Top potato chips with 1 teaspoon each of caviar and creme fraiche.

Steps:

• Arrange tart shells on a serving platter. Spoon crème fraîche into a small resealable plastic bag and snip a 1/4" opening in the corner. Pipe about 1/2 tablespoon crème fraîche onto one side of tart shells and spoon 1/2 teaspoon caviar onto the other side. Garnish with chives and serve immediately.

Steps:

• For the chips: Heat the oil in a large Dutch oven or a deep fryer to 350 degrees F and, working in 2 batches, add the potato slices. Turn with a slotted spoon until crisp, about 5 minutes. Drain on paper towels, season with kosher salt and chopped dill. Repeat with remaining potato slices.
• For the lemon creme fraiche: Mix together the creme fraiche, chives, lemon zest and lemon juice in a large bowl. Serve with the potato chips and caviar for dipping.

Steps:

• In a small bowl, whisk together crème fraîche and zest. Top each potato chip with a small dollop of crème fraîche and a spoonful of caviar.

Steps:

• For creme fraiche: In a small saucepan heat whipping cream over low heat until warm (90 degrees F to 100 degrees F).
• Pour into a clean jar.
• Stir in buttermilk, screw on jar lid, and let the mixture stand at room temperature for 24 to 30 hours or until thickened.
• Do not stir.
• Store, covered, in the refrigerator up to 1 week.
• Or you can skip the previous step entirely and buy creme fraiche at your grocer.
• Place a mounded tablespoon of cheese on a nonstick cookie sheet; pat into a 2-inch circle.
• Repeat with remaining cheese, allowing 2 inches between circles.
• Bake one cookie sheet at a time in a 400 degree F oven for 3-1/2 to 4 minutes or until bubbly.
• Cool on cookie sheet about 1 minute.
• Remove with a spatula and gently drape over inverted 1-3/4-inch muffin tins to cool and stiffen into cup shapes.
• To serve, invert cheese crisps onto serving platter and top each with a rounded teaspoon of creme fraiche and a rounded 1/4 teaspoon caviar.
• Serve immediately.
• Makes about 24.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, combine cheese, butter or margarine, flour, crispy rice cereal, salt, Worcestershire sauce, garlic powder, cayenne pepper, and black pepper. Mix well and form small balls out of the dough (the dough will yield approximately 55 balls). Flatten each ball of dough with your fingertips until the dough is very thin and arrange the discs on a cookie sheet.
• Bake for 12 minutes; or until the Cheese Crispies are golden and slightly brown around the edges. Enjoy!

Steps:

• Preheat oven to 375° F. and brush 3 large baking sheets generously with some oil.
• With a mandoline or other manual slicer cut 1 potato crosswise into 1/8-inch-thick slices. Immediately arrange slices in one layer on 1 baking sheet and brush with some remaining oil. Sprinkle potatoes with dill and salt and pepper to taste.
• Bake slices in middle of oven until golden, 15 to 20 minutes, and with a metal spatula immediately transfer to a rack to cool completely. Repeat procedure with remaining potatoes and baking sheets in same manner. Potato chips may be made 3 days ahead and kept in an airtight container at room temperature.
• Top potato chips with 1 teaspoon each of caviar and crème fraîche or sour cream, side by side.

Steps:

• Preheat oven to 350°F with a rack in center. Bake potatoes directly on rack until darkened slightly, beginning to wrinkle, and easily pierced with the tip of a knife, 1 to 1 1/2 hours (depending on size).
• Working one at a time, immediately wrap potatoes in a clean kitchen towel and slam down onto a countertop (this ensures a light, fluffy texture). Slash potatoes to open, season, and top generously with dollops of crème fraîche and scoops of caviar. Serve immediately.