January 2, 2008
What rings in the New Year better than a splendid champagne and some fine caviar? We started our celebrations with this delicious little appetizer thoughtfully prepared by Barnaby. Little 1.5"rounds of buttermilk bread (a fine substitution for blini) were cut out and toasted. He substituted mascarpone for crème fraîche, carefully piped it on top and finished with a healthy dollop of American Malossol Sevruga caviar. He then pulled out his grandparents' Bohemian Czech cut-crystal wine glasses and filled them with Piper-Heidsieck Brut Rosé Sauvage champagne. Purrrr...
Cheers to 2008!
For further reading pleasure check out this much more ambitious approach to caviar documented by 100 Blogging Babes. And Secrets to Choosing Champagne.
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 - Foodista.com&url=https://foodista.com/blog/2008/01/01/champagne-and-caviar-countdown-to-2008&media=https://foodista.com/sites/default/files/field/image/2157414718_2b31dffa70_m.jpg){kind=link}
 - foodista.com&url=https://foodista.com/blog/2008/01/01/champagne-and-caviar-countdown-to-2008&media=https://foodista.com/sites/default/files/field/image/2157414718_2b31dffa70_m.jpg){kind=link}
Comments
January 2, 2008
[...] began our culinary féte with champagne and caviar (see Part I), then moved to the deck to watch the Christmas lit boats in Marina Del Rey. It was a wonderful [...]