CHAMPAGNE, CAVIAR & WAFFLE SOLDIERS
The pockets in waffles are pretty much perfect hors d’oeuvre vessels. Once cut into soldiers, four rectangular waffles give you 16 fivepocket pieces, enough for eight guests. Make them ahead of time, preferably just a few hours in advance, let cool to room temperature and hold on a rack until ready to serve.
SAVOURY WAFFLES
1 tsp (5 mL) salt
1 1/2 tsp (7 mL) baking powder
1 cup (250 mL) all-purpose flour
3/4 cup (175 mL) milk
1 egg
1/4 cup (60 mL or 1/2 stick) unsalted butter, melted
1 tsp (5 mL) finely grated lemon zest
TO SERVE
2 tbsp (30 mL) thinly sliced chives 1/3 cup (80 mL) crème fraîche
2 oz (55 g) sturgeon caviar (see TIP)
1 For the waffles, preheat waffle iron. (If your iron has adjustable heat, set it to medium.)
2 Whisk together salt, baking powder and flour in a medium bowl. In a separate small bowl, whisk together milk, egg, butter and lemon zest. Pour wet ingredients over dry and stir to combine.
3 Using 1/4 of the mixture per waffle, fill iron, close lid and cook for 6 to 8 minutes or until deeply golden and crisp. Remove waffles to a rack and let cool.
4 When ready to serve, cut waffles into strips, each with 5 pockets. To serve, add pinch of chives to each of the pockets; divide crème fraiche between pockets, about 1/4 tsp (1 mL) per pocket. Using a small plastic spoon, top crème fraîche with an equal amount of caviar, about 1/4 tsp (1 mL) per pocket. Serve with Champagne.
Serves 8
TIP
Sturgeon caviar is an expensive treat. It’s best to purchase it from a reliable source no more than a few days before you plan to serve it. Keep it in the back of your fridge (usually the coldest part of the refrigerator), and take out just moments before enjoying.
Equal measures of salmon caviar make a nice substitute if you don’t want to shell out for sturgeon—it’s less buttery and a bit more assertive, but delicious all the same. Visit caviarcentre.com for an excellent range of caviar and roe available by mail order, including a few Canadian sturgeon caviars.