Caviar & Foie Gras

Happy Three Kings to all my visitors!

When we had Andreas' birthday brunch, we were fortunate to taste something new from the hors d'oeuvre menu -- caviar and foie gras. I always read these kind of appetizers in novels and magazines and even movies (remmeber the Godfather?) so i looked forward how they would taste on my palate.

This is the Filipino chef stationed at the caviar section. He was kind enough to show us how it was to be consumed.

Caviar is an expensive delicacy consisting of the unfertilized eggs (roe) of sturgeon brined with a salt solution. Classic caviar comes primarily from Iran or Russia, harvested by commercial fishermen working in the Caspian Sea. A specific species of sturgeon called beluga provide what many consider to be the best caviar in the world.

Caviar Canapes. They were too salty for my liking but of course hubby and I really enjoyed the experience.

Better tasting was the French foie gras or baked fat goose liver.

Although the literal translation from French is "fat liver," foie gras is the term generally used for goose liver. A goose or duck is force-fed and fattened over a period of four to five months. These specially bred fowl are not permitted to exercise, which, combined with the overeating, creates a huge (up to 3 pounds), fatty liver. After the bird is killed, the liver is soaked overnight in milk, water or port. It's drained, then marinated in a mixture usually consisting of Armagnac, Port, or Madeira and various seasonings. The livers are then cooked, usually by baking.

Thank you to Bogie of Yummy Sunday. I am honored to be a featured participant.

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