My lovely wife and I are child free this Christmas. This is the first time in our history together that we have not had at least 4 of the 5 kids for Christmas day. But this Christmas we are sadly, yet blissfully child free. We will have our traditional Christmas eve and Christmas morning, but just shifted back by a day. On Christmas day itself we will miss them terribly until we make our first bloody mary. We will spend an afternoon at the movies and we will miss them once again when we return home, until we pop the first bottle of champagne and have our caviar. I somehow think we will muddle through.
If you are unfortunate enough to have to muddle through with some amazing caviar and a great bottle of bubbly, here are a few tips.
- As Much Good Caviar as you can afford
- Toast Points (the more bland the better) or Plain Crackers
- Shallots, minced
- Sour Cream
- Hard Boiled Eggs, finely chopped
- Sauce Pan (for eggs)
- Toaster (optional)
- Small Serving Dishes
- Plastic, Mother of Pearl or Ivory (Heaven forbid) Spoons
- Place the eggs in cold water in a sauce pan. Bring to a boil, turn off and let cook for 15 minutes. Remove and let cool.
- Peel and chop eggs.
- Prepare all of the other ingredients and place them in individual serving dishes. I use ramekins.
- Serve the Caviar directly from its container, either jar or tin.
The rule of thumb with caviar is that the better the caviar the less the condiments. The reason for the plastic or fancy spoons is that any silver or other metal spoon might impart some taste to the delicate caviar. If you are by yourself or just your significant other you may want to eat straight from the container and skip all of the stuff.
The toast can be rye, white, rustic, plain cracker or wheat cracker. Like the spoon, you don’t want anything interfering with the taste of the caviar.
If you can’t find or afford really good caviar, you can still enjoy the experience and tuck into the condiments. I have enjoyed many an occasion with a little dob of so-so caviar with the works. The salty delicacy is enjoyable for the ritual alone, and if you are lucky and flush enough to have the good stuff, all the better.