Best 4 Caviar Julia Recipes

ALICE B. TOKLAS'S BAVARIAN CREAM

Steps:

• Heat the milk and the cloves in a saucepan over low heat until hot.
• Combine the egg yolks and sugar in a bowl and beat until lemon colored. Slowly beat in the warm milk and cloves, and place in the top of a double boiler over simmering water. Stir with a wooden spoon until the custard is hot and coats the back of the spoon, about 15 minutes. Remove from heat, strain into a mixing bowl and let cool slightly.
• Meanwhile, place the gelatin in a small dish and add 1 1/84 cup cold water. Set aside to let it ''sponge,'' about 5 minutes. Stir the gelatin into the custard and continue to stir constantly until the gelatin is completely dissolved and the custard has cooled. (For rapid cooling, place the bowl of custard in a larger bowl of ice water.)
• Lightly grease a 5-cup mold or bowl with oil or nonstick cooking spray. Place heavy cream in a deep bowl and whip until peaks are firm but not stiff. Fold the lemon zest and then the whipped cream into the custard. Pour into the prepared mold and refrigerate until firm.
• When ready to serve, pull the custard away from the sides of the mold with your thumb to break the suction. Invert onto a serving dish and remove the mold. Surround with fruit.

CRABMEAT JUSTINE

Steps:

• Melt the butter in a large skillet over medium heat. Add the crabmeat, egg, lemon juice, sherry and Tabasco and stir until just heated through, being careful not to break up lumps of crab. (Make sure mixture is well seasoned.)
• Place the toast squares in individual 5-inch ramekins. Cover with crabmeat and top with hollandaise sauce.
• Broil about 5 inches from heat for 3 to 5 minutes, until they are heated through and the tops are lightly browned. Serve immediately.

LEE BAILEY'S PASTA WITH GOLDEN CAVIAR

Steps:

• Combine the crème fraîche, Calvados and bay leaves in a large saucepan and whisk until blended. Heat to boiling over medium heat. Reduce heat to very low and keep warm, stirring occasionally while cooking the pasta.
• Meanwhile, bring a large pot of salted water to a boil. Add 3 tablespoons of the butter and all of the pasta. Cook until the pasta is just done, still firm to the teeth, 3 to 5 minutes. Drain and keep warm.
• Whisk the egg yolk and the remaining 5 tablespoons butter in a large serving bowl until blended. Add the hot pasta and toss gently to coat the strands. Discard the bay leaves and pour the crème fraîche mixture over the pasta. Add about 3/4 of the caviar and toss gently until mixed. Season to taste with salt and pepper. Serve at once on warm plates, topping each portion with a heaping spoonful of the remaining caviar.

CAVIAR JULIA

Steps:

• In a medium bowl, mix together the cream cheese, sour cream and mayonnaise. Stir in the onion and chopped egg. Spread the mixture in a shallow baking dish or glass pie plate.
• Spoon red and black caviar in a checkerboard pattern over the top. Slice green onions into long thin strips, and use the strips to outline the checkerboard pattern. Chill until serving.