Wednesday, January 02, 2008

Beets and Date Caviar

This comes from a Hungarian restaurant and is served as a canapé.


  1. 4 beetroots
  2. Cognac
    handful of pitted dates
  3. 2 garlic cloves boiled quickly
  4. 2 tbsp lemon juice
  5. 50 gr fresh walnuts chopped
  6. 2 tbsp sour cream
  7. salt and pepper, chives

Heat a quarter cup of cognac and pour over dates to soak 30 minutes. Put dates and garlic in blender and chop. Add beets to blender, chop again. The ingredients should have a chopped consistency, not a puree. Transfer to a bowl; add lemon, walnuts, cream, seasoning to taste.

Put on blinis or toast. Followed by a dollop of sour cream and sprinkle chives .

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