coastal cocktails

perfecting the "done before they arrive" party- a work in progress

Categories: Appetizers, Cocktail Party, Sources, Posted on August 6, 2013 by Sandy Bergsten

My buddy Rick came in from San Francisco to call on his Midwest clients. I jumped at the chance for him to visit our new home in Dayton. It’s not often we get coastal company, or for that matter many houseguests at all. Southwestern Ohio doesn’t have much destination appeal. Ironically everyone who has ventured to our place has fallen in love with it.

To greet my friend I wanted something fresh and healthy and also something a little splashy. Asparagus spears with a wasabi mayo and homemade fingerling chips with caviar would certainly fit the bill. The only problem left was choosing where to have cocktails in our renovated farmhouse.

asparagus with wasabi mayo

Here’s the asparagus with wasabi mayonnaise. First trim off the bottom third of the asparagus. Personally I prefer thin stalks to thick ones.

asparagus with wasabi mayo

Place in a microwave-safe dish with a lid. Steam covered with three tablespoons water until crisp-tender about 1 ½ to 2 minutes on high (take care not to overcook).

asparagus with wasabi mayo

Immediately refresh in an ice bath. Drain well. Wrap in paper towel, place in a Ziploc bag and refrigerate. This can be done earlier in the day.

dip

Place the mayonnaise, soy sauce, sugar, lemon juice and wasabi paste in a bowl.

dip

Whisk until sugar is dissolved. Place in a ramekin, cover and refrigerate. Can be made a day ahead of time.

asparagus with wasabi mayo

Serve on a square platter with the asparagus surrounding the wasabi dip.

caviar with fingerling chips

Caviar with fingerling chips looks impressive but is actually easy to execute. Start with small fingerling potatoes.

caviar with fingerling chips

Slice the length side ends off then slice into ¼ inch chips.

caviar with fingerling chips

Place on a heavy rimmed baking sheet. Drizzle with olive oil and sprinkle with sea salt. Toss to coat. Make sure the chips do not overlap.

caviar with fingerling chips

Roast in a preheated 400-degree oven until they just begin to brown and crisp up, about five to ten minutes. Be careful not to overcook, but also make sure they are cooked long enough so they are not soggy. You might need to rotate the pan in the oven to ensure even cooking.

caviar with fingerling chips

Remove from the pan and place on paper towel to cool and crisp up. The chips can be made a few hours in advance, allow to cool completely then place in airtight container lined with paper towel. Leave at room temp, do not refrigerate.

caviar with fingerling chips

There are all types of caviar, and certainly a range in price. Please don’t be tempted to use that Romanoff caviar that sits next to the canned tuna in the grocery store. Always purchase refrigerated caviar, usually in the fish department. I found this herring caviar at Curds and Whey at North Market in Columbus. Trader Joe’s sells a reasonably delicious caviar seasonally.

caviar with fingerling chips

Simply spoon the caviar into a small dish or ramekin.

caviar with fingerling chips

Place on a plate and surround with fingerling chips, along with a small spoon. Take care that it’s not silver. It’s pretty much a wives’ tale that a metal spool will ruin the taste of the caviar (caviar does arrive in metal tins and is sold in glass jars with metal lids) but as I have found out the hard way the caviar will pit your silver.

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