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The Secret Christmas Caviar Ball Recipe!
Each Christmas eve, my Caviar Ball is served in an etched glass caviar server. The bottom portion is filled with ice, and the finished Caviar Ball is adorned with a few holly leaves, a Holly tradition at Fox Hall! The Mother-of-Pearl spoon has a clever silver sturgeon-designed handle.
Would you agree that “inherited recipes,” the ones families cherish, are as good as gold? For one reason, they are tried and true! But also, the recipes, that have a time-honored appearance during holidays, can evoke happy memories simply by the mere sight and taste of them.
On Christmas Eve, Mummy would make her recipe for “ THE Caviar Ball” which she served during cocktail hour. I started eating caviar at a young age because of this tradition. I did not know what it was… but, I must have been inspired to eat it as I observed how everyone was raving about it! Isn’t that the case with food? If you don’t know what it is and try it, sometimes you develop an appreciation for the taste, untainted by any preconceived ideas of its origin!
About caviar:
In order to be “true caviar,” the roe must come from the wild sturgeon (Beluga, Ossetra, and Sevruga) in the Caspian Sea and the Black Sea. Caviar has been considered a luxury and dates back to the 4th Century B.C. when Aristotle heralded it as a delicacy. Even the British Royal family has had an affinity for caviar. Edward II decreed the sturgeon a royal fish in 1324. Caviar must be farmed now, due to the protected status of the near-extinction levels of sturgeon.
Ever since I was a young bride, Mummy’s Caviar Ball has remained a tradition for our family. Truth be known, my Caviar Ball is also served at other social events at Fox Hall too, not just Christmas. During this magically festive season, I am delighted to share my “secret” recipe with you.
Mummy’s Christmas Caviar Ball
1 8oz cream cheese (Note: it cannot be the “less fat” variety)
2 shakes of a Worcestershire sauce bottle
1 (or 2) scallions, finely chopped, including the bulb at the bottom
½ teaspoon cream or milk
And finally, one 2oz. jar of Caviar!
Mix the above together (except the caviar). Place on a piece of plastic wrap and form a ball. Chill the ball until firm. You can make this one or two days in advance of serving so that the scallion flavor melds into the cream cheese.
On Christmas Eve, (or whenever!) place the cream cheese ball on a dish, preferably over ice. A caviar server is lovely to own for this purpose. Smooth the caviar over the ball. Serve with a Mother-of-Pearl spoon. (Silver spoons can impart a metallic taste from the caviar.)
You can garnish with a little parsley, but I recommend our tradition of a festive sprig of holly for embellishment, along with half of a maraschino cherry to mimic a red berry! (Note: do NOT use actual holly red berries, as they are poisonous!)
Serve with toasted white bread, or Carr's water crackers. You want something plain to spread it on, so that the true essence of the Caviar Ball is the hallowed flavor to savor.
Oh, la la, discovering yet another caviar source in Paris!
Grandmillennial Tip:
Domestic caviars are much less expensive and are quite appealing too.
Make the cheese ball portion a day early so that the scallions can meld into the flavor of the cream cheese. Then assemble it with the caviar on top and garnish with a piece of holly when ready to serve.
The Caviar Ball is much easier to prepare than serving caviar separately, which requires the accouterments which consist of minced onions, egg whites, egg yolks, creme fraiche, and blinis.
Make your own toast points or rounds. Use white bread, toasted, with the crusts cut off. Either cut the slice into four small triangles or punch out rounds into half dollar size pieces, implementing a small cookie cutter.
If you serve your Caviar Ball on a silver platter, which I did for many years until I was given my caviar server, be sure to remove the remaining ball from the silver if there is any leftover. The salt in the caviar can pit the silver… advice from my experience as a young bride!
Please share this recipe, even though it is still my secret! I hope you enjoy it as much as I have through the years!
In gratitude,
XX
Holly
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