When I came to America to reopen Maxim’s restaurant in Chicago, a supplier sent me iced tea spoons for the restaurant. In France, we don’t drink iced tea, so I had no idea what they were. But I thought the long handles were elegant, and when I opened Everest in Chicago, I created different flavors to serve in the spoons as amuse-bouches. We became famous for the spoons, but after many years of serving them at Everest, I decided to offer them exclusively at the Eiffel Tower Restaurant. Now, when people who have been long-time guests at Everest visit us in Las Vegas, they are reunited with the spoons.–Jean Joho
LC Caviar Options Note
These spiffy spoons include osetra caviar, which happens to be one of the most expensive caviars available. There’s no need to save this recipe for best, though. Help is at hand from those cunning folks at The Cook’s Thesaurus, who explain which caviars you can sub in to save on wear and tear of the wallet. Their most helpful suggestion? If substituting in a less expensive caviar, add a squeeze of lemon juice to add an extra zing of flavor. Economizing never tasted so good.
The Everest Spoons Recipe
- Quick Glance
- 1 H
- 3 H
- Serves 12
- For the cauliflower and caviar spoons
- 4 cups water
- 1 1/2 cups chopped cauliflower florets
- Kosher salt
- 2 tablespoons crème fraîche
- White peppercorns, in a pepper grinder
- 1/2 cup heavy cream
- 1 ounce osetra caviar
- For the smoked salmon spoons
- 6 ounces smoked salmon
- 1 shallot, minced
- 1 tablespoon prepared horseradish
- 1/2 cup crème fraîche
- 1/4 teaspoon ground white pepper
- 1/8 teaspoon salt
- 1/2 cup heavy cream
- Dill sprigs, for garnish
- Salmon roe, for garnish
- For the roquefort and walnut spoons
- 1 cup (5 ounces) crumbled Roquefort cheese
- 1/2 cup unsalted butter, softened
- 2 tablespoons Gewürztraminer wine
- 1/4 cup heavy cream
- 20 black walnut halves, toasted (see Note)
- Make the cauliflower and caviar spoons
- 1. Pour the water into an 2-quart saucepan. Add the cauliflower and 1 tablespoon salt. Bring to a boil over high heat, then reduce the heat and simmer until tender, 20 to 25 minutes. Drain the cauliflower and return it to the pan. Cook the cauliflower over medium heat, stirring gently, for about 5 minutes to evaporate as much moisture as possible.
- 2. Transfer to a blender and purée until smooth, turning off the blender and scraping down the sides several times, if necessary, to ensure an even, creamy consistency. Blend in the crème fraîche. Transfer the purée to a bowl and season with salt to taste and 6 grinds of white pepper. Cover and refrigerate for at least 1 hour or overnight.
- 3. Before serving, whip the cream in a deep bowl and fold it into the purée. Place the cauliflower mousse in a pastry bag fitted with a 1/4-inch round pastry tip. Pipe the mousse into each of 12 regular or iced tea spoons, and top each serving with a little caviar.
- Make the smoked salmon spoons
- 4. In a food processor, combine the salmon, shallot, horseradish, crème fraîche, white pepper, and salt. Purée until smooth. Cover and refrigerate for at least 1 hour or up to 12 hours.
- 5. Before serving, whip the cream in a deep bowl until it forms stiff peaks. Fold it into the purée. Spoon the mousse into a pastry bag fitted with a 1/4-inch round pastry tip. Pipe the mousse into 12 regular or iced tea spoons, and top each serving with a dill sprig and a little salmon roe.
- Make the roquefort and walnut spoons
- 6. In a food processor, combine the cheese, butter, and wine. Cover and process until smooth. With the machine running, gradually add the cream until smooth.
- 7. Spoon the mousse into a pastry bag fitted with a 1/4-inch round pastry tip. Pipe the mousse into 12 regular or iced tea spoons and garnish each with a black walnut half.
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