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Caviar

  • Mini Hoecakes with Crème Fraîche and Caviar

    These little cornmeal pancakes are a Southern classic with a California twist. The lore is that they once were made on the blade of a garden hoe over an open fire. They’re heavier than crepes but still fluffy. Hoecakes are versatile with both salty and sweet toppings; try them as appetizers with salty smoked salmon or as full-size pancakes with syrup.

  • Deviled Eggs with Caviar

    Deviled eggs are a must at Southern church dinners-on-the-grounds and camp meetings. This is a little more sophisticated version, with lemon zest and a touch of vivid red caviar.

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