Created by Executive Chef Jesse Mallgren, this is a luxurious hors d’oeuvre that pairs perfectly with Jordan Chardonnay and Jordan Cuvée by Champagne AR Lenoble. The decadence of the caviar combined with the richness of corn and hazelnuts creates an elegant, enticing dish. Served on Jordan’s Chef’s Terrace Tasting.



Remove kernels from the cleaned cob. Place kernels in a blender and blend until smooth. Strain the pureed corn through a fine meshed sieve, pushing out as much juice out as possible.

In a heavy bottomed pot cook corn juice on medium heat. Stirring with a rubber spatula constantly to avoid scorching. Cook until the natural starches in the corn thicken the mixture–it should resemble a loose pudding. Put the thickened corn in a bowl. Place plastic wrap on top of mixture so a skin does not form. Chill mixture in refrigerator until cold.

Toast hazelnuts at 350° F for approximately 10 minutes or until golden. Cool nuts completely. Rough chop the toasted hazelnuts.

Divide the corm mixture between four small bowls. Sprinkle 1 teaspoon of chopped hazelnuts on half of each bowl. Place a quenelle of caviar on the opposite side of the hazelnuts. Place one tarragon leaf on top of the caviar.