In a bowl, mix the flour, sugar, salt, and baking powder.

In another bowl, whisk the milk and egg yolk together, then stir in the melted butter.

Combine the wet and dry ingredients until smooth.

In a separate bowl, beat the egg white until soft peaks form. Gently fold the whipped egg white into the batter.

Heat a non-stick skillet over medium heat and grease lightly with butter. Drop small spoonfuls of batter to make mini pancakes.

Cook for 1-2 minutes per side or until golden brown.

Top each blini with a dollop of crème fraîche and a small spoonful of caviar. Garnish with fresh dill if desired.

Place the eggs in a pot and cover with water. Bring to a boil, then simmer for 10 minutes. Cool in ice water and peel.

Slice the eggs in half lengthwise and scoop out the yolks.

Mash the yolks in a bowl and mix with mayonnaise, Dijon mustard, lemon juice, salt, and pepper.

Pipe or spoon the yolk mixture back into the egg whites.

Add a small spoonful of caviar on top of each egg. Sprinkle with chopped chives for a fresh finish.

Boil the spaghetti until al dente. For risotto, cook rice according to package instructions while continuously stirring.

In a large skillet, heat the butter and olive oil over medium heat. Add minced garlic and sauté until fragrant.

Stir in the heavy cream and Parmesan cheese, cooking until smooth and slightly thickened. Season with salt and pepper.

Toss the pasta in the sauce until evenly coated. For risotto, mix the sauce into the rice.

Serve in plates or bowls and top with a spoonful of caviar for a decadent touch. Garnish with fresh parsley if desired.