I grew up in a rural part of California where there was little opportunity to expand my culinary interests. In high school, already addicted to creative food, I enrolled in a cooking course at the local community center. I don't know the name of the woman who taught the course, but forty years later I am still using her recipes!
After all my travels and moves around the globe I have saved little from my youth. But my close friend, Carolyn Kelso, with whom I shared those recipes has given them back to me. The one that we both continue to make today, and which we both relish because it is a hit at all potlucks and parties, is caviar pie.
It is simple, elegant, tasty and different. It is incredibly easy to make, to carry to a party, and to serve. Wherever I serve it, virtually everyone asks me for the recipe. I only wish I still had the name of the woman from whom I got it so I can give her credit.
Even people who say that hate caviar love this dish. Try it and you will see!
I now use a food processor even for all parts, giving a creamy, dreamy sensation to each layer.
CAVIAR PIE
Oil quiche or spring-form pan. I like to use a spring-form pan so the layers are high and fully revealed when serving.
1st Layer
6 lg hard-boiled eggs
3T mayo
Mix together in a processor or by hand, spread over the bottom of the pan
2nd layer
Green onions, finely chopped, they can be coarsely chopped in a food processor
Spread over the egg layer
3rd Layer
2/3 c sour cream
8 oz soft cream cheese (or low-fat cream cheese)
Blend in a processor or with a mixer. Spread on top of the onion layer
Let set for at least 4 hours in fridge, or overnight
Right before serving:
Top with 2 8oz jar Danish lumpfish caviar, drained—(drain the liquid off in a strainer)
Garnish with chopped parsley or chives
Serve with fine crackers or baguettes
Sunday, May 10, 2009
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