Since you enjoyed your caviar 'fixins' at school, thot I'd give you this recipe. I think I've posted it before, but it is so good!! I used to make it for almost every catering job plus family 'dos' -
* Exported from MasterCook *
CAVIAR "PIE"
6 hard-cooked eggs, chopped (I put thru a sieve)
~3 T. mayo
1 lg. sweet onion, finely chopped
8 oz. cream cheese, softened
2/3 cup sour cream
7 T. (3 1/2 oz) Caviar
Lemon wedges and parsley sprigs for garnish
Grease bottom and side of 8" springform pan.
In a bowl, combine eggs and mayo till well blended. Spread in bottom of pan to make an even layer. Sprinkle with onion.
Combine cream cheese and sour cream; beat till smooth. By the spoonful, drop onto onion. With a wet table knife (or a small offset spatula), spread gently to smooth.
Cover. Chill overnite.
At party time, top with a layer of caviar, distributing it to the edges of the pan. Run knife around sides of pan; loosen and lift off sides. Arrange lemon wedges in open pinwheel. Fill center with parsley sprigs.
Serve with small pieces of pumpernickel bread. 10-12 serve.
Description:
"This is one of about 10 recipes in this book that I have made at least once or twice a year since first making it. During my catering years, folks just love(d) this and always a hit with everyone!"
NOTES : Black Lumpfish or Whitefish Caviar is suggested.
-------
Denise, the last few years, I've been making these up in smaller individual springform pans - they look so good on a large platter.
* Exported from MasterCook *
CAVIAR "PIE"
6 hard-cooked eggs, chopped (I put thru a sieve)
~3 T. mayo
1 lg. sweet onion, finely chopped
8 oz. cream cheese, softened
2/3 cup sour cream
7 T. (3 1/2 oz) Caviar
Lemon wedges and parsley sprigs for garnish
Grease bottom and side of 8" springform pan.
In a bowl, combine eggs and mayo till well blended. Spread in bottom of pan to make an even layer. Sprinkle with onion.
Combine cream cheese and sour cream; beat till smooth. By the spoonful, drop onto onion. With a wet table knife (or a small offset spatula), spread gently to smooth.
Cover. Chill overnite.
At party time, top with a layer of caviar, distributing it to the edges of the pan. Run knife around sides of pan; loosen and lift off sides. Arrange lemon wedges in open pinwheel. Fill center with parsley sprigs.
Serve with small pieces of pumpernickel bread. 10-12 serve.
Description:
"This is one of about 10 recipes in this book that I have made at least once or twice a year since first making it. During my catering years, folks just love(d) this and always a hit with everyone!"
NOTES : Black Lumpfish or Whitefish Caviar is suggested.
-------
Denise, the last few years, I've been making these up in smaller individual springform pans - they look so good on a large platter.
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com
www.achefsjourney.com