Sunday, December 10, 2017

Caviar Pie

For probably the only social event in our schedule until mid-2018, we gleefully but somewhat sadly went to the party thrown by fellow Thurs. Writer Laura.  Beautiful house, incredible ocean and Catalina Island view ... if all we had done was sit out on the spacious patio and watch the sun go down, it would have been a gala occasion.

Happily, there was food.  I brought Country Pigs in Blankets (Hillshire Farms Lil' Smokies with orange marmalade instead of mustard)  as our contribution.  The degree of labor intensiveness  is a dead tie with making deviled eggs.  But they are very good and were soon gone. 

Few will admit to this, but the person who brought something will periodically cruise past to see how much is left.  If you brought a poor seller, so to speak, you won't bring it again somewhere else.

Another guest brought guacamole which is akin to saying the Pacific Ocean has a lot of water in it.  The bowl was easily as big as a baby's bathtub and it was filled to the 3/4th mark.  Surely it required 30 or 40+ avocados or stripping an entire tree to make it.  And it may be our (Southern California) last look at an avocado for some time.  The massive fires have damaged the avocado trees with fire, ash and smoke.  For Super Bowl you may find yourself prone in shock on the floor of the grocery store fruit and vegetable section, right next to the sign that reads "Avocados - $10 each."    But worry about that when it happens.

I was talking to a lovely woman named Noreen when a third woman came up and in the course of our conversation said that she'd brought her mother's  recipe for Caviar Pie.  Quicker than you could have sneezed, I departed the ladies and hurtled into the dining room to get some.   My love affaire with caviar is well known to long-time readers so will not dwell on it.

Her mother knew what she was doing - the mix had a perfect blend of sour (for sour cream and cream cheese), perky (the onion) and of course the salt of the lumpfish caviar.

Visions of it lingered.  Here is a recipe I found on line. Based on the ingredients, feel free to add or subtract things you don't like and I'm thinking of the red onion.  I love it; others loathe it.

6 hardboiled eggs, chopped and put in a pie pan.

Add 3 T mayonnaise  and 1 cup chopped red onion.  This is your base or "crust" in the pie pan that you've "greased" with mayonaise.  Mix well.

Spread 8 oz. of softened cream cheese mixed with  2/3 cup sour cream over the egg/mayo/onion crust.

Smooth the caviar over this as lavishly as a 4 oz. jar of caviar will go, give the cav a squirt or so of lemon and chill till serving with a variety of crackers.  Bon appetite!

This would make a great hors d'ouevre New Year's Eve.  If not Christmas Eve ...

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