Sunday, September 29, 2013


Caviar pie is delicious and sophisticated appetizer. Its not really a pie but more like a savory cheese cake.

2 pkgs. Cream cheese, softened
½ cup grated cheddar cheese
½ cup butter, softened
1/3 cup chopped, pine nuts
1 tbsp. chopped leaf parsley
1 tsp. minced garlic
½ tsp. dry mustard
1-2 tbsp. brandy
1 tbsp. coarsely ground pink peppercorns
Red and black caviar
Pita bread

1. In a mixing bowl whipped the cream, cheese and the other ingredients.
2. Spoon some paste on to a round wooden board mashing it down to the edges.
3. Distribute more paste evenly, pressing it down with a spoon to fill any gaps.
4. With an oiled spatula, smooth the top and sides to create a cake- like shape.
5. Refrigerate at least 2 hours.
6. Cut circle of greaseproof paper the size of the board and fold into eights.
7. Cut the paper into eight pieces along the folds and cover four alternate areas of the top of the mound.
8. Sprinkle back caviar over the uncovered areas pressing it gently repeatedly to adhere.
9. Lift off the paper carefully leaving the exposed areas ready to red caviar.
10. Spread evenly.
11. Serve with toasted pita bread or toasted thinly sliced whole bread.
12. Caviar is best served with ice cold vodka.
13. Most connoisseurs avoid the chopped onions, capers and lemon juice, which interfere with caviars delicate flavor.

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