Caviar Pie
"This recipe came from my best friend Damien's russian grandmother. I personally don't like caviar but a lot of people do.
Obviously the quality of the Caviar you use will effect the quality of the dish"
- Ready In:
- 3hrs 15mins
- Ingredients:
- 8
- Yields:
-
1 dish
- Serves:
- 8-10
ingredients
- 1 large white onion, minced
- 6 large hard-boiled eggs, chopped
- 3 tablespoons mayonnaise
- 1 (8 ounce) package cream cheese
- 2 -3 cups sour cream
- 4 ounces caviar (red or black)
- 1⁄4 cup chives
- parsley
directions
- Drain the chopped onion on paper towels. Butter the bottom and.
- sides of an 8" springform pan. In a bowl combine the eggs and.
- mayonnaise and spread in the bottom of pan in an even layer. Sprinkle.
- with onion. Beat together until smooth the cream cheese and sour.
- cream. Drop by spoonfuls onto onion. With wet table knife spread.
- gently to smooth. Cover and chill 3 hours or overnight.
- Just before serving, drain jar of caviar and distribute over cream.
- cheese (may make a pattern). Run knife around sides of pan to loosen.
- form. Garnish top with chives and parsley. Surround base with.
- parsley sprigs. Serve with melba toast. Serves 10-12 guests.
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RECIPE SUBMITTED BY
Even though I am still young (25) Life experince has aged me alot.
I learned to cook at both of my grandmother's knees (One southern American, one southern Irish) when I was about five. By ten I started collecting cookbooks and experinmenting on my own.
As a latch key kid I cooked for my four younger brothers and sisters.
My mom ran a small deli before she died when I was 17 so alot of my recies debuted there.
Now I run my own catering Buisness.
I am married to a wnderful man for five years now. I am a six year old daughter, sons who are four and three.
We are also raising my 14 year old sister and nine Year old stepsister and have a 16 year old foster daughter, all of which love cooking with me.
I am writing a cookbook with the hopes that when I pass I can leave my recipes for them
My cookbook collection has now reached over 1200.
Thank you for trying and reviewing my recipes..
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