Saturday, December 30, 2006

Mrs. Yi's Caviar Pie for New Years

Other recipes for caviar pie are all over the Internet. I read most of them and remain enamored enough of Mrs. Yi's version to spare the time and costs for experimental comparative preparations and tastings. As an afficianodo of the highest-end caviars, I have no reservations recommending this as a celebratory recipe where the cheap stuff will do the trick, leaving the Osetra, Sevruga, and Beluga to be savored for their individual merits.

Here's what you need:


4 tbsp. butter
2 tbsp. mayonnaise
1 medium onion
7 hard-boiled eggs, chopped
1/2 pint sour cream
3 1/2 ounce jar of black caviar
Pepperidge Farm Butterfly Crackers or Carr's Table Water Crackers

This is a three layer dish best presented in an eight inch serving dish with one inch sides. For the first layer, melt the butter in a medium sized skillet. Mix with the mayonnaise, onion, and chopped eggs. Spread the mixture evenly across the bottom of the serving dish. Apply the sour cream atop the egg mixture gently with a large spoon, smoothing it with the back of the spoon. Drain the caviar of excess liquid by gently removing it from its jar into a strainer. Then, using a large and smooth wooden or plastic spoon, spread the caviar gently and evenly atop the sour cream. Squeeze a bit of lemon over top, and garnish with lemon slices. Place on a plate and surround with the crackers.