Our good friends invited us for Christmas dinner at their home this year. We especially look forward to being with them at this time. Even though they live only several houses away it is as if we have walked into a winter wonderland when we approach the path leading to their front door. With my display of Hanukkah menorahs and dreidels a distant memory as Hanukkah came quite early this year, our home is pretty much back to normal. I might mention that these same good friends were with us to share in the beauty of the candles glowing on the last night of Hanukkah.
Being able to share in the splendor and warmth of their holiday which is truly magnified by the exquisite lights, wreaths, and beautifully decorated Christmas tree that adorn their home is something we look forward to each year. And the spectacular dinner we were served just put it over the top! The holidays are wonderful, but being able to share them with good friends and family makes it so much more meaningful.
I brought two appetizers along to share as well… small potato latkes, served savory or sweet, and the caviar torte, pictured above.
The latkes, which I posted in early December, do freeze very well. Realizing I had a couple of bags stored in the freezer, I decided it would be great to serve them as an appetizer along with various toppings.
You can crisp them in a 450 degree oven in their frozen state for 5-8 minutes, depending on their size. As an appetizer, the smaller the better. I served them on a large platter with a bowl of sour cream mixed with dill, lemon juice, salt and pepper, another small bowl of smoked salmon pieces and a tiny bowl of capers, and one of fresh dill. For the more traditionalists I also had a couple of bowls of homemade applesauce. And I think we’ve begun a new tradition…serving latkes at a Christmas dinner!
The Caviar Torte is a perfect addition to the cocktail hour. I first made this when we lived in Chicago over twenty years ago. It has not surfaced in my mind or on my table for all these years, but for some reason when I offered to contribute something to the meal, and my friend suggested an appetizer might be good, out of the crevices of my mind popped CAVIAR TORTE!!!
I was able to locate what I remember to be a very similar if not the exact recipe online. What did we do before the internet and google???
This is lovely to look at, and delicious spread on a cracker or toast, washed down with a cocktail, glass of wine or champagne. It’s a great choice for the holidays, and with New Year’s Eve approaching you may want to add it to the party line-up.
Caviar Torte
1 (8-ounce) package cream cheese, room temperature
¾ cup sour cream
2 cups finely chopped green onions (tops and bottoms)
7 extra-large hard-cooked eggs, finely chopped (pulse in food processor fitted with metal blade if you prefer)
3 tablespoons mayonnaise
1/8 teaspoon kosher salt (or more to taste)
1/8 teaspoon white pepper (I used black pepper)
1 (2-ounce) jar black or red caviar (I used a 4-ounce jar of wild salmon roe), lightly rinsed and drained (let drain ½ hour)
Parsley
Assorted crackers
Line a 7-inch springform pan with clear plastic wrap. In a medium bowl, combine cream cheese and sour cream until smooth. You can blend it in the food processor fitted with the metal blade if you prefer.
Spread ½ of the cheese mixture onto the bottom of the prepared pan. Sprinkle green onion over cheese mixture.
In a medium bowl, combine eggs, mayonnaise, salt and pepper. Spread egg mixture onto top of green onions.
Top with remaining cheese mixture.
Cover with plastic wrap and press gently to pack cheese.
Refrigerate several hours or overnight. To serve, uncover, remove springform pan, and invert onto serving plate. Top with caviar; spread to the edges. Garnish with parsley. Serve with assorted crackers.
Serves many. Even people who think they don’t like caviar, love this!
