When I need a quick holiday appetizer I rely on the tried and true caviar dip.
A Taste of Caviar
Ingredients:
1 jar of caviar (large or small jar) I use red lumpfish of paddlefish for holiday color.
Crème Fraiche or Sour Cream
Crispy, crunch crackers or vegetables
Chopped Chives or Parsley Sprigs
Directions:
• With caviar, mix gently with equal amount of creme fraiche or sour cream., also keep handy.
• Top or spread this on crispy, crunchy crackers or vegetables.
• If time and mood permits, add a touch of reen to the top such as snipped chives or a sprig of parsley.
Brenda’s notes: Caviar is found in the ethnic section of most markets but keep one handy in your fridge with that bottle of bubbly for emergency occasions. Also keep crème fraiche or sour cream on hand.
The Hill Team defines occasions for caviar and champagne:
• Drop in guests whom you like
• Getting a raise
• Being fired
• Holidays
• Ordinary days
• In other words, anytime!
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Brenda C. Hill
Our Love Affairs with Food & Travel
Books By Hills
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Author: Brenda Hill
As a longtime food writer for Where Magazine New York City, Brenda Hill, along with her writing partner, Maralyn Hill (no relation), writes and publishes books about chefs, food and international travel. They co-authored "Our Love Affairs with Food & Travel" and joined French Master Chef Herve Laurent in writing "Cooking Secrets: The Why and How" Brenda has been active in the California Writer's Club, IFWTWA, and the Santa Barbara's Writers Conference. Brenda Hill and her partner Maralyn Hill conduct marketing and writing seminars. Maralyn and I will be heading back to Rancho La Puerta in July to give our presentation on writing and marketing your book, as well as bringing back some freshly picked off the farm nutritious and tasty recipes.
