Maggie's Farm

I forgot to mention Caviar Pie in my authoritative American caviar post. This decadent concoction is perfect for a brunch, hors d'oevres, or munchies.

Some caterers make Caviar Pie which looks perfect, round, and daintily-finished, but the ones I've had at fancy New Year's Day cocktail brunches look a little raggedy, as in this photo. They don't have to look good because as soon as they are attacked by people armed with cheese knives or crackers it's messy anyway.

You scoop a piece out and put it on toasts, or bagel chips, or whatever. It goes fast.

As usual, one uses the most expensive caviar one can afford - or not afford.

Chopped red onion is key. Here's one recipe, but you can google for more. It's a real meal too if you want, with a glass of champagne. The height of decadence.

My annual Christmas present for my Dad used to be a tin from Petrossian. Worth every penny for the delight it provides.