Caviar Topped Triple Layer Cheese Torte

O.K. I know I always say, "This is my favorite recipe!" But, really, truly, honestly, this one for a Caviar Topped Triple Layer Cheese Torte absolutely is!

This is a total low-maintenance party food meaning that you set it out and walk away. With 100 servings of pure luciousness, you'll have little buffet replenishing at a party and many recipe requests.

Now there are always those who aren't fans of fish eggs. So, you can easily swap out the caviar for minced olive or tapenade and give the torte and Italian feel.

Caviar Topped Triple Layer Cheese Torte

2 (8-oz.) packages cream cheese
1 cup finely chopped red onion
16 eggs, hard-boiled, coarsely chopped
1/2 cup mayonnaise
1 teaspoon salt, divided
1/2 teaspoon white pepper, divided
4 large, ripe avocados, mashed
1/2 clove garlic, minced
2 teaspoons lemon juice
12 oz. black caviar or lumpfish roe
2 oz. red caviar or lumpfish roe

Mix together cream cheese and red onion until combined. Cover bowl and set aside.

In another bowl, mix together eggs, mayonnaise, and 1/2 teaspoon salt and 1/4 teaspoon pepper. Cover bowl and set aside.

In another bowl, mix together avocados, garlic, and lemon juice along with 1/2 teaspoon salt and 1/4 teaspoon pepper. Cover bowl and set aside.

Layer ingredients into an 8-inch spring-form pan. Spread egg mixture on bottom and smooth top surface until even. Spread avocado mixture on top of egg and smooth top surface until even. Spread cream cheese mixture on top of avocado and smooth top surface until even. Cover and chill until ready to serve.

Just before serving, spread an even layer of black caviar on top surface and create a red caviar star in torte center. Cut out a 5-point star, approximately 4 inches in diameter from thin cardboard. Remove torte from refrigerator. Place the torte on a flat tray or platter. Undo the spring-form pan latch. Carefully run a knife around the edge of the torte to loosen from the pan. Gently lift off the pan's collar. Place cardboard star on top in center of torte. Spread black caviar on top of torte around outline of star. Remove cardboard star and fill in star shape with red caviar or roe.

Wipe the side of the serving tray if necessary. Set crackers around the base of the torte and serve with a butter knife to cut into the torte and spread on crackers.

Makes 100 servings

Photo Credit: John Sparano

Pink Party Food

I did a TV segment today on KTLA with a pink theme and thought these food ideas would be great for a bridal or baby shower.

The Pink Chocolate-Covered Brie Topped with Pear, Red Onion, and Rosemary Chutney recipe below is one of my favorites for parties, but I usually and make it with white chocolate and a cranberry rosemary chutney.

The shrimp cocktail doesn't have a recipe as I just put a pink diamond paperweight on an upside down glass bowl and set it in a giant Margarita glass. I used a couple of glue dots to keep the pink diamond from slipping off the bowl (you could also use museum wax). I also put a big pink diamond paperweight in the bottom of the glass. The table was stunningly pink! Enjoy!

Pink Chocolate-Covered Brie Topped with Pear, Red Onion, and Rosemary Chutney

1 cup diced pears
1/2 cup diced red onion
1 teaspoon finely chopped rosemary
3 tablespoons brown sugar
2 tablespoons white wine vinegar
Rosemary sprig garnish
1 (13.2 oz.) wheel Baby Brie
1 cup pink melting chocolates (Candy Melts)
Water crackers

Place diced pears, onion, chopped rosemary, brown sugar, and vinegar in a small saucepan and stir to combine. Cook over low heat for 10 minutes until ingredients are tender. Cool to room temperature before serving..

Remove the white rind on the top and sides of Brie and place on your serving platter. Melt pink melting chocolate in the microwave, in 10-second increments, stirring after each time until the consistency is smooth and creamy..

Immediately spread a thin layer of chocolate on top and sides of Brie. For a smoother finish spread another layer of chocolate over the first. Top Brie with chutney and garnish with a rosemary sprig. Serve with crackers..

Makes about 20 appetizer servings

White Asparagus Wrapped with Prosciutto and Parmesan

This simple appetizer recipe has become my favorite for dinner parties.

The ingredients are few but the prep in wrapping the prosciutto and Parm around the white asparagus spears takes a little bit of time.

I prefer white asparagus to green as the texture is much more velvety. Green asparagus always has that woody vibe.

White asparagus grows under ground and is never fully exposed to sunlight, therefore its chlorophyll isn't activated by the photosynthesis process and it remains pristine and a little more protected from the elements. Why do I feel like I'm talking about a child? Throw them out into the world and they get a little tougher by virtue of dealing with harsh elements. A big left turn in a recipe headnote, I know, but an appropriate analogy nonetheless. Anyway, make this. You'll love it.

White Asparagus Wrapped with Prosciutto and Parmesan

1 lb. (@25 spears) white asparagus
2 tablespoons olive oil
Juice from 1/2 lemon
1/2 teaspoon sea salt
4 oz. proscuitto, sliced thin
4 oz. Parmesan cheese, coarsely shredded

Rinse asparagus and trim about 1 inch off bottom of each spear. Line a baking sheet with aluminum foil and place asparagus in single layer on sheet.

Sprinkle olive oil, lemon juice, and sea salt over asparagus and turn lightly to coat.

Cut proscuitto slices into 1-inch x 3-inch pieces.

To wrap each spear: Place prosciutto on a flat surface and sprinkle a few pieces of shredded Parmesan on top. Lay asparagus spear on prosciutto so tip extends a couple of inches beyond the edge. Wrap prosicutto around asparagus with cheese inside. Place spear back on baking sheet and sprinkle Parmesan on top to garnish. Repeat for remaining ingredients.

Heat oven to 400 degrees. Cook wrapped asparagus for 5 to 8 minutes until cheese is melted and asparagus appears slightly roasted; don't over cook as spears will shrivel.

Remove from oven and arrange on a serving platter. Serve immediately, nice and hot!

Makes about 25 spears

Photo credit: John Sparano, my sweet husband

North Pole Cupcake and My Trip to North Pole, AK

My daughter received a Big Top Cupcake Kit as a Christmas present and we had to make something yummy and holiday-ish!

So, we used a chocolate cake recipe for the cakes, whipped cream for a snowy frosting, crushed candy cane to make it festive, and a candy cane pole with a cherry on top along with a North Pole sign.

I was inspired to go with the North Pole theme because I just came back from a satellite media tour in the city of North Pole, Alaska.

When kids in the U.S.A. write their wish list and address it to "Santa, North Pole," this city in Alaska is where the letters are sent. Santa and his helpers try to write back to all the kids answering their letters. It's so very sweet!

Although it was -20 degrees it wasn't as cold as I thought it would be. The Santa Claus House, a magical Christmas store with reindeer out back and fun activities for the kids like meeting Santa, is where the SMT took place and I was joined on TV by Santa himself who was the greatest guy!

Here are some pics of my adventure sponsored by Smartbox, Tide Loads of Hope, Ringling Bros. and Barnum & Bailey video games by 2KPlay, Dawn, and Izze drinks. Thanks so much for the opportunity to go to the North Pole and meet Santa! I'll be putting together a video of the trip for the BUZZ section of my website soon!

Christmas Tree Crudite'

Ever since I created this idea for a holiday appearance on Live with Regis and Kelly, I've been wanting to reconstruct it to take a photo and post it on my a blog.

I received more questions about how to make this crudite' display from the TV segment than any other food or decor ideas.

It's a time-consuming process (maybe an hour or two!) but you could make it the day before a party and keep it fresh by covering the veggies with wet paper towels and putting it in the refrigerator.

Helping hands can come from the kids, as my daughter inserted toothpicks into the veggies and then I inserted them into the tree base.

This would make a festive centerpiece on a holiday party table or a nice side table veggie arrangement for a more casual Christmas get together!

Christmas Tree Crudite'

2 heads green cabbage (1 small and 1 large)
2 bamboo skewers cut in half
1 box toothpicks
Green floral wire (1 paddle wheel of @22-gauge wire)
Wire cutters
Small star-shaped cookie cutter
2 - 3 big bunches of kale, rinsed
1 head purple kale
1- 2 heads broccoli, rinsed
1 - 2 heads cauliflower, rinsed
1 bag baby carrots, rinsed
1 carton cherry tomatoes, rinsed
1 large yellow pepper, rinsed
(and any other vegetables that you like)

1. To make tree base structure: Trim the bottom (stem end) of the large cabbage a bit so it will rest level and place it on your serving platter. (I like to use a cake stand). Slice off a bit of the top part of the cabbage so you have a flat surface on which to place the smaller cabbage.

Insert bamboo skewers into the top of the base cabbage. Trim off a little of the rounded end (not the stem end) on the smaller cabbage so it is flat. Place the smaller cabbage, cut side down, on to the base cabbage and on to the skewers so they are secured to each other. The stem end of the smaller cabbage should be at the top of the tree base.

Check out the shape of your tree and trim the sides starting at the top going down to the base to give it more of a conical form. You only have to do this a little and mostly at the top. I usually start building up the tree with kale and veggies and then trim where necessary.

2. Using wire cutters, cut green floral wire into 40 (1-inch long) pieces and 20 (2-inch long) pieces. Bend wire pieces into a hair-pin shape.

Start building a vertical row of tree "leaves" using kale stems. I find it easiest to make the middle garland that winds up the tree and build additional rows of vegetables and kale above and below the main garland so all rows appear even. (TIP: If you have trouble visualizing the natural line of garland up a tree take a ribbon and let it wind once around the tree from top to bottom as a general guide.)

Begin at the tree base, placing the kale's leafy side pointing down and stem side pointing up; break off excess stem. Insert the bended floral wire to discreetly anchor the kale in place. Overlap the leafy end of the kale as you place another stem up the tree and secure it with the floral wire.

3. After you have one kale row, add a row of veggies. Cut veggies with stems, such as broccoli and cauliflower, close to the floret and insert a toothpick into the end. Insert the toothpick into the cabbage base just above the kale garland. Use larger florets at the base and smaller ones at the tree top. It may be necessary to break toothpicks in half so they don't poke out of the top of the veggie.

For carrots, simply insert a toothpick into the end and then into the tree. Carrots are the most difficult veggie to work with. Toward the tree top, you may have to cut carrots in half so they look right and are along the same plane as the lower carrots.

For cherry tomatoes, insert the toothpick into the cabbage base first and then put the tomatoes on the toothpicks, otherwise you may squish them (I have sqaushed many a tomato!).

4. Continue building rows of kale and vegetables up the tree. Tear off piece of purple kale and slip them above the rows of veggies like I did (see photo) for a colorful accent. Place kale around the bottom of the tree to fill it out.

Remember, you are making an edible work of art so you will be trimming the cabbage, adjusting kale, and possibly cutting more floral wire pieces to suit your work in progress. Your end result will be unique, beautiful, and a creative centerpiece that your guests will admire.

5. Cut the yellow pepper in half lengthwise and remove the stem and seeds. Flatten it out, cut side down, and use a star-shaped coolie cutter to make the tree's star. Insert a toothpick into the top of the tree and slide the star on top as a festive finishing touch.

6. Place a bowl of your favorite dip next to the tree for guests to enjoy. I’ve found that most people love to look at this tree and view it as décor although the intent is for them to pull the vegetables off the tree and eat them. A variety of vegetables around the base of the tree on your large platter is a good idea if you wish to use the Christmas Tree Crudite' as décor only. Also, prepare extra vegetables with toothpicks to replace those that guests have eaten during the party when the tree is looking sparse.

GENERAL TIPS:

• During the tree building process step back and “eyeball” the tree shape from all angles to make sure you are making a nice, even cone shape. Trim kale or adjust vegetables as necessary.
• To make this tree a day in advance, store your tree wrapped in moist paper towels and plastic wrap and keep refrigerated until serving.
  

Snowman Mashed Potatoes

I made this little snowman today and snapped a shot with my new camera! Here's how to make him:

Snowman Mashed Potatoes

Mashed potatoes (stiff)
Small and large olives
Roasted red pepper (from jar)
Chow mein noodles
Carrot

1. Form mashed potatoes into the balls for the snowman's body using your hands. Stack the snowman balls on the plate you are going to serve him on.

2. Slice a large olive round for the base of his hat and set it on the snowman's head. Slice off the ends of a small olive for his hat and set it on the base.

3. Cut some large olives in half lengthwise. Use a straw to punch out the eyes and buttons. (Tip: after you insert the straw into the olive, blow into it to get the olive circles out.) Apply the eyes and buttons to the snowman.

4. Cut a carrot into a traingle for his nose and stick it into his head.

5. Cut a long roasted red pepper strip into a scarf for the snowman. Pat the pepper dry so it has less chance of staining the mashed potatoes red. Wrap the scarf around the snowman's neck.

6. Insert chow mein noodles into the snowman for his arms and serve!

Salmon Coulibiac

I recently posted a video on Twitter from my music video series "Recipes That Rock" where I make one of my favorite dishes, Salmon Coulibiac. A flood of fab comments from my fellow "Twibes" about how much they liked the video and wanted the recipe pointed out the fact that I had never put it on my blog. So here it is! (Forgive the photo, it was taken before I got my new camera!)

“Coulibiac” is a French-inspired dish from Russia that originated around 1900. The word itself translates to “fish pie,” and the dish consists of layers of fish, rice, and vegetables all wrapped up in a puff pastry loaf. I like to finish off my Coulibiac with a beautiful latticework design on top, which makes for a stunning main entrée at a dinner party.

Salmon Coulibiac

1 (48 fl. oz.) container chicken broth
olive oil
2 cups dry orzo (a pasta shaped like rice)
2 tablespoons butter
1 medium brown onion, diced
2 tablespoons light brown sugar
12 cups raw spinach
1/4 cup cream sherry
1/2 cup heavy cream
2 (8 oz.) packages sliced mushrooms
3 large sheets of puff pastry (2 – 1.1 lb. packages Pepperidge Farm each with 2 sheets)
1 egg, lightly beaten
2 lb. salmon fillet, skinned and deboned
Salt and pepper

Pour chicken broth and 1 tablespoon olive oil into a large pot and bring to boil over high heat. Add orzo and cook until tender, about 10 minutes. Drain in a colander and pour into a medium bowl.

Add 1 tablespoon butter and 1 tablespoon olive oil into a large skillet over medium high heat until butter melts. Add onions and sauté until they start to brown. Stir in brown sugar and cook for 2 minutes more until sugar caramelizes. Remove from heart and stir into orzo until combined. Salt and pepper to taste.

Heat 2 tablespoons olive oil in a large skillet over medium heat and add spinach. Allow spinach to cook down a bit, stirring frequently. Continue to add remaining spinach and cook until spinach has reduced to half the initial amount. Add more oil if necessary should the spinach stick to the pan. Add sherry and cook until sherry reduces by one-third. Reduce heat to medium-low and stir in cream. Cook, stirring occasionally, until cream thickens, about 5 to 8 minutes. Remove from heat and pour into a large bowl.

Add remaining tablespoon butter and 1 tablespoon of olive oil into a large skillet over medium high heat until butter melts. Add mushrooms and cook, stirring frequently, until mushrooms brown, about 10 minutes. Remove from heat and stir into spinach until incorporated. Salt and pepper to taste.

Cut a sheet of parchment paper to fit a large baking sheet. Tip: Use pea-size scraps of puff pastry under the corners of the parchment to adhere it to the baking sheet.

Allow puff pastry to thaw at room temperature for about 30 minutes or until it is easy to handle. Place a 10 x 15 inch sheet of puff pastry on work surface and roll out the sheet to where its dimensions are about 3 inches wider and longer than the salmon. Brush the surface of the puff pastry with beaten egg. Center the salmon on the puff pastry. Spoon the orzo on top of the salmon in a compact even layer. Spoon the spinach on top of the orzo in a compact even layer. Brush the exposed area of the puff pastry with beaten egg and bring it up on to the salmon on all sides.

Roll out another sheet of puff pastry large enough so that it will drape completely over the layered ingredients on the salmon with excess pastry to tuck underneath. Center the puff pastry sheet over the salmon and place it over the layered ingredients. Lift the edges of the puff pastry and brush the underside with egg. Tuck the edges neatly under the salmon so you have a compact and completely sealed loaf.

To create the latticework design on top, roll out the remaining puff pastry just a bit to smooth any package creases. Cut 1-inch wide by 10-inch long strips. Brush the surface of the salmon loaf with egg. Then, brush each strip with a lightly beaten egg and place each strip, spaced 1 inch apart, over the salmon diagonally. Interweave the strips 1 inch apart on the opposing diagonal into a latticework pattern. Cut ivy leaves from the remaining puff pastry and brush with egg; apply to the latticework pattern. You can prepare the Coulibiac up to this point on the same day you are planning to serve it. Wrap the prepared loaf with plastic wrap and refrigerate.

About 45 minutes before serving, heat oven to 350 degrees. Brush the surface of the pastry with beaten egg. Bake for 25 to 30 minutes until golden brown. Remove Coulibiac from the oven and let it rest on the baking sheet for 20 minutes. You can gently place the entire Coulibiac on a large platter and serve family style for a fabulous presentation. Or slice the loaf into 1 ½-inch wide portions and use a spatula to place each slice on individual plates. Serve hot with a white wine cream sauce.

Makes 6 to 8 servings

Rose Parade Nuvo Sparkling Cocktail

I know what you're thinking....wish I had one of those, pronto!

I've partnered with Nuvo Sparkling Liqueur for the holidays. Not only does the gorgeous pink color make me feel festive, its sophisticated ingredients really appeal to my epicurean sensibilities.

Nuvo is the first sparkling liqueur and is made with vodka, a splash of French sparkling wine, and natural fruit nectar to achieve a harmonious balance. The wine is made up of Chardonnay with a touch of Pinot Noir. It is infused with raspberry, peach, and strawberry fruits, all of which are lively on the palate and refreshing.

Celebs like Jamie Foxx, Kim Kardashian, Brooke Shields, and more are fans of Nuvo Sparkling Liqueur.

I think this bubbly liqueur would be perfect for a Rose Parade Party on New Year's Day so here's a simple brunch cocktail using organic rose petals as a garnish!

Rose Parade Nuvo Sparkling Cocktail

• 4 oz. Nuvo Sparkling Liqueur


• 2 oz. cold sparkling water


• Pink organic rose petals

Add Nuvo and sparkling water into a flute and garnish with organic rose petals.