Spider Web Design on Triple Layer Gaucamole, Cheese, and Egg Torte

I made this spider web topped torte for a TV appearance in San Diego and copied the TV screen shot to show you (please forgive the blurriness!). This triple layer torte is based on one of my favorite party dips and a variation of this recipe with caviar spread over the top is in my book Sophisticated Entertaining.

You'll need a cheesecake spring-form pan (a round pan with a removeable collar) to make it, and it yields about 100 servings. This is ideal for a Halloween party -- you can set it out on the table and forget about it as you mingle with friends.

• 1 cup finely chopped red onion
• 2 (8-oz.) packages cream cheese
• 16 eggs, hard-boiled, coarsely chopped
• 1/2 cup mayonnaise
• 4 large, ripe avocados, mashed
• 1/2 clove garlic, minced
• 2 teaspoons lemon juice
• salt and pepper
• 1 cup sour cream
• Water crackers
  

Mix together onions and cream cheese until smooth. Cover and set aside.

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

In another bowl, mix together avocados, garlic, lemon juice, 1/2 teaspoon salt, and 1/4 teaspoon until thoroughly combined. Cover and set aside.

Layer ingredients into a 10-inch spring-form pan. Spread cream cheese on bottom and smooth top surface until even. Spread egg mixture on top of cream cheese and smooth top surface until even. Spread avocado mixture on top of egg mixture and smooth top surface until even. Cover and chill until ready to serve.

Before serving, place the torte on a Halloween serving 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. Wipe the side of the serving tray if necessary.

Put sour cream into a plastic needle nose bottle or pastry bag with a large writing tip. Pipe spider web design on top of torte and accent with plastic spiders. Set crackers around the base of the torte and place on the buffet table with a serving knife.

Makes 100 servings.

Pineapple Curry Hummus

Try this tropical flavored hummus at a luau, barbecue, or outdoor party.

1 clove garlic
1 (15 oz.) can garbanzo beans
3 tablesppons pineapple chunks
1 teaspoon yellow curry
1/8 teaspoon salt
1/4 cup canola oil

Place garlic in a food processor and process until minced. Add beans, pineapple, curry, coconut milk and salt, and process into a puree.

With processor running, slowly add oil in a steady stream through the feed tube. Process until mixture thickens, about 1 - 2 minute.

Spoon into serving dish and serve as a spread for bread or crackers. Store in an airtight container in the refrigerator. Bring to room temperature before serving.

Makes about 1 cup