HALLOWEEN CAVIAR PIE

24 SERVINGS

This simple creamy spread, topped with a black cat, bat, or witch made out of caviar, is perfect for the holiday. I use lumpfish or whitefish roe, but if you have the budget for it, mallosol, which is lightly salted, pressed sturgeon caviar, would work beautifully here. You need to be a little artistic to make this a dramatic presentation. Since I am not, I get the base all ready and then ask a friend to arrange the caviar on top. For others digitally challenged like me, a stencil offers an independent alternative. Garnish the platter, if you like, with lemon wedges and serve with small squares of cocktail rye or pumpernickel.

1 pound reduced-fat cream cheese (Neufchâtel)

1 cup sour cream

1 medium shallot, chopped

½ teaspoon grated lemon zest

18 to ¼ teaspoon ground chipotle chile or cayenne pepper

3 to 4 ounces black caviar—lumpfish, whitefish, or the real thing

1. In a food processor, combine the cream cheese, sour cream, shallot, lemon zest, and hot pepper. Puree until smooth.

2. Turn the spread out onto a platter and smooth into a layer about 38 inch thick. You can make this a round, a square, or a shape that mimics your top design.

3. If the caviar is runny, and the lumpfish will be, pour off as much liquid as possible or strain it through a fine-mesh sieve. Arrange the caviar on top of the cream cheese in a Halloween shape, such as a cat, bat, or witch.