Nycci Nellis, a mother of five; a foodie born and bred; founder and publisher of www.TheListAreYouOnIt.com (The List), referred to by the Washington Post as “one of the DC area’s premier resources for information about all things food and wine in DC and beyond” for more than 36,000 subscribers. Nycci also co-hosts the radio show, Foodie and the Beast, DC’s only food and wine variety radio show featuring the who’s who of today’s culinary landscape. Additionally, you can hear Nycci regularly weekly on WTOP radio (103.5 FM), among many other regular, TV guest spots and public appearances. Below is her favorite recipe to pair with our Sonoma Brut.
Recipe created by 2016 Glorious Bites Partner: Nycci Nellis
NYCCI NELLIS: For me, this is the best time of the year. I love entertaining friends and family out on our patio/outdoor family room. It’s so simple: We just light the torches, flip on the music and pop the Gloria Ferrer — which just happens to pair perfectly with the recipe for my favorite caviar torte.
As a judge in this fall’s Gloria Ferrer Glorious Bites, it occurred to me that a lot of home chefs will be searching through their best recipes to pair with Ferrer’s crisp, fragrant bubbly. For me, nothing compliments the effervescence of Gloria Ferrer better than the briny “pop” of salmon roe on top of this easy-to-make, but oh-so-impressive-looking, caviar torte. All it takes is a toss of egg salad pressed into a springform mold sprinkled with garden-fresh herbs that’s then completely covered with a thick, creamy concoction of rich sour cream and cream cheese and finally topped with plump orbs of salmon caviar. This tantalizing dish easily spreads on top of cucumbers or gluten-free crackers (which makes it a no-brainer for the gluten free crowd). Or, toast up some bakery pumpernickel and slather the spread on that. Regardless, make sure you have plenty of Gloria Ferrer Sonoma Brut to pour throughout … it’s a guaranteed crowd-pleaser for guests and host alike.
Enjoy, and look forward to seeing you in September with your own recipe here in DC.
Caviar torte (adapted from Gourmet Magazine)
- 8 tablespoons mayonnaise
- 1 stick unsalted butter, melted and cooled
- 10-12 hard-cook large eggs, chopped fine
- 1/2 cup finely chopped celery
- 1/3 cup finely chopped red onion
- 2 tablespoons fresh lemon juice, or to taste
- 1/4-1/2 cup finely chopped scallions (w/ greens)
- 1/4-1/2 cup minced fresh chives
- 1/4-1/2 cup minced fresh dill
- 8 ounces cream cheese, soft
- 1/2 cup plus 2 Tablespoons sour cream
- 6 ounces salmon caviar
Whisk mayonnaise and butter in a bowl and fold in eggs, celery, onion, lemon juice, and salt and pepper to taste. Spread egg salad into an oiled 8-inch springform pan. Sprinkle scallions, chives, and dill across the top of egg salad.
Stir together cream cheese and sour cream in a separate bowl until smooth. Gently spread cream cheese mixture over herbs.
Cover and chill for at least 8 hours.
Prior to serving, run a knife around edge of pan and remove side. Spread caviar decoratively across the top of torte. Transfer to a serving plate. Serve with Gluten free crackers, cucumber slices, pumpernickel toasts or crostini.