COOKING & ENTERTAINING WITH STYLE : Delightful Deceptions : <i> A costly look at a non-costly price: The city’s top caterers share their favorite</i> faux<i> -luxury appetizers</i>

Who would know better than caterers how to razzle- dazzle guests with appetizers that have a luxury look but are actually cost- and labor-effective? These high style, show-off appetizers aim to impress, yet in reality they are simple enough for a home cook to tackle. We asked several of Los Angeles’ top caterers to share with us their favorite faux luxury appetizer.

Caterer Mary Miccucci of Along Came Mary created an appetizer made with foie gras and blackberries. Foie gras need not necessarily be expensive; brands are available in a varying price range.

High style is the luxurious basis for coulibiac, a Russian pastry filled with salmon and rice. Shared by the firm Just Off Melrose, the coulibiac is shaped into a loaf and served in slices with cucumber dill sauce.

Randy Fuhrman of Creative Concepts created tasty filo dough nests filled with brie and truffles. Simple, glamorous and to the point. Easy, too.

A caviar torte created by Darlene Miller of Savoir-Faire layers six ingredients (eggs, green onions, chives, cream cheese, sour cream, caviar). It easily feeds 12, yet is relatively low in cost. ALONG CAME MARY FOIE GRAS WITH BLACKBERRIES

MAKES 12 SERVINGS

1 1/2 cups fresh or frozen black berries,

thawed and drained if frozen

1 1/2 pounds foie gras, chilled

Salt, black pepper

2 tablespoons unsalted butter

2 tablespoons black currant or

raspberry vinegar

1/2 cup creme de Cassis

Mash berries, reserving a few for garnish. Cut foie gras into 12 1/4-inch slices. Season with salt and pepper to taste. Melt butter in skillet over medium heat. Add foie gras and saute quickly until browned on both sides. Remove and keep warm. Do not overcook or foie gras will melt and fall apart.

Remove all but 1 tablespoon fat from skillet. Stir mashed black berries, vinegar and creme de Cassis into remaining fat in skillet . Add pepper to taste. Cook, stirring constantly unti smooth and somewhat thickened and syrupy.

Pour sauce over foie gras. Garnish with whole berries. Serve at once as first course. JUST OFF MELROSE COULIBIAC

MAKES 12 SERVINGS

2 (12x15-inch) sheets puff pastry, about

2 pounds

Rice Filling, chilled

Mushroom-Spinach Filling, chilled

1 1/2 pounds poached salmon, boned and flaked, chilled

1 egg

2 teaspoons half and half

2 (10x4-inch) sheets puff pastry for garnish

Cucumber Dill Sauce

Place 12x15-inch sheets puff pastry side by side on floured board. For each puff pastry, spoon half Rice Filling evenly over center of each pastry. Add the Mushroom-Spinach Filling evenly on top of rice mixture. Spread flaked salmon evenly over mushroom mixture. Top with remaining rice mixture.

Beat egg with half and half in small bowl to make egg wash. Brush edges of pastry with egg wash. Fold pastry lengthwise, overlapping edges. Tuck ends to seal. Turn over, seam side down, onto greased cookie sheet. Make cutouts, using pastry cutters, into desired shapes. Apply to top and sides of pastry roll. Make vent in center of roll and brush entire surface and cutouts with egg mixture. Bake at 350 degrees 45 minutes, or until golden brown. Remove and allow to cool 10 minutes. Slices may be served hot or at room temperature with Cucumber Dill Sauce. Rice Filling

2 tablespoons butter

1/2 cup chopped shallots

2 cloves garlic, minced

3 cups cooked rice

1 bunch fresh dill, chopped

Melt butter and add shallots and garlic. Saute until shallots are tender. Add rice and dill and mix well. Mushroom-Spinach Filling

1/4 cup butter

1 onion, chopped

1/2 pound mushrooms, sliced 1/4-inch thick

1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry

Salt, pepper

Melt butterin small skillet. Add onion and saute until tender, about 1 minute. Add mushrooms and spinach and cook 3 minutes. Season to taste with salt and pepper. Cucumber Dill Sauce

2 tablespoons butter

1/4 cup minced shallots

1 1/2 teaspoons flour

1 cup half and half

1 cup sour cream

1/2 cup chopped fresh dill

Salt, pepper

1/4 cup cucumber, grated

Melt butter in small skillet and add shallots. Saute until shallots are transparent. Stir in flour and cook, stirring constantly, 1 minute. Whisk in half and half. Bring to boil. Reduce heat and simmer 1 minute. Stir in sour cream, dill, and salt and pepper to taste. Heat through, but do not boil. Add cucumber just before serving. Makes 2 1/2 cups sauce. TRUFFLES A LA FROMAGE

MAKES 8 SERVINGS

2 sheets filo dough

Melted butter

18 (1-inch) cubes of brie, shredded

1 jar truffles or fresh truffles

Fresh rosemary, thyme and chive sprigs

Place 2 sheets filo on flat surface. Brush with butter and cut into eighths. Gather dough into ruffled mound about 2 inches in diameter. Make indentation in center. Bake at 350 degrees 6 to 8 minutes or until browned. Fill cavity with grated cheese. Return to oven until cheese melts. Garnish with truffle shavings and fresh herbs as desired. CAVIAR TORTE

MAKES 12 SERVINGS

8 eggs, hard-cooked

1/4 cup mayonnaise, preferably homemade

4 green onions, green ends only

1 small bunch chives

1 (8-ounce) package cream cheese, at room temperature

1/2 cup sour cream

2 (2-ounce) jars caviar (Fresh Golden preferred)

Chop eggs and mix with mayonnaise. Pat firmly in bottom of 9-inch quiche dish. Chop green onions and chives and mix; set aside 1/4 cup for garnish. Sprinkle remaining onion-chive mixture over egg layer. Thin cream cheese with sour cream and spread over green onion mixture. Frost top with caviar. Garnish with reserved green onion and chive mixture.

PRODUCED BY ROBIN TUCKER

FOOD STYLING: STEPHEN SHERN

FLORAL STYLING: DAN CARTER, FLORAL CREATIONS