Liptauer Spread Recipes

Steps:

• Blend cottage cheese and butter in processor until smooth. Blend in paprika, caraway and mustard. Transfer to small bowl. Mix in onion and cornichons. Transfer to crock. Cover and refrigerate at least 3 hours. (Can be prepared 2 days ahead. Keep refrigerated.)
• Place crock of cheese in center of platter. Surround with bread. Serve with radishes and green onions.

Steps:

• 1. Beat the cream cheese and cottage cheese together until they are very smooth. Add the capers, cornichons, paprika, salt, pepper, caraway seeds, and mustard. Mix together well and turn into a 1-quart bowl lined with plastic wrap for easier unmolding later. Smooth the top with a spatula and cover with the overhanging plastic wrap. Place it in the refrigerator to set.
• 2. When it has become cold enough to turn out - a few hours should do it - unwrap the folded-over plastic wrap on top, place a plate over the now uncovered bowl, turn it over, and unmold. Pull the plastic wrap off and drizzle over a rust-red ooze made by mixing the oil with the paprika.
• **3.**Serve this with bread or poppy-seed bagels, gherkins, and, if you like, some chopped red onions.

Steps:

• Drain fromage blanc, and place in a bowl. Beat with a fork until smooth. Beat in shallot.
• Using a mortar and pestle or a miniprocessor, mash capers, anchovies, caraway seeds and garlic to a paste. Add butter, a tablespoon at a time. Blend into cheese. Add paprika, and stir until smooth. Mix in pepper to taste.
• Place a large sheet of plastic wrap over a 2-cup bowl. Spoon mixture onto plastic, which will sink, lining the bowl, as you fill it. Smooth top of cheese, and cover with overhanging plastic wrap. Refrigerate overnight.
• To serve, uncover cheese, unmold onto a plate, and peel off plastic. Shower with chives. Serve with onions, cornichons, peppers and black bread.

Steps:

• With the back of a spoon, press the cottage cheese through a fine sieve into a mixing bowl.
• In a mixer fitted with a paddle, cream the butter on medium speed. Beat in the cottage cheese, paprika, a generous grinding of black pepper, the salt, caraway seeds, mustard, capers, onion and sour cream until it forms a smooth paste.
• Spoon it into a 1 1/2 -cup bowl lined with plastic wrap. Cover and refrigerate for 2 hours, or until set. Unmold onto a platter and sprinkle with chives. Serve with baguette slices or crackers.

Steps:

• Cream together all ingredients.
• Place into a bowl or pretty mold covered with plastic wrap. Cover top of cheese with plastic wrap.
• Refrigerate for at least 2 hours overnight is best.
• Unmold on to a serving plate and surround with rye bread squares, fresh veggies, or crackers.