Liptauer Recipes
LIPTAUER CHEESE
The journalist Joseph Wechsberg introduced many Americans to the pleasures of Austro-Hungarian food, including this liptauer spread. The recipe is adapted from "The Cooking of Vienna's Empire," Mr. Wechsberg's 1968 entry in the Time-Life Foods of the World series. Cottage cheese and butter are the base for paprika, caraway seeds and briny capers. This dip is a fine accompaniment for crudités or hearty slices of rye on a brisk autumn afternoon.
Provided by Sara Dickerman
Categories appetizer, side dish
Time 2h15m
Yield Makes 1 1/2 cups
Number Of Ingredients 12
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.
Nutrition Facts : @context http, Calories 213, UnsaturatedFat 4 grams, Carbohydrate 18 grams, Fat 13 grams, Fiber 1 gram, Protein 6 grams, SaturatedFat 8 grams, Sodium 275 milligrams, Sugar 2 grams, TransFat 0 grams
LIPTAUER CHEESE
Liptauer Cheese is an appetizer dip, a soft, smooth and cream mixture to be scoped up on crackers, potato chips, pretzels, etc. You can make this ahead of time and store in the refrigerator, but be sure to take it out before you serve it. Let it stand for about 45 minutes or until room temperature to serve.
Provided by Chef Boy of Dees
Categories Spreads
Time 10m
Yield 1 appetizer plate
Number Of Ingredients 7
Steps:
- Cream the butter in a small bowl until light and fluffy.
- Add cream cheese and beat until smoothly blended.
- Chop the caraway seeds in a blender and then add to the butter mixture.
- Chop capers finely and add to mixture.
- Add mustard and paprika.
- Rinse, dry and chop the anchovy then stir into the cheese mixture and blend well.
- Shape into a neat rectangle on serving plate and border with pretzels.
Nutrition Facts : Calories 1235.8, Fat 132.8, SaturatedFat 83.4, Cholesterol 372.2, Sodium 1193.4, Carbohydrate 6, Fiber 1.9, Sugar 0.7, Protein 11.7
LIPTAUER
Provided by Nigella Lawson
Categories Mustard Appetizer No-Cook Cocktail Party Cream Cheese Cottage Cheese Capers Caraway Sugar Conscious Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes about 4 cups
Number Of Ingredients 11
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.
LIPTAUER (SAVORY PAPRIKA CREAM CHEESE SPREAD)
Liptauer spread is based on a soft sheep's milk cheese called bryndza in the Slovak language. The dish probably came from the Province of Liptov, in the Tatra Mountains, within the old Austro-Hungarian Empire and was first made by sheep farmers. As Liptauer, it has traveled to neighboring regions of central Europe, including Germany, Austria, Italy, Serbia, Slovakia and Hungary.
Provided by Member 610488
Categories Spreads
Time 10m
Yield 8-10 serving(s)
Number Of Ingredients 18
Steps:
- In a medium bowl, whip the butter, cream cheese, and quark (or its substitute). Make sure the butter is soft to avoid unpleasant chunks.
- Add the water, onion, garlic, and 1 tbsp of the butter-cheese mixture to a blender and puree.
- Pour the onion-garlic puree into the bowl with the cheeses and mix well.
- Mix in the remaining ingredients and combine well. Season with salt and fresh ground pepper to taste. If you used unsalted butter, salt liberally.
- Garnish with chopped chives and dill and serve with soft pretzels, celery sticks, crackers, or toasted German rye bread. It can also be used to stuff tomatoes, red peppers and hard boiled eggs.
- Liptauer tastes best when made the day before so the flavors have a chance to mingle.
Nutrition Facts : Calories 65.7, Fat 6.6, SaturatedFat 4, Cholesterol 17.3, Sodium 125.6, Carbohydrate 1.8, Fiber 0.8, Sugar 0.6, Protein 0.6
LIPTAUER CHEESE
Steps:
- In a bowl cream together the cream cheese and the butter, add the paprika, the capers, the anchovies, the shallot, the caraway seeds, and salt and pepper to taste, and combine the mixture well. Pack the cheese into a crock and chill it, covered, for 1 day to let the flavors develop. Serve the cheese with the crackers.
HUNGARIAN CHEESE SPREAD (LIPTAUER)
I remember having something very similar to this as an appetizer at a party. When I asked for the recipe I was told that it was a family recipe from Hungaria and she just dumps it all in. I then decided to research it and this is what I have come up with. It is combination of several different recipes that I came across until I came up with the taste I remembered.
Provided by Huskergirl
Categories Spreads
Time 10m
Yield 12 Tblsp, 12 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 86.7, Fat 7.5, SaturatedFat 4.7, Cholesterol 23.4, Sodium 190.7, Carbohydrate 1.4, Fiber 0.3, Sugar 0.1, Protein 3.8
LIPTAUER KäSE (AUSTRIA)
This recipe is from week 17 of my food blog, Travel by Stove. I am attempting to cook one meal from every nation on Earth, and Austria is my 17th stop. This popular appetizer is usually served on pumpernickel or rye bread.
Provided by GiddyUpGo
Categories Spreads
Time 5m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Mix the farmer's cheese with the onion, anchovies, capers, caraway seeds and paprika.
- Serve on pumpernickel or rye bread.
Nutrition Facts : Calories 205.7, Fat 14.6, SaturatedFat 8.9, Cholesterol 41.4, Sodium 832, Carbohydrate 5.8, Fiber 0.4, Sugar 0.4, Protein 13.1
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