Vegetarian Liptauer Cheese Recipes

Steps:

• Beat together cheese and butter until smooth.
• Stir in everything up to the olives (not the garnishes). Mix well and form into a mound on a small platter.
• Sprinkle with paprika.
• Garnish mound with sliced hard-boiled eggs and pimento slices.
• Chill for at least an hour.

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:

• 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.
• 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.
• Serve this with bread or poppy-seed bagels, gherkins, and, if you like, some chopped red onions.

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.

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.

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.

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.

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.