LIPTAUER CHEESE (LA QUICHE CONTINENTAL CAFE)
Liptauer is of Austrian origin. It is at its best when served with warm fresh French bread as an hors d'oeurve, or a snack any time of day. Liptauer cheese is one of the most popular and unique items on the salad bar at La Quiche Cafe in Houston. This is from a Houston restaurant recipe book from 1980.
Provided by Bren in LR
Categories Spreads
Time 20m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Beat the butter until very smooth and creamy with a rotary beater or electric blender.
- Add cream cheese, cottage cheese and beat until well blended and smooth.
- Add parsley, onion, paprika, dry mustard, Worcestershire sauce and caraway seed; whip until thoroughly blended.
- Chill. Serve in crocks.
Nutrition Facts : Calories 279.1, Fat 27.3, SaturatedFat 15.8, Cholesterol 79.8, Sodium 354.2, Carbohydrate 5.3, Fiber 1, Sugar 2.8, Protein 4.9
LIVER PATE (LA QUICHE CONTINENTAL CAFE)
Liver pate is a regular item on La Quiche's salad bar. It is excellent as an appetizer or snack with bagels or warm French bread. This recipe is from a Houston restaurant recipe book from 1980.
Provided by Bren in LR
Categories Spreads
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Place chicken fat in skillet and cook (render) over medium heat until it is liquified. Remove any particles that do not dissolve.
- Add celery and onion and saute until vegetables are a light golden brown.
- Add chicken livers, herbs and Worchestershire sauce. Simmer over low heat about 45 minutes.
- Adding Cognac, run livers through a food mill or food processor to form a smooth paste. Chill.
Nutrition Facts : Calories 199.5, Fat 16.9, SaturatedFat 5.1, Cholesterol 207.7, Sodium 63.9, Carbohydrate 1.4, Fiber 0.2, Sugar 0.5, Protein 9.7
LIPTAUER CHEESE A LA NIGELLA LAWSON
Lipatuer is a tangy, creamy cheese spread that is common throughout Austria, Hungary, and Bavaria. It is delicious with crackers, raw vegetables, and even better with sour pumpernickel bread. Cooking time is chilling time.
Provided by Cinnamon Turtle
Categories Spreads
Time 2h20m
Yield 4 Cups
Number Of Ingredients 11
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.
Nutrition Facts : Calories 609.5, Fat 53, SaturatedFat 27.3, Cholesterol 160.7, Sodium 2705.8, Carbohydrate 14.5, Fiber 3, Sugar 8.9, Protein 21.9
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 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
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.
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