Liptauer Cheese Spread Food

LIPTAUER CHEESE

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.

LIPTAUER CHEESE A LA NIGELLA LAWSON

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.

LIPTAUER CHEESE

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.

LIPTAUER - AUSTRIAN PAPRIKA CHEESE SPREAD RECIPE

Steps:

• Whisk the butter with the cream cheese until combined and fluffy (best would be to use a mixer to whisk the butter and cheese).
• Mix with the remaining ingredients for Liptauer: mustard, tomato paste, paprika powder, caraway seeds (ground them in pestle and mortar or food processor or coffee grinder), garlic powder. Season with salt and pepper to taste.
• Garnish: finely chop the bell pepper, cornichons, and capers, mix together, spoon over the Liptauer.
• Enjoy!

LIPTAUER (SAVORY PAPRIKA CREAM CHEESE SPREAD)

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.

HUNGARIAN CHEESE SPREAD (LIPTAUER)

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.

LIPTAUER CHEESE SPREAD

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.

AUSTRIAN LIPTAUER RECIPE

Steps:

• Grab a bowl and add the soft butter together with the quark and mix well. See that no bits are left and the mixture is smooth.
• Clean, rinse the Onion and Garlic and chop fine, add them to the quark/butter mix.
• Throw in the rest of the spices and salt to the combination and mix it well.
• Garnish with red capsicum, pickled cucumbers and capers.

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.

LIPTAUER CHEESE - A HUNGARIAN CHEESE SPREAD

Steps:

• In a small bowl cream together cream cheese, butter, paprika, and anchovy fillet. Stir until the mixture is uniform. Add chopped capers, caraway seeds, and salt. This is better if you refrigerate for 4 hours or more before serving.

LIPTAUER CHEESE SPREAD - HUNGARIAN KOROZOTT JUHTURO

Steps:

• Sieve cheese into a medium bowl. Beat in butter. Add remaining ingredients, combining thoroughly. Adjust seasonings. Refrigerate at least 2 hours for flavors to marry. Remove from refrigerator 15 minutes before serving.
• Variations: Capers and chives may be added and sieved cottage cheese or cream cheese can be used in place of Liptauer, brindza or farmers cheese. If you want to turn this into a veggie dip, add 1/3 cup sour cream.

LIPTAUER SPREAD

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.

LIPTAUER

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.