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home > recipes > appetizers > liptauer
from Maryland, U.S. This recipe is originally from Elisabeth Castleman (sorry, no email address available) a newspaper columnist and culinary consultant based in Maryland, U.S. Liptauer (paprika cheese spread -- Austrian): Appetizer serves 4-6 Every classic collection of Austrian recipes includes at least one version of "Liptauer." All recipes call for three very important ingredients: a creamy type of ricotta known as "Topfen" (also called "Quark"), paprika, and chives. Liptauer is very much a question of taste; some Austrians mix into it a lot of paprika, butter, sour cream; others add chopped anchovies instead of anchovy paste, and even beer. This recipe retains the flavor of the Austrian specialty and is made with an American type of Topfen, called Quark, and has no butter. 2 cups (16 oz.) Topfen, also called Quark 1/2 small onion (about 1-2 oz.), trimmed, peeled, minced 15 medium-large sized pickled capers, drained, minced 1 medium size pickle, minced (optional) 1 bunch fresh chives, rinced, snipped finely (about 4 Tablespoons OR about 1 oz.) 1 teaspoon mild (Edelsuess type) paprika 1/8 teaspoon ground caraway seeds 1/2-1 teaspoon anchovy paste (1 large squirt) 1 teaspoon prepared mustard 1 teaspoon beer (optional) salt (to taste) 1/8 teaspoon freshly ground white pepper In a food processor, mince onion, capers, and pickle. Snip fresh chives with kitchen scissors finely (do not chop with a food processor). In a medium size bowl combine and mix well "Quark," paprika, caraway, minced onion caper mixture, anchovy paste, mustard, salt (optional), pepper, and finely snipped chives. When the mixture is smooth, refrigerate, let rest for at least 10 minutes before serving over rye or whole wheat bread. Serve sprinkled with more fresh snipped chives with either beer or new wine (Heuriger Wein).

Liptauer


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(posted January 17, 2002)

from Maryland, U.S.

This recipe is originally from Elisabeth Castleman (sorry, no email address available) a newspaper columnist and culinary consultant based in Maryland, U.S.

Liptauer (
paprika cheese spread -- Austrian): Appetizer
serves 4-6

Every
classic collection of Austrian recipes includes at least one version of "Liptauer." All recipes call for three very important ingredients: a creamy type of ricotta known as "Topfen" (also called "Quark"), paprika, and chives. Liptauer is very much a question of taste; some Austrians mix into it a lot of paprika, butter, sour cream; others add chopped anchovies instead of anchovy paste, and even beer. This recipe retains the flavor of the Austrian specialty and is made with an American type of Topfen, called Quark, and has no butter.

2 cups (16 oz.) Topfen, also called
Quark
1/2 small
onion (about 1-2 oz.), trimmed, peeled, minced
15 medium-large sized pickled capers, drained, minced
1 medium size
pickle, minced (optional)
1 bunch fresh chives, rinced, snipped finely (about 4 Tablespoons OR about 1 oz.)
1 teaspoon mild (Edelsuess type)
paprika
1/8 teaspoon ground caraway seeds
1/2-1 teaspoon
anchovy paste (1 large squirt)
1 teaspoon
prepared mustard
1 teaspoon
beer (optional)
salt (to taste)
1/8 teaspoon freshly ground white pepper

In a
food processor, mince onion, capers, and pickle. Snip fresh chives with kitchen scissors finely (do not chop with a food processor). In a medium size bowl combine and mix well "Quark," paprika, caraway, minced onion caper mixture,
anchovy paste, mustard, salt (optional), pepper, and finely snipped chives. When the mixture is smooth, refrigerate, let rest for at least 10 minutes before serving over rye or whole wheat bread. Serve sprinkled with more fresh snipped chives with either beer or new wine (Heuriger Wein).




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