Liptauer
- Preparing Time: -
- Total Time: -
- Served Person: Makes about 4 cups
- pinch of salt
- 2 teaspoons caraway seeds
- 3 teaspoons paprika
- Carbohydrate 5 g(2%)
- Cholesterol 65 mg(22%)
- Fat 22 g(34%)
- Fiber 1 g(3%)
- Protein 9 g(18%)
- Saturated Fat 11 g(54%)
- Sodium 475 mg(20%)
- Calories 250
Preparation 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. Mom's TipI put a couple of cans on top of the liptauer to press it down while it's chilling. I don't feel it's crucial; I think I do this because my mother was always putting pâtés and such in the refrigerator with weights on. Excerpted from Mom's Secret Recipe File by Chris Styler. Copyright ©2004 by Chris Styler. All Rights Reserved. Published by Hyperion.
Preparation 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. Mom's TipI put a couple of cans on top of the liptauer to press it down while it's chilling. I don't feel it's crucial; I think I do this because my mother was always putting pâtés and such in the refrigerator with weights on. Excerpted from Mom's Secret Recipe File by Chris Styler. Copyright ©2004 by Chris Styler. All Rights Reserved. Published by Hyperion.
