Liptauer by Joseph Wechsberg
Joseph Wechsberg was a journalist who introduced Austro-Hungarian
food to America. That's an understatement! The NY Times published
a great article about Wechsberg, food and music, Vienna ... on
Februry 5, 2006.
- 1 cup cottage cheese
- 8 tablespoons unsalted butter, softened
- 1 tablespoon sweet paprika
- Freshly ground black pepper
- ½ teaspoon kosher salt, plus more to taste
- 2 teaspoons caraway seeds
- 1 teaspoon dry mustard
- 1 teaspoon chopped capers
- 1 tablespoon finely chopped onion
- ½ cup sour cream
- 3 tablespoons finely chopped chives
- 1 baguette, thinly sliced and toasted.
- 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 ½ -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.
/Makes 1 ½ cups./
NOTE: To make a Liptauer dip, stir an extra ¼ cup sour cream into the
paste. Pour into a serving bowl and sprinkle with chives. Serve with
Last modified: February 18, 2006