Liptó cheese spread (liptauer)
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Liptó cheese spread (liptauer)
  Cheese    Appetizers    Hungarian    Dairy    Spreads  
Last updated 6/12/2012 12:57:04 AM. Recipe ID 19479. Report a problem with this recipe.
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      Title: Liptó cheese spread (liptauer)
 Categories: Appetizers, Cheese/eggs, Hungarian, Dairy
      Yield: 4 Servings
    1/2 lb Liptó Sheep's milk cheese
    1/4 lb Lightly salted butter
      1 ts Paprika
    1/2 ts Prepared mustard
    1/2 ts Caraway seeds; pounded
      1 sm Onion; grated
    1/2 ts Anchovy paste
  Notes. "The cheese which is the base of this spread originally came
  from a north Hungarian area called Liptó. The Austrians who make a
  similar mixture call the spread itself Liptauer or, more correctly
  Liptauer garniert. Since in Hungary, Liptó is only the name of the
  cheese itself, this causes unneccesary mixups in non-Hungarian
  recipes. If you are unable to buy the real sheep's milk cheese a very
  similar product called Brindza which comes from Romania, can
  generally be purchased in the better cheese stores (Feta? IMH)
    The basic MUSTS are the sheep's milk cheese, paprika, onion and
  caraway seeds. All the other ingredients are optional. In my home
  town I would not eat this cheese spread at my friend's house, because
  her mother also put capers and sardines in the mixture.
    In aristocratic houses and at the National Casino the spread was
  served topped with Beluga Caviar, which makes a very good combination,
  particularly if you get tired of eating caviar in the traditional way
  (!!!! IMH).
    Trieste, on the Adriatic was part of the Austro-Hungarian Empire
  until the treaty of Trianon in 1920, but even then it had a strong
  Italian food influence. The same cheese spread was made in Trieste
  with Gorgonzola cheese substituting for the sheep's milk cheese and
  Mascarpone, a fresh cream cheese, substituting for the butter. (We
  can buy a mixture of slices of these last two as "Magor" in France
  IMH). G.L"
    1. Sieve the cheese and mix it with softened butter and all the
  other ingredients until the spread is light red in colour and evenly
  mixed. Refrigerate.
    2. Serve with wedges of good crusty bread or toast, accompanied by
  young radishes, green peppers or scallions.
    Recipe George Lang "The Cuisine of Hungary"
    MMed IMH c/o Georges' Home BBS 2:323/4.4

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Recipe ID 19479 (Apr 03, 2005)

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