Liptauer Cheese

Inspiration:
The Amazing Race's pit stop in Austria, and a recipe from Nigella Lawson.

I think this recipe, seen on Sherry's blog, was one of the first five recipes I "starred" when I started reading food blogs. (Sadly, Sherry passed away in July, 2008.)

I was thinking I'd make it for book club, but I never got around to it. When researching Austrian recipes, I saw Liptauer cheese referenced and knew it was finally time.


Ingredients:

• 18 ounces cream cheese
  
• 2-1/4 cups cottage cheese
  
• 4-5 tablespoons capers
  
• 8 cornichons, chopped
  
• 3 teaspoons paprika
  
• Pinch of salt
  
• Good grating of black pepper
  
• 2 teaspoons caraway seeds
  
• 2 teaspoons French mustard

• 1-quart mold or bowl

For drizzling over:

• 1-2 tablespoons flavorless vegetable oil
  
• Fat pinch of paprika
  
  

Instructions:

1. Beat the two cheeses together until they are smooth, and then add all the other ingredients. Mix everything together well, and then turn into a small bowl with a capacity of approximately 1 quart, 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 the other way out and unmold. Pull the plastic wrap off and drizzle over a rust-red ooze, made by mixing the oil with a pinch of paprika.

3. Serve this with bread or poppy-seed-sprinkled bagels, gherkins, and, if you like, some chopped red onions.

Notes: I was surprised by how much I enjoyed this recipe, and Tim enjoyed the leftovers! I used Penzey's Hungarian Half-Sharp Paprika, and it gave the spread a little kick.


Tim's Rating: 9.5/10
Liz's Rating: 9/10