Vegetarian Liptauer Cheese Recipes

LIPTAUER CHEESE

Liptauer Cheese image

The journalist Joseph Wechsberg introduced many Americans to the pleasures of Austro-Hungarian food, including this liptauer spread. The recipe is adapted from "The Cooking of Vienna's Empire," Mr. Wechsberg's 1968 entry in the Time-Life Foods of the World series. Cottage cheese and butter are the base for paprika, caraway seeds and briny capers. This dip is a fine accompaniment for crudités or hearty slices of rye on a brisk autumn afternoon.

Provided by Sara Dickerman

Categories appetizer, side dish

Time 2h15m

Yield Makes 1 1/2 cups

Number Of Ingredients 12

Ingredients

1 cup cottage cheese
8 tablespoons unsalted butter, softened
1 tablespoon sweet paprika
Freshly ground black pepper
1/2 teaspoon kosher salt, plus more to taste
2 teaspoons caraway seeds
1 teaspoon dry mustard
1 teaspoon chopped capers
1 tablespoon finely chopped onion
1/2 cup sour cream
3 tablespoons finely chopped chives
1 baguette, thinly sliced and toasted

Steps:

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 1/2 -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.

Nutrition Facts : @context http, Calories 213, UnsaturatedFat 4 grams, Carbohydrate 18 grams, Fat 13 grams, Fiber 1 gram, Protein 6 grams, SaturatedFat 8 grams, Sodium 275 milligrams, Sugar 2 grams, TransFat 0 grams

LIPTAUER CHEESE

Liptauer Cheese image

Liptauer Cheese is an appetizer dip, a soft, smooth and cream mixture to be scoped up on crackers, potato chips, pretzels, etc. You can make this ahead of time and store in the refrigerator, but be sure to take it out before you serve it. Let it stand for about 45 minutes or until room temperature to serve.

Provided by Chef Boy of Dees

Categories Spreads

Time 10m

Yield 1 appetizer plate

Number Of Ingredients 7

Ingredients

1/2 cup butter, softened
4 ounces cream cheese, softened
1 teaspoon caraway seed
1 teaspoon pickled capers, drained
1 teaspoon Dijon mustard (heaping)
1 1/4 teaspoons paprika
1 boned anchovy fillet

Steps:

Cream the butter in a small bowl until light and fluffy.
Add cream cheese and beat until smoothly blended.
Chop the caraway seeds in a blender and then add to the butter mixture.
Chop capers finely and add to mixture.
Add mustard and paprika.
Rinse, dry and chop the anchovy then stir into the cheese mixture and blend well.
Shape into a neat rectangle on serving plate and border with pretzels.

Nutrition Facts : Calories 1235.8, Fat 132.8, SaturatedFat 83.4, Cholesterol 372.2, Sodium 1193.4, Carbohydrate 6, Fiber 1.9, Sugar 0.7, Protein 11.7

VEGETARIAN LIPTAUER CHEESE

Vegetarian Liptauer Cheese image

From: "The Vegetarian Epicure" by Anna Thomas, first edition 1972. This book was a real find! Serve with coarse-textured black bread, crackers, fresh veggies or pickled veggies. Also a good accompaniment to soup.

Provided by Engrossed

Categories Spreads

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 12

Ingredients

16 ounces cottage cheese (or a mix) or 16 ounces cream cheese, softened (or a mix)
4 tablespoons butter, softened
2 teaspoons French mustard
1 1/2 teaspoons caraway seeds
1 tablespoon currants or 1 tablespoon dates, chopped
1 -2 tablespoon capers, rinsed
salt, to taste
fresh ground black pepper, lots to taste
1 -2 tablespoon black olives, chopped
paprika, to garnish
2 -3 hard-boiled eggs, sliced to garnish
2 tablespoons pimientos, sliced to garnish

Steps:

Beat together cheese and butter until smooth.
Stir in everything up to the olives (not the garnishes). Mix well and form into a mound on a small platter.
Sprinkle with paprika.
Garnish mound with sliced hard-boiled eggs and pimento slices.
Chill for at least an hour.

LIPTAUER SPREAD

Liptauer Spread image

Categories Cheese Herb Appetizer Fall Cottage Cheese Bon Appétit Sugar Conscious Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher

Yield Serves 6

Number Of Ingredients 11

Ingredients

1 cup cottage cheese
1/4 cup (1/2 stick) unsalted butter, room temperature
2 teaspoons paprika (preferably sweet Hungarian)
1 1/2 teaspoons caraway seeds, crushed in mortar with pestle
3/4 teaspoon dry mustard
3 tablespoons minced onion
2 tablespoons chopped cornichons*
Cocktail pumpernickel bread
Radishes with leaves attached
Green onions, trimmed
*Cornichons are tiny, brine-packed French pickles available at specialty foods stores and some supermarkets.

Steps:

Blend cottage cheese and butter in processor until smooth. Blend in paprika, caraway and mustard. Transfer to small bowl. Mix in onion and cornichons. Transfer to crock. Cover and refrigerate at least 3 hours. (Can be prepared 2 days ahead. Keep refrigerated.)
Place crock of cheese in center of platter. Surround with bread. Serve with radishes and green onions.

LIPTAUER CHEESE SPREAD

Liptauer Cheese Spread image

Provided by Florence Fabricant

Categories dips and spreads, appetizer

Time 20m

Yield 6 to 8 servings

Number Of Ingredients 11

Ingredients

16 ounces fromage blanc
1 shallot, grated
1 tablespoon drained capers
6 canned flat anchovies, drained
2 teaspoons caraway seeds
1 clove garlic
5 tablespoons unsalted butter
1 tablespoon mild Hungarian paprika
Freshly ground black pepper
2 teaspoons minced fresh chives
Pickled onions, cornichons, pickled peppers and black bread for serving

Steps:

Drain fromage blanc, and place in a bowl. Beat with a fork until smooth. Beat in shallot.
Using a mortar and pestle or a miniprocessor, mash capers, anchovies, caraway seeds and garlic to a paste. Add butter, a tablespoon at a time. Blend into cheese. Add paprika, and stir until smooth. Mix in pepper to taste.
Place a large sheet of plastic wrap over a 2-cup bowl. Spoon mixture onto plastic, which will sink, lining the bowl, as you fill it. Smooth top of cheese, and cover with overhanging plastic wrap. Refrigerate overnight.
To serve, uncover cheese, unmold onto a plate, and peel off plastic. Shower with chives. Serve with onions, cornichons, peppers and black bread.

Nutrition Facts : @context http, Calories 130, UnsaturatedFat 2 grams, Carbohydrate 4 grams, Fat 11 grams, Fiber 1 gram, Protein 6 grams, SaturatedFat 7 grams, Sodium 164 milligrams, Sugar 3 grams, TransFat 0 grams

LIPTAUER

Liptauer image

Provided by Nigella Lawson

Categories Mustard Appetizer No-Cook Cocktail Party Cream Cheese Cottage Cheese Capers Caraway Sugar Conscious Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes about 4 cups

Number Of Ingredients 11

Ingredients

18 ounces cream cheese
2 1/4 cups cottage cheese
4 to 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 to 2 tablespoons flavorless vegetable oil
Fat pinch of paprika

Steps:

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.

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