Friday, March 17, 2006


The last recipe I put up for Liptauer made a nice spread but it was not quite authentic Liptauer. The recipe above takes you a lot closer. I got it off June Meyer's site. She has Liptauer in the family, apparently. Anyhow, at risk of breaching copyright, I reproduce it below. I have left out the salt from her recipe as the anchovies and capers make it plenty salty enough.

Cream the following together in a bowl until well blended:

* 8 oz. of Lipto cheese -OR- if you cannot buy Lipto you can substitute 8 oz. cream cheese -OR- 8 oz. Feta cheese

* 1/2 cup soft butter

* 3 Tbs. thick sour cream

* Mash 2 anchovy fillets

* 1 tsp. capers and add to bowl with cheese mixture (Optional)

Add the following to cheese mixture and blend ingredients thoroughly

* 1 Tbs. finely chopped onion

* 1 Tbs. prepared mustard

* 1 1/2 teas. Paprika

* 1/2 tsp. Caraway seeds smashed or bruised to release flavor

Shape into a smooth mound and make slight indentations in mound with tines of a fork. Sprinkle with Paprika. Garnish with chopped parsley on plate. Let flavors mingle in the refrigerator for at least 2 hours before serving. Letting it stand overnight is even better. Goes well with beer. Serve with Pumpernickel or Rye bread.

Makes 1 3/4 cups of spread.