Spread has potential to become tradition
Posted by Kim Davaz • 12/28/11 • 7:00am
Carl Davaz
Liptauer Cheese is a rosy, complex-flavored spread that is the perfect choice to smear on bread or crackers.
"The Vegetarian Epicure" by Anna Thomas was one of the first cookbooks I bought; followed quickly by "The Vegetarian Epicure: Book Two."
After I used both with some regularity for a few years, they slipped to an out-of-the-way spot on my cookbook shelf, barely noticed - except for twice a year.
Right before Thanksgiving, and near Christmas or New Year's, I search them out for the Liptauer Cheese recipe.
Of course, I often forget which book I use, because between the two books, there are three recipes for Liptauer Cheese.
The preferred recipe is in the second book, and Thomas calls it Liptauer Cheese I. I've played with the recipe over the years, adding a little of this and taking away a little of that, to come to the version we like best.
Liptauer is a rosy, complex-flavored spread to smear on toasted rye bread, grainy dark European bread or crackers. It makes a fine addition to a beef, ham or turkey sandwich. It's also good scooped with celery sticks.
You have the option of thinning the cheese with beer. Since you need only 2 tablespoons of it, you'll want to choose one you want to finish drinking.
Pick a beer on the lighter side. A hoppy brew is fine.
The spread is best made at least a day ahead to give the flavors time to mellow; it will keep in the refrigerator for four or five days. It is important that the cream cheese and butter are softened so they blend together smoothly.
If your room temperature tends to be, like mine, a bit chilly, you can zap the cream cheese and butter in the microwave for just a couple of seconds, or until they are soft enough to blend easily.
I prefer the texture when it's mixed by hand with a fork rather than a mixer.
Liptauer Cheese
- 12 ounces cream cheese, softened
- 3 tablespoons butter, sifted
- 1 1/2 teaspoons Dijon mustard
- 1 tablespoon minced capers
- 1/3 cup finely minced onion
- 1 1/2 teaspoons paprika
- Dash of cayenne pepper
- 1 1/2 teaspoons caraway seeds
- 1 tablespoon caper brine or 2 tablespoons beer
- Additional paprika and capers, for garnish
Mix cream cheese and butter until smooth. Add remaining ingredients and combine thoroughly. Place in a tightly covered container and refrigerate overnight.
Scoop into a bowl or serving plate. Dust with paprika and add a few capers on top.
Kim Davaz of Eugene writes the biweekly Eating In column.
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