Liptauer

By AntoniaJames • December 2, 2010 • 0 Comments

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Author Notes: My earliest memories as my mother's sous-chef, when I was barely out of grammar school, involved the careful cutting of crudités for my parents' dinner parties and open houses, and the mixing together of everyone's favorite, The Liptauer Cheese. I became quite adept at carving radishes into little rosettes, which made them particularly useful for digging into this rich spread. We always served Liptauer with water biscuits, too. That's because it tastes so darn good, you don't want any other flavors to get in its way. Of all of the many delicious things Mother served at her dinner parties over the years, this one, perhaps even more than her sour cream cake, was the treat that people asked for most. Try it and you'll see why. Enjoy!! - AntoniaJames

Makes 1 1/4 cups (can be doubled, tripled or quadrupled)

4 ounces goat cheese (or cream cheese, or any soft, mild sheep’s milk cheese)
4 ounces unsalted butter
3 tablespoons crème fraiche or sour cream
2 anchovies, coarsely chopped, or a teaspoon of anchovy paste
1 teaspoon of capers, chopped
1 teaspoon stoneground mustard (I use one with horseradish in it)
1-2 tablespoons finely sliced chives
*** Serve it on:
Water biscuits
Thin slices of toasted sweet or sourdough baguette
Crudités: carrots, celery, radishes

Cream together the cheese, butter and crème fraiche. Add the anchovies, capers and mustard and beat well to combine. I usually do it in my food processor.
Stir in the chives, or sprinkle them on top.
Many people add paprika and caraway seeds. Feel free to do so as well, if you like them.
Serve with water biscuits and crudités, or on thin slices of toasted baguette, topped with chives.
Enjoy!!