I'm still checking out recipes for next weekend's German catering menu. I'm not finding many German hors d'oeuvres, but I remember a Hungarian artist friend way back when serving me a pinkish concoction that was delicious. It seemed to be mostly cream cheese and paprika. She told me at the time that I guessed right, and that there were lots of other ingredients but it depended on how much time she had.
An internet search has narrowed it down to Liptauer Cheese Spread or körözött. I read a few recipes and combined them into this version. It's so good! (cream cheese and/or feta replace the Liptauer cheese.)
4 oz. cream cheese
4 oz. feta cheese
4 oz. (1 stick) butter
3 Tbs. sour cream
2 Tbs. minced onion
1 tsp. capers, chopped
1/2 Tbs. Dijon mustard
A squirt of anchovy paste
1/2 tsp. caraway seeds, crushed or slightly ground
1 Tbs. sweet paprika
Salt, if necessary
Mash together. It's meant to be served on crackers, rye or pumpernickel but in the interest of the 80-year-old arteries of the guests I want to try it in endive spears or celery sticks.
An internet search has narrowed it down to Liptauer Cheese Spread or körözött. I read a few recipes and combined them into this version. It's so good! (cream cheese and/or feta replace the Liptauer cheese.)
4 oz. cream cheese
4 oz. feta cheese
4 oz. (1 stick) butter
3 Tbs. sour cream
2 Tbs. minced onion
1 tsp. capers, chopped
1/2 Tbs. Dijon mustard
A squirt of anchovy paste
1/2 tsp. caraway seeds, crushed or slightly ground
1 Tbs. sweet paprika
Salt, if necessary
Mash together. It's meant to be served on crackers, rye or pumpernickel but in the interest of the 80-year-old arteries of the guests I want to try it in endive spears or celery sticks.