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Liptauer

December 4, 2016 by The Runaway Spoon 6 Comments

LiptauerMany years ago, as a kid, I saw a recipe and photo for Liptauer in a cookbook or magazine, and I remember that it looked impossibly elegant and sounded so exotic and sophisticated to me. I didn’t understand all the ingredients –capers and caraway sounded foreign and out of reach. The picture showed a fancy mold surrounded by intricate garnishes – carved radishes and celery fans. I can still call that image to mind. For years, I’d come across recipes for Liptauer and still imagined it was above my palate and skill level. The first time I ever tasted Liptauer was in Vienna on a family vacation. We visited one of the “huerige” wine halls and sat outside under a canopy of trees. We drank local wines and enjoyed a big Viennese meal. But to start it out, our local guide ordered Liptauer. Far from the fanciful creation I had imagined, it was served in a rustic pottery crock with brown bread. And it was delicious. I knew the time to work on a recipe at home had come.

Years later, at a book signing in North Carolina for Pimento Cheese: The Cookbook, a woman approached me and said she was from Austria, and she grew up eating a spread with cream cheese and paprika, and since she’d been living in the States, she had come to liken it to pimento cheese. I’d never thought of it that way before, but I love the idea of cross-cultural, cross culinary links. Now this is totally different from pimento cheese, but it makes a wonderful party dish; since I’ve started serving it, I either get reactions from people who remember it as a 70’s party dish their parents served, or people who’ve never had it before but ask for the recipe. It’s become a staple dish for me, one I turn to whenever I need an easy to make but exciting appetizer. I love to serve this with sliced pretzel bread or rolls or rye melba toast.

[yumprint-recipe id=’150′]

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Filed Under: Snacks And Starters, Uncategorized Tagged With: capers, caraway, cream cheese, International, paprika

Reader Interactions

Comments

  1. Susan Hougui says

    December 5, 2016 at 10:22 am

    For this recipe what is the measurement for the caraway seeds?

  2. Cindy T. says

    December 5, 2016 at 10:27 am

    P.C., thank you for providing me with a huge hit of nostalgia! My mom was Austrian and she made Liptauer often, to our delight. She always included a bit of anchovy paste – undetectible, but it gave the spread that certain something. Your recipe, however, sounds delicious too. I’ll be trying it soon.

  3. Linda Witmer says

    December 5, 2016 at 10:39 am

    What does yields 3 mean?

  4. Linda Witmer says

    December 5, 2016 at 10:41 am

    I am unclear as to what “yields 3” means,Help! the recipe sounds so good!

  5. The Runaway Spoon says

    December 5, 2016 at 1:03 pm

    Sorry for the typo 1 1/2 teaspoons. Corrected now. Thanks!

  6. The Runaway Spoon says

    December 5, 2016 at 1:06 pm

    This makes about 3 cups

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I'm P.C. I think I am like most people. Somewhere in the middle between food snob and food schlub. Just being in the kitchen makes me happy. I live, mostly in my kitchen, in my hometown of Memphis, Tennessee.

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