Category Archives: HUNGARIAN CUISINE

VIENNESE LIPTAUER

 

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Ok, here’s the deal! If you like wimpy spreads with hardly any flavor or personality – do not try this recipe! In fact, I absolutely forbid you to try this recipe! However, if you like a spread that screams sophistication, European tradition (check out the name again), and good breeding, not to mention tastes like nothing you have ever had before (and I mean that in a good way), then work up your courage (don’t let the anchovy paste and caraway scare you) and make this for your next get-together. It is absolutely addicting.  And I know, some of you may be saying to yourself “I had Viennese Liptauer in Vienna and it was just ho-hum.” And you would be right if you ordered it in the same restaurants we did. But I promise you that once you have tasted this version your memories of ho-hum will disappear forever.

Note: Liptauer is also found throughout Hungary.

  • 1 (8-oz.) pkg. cream cheese, room temperature
  • ½ c. unsalted butter, room temperature
  • 3 T. sour cream
  • 2-3 tsp. anchovy paste
  • 1 tsp. capers, drained and finely minced
  • 1 T. grated or finely chopped onion
  • 1 T. Dijon mustard
  • 1 ½ tsp. paprika
  • 1 tsp. caraway seeds
  • 1/4 tsp. kosher salt

Thoroughly blend all ingredients together. Refrigerate at least an hour before serving. Serve at room temperature with Finn Crisp, a thin rye crisp bread with caraway. Finn Crisp comes in a small, mostly red package and can be found at most grocery stores.

 

CUCUMBER AND RED ONION SALAD

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There are just those evenings when the last thing I want to do is make a salad. Salads are perhaps my least favorite food to prepare. It’s not the salads fault. Lettuce is boring to wash and cut. Then there are all the other veggies that have to be cleaned and chopped. Again – yawn. But I like salads, so this combination of ingredients is a nice change from the ones that require a salad spinner. It’s also very easy to prepare, and can be made ahead of time and refrigerated.  But the best reason to make this salad is because it is really good. It’s tangy and crunchy and creamy all at the same time. And what it does for your breath! Absolutely nothing can do as good a job at warding off vampires. Yea red onion and garlic!

  • ½ c. plain Greek or regular yogurt or sour cream
  • 2 garlic cloves, minced
  • 1 T. fresh or 1 tsp. dried dill weed
  • 1 tsp. kosher salt
  • freshly ground black pepper
  • 1 tsp. white wine vinegar
  • 1/3 c. thinly sliced red onion
  • 1 English cucumber

Combine yogurt, garlic, dill, salt, pepper, and vinegar in a small salad bowl. Add red onion and cucumber which has been partially peeled, cut in half lengthwise, seeded, then sliced into ¼-inch thick half-moons. Adjust seasoning and serve cold.