Oregano and Marjoram:
An Herb Society of America Guide to the Genus Origanum
Recipes
Liptauer Cheese
This is a sheep's milk cheese in Hungary, named after the
province of Liptauer. The cheese, with about 45% butterfat,
is traditionally mixed with other seasonings, including lots of
paprika for color, and known by the same name in other areas of
Central Europe.
It will be most traditional when prepared with feta cheese.
1 cup feta cheese, small curd cottage cheese, or ricotta cheese
4 ounces unsalted butter, softened
8 ounces cream cheese, softened
¼ cup finely chopped yellow onion
1-2 teaspoons mashed anchovy fillets, depending upon personal taste
1 tablespoon caraway seed, bruised with the back of a spoon
1 teaspoon each finely chopped fresh sweet marjoram, sage and thyme (regular or lemon), stems removed
1 teaspoon ground paprika, preferably Hungarian
2 tablespoons chopped capers
Freshly ground black pepper and salt to taste
1-2 tablespoons beer, white wine or milk to thin mixture as needed
In an electric mixer, whip feta cheese (or other choice) until smooth; add cream cheese and butter. Beat until light and well mixed. Add remaining ingredients, using only enough liquid to thin to a spreading consistency. Adjust with additional pepper and salt, depending upon saltiness of feta and anchovies. Chill for several hours or overnight to flavor. Serve mounded in a bowl, dusted with additional paprika. Cheese is delicious with pumpernickel or rye bread, toast or crackers, or raw vegetables.
Yield: 12-16 servings as an appetizer
Recipe © Madalene Hill and Gwen Barclay
Next recipe: Savory Oatmeal Pecan Crackers