Baden is a German influenced area in St. Louis and, for many years, a street festival called “Badenfest” was held there. I know there are tons of stories about the history/origin/ingredients and methods for making Liptauer, but here’s how we did it in the old neighborhood. Oh, and please give a shout out if you remember Streit’s Meat Market on Broadway!
Ingredients:
12 ounces cottage cheese
3 ounces butter, well softened (a little less than half a stick)
1 Tablespoon sour cream
2 Tablespoons onion, minced
1-2 teaspoons caraway salt (if you are watching your salt, just use some lightly crushed caraway seeds)
Fresh cracked pepper, to taste
A sprinkle of paprika to make the top look pretty
To Serve:
Bread, toast, rye crackers, celery, carrots and/or radishes for serving
Directions: Line a strainer with a clean coffee filter. Add the cottage cheese and drain for about half an hour. Discard the liquid from the cheese and place the cheese in a bowl. Add the butter and blend with a stick blender or just use a fork to get it is well combined (a food processor works here, too). Add the rest of the ingredients for the spread (using just 1 teaspoon of caraway salt at first to see how much more you want to add) and mix until well incorporated. Chill for at least one hour before serving. Goes great with beer, by the way.
Get creative on me: Add paprika, capers, anchovies, and/or beer to the mix. Some people even add garlic or mustard. Whatever tastes good to you works for me!
Diet version: Skip the butter, use non-fat cottage cheese and sour cream. It still works!
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