For Easter dinner my parents decided to cook a Polish feast, similar to what my grandmom on my dad's side would cook for Sunday dinners and holidays. They took care of the entire meal (my dad's galumpki post to follow soon!), so I wanted to bring an appetizer.
I had to do a lot of research on Polish appetizers before I finally decided to make one for Liptauer Spread that I found on the Epicurious web site.
- 1 c cottage cheese
- 1/4 c (1/2 stick) unsalted butter at room temperature
- 2 tsp paprika, preferably sweet Hungarian
- 1 1/2 tsp caraway seeds, crushed in a mortar with pestle
- 3/4 tsp dry mustard
- 3 tbsp minced onion
- 2 tbsp chopped cornichons
- For serving: cocktail pumpernickel bread
- Blend cottage cheese and butter in a food processor until smooth.
- Blend in paprika, caraway seeds (ground), and mustard.
- Transfer to a small bowl and mix in onions and cornichons.
- Cover and refrigerate for 3 hours. Serve with cocktail pumpernickel bread.
I was pleasantly surprised with this one. It was sweet and tangy at the same time, but smooth and went perfectly with the pumpernickel bread.