I'm sure you're all enjoying an Irish meal today. We're having deconstructed corn beef, cabbage and potatoes. They are all being done separately. I'm braising bok choy and roasting the potatoes.
I thought you might enjoy a recipe that has nothing to do with the day unless, perhaps, you live in Hungary. This is another recipe from my late friend, Judith G. She said everyone had their own "twist" on Liptauer Cheese Spread but her rendering was the best!! According to Judith, no Hungarian party was a success without Korozott on the table. It's also a popular dish in restaurants with a garden. There, in the "old days" it was served on a large platter with the cheese served in the middle surrounded by little mounds of butter, chives, mustard, rolled anchovies and paprika. The diner mixed their own to taste. It was accompanied with fresh salt sticks (she never gave me that recipe) or bread, spring onions and radishes.
My mother, who said she hated anchovies, loved it. I think that most folks, like my mother, who say they hate anchovies have never really had them.
I hope that you'll give it a try. I assure you that no one will comment on the anchovies unless you leave them out. The cheese will not have the proper taste and they'll wonder why you bothered!
Here's Judith's recipe.
Liptauer Cheese Spread--Korozott from the recipe of Judith G.
1/2 pound cream cheese, softened
1 stick, 4 oz, softened butter (oops, I only used 4 Tbsp and it was fine)
1/4 pound feta cheese at room temperature
1 Tbsp grated onion or shallot
1 heaping Tbsp sweet Hungarian paprika
1 tsp anchovy paste
1/2 tsp Dijon mustard
1/2 tsp caraway seeds (instead, I used two Tbsp drained and rinsed capers)
1. Cream butter, cream and feta cheeses in the food processor with steel blade.
2. Add rest of ingredients except for the capers and mix well.
3. Stir in the capers.
4. Can be prepared several days ahead.
5. Traditionally served with thinly sliced pumpernickel bread and radishes.