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Every classic collection of Austrian recipes includes at least one version of "Liptauer." All recipes call for three very important ingredients: a creamy type of ricotta known as "Topfen" (also called "Quark"), paprika, and chives. Liptauer is very much a question of taste; some Austrians mix into it a lot of paprika, butter, sour cream; others add chopped anchovies instead of anchovy paste, and even beer. This recipe retains the flavor of the Austrian specialty and is made with an American type of Topfen, called Quark, and has no butter.
2 cups (16 oz.) Topfen, also called Quark
1/2 small onion (about 1-2 oz.), trimmed, peeled, minced
15 medium-large sized pickled capers, drained, minced
1 medium size pickle, minced (optional)
1 bunch fresh chives, rinced, snipped finely (about 4 Tablespoons OR about 1 oz.)
1 teaspoon mild (Edelsuess type) paprika
1/8 teaspoon ground caraway seeds
1/2-1 teaspoon anchovy paste (1 large squirt)
1 teaspoon prepared mustard
1 teaspoon beer (optional)
salt (to taste)
1/8 teaspoon freshly ground white pepper
In a food processor, mince onion, capers, and pickle. Snip fresh chives with kitchen scissors finely (do not chop with a food processor). In a medium size bowl combine and mix well "Quark," paprika, caraway, minced onion caper mixture, anchovy paste, mustard, salt (optional), pepper, and finely snipped chives. When the mixture is smooth, refrigerate, let rest for at least 10 minutes before serving over rye or whole wheat bread. Serve sprinkled with more fresh snipped chives with either beer or new wine (Heuriger Wein).