Ingredients: 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 Directions: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). |