| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains |
French |
October 199 |
1 |
servings |
INGREDIENTS
| 1 |
c |
Cottage cheese |
| 1/4 |
c |
Unsalted butter; room temperature |
|
|
; (1/2 stick) |
| 2 |
ts |
Paprika; (preferably sweet |
|
|
; Hungarian) |
| 1 1/2 |
ts |
Caraway seeds; crushed in mortar |
|
|
; with pestle |
| 3/4 |
ts |
Dry mustard |
| 3 |
tb |
Minced onion |
| 2 |
tb |
Chopped cornichons* |
|
|
Cocktail pumpernickel bread |
|
|
Radishes with leaves attached |
|
|
Green onions; trimmed |
INSTRUCTIONS
*Cornichons are tiny, brine-packed French pickles available at specialty
foods stores and some supermarkets.
Blend cottage cheese and butter in processor until smooth. Blend in
paprika, caraway and mustard. Transfer to small bowl. Mix in onion and
cornichons. Transfer to crock. Cover and refrigerate at least 3 hours. (Can
be prepared 2 days ahead. Keep refrigerated.)
Place crock of cheese in center of platter. Surround with bread. Serve with
radishes and green onions.
Serves 6.
Bon Appetit October 1992
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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