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Prep Time: 0 Minutes Cook Time: 180 Minutes |
Ready In: 180 Minutes Servings: 20 |
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A polish dip that is suited for thick honkin' slices of black bread, rye bread and vodka (the colder and clearer the better) or any aromatic polish vodka is also a plus. Ingredients:
1/2 cup unsalted butter |
1 cup fresh ewes milk (sheeps milk which has a heavier fat content than regular milk), lacking this (what it's not in your local grocery ) use feta cheese as a substitute. |
1 tsp capers chopped finely |
1 tsp paprika |
1 tbs chives chopped |
1/2 tsp caraway seeds ground coarsely |
3 anchovies chopped fine (now for those that don;t like anchovy this only adds a fresh sea saltiness and if chopped or pureed you won;t even know it's there) |
salt, black pepper |
Directions:
1. soften the butter and blend with the cheese
2. mix in the remaining ingredients and chill for several hours to allow the flavors to meld.
3. Served in a rustic wooden bowl is cool with hunks of black bread spread on a wooden plate under the bowl.
4. Goes well with my Honey vodka recipe I have posted on a cold winter night.
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