Shared by Vivian Reiss
Shared by Vivian Reiss
Korozott (Hungarian Cheese Spread with Paprika, Anchovies and Caraway)
Yield: 8Time: PT0H10M
Korozott (Hungarian Cheese Spread with Paprika, Anchovies and Caraway)
Yield: 8Time: PT0H10MFamily Journey
Budapest, HungaryNew York CityColumbus, Ohio
Palm Beach, FloridaNew York City
When artist Vivian Reiss was growing up in New York City in the 1950s, there was always a tube of anchovy paste in the fridge. Her mother Marianne used it to make korozott, a savory, paprika speckled cheese spread that she made with cream cheese, butter, anchovy paste, and caraway seeds. At cocktail parties, she served rounds of rye bread spread with the korozott. “People loved this spread, whose taste is difficult to tease apart,” shares Vivian. Be sure to use edes, sweet Hungarian paprika.
Read more of Vivian Reiss’s family story in “The Joie de Vivre of a Hungarian Cocktail Party” and get her recipes for casino tojas (Hungarian deviled eggs) and sardine and blue cheese pate.
Ingredients
Ingredients:
- 8 oz. whipped cream cheese, room temperature
- 1 stick unsalted butter, room temperature
- 2 teaspoons anchovy paste
- 2 teaspoons sweet paprika, plus more for garnish
- 1 tablespoon chopped chives, plus more for garnish
- 1 teaspoon caraway seeds
- ½ teaspoon yellow mustard
- Rye cocktail rounds, for serving
- Parsley, for garnish
Preparation
Step 1
Combine the cream cheese and unsalted butter in a large bowl, whisking strongly to combine. Whisk until fluffy, smooth and fully combined.
Step 2
Add the anchovy paste, sweet paprika, chives, caraway seeds, and yellow mustard to the bowl, using a wooden spoon to fold in the ingredients until they are thoroughly incorporated.
Step 3
To serve, spread dollops of the korozott on rye cocktail rounds. Garnish with a sprinkle of paprika and a sprig of parsley. Serve immediately. The remaining korozott will keep, covered, in the fridge for 1 month.
