how to use quark?
My German friend has occasionally mentioned quark and it's wonderfulness. I was at our local food co-op and saw some quark made in Vermont and just had to buy some. But now I can't decide what to do with it. I will ask my friend, but thought I'd ask the chowhounds as well. What's a good way to really showcase it? Just on top of some potatoes like sour cream or are there better ways?
We used to eat it on bread mixed with chopped chives, pepper and salt. Or going the sweet route, mixed with jams.
I really missed the stuff here in the United States, I could never get used to Cottage Cheese.
Use as you would use cream cheese, but treat it more special. With its tanginess, my favorite way to use is to pair it with a sweet berry jam or compote on toast. What a way to start the day!
It's $$ at my famers markets, so I generally don't use it in large quantities for baking, as a do regular cream cheese or nufschatel.
It's less dense than cream cheese, and tangier.
It makes a great topping for potatoes, actually, especially when you mix it into something that is known as "Frühlingsquark" (spring quark) in Germany: finely chopped scallions, s&p. Or chives, like RUK mentioned further downthread.
And of course, it makes a fabulous dessert with your favorite fresh fruit -- bananas, blueberries, strawberries, pineapple.... sky's the limit, really.