Coffee Butter for Raclette
1/2 c. butter
2 ounces quark
2 T. Dijon Mustard
1 t. instant coffee powder (I used Mt. Hagen Organic)
Mix butter and quark until well blended. Stir in mustard and coffee. Shape mixture into a roll and wrap in parchment. Chill. Cut into slices and serve cold but not chilled.