Friday, January 9, 2015

Spaetzle Sie Deutsch?

Christmas brought a bounty of things: family, friends, significant others, food, drink, food gifts, and food gadgetry. I received a Spaetzle Maker from the eldest's significant other (Gee what country is he from?). Of course, I could not pronounce it correctly - you know that NY accent is very difficult to change! I was very anxious to give it a try (the spaetzle thing not changing the accent thing - that will never happen-it's too ingrained). There was a bounty (is this the word of the day or something? - scream real loud*) of recipes out there. I tried this one because it said they were light and that was what I was in the mood for.

Spaetzle (Adapted from Smitten Kitchen)

7 eggs
1/4 c milk
2 c flour

Beat the eggs and then add milk. Whisk in the flour. Let sit for at least an hour in the refrigerator.  It will look very liquidy.

Remove from refrigerator. Boil water and add salt. Place a colander or Spaetzle maker over water. 
Pardon the elbow in the way there
The batter actually drips a little slower than you think
Slowly push about 1/3 of the batter through holes. The slower you push the longer the Spaezle. Do not add too much or you will have a big blob. Remove colander or Spaetzle maker and Spaetzle.
Stir around a little until dough looks cooked. Remove Spaetzle from water and place in ice water. Finish the remainder in batches.
 I served it with Mom's Beef Stew.

The batter was a little thinner than I thought but yet went through the maker a little slower than I expected. I thought you would need to think "cheese grating" but it is slower than that. I will definitely make these again (and I'm not just saying that to be polite). I think I would also like to try one of the recipes with fewer eggs to see how those taste. They would be nice with just a little butter and herbs - probably not authentic but tasty all the same.

*PeeWee Herman Reference


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