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Cinnamon Mornings and Chocolate Dreams
Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.
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Ingredients: For the spaetzle: 2 3/4 cups flour 1 cup milk 3 to 4 eggs, beaten A scant teaspoon of salt, fresh white pepper, freshly grated nutmeg For cooking and serving the spaetzle: 2 quarts rapidly boiling, lightly salted & oiled water (approx1 tablespoon oil) 4 tablespoons butter 4 tablespoons fresh chopped parsley Instructions: Combine the flour, milk, and spices in a bowl and, mixing with a whisk, add enough eggs to obtain a thick but fairly loose paste. Let stand for 5 minutes. Using a spaetzle cutter, or an improvisation thereof, cut small bits of dough into the boiling water which has the salt & oil. (This prevents the dumplings from sticking together.) The spaetzle can be prepared up to 48 hours ahead of time to this stage and stored in cold water. To serve the spaetzle, drain thoroughly. Saute them in foaming butter in a large frying pan, sprinkling with parsley, salt and pepper. Alternative: Freshly cooked spaetzle can be served with melted butter or sour cream. Notes: The tiny dumplings are from Germany, not Austria, but they go well with robust stews like beef Burgundy and coq au vin. Gourmet shops sell special spaetzle cutters. |
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