A documentation of my preservation and preparation of local foods as I work through the seasons. This will serve as a reference tool for me in the future and as a sharing guide for family and friends...and anyone else interested. Hopefully, I can offer some useful methods, tips and recipes to share with everyone--be they novice or pro--and encourage them to join me in the exciting world of preserving and cooking with local foods.

Sunday, December 18, 2011


Spaetzle--for the German in you!
A request for my spaetzle at the family Christmas potluck came from my niece Chelsey Springer.  Appropriately, Chelsey is of German descent on her mother's side.   This is a German side dish of tiny dumplings, which are first boiled, then fried in butter.  I add applesauce to the butter for extra flavor.  It's a delicious side-dish alternative to potatoes or rice.  Spaetzle can also be tossed into soups or stews for a filling one-dish meal.
Spaetzle        makes about 6 cups
2 cups flour
1 teaspoon salt
1 teaspoon nutmeg
pnich white pepper (optional)
4 eggs, lightly beaten
1/2 cup Half & Half, cream or whole milk
3-4 quarts chicken broth
2-3 Tablespoons butter
2-3 Tablespoons applesauce
--Mix salt, nutmeg, pepper, eggs and H&H in order.  Mix well, batter will be thick and sticky.  Force batter through large-hole (large-pea-size holes) colander or grater into boiling broth.  When pieces come to top, remove with slotted spoon.  Melt butter in large frypan.  Add applesauce, stir together, then add spaetzle in single layer.  Fry until lightly browned.  You will need to do at least a couple of  batches, so you may need to add more butter and applesauce for another batch.
Note: I use a large steamer-type fry pan, purchased at Bed, Bath and Beyond. It is not technically a "spaetzle pan", but it works great for this. Here is what it looks like:


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