Heirloom Cooking With the Brass Sisters by Marilynn Brass

Author:Marilynn Brass
Language: eng
Format: epub
Publisher: Hachette Books
Published: 2014-01-05T16:00:00+00:00

TIPS & TOUCHES

Cheese Bread is great toasted in a sandwich with egg salad and bacon.

MIKE’S MOTHER’S SPAETZLE

1930s

YIELD: 8 CUPS

WE MET MIKE RIPLEY TRAVELING ON A TRAIN to New York City. We ended up talking about the recipes his mother, Erika, and his grandmother, Emma, made in their native Germany. Mike generously shared his family’s recipes for spaetzle and stollen (see Oma Geywitz’s Stollen on page 143). Our interpretation of his mother’s spaetzle produces more of a dumpling than a noodle—good for soaking up gravy.

4 large eggs

1 cup milk

3 cups flour, sifted

1½ teaspoons salt

⅛ teaspoon nutmeg

Butter, softened to room temperature

Buttered bread crumbs (optional)

Grated cheese (optional)

Salt

Coarsely ground black pepper

1. Fill a large heavy-bottomed pot with water and bring to a boil.

2. Place eggs in a large bowl and whisk until combined. Add milk and whisk. Add flour, salt, and nutmeg and whisk until blended and smooth. Let batter stand for at least 5 minutes.

3. Using a cup measure, fill a spaetzle hopper with batter. Holding spaetzle maker over pot of boiling water, slide hopper across base so that batter falls through holes and into boiling water. When spaetzle rise to surface, cover and boil 5 to 8 minutes, or until spaetzle are cooked through, tender, and no longer taste of raw flour. (Scoop out a few spaetzle with a slotted spoon and taste them to be sure.) Scoop out spaetzle into a colander set in a large bowl of hot water to prevent spaetzle from sticking together. Continue to cook remaining spaetzle.

4. Drain spaetzle and place in large bowl. Add butter and either buttered bread crumbs or grated cheese. Add salt and pepper to taste. Store leftovers in a covered container in the refrigerator.

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