Brewmasters Spaetzle Recipes

TRADITIONAL SPäTZLE

Steps:

• Spätzle: Bring a large pot of water to a boil. Meanwhile, in the bowl of a stand mixer fitted with the paddle attachment, add 4 egg yolks, 4 whole eggs, and a pinch of salt. Mix on medium-high until combined, 10 seconds. Turn off mixer and grate a bit of nutmeg into the eggs (just a hint will go a long way!); add the flour. Start mixing on low, then on medium-high until combined, 20 seconds. Check the consistency: the mixture should have the viscosity of thick pancake batter. To achieve this, add ½ cup water, and use the whisk attachment to beat the batter on high; with the mixer on, add more water as needed, 1 tablespoon at a time, until batter reaches proper consistency, another 1-2 minutes. (Makes 2½ cups batter.)
• Prepare an ice bath in a large bowl and set aside. To the boiling water, add 2 large pinches salt and 1 tablespoon of grapeseed oil. Working in batches, cook the spätzle: Set the spätzle-maker over the pot. Add two ladles of batter to the sliding box; move the box back and forth over the grate and allow the batter to fall into the boiling water. Once the water comes to a boil again, stir the spätzle a few times to prevent clumping and to finish cooking, 1 more minute.
• When all the spätzle are fluffy and floating on the surface of the water, use a strainer to transfer them to the ice bath to stop the cooking, about 1 minute. Next, strain them from the ice bath, place in a bowl, and stir in ½ tablespoon oil to prevent sticking. Set aside. Repeat with remaining batter. (At this point, you can freeze the fully cooked spätzle in an airtight container. Bring to room temperature before using. Makes about 4 cups.)
• Cream Sauce: Heat a medium skillet over medium heat. Add ½ cup water, followed by ¼ cup crème fraîche, two pinches of salt, and a few gratings of nutmeg; stir to combine. Add 1 cup of spätzle in an even layer (note: sauce and spätzle can be doubled in a larger skillet). Add a few grinds of black pepper, and gently simmer to reduce the sauce, stirring occasionally, 8-10 minutes. As the water evaporates, the spätzle will become evenly coated with sauce and plump up. Meanwhile, finely mince the chives. Set aside.
• When almost all the liquid is gone and the sauce has thickened up, taste and adjust seasoning. Add two tablespoons of minced chives and toss or stir to combine. Repeat with remaining servings of spätzle. Plate and serve immediately.

SPAETZLE WITH KIELBASA AND CARAMELIZED ONIONS

Steps:

• In a large skillet over medium-high heat, lightly brown the kielbasa until golden, about 5 minutes. Transfer to a plate. Melt the butter in the skillet. Stir in the onion and thyme, and stir briefly to coat the onion with butter. Cook onion, without stirring, until dark brown, about 5 minutes. Add a pinch of salt and cook on low heat until very soft and caramelized, 20 to 30 minutes. Stir in 2 tablespoons water and scrape up any browned bits from the bottom of the pan. Transfer onion to a bowl.
• Bring a large pot of salted water to a boil. In a large bowl, combine the flour, 1 teaspoon salt and the nutmeg. In a separate bowl, whisk together the eggs and milk. Pour the egg mixture into the flour mixture and stir well. The batter should be fairly wet, with a consistency slightly thicker than pancake batter.
• Spread a clean dish towel flat on a work surface adjacent to the stove. Working over the pot of boiling water, press dough through a spaetzle maker or use a rubber spatula to push it through a colander with holes at least 1/4-inch wide. Drop dough into the water. When dumplings rise to the surface, use a slotted spoon to transfer to the towel.
• Heat the oven to 375 degrees. Toss the spaetzle and kielbasa in the bowl with the onions, and add 1 1/2 cups cheese and the pepper. Spread into a 2-quart gratin dish. Sprinkle the top of the casserole with the remaining 1/2 cup cheese. Bake until golden and bubbling, 25 to 30 minutes.

MUSHROOM AND MUSTARD SPAETZLE

Steps:

• Spaetzle:.
• In a large bowl, combine the flour, salt, pepper, and nutmeg. In another mixing bowl, whisk the eggs and milk together. Make a well in the center of the dry ingredients and pour in the egg-milk mixture. Gradually draw in the flour from the sides and combine well; the dough should be smooth and thick. Let the dough rest for 10 to 15 minutes.
• Bring 3 quarts of salted water to a boil in a large pot, over medium heat. Reduce the heat to a simmer. To form the spaetzle, hold grater or slotted spoon over the simmering water and push the dough through the holes with a spatula or spoon. Do this in batches so you don't overcrowd the pot. Cook for 3 to 4 minutes or until the spaetzle floats to the surface, stirring gently to prevent sticking. Drain the spaetzle in a colander and give it a quick rinse with cool water. This can be made up to 1 hour in advance.
• Sauce:.
• Add 1 tablespoon of butter and the oil to a large skillet over medium heat. Add the cooked spaetzle and saute until slightly browned, about 2 to 3 minutes. Remove from the pan to a serving platter and set aside while you cook the mushrooms. Set the skillet back over high heat and add a little more olive oil and remaining 1 tablespoons of butter. Add the thyme, mushrooms and garlic and saute until golden brown, about 4 to 5 minutes. Season with salt and pepper, to taste. Add the cream and mustard and stir well. Reduce the mixture until the sauce is nice and thick, about 3 minutes. Fold in the spaetzle. Transfer to a serving bowl, garnish with chives and serve alongside the pork schnitzel, if desired.