SPAETZLE
Noodle-meets-dumpling: An Eastern European staple, spaetzle are tender and eggy and a great side dish for saucy mains or even a roast chicken.
Provided by Food Network Kitchen
Categories side-dish
Time 30m
Yield Serves 4
Number Of Ingredients 8
Steps:
- Bring a large pot of salted water to a boil.
- Whisk the flour with the nutmeg, 1 teaspoon salt, and a few grinds of pepper in a large bowl. Make a well in the center and add the eggs and milk. Gradually mix the milk and eggs into the flour to make a sticky batter.
- Spray both sides of a colander with 1/4-inch-wide holes (see Cook's Note) with cooking spray then spoon the batter into the colander. Hold the colander directly above the pot of boiling water (using an oven mitt if necessary) and working quickly, use a rubber spatula to push the batter through the holes into the water. Simmer until all of the spaetzle float to the surface and are tender, about 2 minutes. Drain and transfer to a bowl. Toss the spaetzle with the butter and sprinkle with herbs, if using.
SPINACH AND BUTTERMILK SOUP
An unusual and a hearty soup with a crunch. Easy to make. Even spinach haters will love this soup. This recipe has been modified from an old East Indian recipe. You can substitute 1 1/2 cups of cooked fresh or frozen spinach if you prefer.
Provided by Talking Head
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Spinach Soup Recipes
Time 25m
Yield 4
Number Of Ingredients 10
Steps:
- In the container of a food processor or blender, combine half of the spinach with the buttermilk. Puree until smooth. Transfer to a saucepan, and stir in the rest of the spinach. Stir together the cornstarch and water; mix into the saucepan along with the sugar, peanuts (see Cook's Note), and salt. Set aside.
- Heat olive oil in a small skillet over medium heat. Add cumin seeds, and when they begin to sizzle, stir in the serrano peppers. (You can slice the peppers in two for added flavor and spiciness--or use fewer chiles, if desired.) When the peppers begin to soften slightly, scrape the contents of the pepper pan into the buttermilk mixture.
- Bring the buttermilk mixture to a boil, stirring constantly. Remove from heat immediately, and serve hot.
Nutrition Facts : Calories 205.3 calories, Carbohydrate 15.7 g, Cholesterol 7.3 mg, Fat 12.4 g, Fiber 3.1 g, Protein 10.6 g, SaturatedFat 2.5 g, Sodium 221 mg, Sugar 10.7 g
HOMEMADE RICOTTA CHEESE WITH BUTTERMILK
Ever wonder how ricotta is made? Here's a simple shortcut method to make your own smooth and creamy homemade ricotta cheese with buttermilk.
Provided by Jennifer Meier
Categories Side Dish
Time 2h30m
Yield 4
Number Of Ingredients 2
Steps:
- Gather the ingredients.
- Cut enough cheesecloth to drape over the top of the colander, with plenty hanging over the sides.
- Rinse the cheesecloth in water and squeeze out excess water.
- Fold the cheesecloth into two layers that completely cover the colander. Set the colander in the sink.
- Pour the whole milk and the buttermilk into a pot over medium heat. The temperature should not be so high that the milk ever reaches a boil. For the first 5 minutes as the milk warms, stir frequently to prevent the milk from burning to the bottom of the pot.
- After 5 minutes, use the thermometer to test the milk temperature. When it is around 100 F, stop stirring the milk and let it continue to warm undisturbed. You will start to notice that the milk is thickening on the surface. This is the curds forming.
- When the milk temperature reaches 175 F, turn off the heat. Let the milk sit for 5 minutes. Do not stir.
- Using a slotted spoon or skimmer, gently scoop the curds out of the pot and into the cheesecloth-draped colander.
- Let the curds drain in the colander for 5 to 10 minutes.
- Gather the cheesecloth around the curds and tie at the top with a rubber band. Hang the bundle of curds so more moisture will drip out. You can hang the bundle from your faucet, or set a ladle handle across the top of a pot and hang the bundle from the ladle handle. Let the cheese drain for at least 30 minutes.
- Scrape the homemade ricotta out of the cheesecloth and into a bowl.
- Serve immediately or refrigerate. Use within three to four days.
Nutrition Facts : Calories 346 kcal, Carbohydrate 29 g, Cholesterol 54 mg, Fiber 0 g, Protein 19 g, SaturatedFat 10 g, Sodium 442 mg, Sugar 30 g, Fat 17 g, ServingSize 1 1/2 cups (4 servings), UnsaturatedFat 0 g
CHICKEN AND CARAWAY SCHNITZEL WITH BUTTERMILK SPAETZLE
Similar to gnocchi, buttery German spaetzle are pasta-like dumplings. Unlike gnocchi, they come together in just about 15 minutes-just enough time to marinate this chicken before frying it.
Provided by Donna Hay
Categories Chicken Fry Kid-Friendly Quick & Easy Dinner Buttermilk Small Plates
Yield 4 Servings
Number Of Ingredients 20
Steps:
- Using a meat mallet, pound the chicken thighs to 1/4" thick. Place the garlic, paprika, caraway seeds, wine, salt and pepper in a medium bowl and mix to combine. Add the chicken and toss to combine. Refrigerate for 15 minutes to marinate.
- To make the spaetzle, place the flour, eggs, buttermilk and salt in a large bowl and whisk to combine. Bring a large pot of salted water to a boil. In batches, push spoonfuls of the batter through the holes of a colander into the boiling water to make small dumplings. Cook for 1 minute or until the spaetzle rises to the surface. Remove with a slotted spoon and set aside. Repeat with the remaining batter. Keep spaetzle warm.
- Place the flour, salt and pepper in a medium bowl and mix to combine. Place the eggs and buttermilk in a separate bowl and whisk to combine. Place the breadcrumbs in a third bowl. Dust the marinated chicken with the flour, dip into the egg mixture and press into the breadcrumbs to coat.
- Pour oil into a large frying pan to a depth of 1" and heat over high heat. Cook the chicken in batches, turning, for 3-4 minutes or until golden and cooked through. Drain on paper towels, set aside and keep warm.
- Heat another large frying pan over high heat. Add the butter and cook for 3-4 minutes or until it starts to foam. Add the sage and cook for 1 minute. Add the spaetzle and toss to coat. Divide the schnitzels between serving plates, top with the spaetzle mixture and serve with lemon wedges.
SPINACH SPAETZLE
Provided by Food Network Kitchen
Categories side-dish
Time 15m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Puree a 10-ounce package thawed frozen spinach (squeezed dry), 1/2 cup milk, 2 eggs, 3/4 teaspoon salt and a pinch of nutmeg until smooth. Combine with 1 3/4 cups flour in a bowl. Transfer to a cutting board; use the back of a knife to scrape off small strips of dough. Boil 2 to 3 minutes. Remove with a slotted spoon and toss with butter, a splash of cooking water, salt and pepper.
BUTTERMILK DOUGHNUTS
Cake-like buttermilk doughnuts are fried and topped with an optional vanilla sugar glaze. Decorate with nuts or candy sprinkles, if desired.
Provided by krisyk
Categories Bread Quick Bread Recipes
Time 25m
Yield 36
Number Of Ingredients 15
Steps:
- Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
- Whisk buttermilk, white sugar, and eggs together in a bowl. Mix flour, baking soda, baking powder, salt, nutmeg, and cinnamon together in another bowl. Stir buttermilk mixture into flour mixture until combined; add butter and knead until a soft dough forms.
- Turn out dough onto a lightly floured work surface and roll to 1/4-inch thick. Cut dough into doughnut shapes using a 2 1/2-inch doughnut cutter.
- Beat confectioners' sugar, margarine, and vanilla extract together in a bowl until smooth. Gradually add milk, stirring constantly, until desired glaze-consistency is reached.
- Working in batches, cook doughnuts in hot oil until golden brown, about 1 minute per side. Transfer cooked doughnuts to a paper-towel lined plate to drain. Dip hot doughnuts into glaze to coat.
Nutrition Facts : Calories 171.9 calories, Carbohydrate 30 g, Cholesterol 17.7 mg, Fat 4.7 g, Fiber 0.5 g, Protein 2.7 g, SaturatedFat 2 g, Sodium 188.7 mg, Sugar 16.6 g
TRADITIONAL GERMAN SPAETZLE
Steps:
- Add the flour and salt to the bowl of a stand mixer. Stir to combine. Crack the eggs into a small bowl and whisk them. Make a well in the center of the flour mixture and pour the eggs in it. Add the milk (start with using slightly less and add more as needed). Attach a dough hook to the stand mixer and "knead" the dough for 16-20 minutes, or until bubbles appear (see pictured instructions for details). After 15 minutes or less of beating, use a wooden spoon to scoop and pull the dough. If bubbles/holes appear, the dough is done.
- Bring at least 2 quarts of lightly salted water to a boil, then reduce to a simmer. Using a Spätzle maker of your choice (I use and prefer the Spätzle press), press the noodles into the simmering water and cook for about 2-3 minutes, or until the noodles float to the top. Use a slotted spoon to transfer the noodles to a colander, and then dump the noodles in a large bowl of ice water. Drain the noodles again, toss with some melted butter and serve warm.
- Make Ahead: The Spaetzle can be stored in the fridge for at least a couple of days and then reheated. Melt some butter in a large skillet and toss the Spätzle in it to heat through.
Nutrition Facts : Calories 345 kcal, Carbohydrate 63 g, Protein 12 g, Fat 3 g, SaturatedFat 1 g, Cholesterol 109 mg, Sodium 237 mg, Fiber 2 g, ServingSize 1 serving
GERMAN SPAETZLE
Steps:
- Gather the ingredients.
- Place a large pot of salted water over high heat and bring to a boil. Reduce the heat to maintain a gentle boil.
- Meanwhile, prepare the spaetzle batter. In a medium bowl, combine the flour and salt; stir to blend.
- In a small bowl, whisk 1/2 cup of milk with the eggs.
- Add the milk and eggs to the flour mixture and beat with a wooden spoon or whisk until the batter is smooth and elastic. It will have a consistency similar to pancake batter. When you lift the spoon, it shouldn't flow; it should drip from it slowly. If too thick, add some milk, and if too thin, add more flour. Let the batter rest for 10 to 15 minutes.
- Place your spaetzle maker or another slotted utensil over the simmering water; add some of the spaetzle batter, and press it through the holes and into the gently boiling water. The spaetzle cook quickly, so it's best to cook them in two or more batches depending on the method you use.
- The spaetzle will take from 1 to 3 minutes to cook, depending on their size. The dumplings will float to the top when done.
- Use a slotted spoon to remove the spaetzle to a bowl and toss with a teaspoon or two of butter. Repeat with the remaining batter.
- At this point, you may sauté the cooked spaetzle (see below) or refrigerate until it's time to sauté and serve. If you're skipping the sauté step and are serving them immediately, taste and add more salt and butter, as needed, along with the freshly ground black pepper and herbs. Toss and serve hot. Sauté the Spaetzle
- Melt 4 tablespoons of butter in a large skillet or sauté pan over medium heat until lightly browned.
- Add the spaetzle to the pan and increase the heat to medium-high. Sauté the spaetzle, stirring frequently, for about 3 to 7 minutes, or browned as desired. Taste the sauteéd spaetzle and add salt, as needed, along with freshly ground black pepper and fresh herbs. Toss and serve hot.
Nutrition Facts : Calories 225 kcal, Carbohydrate 33 g, Cholesterol 130 mg, Fiber 1 g, Protein 9 g, SaturatedFat 2 g, Sodium 424 mg, Sugar 2 g, Fat 5 g, UnsaturatedFat 0 g
BUTTERMILK-SPINACH SPAETZLE
Categories Side Vegetarian Spinach Oktoberfest Bon Appétit Sugar Conscious Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 6
Number Of Ingredients 9
Steps:
- Squeeze out as much liquid as possible from spinach. Place spinach in blender. Add buttermilk, oil, egg and yolk; blend well. Sift flour, salt and nutmeg into large bowl. Gradually add buttermilk mixture; stir until thick and sticky batter forms.
- Working in batches, drop batter by rounded 1/2 teaspoonfuls into large pot of boiling salted water, dipping teaspoon into boiling water between spoonfuls. Boil until cooked through, about 10 minutes. Using slotted spoon, transfer spaetzle to colander and drain well. (Can be made 1 day ahead. Cover and chill.)
- Melt butter in heavy large skillet over medium heat. Add spaetzle and stir until coated with butter and heated through, about 5 minutes. Season with salt and pepper. Transfer to platter; serve.
MEATBALLS WITH BUTTERMILK GRAVY
Posted for ZWT II - Germany This can be served over cooked noodles or Spaetzle. Found in Avons International Cookbook.
Provided by Chabear01
Categories Meat
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Combine egg and milk; stir in bread crumbs, chopped onion, mustard, salt, and pepper. Add meat; mix well. Shape into 30 1 1/2 inch meatballs (I make my meatballs smaller).
- In large skillet cook meatballs in hot oil, turning often, 25 minutes or until done. Remove Meatballs,reserving 2 tbls dripping.
- Add to drippings sliced onion; cook till tender. Stir together flour, 1/4 tsp salt, and buttermilk; add to skillet. Cook and stir till thickened and bubbly.
- Reduce heat. Return meatballs to skillet. Cook 2 minutes.
- Serve over hot cooked noodles or spaetzle.
BUTTERMILK CREAMED SPINACH
Make and share this Buttermilk Creamed Spinach recipe from Food.com.
Provided by Suzy_Q
Categories Spinach
Time 35m
Yield 3-4 serving(s)
Number Of Ingredients 8
Steps:
- Trim stems off of the spinach, chop it and rinse well. In a large skillet, add spinach and onions over low-medium heat. Steam covered for about 10 minutes stirring occasionally. Remove spinach mixture from the skillet and set aside. While spinach is cooling, heat olive oil or butter over medium heat. Once heated through add flour, (1 T. at a time) mixing thoroughly with the oil or butter making sure there are no lumps. Reduce heat to low and once more finely chop the spinach-onion mixture with the garlic clove and add it to the oil-flour mixture. Mix very well then add the buttermilk, salt and nutmeg. Mix well and allow to remain on the heat for another 5-10 minutes.
Nutrition Facts : Calories 186.4, Fat 14.4, SaturatedFat 2.2, Cholesterol 1.6, Sodium 513.8, Carbohydrate 11.5, Fiber 2.8, Sugar 3.2, Protein 5.1
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- Make the spaetzle dough by whisking together the flour, salt, pepper and nutmeg in a large bowl. In a separate small bowl, beat the eggs and buttermilk until well combined. Add the egg mixture to the flour, and using a wooden spoon or spatula, gently stir together until you have a sticky dough. Depending on your eggs and buttermilk, you may find that your dough is too thick. If that is the case, add a little more buttermilk, about a tablespoon at a time, until the sticky dough is the consistency of a thick pancake batter. Let the dough sit in the refrigerator while you bring some water to a boil. This can even be done the night before.
- Bring a pot of salted water to a boil. Using a spaetzle maker or colander, pass the dough through the holes and drop it into the water. The dumplings will cook quickly and float to the top. Use a slotted spoon to retrieve the spaetzle. Set aside in a colander or sieve to drain.
- Melt 2 tablespoons of butter in the olive oil in a deep sided sauté pan over low heat. Add the mushrooms, seasoning lightly with salt. Cook until the mushrooms are tender. Add the pancetta, garlic and remaining butter, and cook until the pancetta is crispy and the garlic is fragrant. Stir in the spaetzle and baby kale, and season to taste with salt and pepper. Serve immediately.
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WHAT TO SERVE WITH SPAETZLE? 8 BEST SIDE DISHES
From eatdelights.com
5/5 Published 2021-10-10Total Time 20 mins
- Roasted Brussels Sprouts. Brussels sprouts are small cabbage-like vegetables that can be cooked in many different ways. Many enjoy this side dish roasted with olive oil, salt, and pepper.
- Cheesy Mashed Potatoes. Mashed potatoes go well with many meals, especially if they are mixed in with other ingredients. This is why this dish goes so well with spaetzle.
- Sweet Potato Fries. This is a very simple dish that’s healthy and delicious. It incorporates sweet potatoes, high in Vitamin A, making this a great side dish for the whole family.
- Roasted Asparagus. Asparagus is a delicious and healthy side dish that can be eaten year-round. The unique thing about asparagus is its preparation; many people grill or cook it with lemon juice to ensure it doesn’t turn brown.
- Cucumber Salad. Serving side dishes with spaetzle is a nice way to incorporate fresh fruits and vegetables into your meal. You can spruce up everyday veggies by making them into cucumber salad.
- Duck Confit. This is a very special and expensive spaetzle dish that you’re probably not going to serve regularly, but it’s worth trying out. This meal is very rich and filling, so this is the perfect thing for those who like duck or goose.
- Sauerbraten. Sauerbraten is a very traditional German dish made from marinated beef in buttermilk and spices. This is usually served with red cabbage and potatoes, and it’s perfect for wintertime meals or any time you want something rich and hearty.
- German Schnitzel. Schnitzel is a delicious side dish you can make in minutes. It’s very similar to chicken-fried steak but much lighter and fluffier.
41 EASY BUTTERMILK RECIPES FOR ANY TIME OF DAY
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- Lemon-Buttermilk Bundt Cake. This classic lemon buttermilk cake is king among buttermilk recipes, and the lush fragrance of lemon and stone fruit will make you feel royal.
- Chocolate Zucchini Cake. Zucchini keeps this cake incredibly moist, while scattered chocolate chips (or chocolate pyramids) and chopped walnuts add texture and dimension.
- Buttermilk Waffles. This classic recipe from the Gourmet archives is just calling for butter and syrup. Or yogurt and berries. Or all of the above. Read on to learn how to make waffles that come out crispy every time.
- Orecchiette with Buttermilk, Peas, and Pistachios. This ideal pasta dish for spring gets its zip and velvety texture from buttermilk. See recipe.
- Tomato-and-Cheese Cobbler. We all love a buttermilk biscuit-topped cobbler. But if you've never tried a savory one, the time is now. See recipe.
- Double-Layer Vanilla-Buttermilk Cake with Raspberries and Orange Cream-Cheese Frosting. Buttermilk and fruit are best buds. They balance each other out, making this celebration cake excellent for an outdoor wedding—or any sunny afternoon in the backyard.
- Red Velvet Cake With Blackberry–Cream Cheese Whipped Frosting. The richness of this buttermilk batter, with its slight whisper of chocolate, is perfectly offset by layers of smooth cream cheese streaked through with a violet swirl of luscious blackberry compote.
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- Chicken Salad with Apricots, Celery, and Blue Cheese. Buttermilk adds richness and tang to the blue cheese dressing in this easy, hearty summer salad.
- Grains in Herby Buttermilk. A super-cooling, super-refreshing grain bowl, dressed with an herby mix of tangy buttermilk and yogurt. If you love dill, you'll adore this dish.
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- Herb Spaetzle. Mixed fresh herbs add color and extra flavor to the dough for spaetzle. Not familiar? They’re the small, chewy noodle-dough dumplings, originally from Germany.
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