It’s that time of year again…Oktoberfest! I’m looking forward to cooking some of our favorite German foods in the coming weeks, but none is more appreciated than homemade spaetzle…well, other than Black Forest Cherry Torte! Here’s the recipe I use…it makes a lot, so you might want to halve it if you don’t like spaetzle as much as we do (or if you don’t have seven members in your family!). I use a little less nutmeg than many recipes call for, because I find it a bit overpowering, but feel free to adjust to your tastes.
- 2 cups all-purpose flour
- 1/2 cup milk
- 4 eggs
- 3/4 tsp. ground nutmeg
- 1 pinch fresh ground pepper (white is traditional, but I use black)
- 1 1/2 tsp. salt
- 2 Tbsp. butter
- 2 Tbsp. fresh parsley, chopped
- Shredded Gruyère cheese (optional)
- Sauerkraut (optional)
Mix together flour, salt, white pepper, and nutmeg. Beat eggs well, and add alternately with the milk to the dry ingredients. Mix until smooth.
Bring a large pot of salted water to a boil.
Working over pot of water, press dough through spaetzle maker or colander with large holes, dropping into water. Cook four to six minutes. Drain well.
Sauté cooked spaetzle in butter. Sprinkle chopped fresh parsley on top. For an extra-special treat, add some shredded Gruyère cheese and sauerkraut while sautéing the spaetzle.
I wanted to make pasta on Mother’s Day, and I wanted that pasta to include artichokes somehow. This is what I came up with, and to my great surprise, it was a huge hit! You could also add some cooked, shredded chicken to the sauce if you want a heartier meal.
- 6 Tbsp. unsalted butter, divided
- 10 oz. fresh spinach
- 4 oz. cream cheese
- 8 oz. sour cream
- 1 cup shredded parmesan
- 2 14 oz. cans quartered artichoke hearts, drained
- 2 oz. capers, drained
- 3 garlic cloves, minced
- Juice and zest of one lemon
- 16 oz penne pasta with 1 cup reserved pasta cooking liquid
Cook pasta in a large pot of salted water to desired doneness. Reserve 1 cup of the water and drain pasta.
In a large pot, melt 2 Tbsp. butter over medium heat. Once hot, add spinach and stir until slightly wilted. Transfer wilted spinach to a colander and drain.
Add 4 Tbsp. butter to the same pot along with 4 oz cream cheese, 8 oz. sour cream, and 1 cup parmesan and stir until everything melts and starts to bubble. Add minced garlic.
Stir in drained artichokes and capers and cook an additional 1-2 minutes, then add drained spinach, lemon zest, and lemon juice. Cook until hot then toss in the cooked, drained pasta. Stir in reserved pasta water to thin sauce if desired. Serve with additional shredded parmesan.
- 1 12 oz. box bow-tie pasta
- 2 Tbsp. olive oil
- 2 lbs. ground pork sausage
- 1 tsp. red pepper flakes
- 1/2 cup diced onion
- 4 cloves garlic, minced
- 1/2 c. white wine
- 28 oz. can whole tomatoes, drained and coarsely chopped
- 2 c. heavy cream
- 1 tsp. Italian seasoning
- 1 tsp. salt
Bring a large pot of salted water to a boil. Cook pasta in boiling water until al dente; drain.
While pasta is cooking, heat oil in a large, deep skillet over medium heat. Cook sausage and pepper flakes until sausage is evenly brown. Stir in onion and garlic, and cook until onion is tender. Deglaze pan with white wine. Stir in tomatoes, cream, Italian seasoning, and salt. Simmer until mixture thickens, 8 to 10 minutes.Stir cooked pasta into sauce, and heat through.
I tried a new lamb stew recipe for Easter dinner, and even though I hadn’t made it before, I made some changes to it as I went along. We were all very happy with the results, so it’s going in the permanent file!
- 6 oz. bacon, sliced into 1/4 inch strips
- 3 lbs. boneless leg of lamb, trimmed of fat and cut into 1 1/2 inch chunks
- 1/2 Tbsp. kosher salt for the lamb, plus 1 tsp. for stew
- 1 tsp. black pepper for lamb, plus 1/2 tsp. for stew
- 1/3 cup all-purpose flour
- 1 large white onion, diced
- 6 garlic cloves, minced
- 1 2/3 cups red wine
- 1 lb. mushrooms, thickly sliced
- 4 cups beef broth or stock
- 1 Tbsp. tomato paste
- 2 bay leaves
- 1 tsp. dried tarragon
- 1 1/2 lbs. small yellow potatoes cut into 1 inch pieces
- 1 lb. baby carrots, cut in half on the diagonal
In a 5 qt. oven-safe dutch oven, saute chopped bacon over medium heat until browned. With a slotted spoon, transfer bacon to a large plate.
While bacon cooks, season lamb pieces with 1/2 Tbsp. salt and 1 tsp pepper. Sprinkle with 1/3 cup flour and toss to coat. Cook lamb in two batches in hot bacon grease over medium heat until browned then transfer to the plate with bacon.
Add diced onion to the bacon grease and sauté 2 minutes. Add garlic and cook another minute, stirring constantly. Add 1 2/3 cups wine, scraping the bottom to deglaze. Add sliced mushrooms, bring to a simmer then cook uncovered 10 minutes. While mushrooms are simmering, preheat oven to 325.
Return bacon and lamb to pot and add 4 cups broth, 1 Tbsp. tomato paste, 1 tsp. salt, 1/2 tsp. pepper, 1 tsp. dried tarragon, and 2 bay leaves. Stir in potatoes and carrots, making sure potatoes are submerged in liquid. Bring to a boil, then cover and transfer to preheated oven for 1 hour and 45 minutes. When done, potatoes and lamb will be very tender.
Just when you think I’ve run out of new pies to try!
Last year, I found a recipe for a Nutella pie, and Turkey immediately decided he wanted it to be “his” Thanksgiving pie. He liked it so much, he decided he wants it again this year, and I don’t blame him…it’s delicious. Of course, I’ve made my own little tweaks in the meantime, so here is my updated recipe!
For the filling:
- Pre-made Oreo pie crust
- 8 oz. cream cheese
- 3/4 cup Nutella
- 1/2 cup powdered sugar
- 1 tsp. vanilla extract
- 1 cup heavy whipping cream
Beat cream cheese, Nutella, sugar, and vanilla until smooth. In another bowl, beat cream until stiff peaks form; fold into Nutella mixture. Add to crust and chill for 30 minutes.
For the topping:
- 1/4 cup heavy whipping cream
- 1 Tbsp. light corn syrup
- 2 tsp. butter
- 1/8 tsp. salt
- 2 oz. semisweet chocolate, finely chopped
- 2 Tbsp. hazelnuts, toasted and roughly chopped
In small saucepan, bring the cream, corn syrup, butter, and salt to a boil over medium heat. Remove from heat. Add chocolate; let stand five minutes. Stir until smooth; cool to spreading consistency. Spread over pie; sprinkle with toasted hazelnuts. Chill for at least one hour.
One of the first treats I started making after Ryan and I got married was butterscotch haystacks. They came to be a fall staple in our household, but once we learned that Moose was allergic to peanuts, they become less fun to make, because my original recipe contained peanut butter, and he couldn’t enjoy them with us.
I looked into lots of different potential substitutes. SunButter is almost always the first suggestion that comes up, but I never tried to make them using it. Instead, I opted for Biscoff Cookie Spread. The end result was amazing…we like them much better this way!
- 1 11oz. bag butterscotch chips
- 3/4 cup Biscoff Cookie Spread
- 3 1/2 cups mini marshmallows
- 10 oz. chow mein noodles
Over a double-boiler or in the microwave, melt butterscotch chips. Stir in Biscoff spread until smooth. Toss with marshmallows and chow mein noodles. Shape into “haystacks” a bit bigger than a golf ball. Refrigerate until set. Store any remaining haystacks in refrigerator.
The apple dessert contest on Sunday had me thinking…how many apple recipes have I shared over the years? There are actually more than I remembered, and they’re not all desserts…I even have a main course on the list!
How do you like to use apples in your cooking and baking?