German Spaetzle

This recipe is perfect for the cooler temperatures that have grabbed the country!  Spaetzle is the perfect side dish for any roasted meat and vegetable.  You can add your favorite herbs to create your own custom delicacy!  Enjoy!

1 cup all-purpose flour            1/4 cup milk
2 eggs                                      1/2 teaspoon salt and ground nutmeg
1 galloon hot broth                  2 T butter
2 T chopped fresh parsley

Mix together flour, salt and nutmeg.  Beats eggs well and add to liquid ingredients.  Mix until smooth. 

Press dough through either a spaeztle maker or a colander with wide holes. 

Drop slowly into hot broth (chicken or beef) and cook for 5 to 8 minutes.  Drain well

Saute spaetzle in melted butter and sprinkle with fresh parsley or other herbs.

I like to serve my spaetzle with a light brown gravy.  This deepens the flavor and is a great way to meld the whole meal together!                      

Spring Fruit Cake

Recently, my humble little blog was asked to join eRecipe.com and I am so excited to welcome all of their readers!  For those of you who are new here, this blog will primarily feature recipes I make on a regular basis-- most of them German.  I am of German descent and had the privilege of living there for 4 years.  Needless to say, I love the food!  Occasionally, you will also see Czech, Fodmap-friendly, and other treasured recipes.  Rest assured, they are all tried and true and delicious! 

Now for today's recipe.....

German Spring Fruit Cake

1 store-bought cake base (most stores carry these in the bakery area)
Small amount of flavored liqueur (or thinned jam)
1 4 serving package of vanilla pudding
1 3/4 C milk
Assortment of sliced fresh fruits (I like kiwi, strawberries, blueberries, and apricots)
Apricot or peach jelly
Sugar
Whipped Cream

Brush liqueur or thinned apricot or peach jelly on cake base (just to moisten).  Prepare Vanilla pudding and let set. Spread over cake base. Place fruits in a circular fashion on top of pudding.  Next, thin 1/4 cup of apricot or peach jelly with a little fruit juice.  Brush on top of fruit.  Sprinkle sugar over top of cake and serve with whipped cream.  Enjoy!

Ahhh Spring flowers and Bavarian Wurstsalat

Ahhh, despite the frigid temperatures lately, Spring is finally here.  It's been a rough Winter for most of the United States but now that Spring is here my tastebuds are craving one of my favorites while living in Bavaria-- Wurstsalat. 

While there are a wide variety of ways of making this delightful fresh-tasting dish, I'm going to share my take of the Bavarian version. 

Wurstsalat ala Bavaria

Ingredients:

·  1 tsp. white vinegar

·  2 tsp. sugar

·  1/4 c. mayonnaise (not Miracle Whip)

·  1 tsp. brown mustard (optional)

·  1/2 pound garlic-bologna or Fleischwurst, sliced into strips

·  4 small sweet pickles, cubed

·  1 tsp minced onion

·  dash of salt

Preparation: Stir the vinegar, sugar, mayonnaise and salt together (add mustard, too, if you are adding). (My great-grandma used to say, "If you salt it, sugar it!") Mix the bologna with the pickles and onions and then fold in mayonnaise mixture. Place in the refrigerator for a couple of hours to blend flavors.

This is excellent eaten out of bowl or on a traditional brotchen.  Anyway you eat it, it's amazing!