medtran49
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Spaetzle
2 eggs
2 Tbsp freshly rendered lard or 2 Tbsp vegetable oil or melted cooled butter or rendered bacon/speck fat
1⁄2 cup water
1⁄2 cup milk
2 1⁄2 cups all-purpose flour
2 1⁄2 tsp salt
1⁄4 tsp baking powder
pinch of nutmeg (optional)
Cheese sauce
3/4 cup speck or thick-sliced bacon, cubed in 1/4 inch or so dice. (optional)
1 large onion, 1/4 inch dice
2 Tbsp (or more, see directions) butter or vegetable oil
1/4 cup flour
2 cups milk, warmed slightly
1/4 tsp grated nutmeg
2 cups grated cheese, Emmenthaler or Gruyere or combo
Salt and pepper to taste
Cook the speck or bacon in a medium-sized skillet until the fat renders and the meat crisps. Remove with a slotted spoon to a plate or bowl and reserve. Add the chopped onions and cook over medium heat about 20-25 minutes. You want them to brown and caramelize. You will then need about 1/4 cup fat left in the pan so add butter if necessary. If there is more than 1/4 cup rendered fat, remove excess and use in the spaetzle batter. Add 1/4 cup flour and stir to make a light colored roux. Slowly add the milk, stirring constantly so you don't get lumps and let cook until it thickens. Add the nutmeg and some salt and pepper. Turn heat to medium low and add in the grated cheese. Stir until melted. Taste and adjust seasonings. Keep warm over very low heat.
For spaetzle, using a mixer or a blender, mix eggs, lard/oil/butter/rendered fat, water and milk together. In a bowl, mix flour, salt, and baking powder, plus optional nutmeg. Add liquid to the bowl and stir until well mixed. This will be a pretty thick batter, almost a dough.
Using a spaetzle maker of some kind (I use the sliding box press) and working in batches, cook the spatzle in lots of boiling salted water until they float. Remove with a slotted spoon to a colander.
Place spaetzle in an 8 inch square baking dish, sprinkle cooked speck/bacon over top evenly, add the cheese sauce and mix well. Place in a preheated 375 oven and cook for 30-40 minutes until hot and bubbly and a little brown on top. Let cool for a few minutes and serve.
We usually serve this with a salad for a lighter meal (notice I didn't write light) or German red cabbage (Rotkohl) for a heavier/heartier meal.
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