This is a homemade drop noodle that winds up as a side served with a lot of the family recipes I had at holidays as a child.

Ingredients:
4 cups (500g) flour
5 eggs
1 tsp salt
1 tsp ground nutmeg (or mace, if you have it)
1 cup (250 mL) tepid water
3 tbsp butter

Tools:
a large stockpot
a slotted spoon or spider
a spaetzle press or potato ricer


  1. Set stock pot on high heat to bring salted water to a boil while you mix the dough

  2. Mix the ingredients to a smooth dough in a bowl. Beat the dough vigorously until it starts to bubble.

  3. Allow the dough to rest briefly.

  4. Put a small amount of dough in the press or ricer and drop the dough pieces into the water

  5. When the spaetzle surface, skim them out, rinse quickly in cold water, and drain.

  6. Repeat until all the dough is cooked into noodles

  7. Heat butter in a deep pan or skillet and reheat spaetzle, in necessary



Spaetzle is served with sauerbraten, or hasenpfeffer, or other main dish as you please.

Leftover spaetzle can be cooked with cheese and onion as a casserole, if desired.
[personal profile] ellen_fremedon and the Vegan Knitter graciously shared the use of their kitchen (which is actually big enough to have more than one person in it) for Christmas dinner. ellen made harissa soup, baked bread, and sheet-roasted vegetables (brussel sprouts, onion, sweet potato, carrots, the knobbiest parsnips know to man (which I had bought -- oops), red beets).

I brought a duck and roasted it accord to this recipe. The only changes we made were to add a little bit of cornstarch to get the drizzle to thicken up.

I also made spätzle, because I own a spätzle press and like the noodles enough to make them despite how sticky the dough sometimes is. I make mine with mace instead of nutmeg, for a more delicate flavor.

I also brought springerle cookies and gingerbread tiles from The Springerle House. Technically I could have made them myself, but they require baker's ammonium and The Springerle House has an amazing collection of cookie molds, so why not leave it to the professional?

[profile] hollimichele was also there for dinner, and when she asked if she could help was assigned the task of cutting up the pomegranate, which was a bit mean to give someone who'd never attempted cutting one open before. They are very messy, but she was the one wearing black. She rose to the occasion and found a tutorial about how to cut open a pomegranate on Youtube (and then went "why are there still MORE seeds?" as she was taking it apart.)

Dessert was waffles by the Vegan Knitter. They came apart slightly in the iron, but were wonderful crispy anyway.

For New Year's Day, I have invited people to come to my place for vegan pancake and Liège Waffles. I may also make New Year's Waffle Cookies (AKA Lukken/Nieujaar's Wafeltjes/Gaufrettes) because I have a mini-waffle iron and can make them a day ahead. Maybe Smitten Kitchen's Winter Fruit Salad, assuming I can find dried figs and dried apricots.
Today, I made sujuk rolls with the ground lamb I bought on Saturday and a sheet of puff pastry dough that was probably a little more freezer-burned than was ideal.

Sujuk sausage rolls are basically pigs-in-blankets, but fancy.

Ingredients )
Directions )

I used a milk wash instead of an egg wash (not wasting most of an egg when they're not easily available at the moment), and skipped the hemp seeds. I had a good chunk of the ground lamb leftover, so that's back in the freezer until I decide what to do with it -- I might try making some sort of stuffed quick-bread or noodle dish with it.
I stopped by the Safeway coming home tonight and picked up a pack of toilet paper, another box of kleenex, two cans of soup, bagels, cream cheese, skyr, and a couple of packs of ramen.

I don't think I've had cheap ramen since I was in collage, but I'm reasonably sure that I can dress it up into something acceptable by cracking an egg or two into it, and maybe adding a scoop of kimchi or half an onion. Basically, I bought some 'I have no energy to stand for five minutes and cook' food or 'I've been stuck in my apartment for three weeks due to quarantine and have almost nothing left' food; the canned soup can be donated if I don't use it, and the ramen will wind up in some experiment or other.

I also picked up 4 bag of mixed dried berries on clearance, and a bag of peppermints -- at the very least I'll have something to nibble on if I do get stuck in my apartment, and it's not like they'll go bad.

Now the only things left on my list are Dayquil, chocolate, and Brita water filters.

If you haven't been reading [personal profile] siderea's pandemic preparation series -- about taking reasonable and measured preparation for Covid-19, check it out. She also did a great series on the 1918-1919 Pandemic Flu in Boston.
Greek almond cake, spiced olive oil cake, 3 lbs of quince, a dozen eggs, popcorn from Capitol Kettle Corn (flavors -- The District Chocolate and Whistle-Blower) and two bottle of cider from Willow Oaks Craft Cider -- Pippin, made from Pippin apples, and Confluence, made from Spitzenburg and Winesap apples.

Also, it's getting to the point I should order springerle cookies from The Springerle House. I might try to make some springerle cookies myself now that I have a carved rolling pin, but that's a lot of effort that might not turn out well, especially because the traditional recipe includes hartshorn.

I'm definitely going to make more pfeffernusse cookies, as I have a lot of cubeb and long pepper, and those are significantly easier to make than springerle cookies.
I just ordered a batch of springerle cookies from Springerle House for New Year's, or possibly Christmas. But probably New Year's, since it's almost certain that I'll be hosting a get-together at my apartment.

My mom got a batch (largest size) of springerle cookies from them for Thanksgiving. They were delicious! And had so many different turkey and harvest-themed cookie molds. I'll try to upload the pictures I took of some of them.

My grandmother used to make springerle cookies for the holidays, but hers were definitely hard dunkers -- Springerle House manages to make theirs with a crisp outside and a light, almost fluffy inside. I now have a springerle rolling pin as my mom gave me one she had, but I really doubt I'd be able to make as good a batch of cookies as Springerle House -- for one thing, the traditional recipe calls for hartshorn, aka baker's ammonia, aka ammonium carbonate, aka 'what IS that smell?!'. It's probably not a good idea to try baking with it in an apartment.

Tonight is the deadline for ordering Christmas cookies, so if you suddenly find yourself with a mighty need for anise-flavored picture cookies, you only have a little time left.
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