I love taking traditional recipes and giving them a little twist. In this case, I've taken a Bavarian spaetzle, typically served as a side dish for dinner, and turned it into a great dessert. FYI, it also makes a fantastic breakfast heated up the next morning.
Simple & Delicious magazine recently published a Crispy Beer Battered Fish that looked fantastic until I saw they added milk to the batter. I love really fried fish and wondered how it would turn out without the milk. So I removed the milk, increased the beer and added a touch of oil to replace the fat of the milk. I couldn't have been happier with the results. Crispy, crunchy and a little spicy.
This is a hearty, stick-to-your-ribs pancake that's for sure. Cooked rice may seem like an odd ingredient but it's a trick I learned from my mother. I had no clue she did it because it would extend the batter and she could make more pancakes with the same amount of ingredients. I just really loved the flavor and texture.
I learned many things in the six years I spent at Southern Living magazine. Making tender, flaky biscuits has to be one of the tastiest. They're easy to prepare and who wouldn't love to have these for breakfast?
While cornstarch may seem like an odd ingredient, since I don't use buttermilk or cream I needed something to help tenderize the biscuits. If you like the acidic twang that buttermilk gives, try adding 1/4 teaspoon cream of tartar to the flour mixture.
I made this yesterday for my mother's birthday and in less than 30 minutes, four adults and two little kids polished off the entire bowl.
Trust me, it's great served as an appetizer but you can also dish it up on top of lettuce greens for a delicious salad. The other great thing is pickled shrimp is an easy way to impress with a minimum amount of work. It takes about 10 minutes to stir together and then it simply chills for 2 to 8 hours.