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.
Cinnamon Spaetzle
After the spaetzle is boiled and cooled you can refrigerate it for two days before serving.
2 cups (9 oz/250 g) all-purpose flour
2 teaspoons cinnamon
4 large eggs
1/3 cup unflavored almond milk
2 teaspoons vanilla extract
1 teaspoon kosher salt
2 tablespoons dairy-free margarine or vegetable oil
Bring a large pot of water to a boil.
Whisk together flour and cinnamon. In a separate bowl, whisk eggs, milk, vanilla and salt; add to flour mixture and whisk to combine. Let batter rest 10 minutes.
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Spray a spaetzle maker with non-stick cooking spray and place over boiling water. Pour about 1 cup of batter into well of spaetzle maker and slowly move back and forth, allowing the batter to drop into the simmering water.
Cook, stirring gently, 3 to 4 minutes or until the spaetzle floats. Remove with a slotted spoon and rinse under cold water; set aside. Repeat with remaining batter.
Melt butter in a large skillet over medium-high heat. Add spaetzle and cook, stirring occasionally, 4 to 5 minutes or until heated through and just starting to brown. Serve immediately topped with Caramelized Apples & Cranberries (see recipe below).
To make traditional spaetzle, omit cinnamon and vanilla. Proceed as directed.
Caramelized Apples & Cranberry Topping
2 large tart apples, peeled and chopped
2 tablespoons dairy-free margarine
1/2 cup dried cranberries
1/3 cup (21/2 oz./73 g) brown sugar
1/3 cup orange juice
Toasted chopped pecans, optional
Saute apples in butter over medium-high heat until tender and starting to brown, about 5 minutes. Add cranberries and brown sugar and stir until sugar melts. Stir in orange juice and simmer until mixture reduces and thickens. Serve with chopped pecans, if desired.
Photo credit: Colander image from Epicurious.com.
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