Homemade Spätzle

Central European Comfort Food

Spätzle is a dumpling made from flour, eggs, and a liquid (such as milk, or sometimes water).  The name is Swabian (High) German, and translates as ”little sparrow” (someone must have thought the shape looked sparrow like). You can find virtually the same dumpling throughout Central Europe, although it may be called by a different name. For example, in Hungary it’s Galuska. In Switzerland, Chnöpfli or Knöpfle.

These plump little dumplings combine perfectly with hearty stews. Or you can serve them as a starch to accompany meat or seafood. They’re easy to make, and you can prepare them ahead of time (just reheat with a quick simmer or sauté right before serving). So they’re perfect for company, since they require no complicated last-minute preparation.

And the flavor of spätzle is satisfying and comforting. Just like the adulation you’ll get for making these little gems.

Christmas Stollen

A Traditional Holiday Cake — or Is It Bread? 

‘Tis the season for Christmas cakes. You know, like fruitcake, panettone, and Stollen. All three are sweet, and all three typically contain candied or dried fruits. Stollen (like fruitcake) also contains nuts, but Stollen has a more breadlike consistency.

Dresden is synonymous with Stollen, and Dresden Stollen is often quite hefty. Loaves can weigh upwards of 4 pounds, and typically are covered with white icing. But Stollen is baked throughout Germany in all sizes and shapes. And almost every family has its own recipe.

This recipe has been in my family for generations. It probably arrived from Germany with my great-great-grandmother. It’s a bit less rich than the typical Dresden Stollen, and can be baked either in a loaf pan or free form on a baking sheet. It’s delicious plain or dusted with powdered sugar (or iced, if that’s your preference). And although the dough takes several hours to rise, actual hands-on time is only about half an hour if you knead the Stollen in a stand mixer.

Pfeffernüsse Cookies

This Spicy German Favorite May Be the World’s Best Christmas Cookie

When I was young, my mother would bake a vast assortment of cookies for Christmas — a dozen varieties at least.  Pfeffernüsse (often spelled Pfeffernuesse) were always the first one she made, usually right after Thanksgiving.

Why so early?  Well, the flavor of Pfeffernüsse deepens and sharpens with age.  Although delicious when first baked, they are incomparably better after a couple of weeks.  And still better a few weeks after that.

So if you plan to enjoy these cookies for Christmas, you’ll want to make them soon.  And the sooner you start, the sooner you’ll discover how easy Pfeffernüsse are to make.