Stäerzelen

Introduction

History

Stäerzelen has been a popular dish in Switzerland for generations, with its origins dating back to the rural areas of the country. It was a simple and affordable meal that could be made with basic ingredients found in most households.

Ingredients

How to prepare

Variations

Cooking Tips & Tricks

Be sure to remove the doughy mass from the boiling water immediately to prevent it from becoming too sticky.

- Pre-warm the bowl before placing the Stäerzel in it to keep the dish warm for longer.

- Use a dessert spoon dipped in hot fat to easily shape the dumplings.

Serving Suggestions

Serve Stäerzelen hot with a side salad or steamed vegetables for a complete meal.

Cooking Techniques

Boiling and shaping the dough are the main cooking techniques used in this recipe.

Ingredient Substitutions

If buckwheat flour is not available, you can use regular flour as a substitute.

Make Ahead Tips

You can prepare the dough ahead of time and store it in the refrigerator until ready to cook.

Presentation Ideas

Serve Stäerzelen in individual bowls topped with chopped speck for a rustic presentation.

Pairing Recommendations

Pair Stäerzelen with a glass of white wine or a cold beer for a delicious combination.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator and reheat in the microwave or on the stovetop.

Nutrition Information

Calories per serving

Each serving of Stäerzelen contains approximately 300 calories.

Carbohydrates

Buckwheat flour is a good source of carbohydrates, providing energy for the body.

Fats

The hot fat used in this recipe adds flavor and richness to the dish.

Proteins

Milk and speck (bacon) provide protein in this recipe.

Vitamins and minerals

Buckwheat flour contains vitamins and minerals such as magnesium, iron, and B vitamins.

Alergens

This recipe contains gluten from the buckwheat flour and dairy from the milk.

Summary

Stäerzelen is a balanced meal that provides carbohydrates, fats, proteins, vitamins, and minerals.

Summary

Stäerzelen is a traditional Swiss dish made with buckwheat flour, salted water, hot fat, and milk. This hearty and comforting meal is easy to make and perfect for a cozy night in.

How did I get this recipe?

I remember the sense of wonder I felt when I first saw this recipe for Stäerzelen. It was a cold winter day, and I had just finished baking a batch of my famous cookies when my dear friend Elsa came over for a visit. As we sat in the cozy kitchen sipping tea and chatting, she pulled out a faded old recipe card from her purse and handed it to me with a mischievous smile.

"Have you ever heard of Stäerzelen?" she asked, her eyes twinkling with excitement.

I shook my head, intrigued by the unfamiliar name. Elsa explained that it was a traditional Swiss dessert that her grandmother used to make for special occasions. She had recently rediscovered the recipe in an old cookbook and thought I might enjoy trying it out.

I eagerly scanned the ingredients list and instructions, noting the simple yet unique combination of flavors and techniques. The recipe called for a delicate pastry dough filled with a sweet and tangy mixture of apples, raisins, and spices, all baked to golden perfection. It sounded like a delightful treat that would be perfect for my next gathering with family and friends.

With Elsa's encouragement, I set out to make Stäerzelen for the first time. I carefully followed the steps, kneading the dough until it was smooth and elastic, rolling it out into a thin sheet, and filling it with the fragrant apple mixture. As the dessert baked in the oven, the kitchen filled with the warm aroma of cinnamon and nutmeg, making my mouth water in anticipation.

When the timer finally beeped, I pulled the Stäerzelen out of the oven and marveled at its golden-brown crust and bubbling filling. Elsa and I couldn't resist cutting into it while it was still warm, savoring each bite with delight. The pastry was light and flaky, the apples tender and juicy, and the spices added a subtle kick that lingered on the palate. It was a taste of Switzerland that transported me to a cozy chalet in the Alps, surrounded by snow-capped mountains and the sound of cowbells in the distance.

From that moment on, Stäerzelen became a beloved recipe in my collection, one that I would make time and time again for special occasions and gatherings with loved ones. I shared the recipe with my daughters and granddaughters, passing down the tradition of making this delectable dessert from generation to generation.

Over the years, I added my own twists and variations to the original recipe, experimenting with different types of fruit, spices, and fillings to create unique and personalized versions of Stäerzelen. Each time I made it, I felt a sense of connection to Elsa and her Swiss heritage, grateful for the gift of this delicious recipe that had brought us closer together.

As I sit here now, reflecting on the memories of that cold winter day and the joy of discovering Stäerzelen for the first time, I am filled with gratitude for the culinary adventures and friendships that have enriched my life. Cooking has always been a source of comfort and creativity for me, a way to express love and care for those around me. And in this simple yet exquisite dessert, I have found a treasure that will always hold a special place in my heart.

Categories

| Buckwheat Flour Recipes | Dumpling Recipes | Luxembourgish Recipes | Luxembourgish Snacks | Milk And Cream Recipes |

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