I’ve treasured this appetizer for 15 years, ever since my husband’s high school buddy and trained chef David prepared these extra-ordinary quesadillas for us at his house party. The flavors are out of this world, but that means this appetizer disappears fast!
Karl Ratzsch’s was always my favorite German restaurant in Milwaukee. It was off to the side from the busy streets, and oh so old world … delicious.
1/2 cup flour 1 teaspoon salt, plus more for seasoning Pinch white pepper, plus more for seasoning Pinch of ground nutmeg 2 eggs 1/2 medium onion, diced Pinch of sugar 4 tablespoons (1/2 stick) butter (divided) 1/2 teaspoon Hungarian paprika 3 ounces Swiss cheese, diced Fried bread crumbs, for garnish
Bring pot of salted water to boil.
Meanwhile, sift flour into bowl. Add salt, pepper, nutmeg and eggs. Mix until batter is smooth. Press dough onto floured surface. With sharp knife, scrape small pieces of dough off and drop into boiling water, using caution as water may splash. Boil about 10 minutes. Remove from water with slotted spoon, drain and chill.
Sauté onion and sugar in 1 tablespoon of the butter until caramelized. Season with salt, pepper, and paprika, set aside and keep warm.
When ready to serve, sauté chilled spaetzle in remaining 3 tablespoons of butter until golden brown. Toss with the onion mixture and diced Swiss cheese and season with pepper and salt. Top with fried bread crumbs that have been lightly browned in butter.
Here is an elegant, but quick 30-min. prep. appetizer guaranteed to please. The recipe is Joni Hilton’s, of Sacremento, Calif., who earned first runner in a Dairy Association competition. Note: This recipe can be adapted by adding a small amount of crab, prosciutto or other smoky meat and by changing the flavor of the dip.
Cheesy Wontons with Sweet & Sour Dip 12 oz. (3-4 c.) Jalapeño Jack cheese, cut into 1/4 ” cubes 24 square wonton wrappers 3-4 c. vegetable oil 1 pkg. cream cheese 1/3 c. bottled sweet & sour sauceContinue reading →