Note on Nutmeg: never put nutmeg in Spätzle!

Note on Equipment: you'll need a large pot of boiling, well-salted water; a Spätzle maker of some kind; a large pot of cold water for shocking; and a slotted spoon or other skimming device)

Note on Salt: put enough salt in the water so that it tastes salty.

Note on Spätzle makers: I recommend using the old-fashioned Spätzle board and Spätzle knife (see video). Second best but still very good is the Spätzle maker that looks like a cheese grater with a little box attached. You fill the box with dough, place the maker over the pot of boiling water, and move the box back and forth. These are available in almost any kitchen store.

Method: (presumes the use of a mixer that can handle bread dough).

Note on making by hand: mix ingredients (you will probably have to use less flour) by hand with a large wooden spoon, then beat with same spoon at a vigorous pace until the dough is thick and sticky and shiny and all the flour is incorporated. Continue to beat until the dough "throws bubbles," i.e. until you begin incorporating enough air that large bubbles appear in the dough when you stop beating.

1. Set the large pot of salted water to boil.
2. Place eggs, salt, and oil into the mixing bowl of a powerful mixer and mix thoroughly with the "paddle" attachment.
3. Add 1 c. of the flour and mix well into a smooth batter. Add remaining flour, in increments, mixing well each time and scraping down the sides of the bowl frequently, until a fairly stiff, shiny dough it produced. If using a KitchenAid-style mixer, dough will form a partial ball around the "paddle" attachment.
4. Beat this dough fairly hard for 1-2 minutes longer, scraping sides once. Now mix in only enough cold water (in increments) to make dough pliant enough for your Spätzle maker. If using a board, dough should be stiffer. If using a "grater" type or (far less desirable) a ricer, dough should be slightly softer. No more than 1 T. should be necessary.
5. Fill the Spätzle maker about half way full. Position the Spätzle maker over the pot of salted, boiling water. Gradually process the dough so that the noodles fall into the pot. When a noodle is cooked, it will float to the surface. Use the spider to skim off the cooked noodles, then transfer them to the pot of cold water. They cook quickly.
6. Reheat the cooked Spätzle by warming the water prior to serving. Drain and serve, with or without butter or gravy. Or--especially if the Spätzle are a couple of days old--sauté in whole butter.
7. To hold longer than 2 hours, drain the Spätzle, toss with a small amount of oil, and refrigerate in airtight containers. They keep for 2-3 days.

• 1 T whole butter
• 1/4 c. onion, finely chopped (or two large shallots)
• 1 T tomato paste
• 2 c. good beef stock or broth (low-salt preferred)
• 11/2 c. dry white wine (with good acidity)
• 1 c. heavy cream

Ingredients

1) Combine the graham cracker crumbs with the melted butter.

2) Press the mixtures onto the bottom of a 10 inch pan with a removable rim so that the crumb mixture extends an inch or so up the bottom of the rim.                                                                     

3) Beat the cream cheese with 1/3 cup sugar.

4) Add the eggs one at a time.  Mix after each egg. (Mix until the mixture is smooth.  You do not want to beat too much air into it.  It will develop bubbles.  But if it does, do not worry.)

5) Add 1 teaspoon vanilla and 1 teaspoon lemon juice.  Mix again until smooth. 

6) Pour into the prepared pan.

7) Bake at 350-375 degrees F for about 25 minutes or until the cream cheese is lightly golden on top.  Take the cake out of the oven and let it cool for 15 minutes.

8) In the meantime, mix the remaining sugar and vanilla (1/2 cup sugar and 1 teaspoon vanilla) with the sour cream.  Pour this mixture of this cake and bake for 10 minutes. 

9) Serve cold.

Ingredients

Note on Chocolate Cake Mix:  You of course can make a chocolate cake from scratch.  If it doesn't include coco, add some.   

Note on Chocolate Shavings: If you are unable to find chocolate shavings simply buy a candy bar.  Make shavings by using a cheese grader.

1)  The day before you want to construct the cake, soak the can of Cherries in Water with the 1/3 cup brandy.  Since this cake is very sweet, adding the brandy balances the flavors. 

2)  Make the chocolate cake mix.  After the cake is mixed add 1 tablespoon of coco.  This will make it taste more authentic. 

3)  Divide the cake mix evenly into three round pans.  It won't seem like there is a lot in each pan.  That is how it should be!

4)  Bake the cakes.  Once cool, the cake is ready to be constructed. 

6)  Whip up the whipping cream while adding powder sugar.  Add powder sugar until the whipping cream is thick. 

7) Place the first cake on a plate.  On the top edges of the cake put a thin ring of whipping cream.

8)  Poke holes all over the cake with a knife.  Using a spoon, soak the cake with cherry juice from the brandy soaked cherries. 

9)  Fill the layer with the can of brandy soaked cherries.  Note that the whipping cream ring around the edges keeps the cherries from rolling off. 

10)  Over the cherries put a thin layer of whipping cream.

11)  Place the second cake on top.  Repeat step 8. 

12)  Cover the cake with whipping cream.  Note that this layer only includes the whipping cream.

13)  Place the third layer on top.  Repeat step 8. 

14)  Frost the entire cake top and sides. 

15)  Decorate the cake with Maraschino Cherries and dust with the chocolate shavings. 

Wash the heart thoroughly under cold water, cutting away any arteries, fat or connective tissue. Slice in half lengthwise and then into bite size pieces crosswise. 

In an open pressure cooker saute bacon for 2 minutes, then add onions, carrots, celery and continue cooking until vegetables look translucent. Add the heart pieces and spices (tip: put juniper berries and bay leaves in a tea ball for easy removal) and stir until heart is brown. Add red wine and close pressure cooker. Cook under pressure for 20 minutes, then open cooker and add in the chicken broth. With the cover still off, bring back to boiling before adding the thickening (water mixed with flour). After adding thickening boil for one minute stirring constantly. Stir in sour cream and heat through, but don't boil. Taste, for correct seasoning.

Serve over noodles or rice. Serves about six.