Nockerl Soup Recipes

Steps:

• In a large pot, bring the stock to a rapid boil.
• Combine the farina, nutmeg, eggs, butter and salt in a large bowl and set aside for 1-2 minutes.
• Scoop up small spoonfuls of the batter and scrape them into the boiling stock.
• Stir occasionally to prevent the dumplings from sticking; they will float when they are done!
• NOTE: If your dumplings disintegrate when they hit the water, ensure that your stock is rapidly boiling; also, "pack" your batter together a bit before dunking it, and/or add another tablespoon or two of farina to your batter -- it may be too moist (again, allow the batter to rest 1-2 minutes before continuing).

Steps:

• 1. Beat eggs and melted butter, stir in semolina, season with salt & pepper & nutmeg to taste. I like to use fresh grated nutmeg & fresh grated pepper corns. Mix well and let stand for 10 minutes.
• 2. With the help of a soup spoon form small ovals and drop them in the boiling veggie broth. As the Nockerl will expand do not put to many of them in at once...as I did before and ended up with a "loaf" of Nockerl):
• 3. Boil for 10 to 15 minutes or until the Nockerl rise to the top. Serve with a bit of green on top!

Steps:

• Beat the eggs and melted butter until foamy, stir in the semolina, season with salt, pepper and freshly grated nutmeg to taste. Mix well and let rest for 10 minutes.
• Form oval quenelles with the aid of 2 teaspoons, drop them into boiling water, don't overcrowd the pot, they will plump up.
• Cook for 10 - 15 minutes or until they rise to the surface.
• Remove from the heat, add one cup of cold water to the pot and let stand for another 10 minutes, by now they should have doubled in bulk.
• Drain and serve in broth, sprinkled with chives and grated nutmeg.
• Note: I always make one extra dumpling that can be cut open to check for doneness. If the sample dumpling is not soft inside, leave them a little longer. It should be soft but not mushy.

Steps:

• Preheat the oven to 400 degrees F.
• Pour the warm raspberry jam into a 7 by 11-inch baking dish. In a medium sized mixing bowl, whisk together 1 ounce of sugar, and tapioca flour. Add the egg yolks, Grand Marnier, orange zest and lemon zest. Whisk until light in color.
• In an electric mixer, fitted with a wire whisk, beat together the egg whites and 1 ounce of sugar to soft peaks. Then, add the remaining 5 ounces of sugar in a slow, steady stream and continue to whip to stiff peaks.
• Stir 1/3 of the meringue into the egg yolk mixture to blend. Fold in the remaining meringue and continue to gently mix until well blended.
• Spoon into 3 equal mounds over the raspberry jam, shaping to resemble the 3 mountains of Salzburg. Bake for 12 to 15 minutes, until golden and risen like a souffle. Serve immediately with extra raspberry jam and Creme Anglaise.
• In a small saute pan, combine 6 ounces of raspberries, sugar, orange juice and lemon juice. Bring to a boil and cook for about 3 minutes, whisking vigorously to break apart the raspberries. The mixture should resemble a loose jam. Remove from the heat and add the remaining 6 ounces of raspberries, stirring gently until well coated.

Steps:

• Preheat the oven to 350 degrees F. In a medium-sized mixing bowl, break the egg yolks up with a fork and stir in the vanilla and lemon peel. Sprinkle the flour over the yolk mixture.
• In another bowl, using a wire whisk or rotary or electric beater, beat the egg whites with a pinch of salt until they cling to the beater. Add the sugar and bet until the whites form stiff, unwavering peaks. With a rubber spatula, stir an overflowing tablespoon of the whites into the yolk-and-flour mixture, then reverse the process and fold the yolk mixture into the rest of the egg whites, using an over-under cutting motion instead of a mixing motion. Don't overfold.
• Generously butter an oval or oblong 8 by 10 inch baking dish attractive enough to serve from. Using the rubber spatula, make 3 mounds of the mixture in the dish. Bake the Nockerl in the middle of the oven 10 to 12 minutes, or until it is lightly brown on the outside but still soft on the inside. Sprinkle with confectioners' sugar and serve immediately.

Steps:

• Add the water, eggs and salt to the flour in a large bowl.
• Mix well.
• Cover the bowl with a terry cloth towel until you are ready to use.
• Fill a large pot with water and add salt to taste.
• Bring to boil.
• Wet a wooden cutting board and put 1/3 of the dough on it.
• Using a sharp knofe, flick 1 inch strips into the water.
• Stir the pot occasionally and keep the water at a simmer.
• Cook for 5-10 minutes after the last batch is added.
• Drain and rinse with water.
• Melt 2 tablespoons of butter and add with the nockerl to a dish and keep in a low, warm oven until ready to serve.
• Serve with Chicken Paprikash, Stuffed Cabbage or braised meat dishes.

Steps:

• Quarter cabbages and remove cores; slice 1/8 in. thick. In an extra-large bowl, combine salt and cabbage. With clean hands, squeeze cabbage until it wilts and releases liquid, about 10 minutes. If desired, add optional ingredients., Firmly pack cabbage mixture into 4-quart fermenting crock or large glass container, removing as many air bubbles as possible. If cabbage mixture is not covered by 1-2 inches of liquid, make enough brine to cover by 1-2 inches. To make brine, combine 4-1/2 teaspoons canning salt per 1 quart of water in a saucepan; bring to a boil until salt is dissolved. Cool brine before adding to crock., Place crock weight over cabbage; the weight should be submerged in the brine. Or, place an inverted dinner plate or glass pie plate over cabbage. The plate should be slightly smaller than the container opening, but large enough to cover most of the shredded cabbage mixture. Weigh down the plate with 2 or 3 sealed quart jars filled with water. If using a glass container with a lid, cover the opening loosely so any gas produced by the fermenting cabbage can escape. Alternately, you can cover the opening with a clean, heavy towel. If using a crock, seal according to manufacturer's instructions. , Store crock, undisturbed, at 70°-75° for 3-4 weeks (bubbles will form and aroma will change). Cabbage must be kept submerged below surface of the fermenting liquid throughout fermentation. Check crock 2-3 times each week; skim and remove any scum that may form on top of liquid. Fermentation is complete when bubbling stops. Transfer to individual containers. Cover and store in the refrigerator for up to 3 months.

Steps:

• Put oven rack in middle position and preheat oven to 400°F.
• Pour cream into a 9-inch pie plate or shallow gratin dish and spoon lingonberry sauce into cream in dollops (it will be sparse).
• Put egg whites and salt in a bowl, then set bowl in a larger bowl of hot water and stir whites to warm to room temperature, 1 to 2 minutes. Remove from hot water. Beat whites with an electric mixer at high speed until they just form soft peaks, then beat in granulated sugar, 1 tablespoon at a time, beating until whites just form stiff, glossy peaks. Sprinkle flour over meringue and fold in gently but thoroughly. Whisk together egg yolks and vanilla in a small bowl, then fold into whites gently but thoroughly.
• Spoon large dollops of meringue onto cream mixture and bake until golden brown and set, 13 to 15 minutes. If you prefer a less creamy soufflé, bake 5 minutes more. Dust lightly with confectioners sugar and cool 5 minutes before serving.

Steps:

• Cream the butter until light.
• Mix egg with milk and salt.
• Alternate adding flour and milk mixtures to the butter, beating well with each addition.
• Bring the water to a boil and drop the batter in 1/2 tsp at a time.
• Wet the spoon each time you do a new one so it'll slip off easily.
• Cook a few at a time uncovered for 4-5 minutes.
• Do not have the nockerln more than one layer deep at any time.
• Lift the cooked nockerln from the pot with a slotted spoon and keep warm while the rest are being cooked.