Lemony Spaetzle with Goat Cheese

Chef Jorel Pierce, Denver

Number of servings

Spaetzle Batter ingredients

  • 1 pound all-purpose flour
  • 2 SunkistĀ® lemons' Zest
  • 1 tablespoon salt
  • 0.25 teaspoon white pepper
  • 1 teaspoon ground coriander
  • 0.5 tablespoon chopped fresh thyme
  • 1 tablespoon chopped mint leaves
  • 5 eggs
  • 3 cup 2% milk

Honey Mustard Goat Cheese ingredients

  • 1 pound goat cheese
  • 4 ounces heavy whipping cream
  • 1 ounce whole grain mustard
  • 1 Sunkist lemons'
  • 1 ounce honey
  • 1 tablespoon ground coriander
  • Salt to taste

Spaetzle Batter

Directions
  1. Combine flour, lemon zest, salt, pepper, coriander thyme and mint in large bowl.
  2. Mix eggs and milk in medium bowl and add slowly to dry ingredients until smooth. Mixture should be very thick and doughy.
  3. Place spaetzle dough into a pastry bag and allow to rest in the refrigerator for 1 hour.
  4. Heat 2 quarts of water over medium high heat until gently simmering.
  5. Extrude spaetzle dough, cutting into 1-inch long pieces, into simmering water. Cook for 2-3 minutes or until firm when pinched.
  6. Remove spaetzle with colander and cool in ice water until chilled.