Creole Cream Cheese Spaetzle Recipes

CREOLE CREAM CHEESE SPAETZLE

Creole Cream Cheese Spaetzle image

Yield makes 6 to 8 servings

Number Of Ingredients 6

Ingredients

1 pound flour (about 3 cups)
1 pound Creole cream cheese
4 eggs
1/4 cup chopped fresh herbs (such as parsley, thyme, or chives)
Salt and pepper
Olive oil or butter, to sauté

Steps:

Place the flour in a bowl and stir in the Creole cream cheese. Whisk in the eggs, one at a time, until you have a smooth batter. (If you still have too many lumps, you can strain the batter through a fine sieve.) Stir in the herbs and season with salt and pepper.
Bring a large pot of salted water to a boil. Select a colander with fairly large holes (about 1/4 inch). Pour in about a third of the batter and, with a plastic spatula, scrape the batter through the holes into the simmering water. The spaetzle will rise to the surface when they are ready, in about 3 minutes. Let them simmer on the surface for another 30 seconds or so, then use a slotted spoon or strainer to transfer them to a bowl of ice water. Repeat the process with the remaining batter.
To reserve the spaetzle until serving, drain them and toss with a little oil, then store them in a covered container (don't pack too tightly) and refrigerate until needed.
To serve, sauté the spaetzle in a hot nonstick skillet, with a little olive oil or butter, until they are lightly browned and crusty.

CREOLE CREAM CHEESE

Creole Cream Cheese image

Creole cream cheese is Louisiana's answer to ricotta or burrata cheese. Traditionally, it's eaten with cream, sugar, and fruit spooned over the top or used as a substitute for yogurt.

Provided by Kelly Fields

Categories Cheese New Orleans Buttermilk Milk/Cream Breakfast Dessert snack

Yield Makes 1½ quarts

Number Of Ingredients 3

Ingredients

2 quarts skim milk
1⁄4 cup buttermilk
1 rennet tablet

Steps:

In a large heavy-bottomed saucepot over medium heat with a kitchen thermometer attached to the rim, warm the milk and buttermilk to 85°F. Add one-quarter of the rennet tablet and transfer the mixture to a plastic container or bowl. Cover with plastic wrap and then poke a few holes in the plastic to allow the steam to escape. Let stand at room temperature in a cool spot in your house for 48 hours.
Use a slotted spoon to transfer the solids to a double layer of cheesecloth set over a bowl and discard the liquid. Wrap the solids in the cheesecloth and hang it over the bowl (to catch the whey) in the refrigerator for 24 hours.
Discard the whey. Pack the cheese into an airtight plastic container and store in the refrigerator for up to 1 week.

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