Unfortunately, when I went to the liquor store, they were out of Founder’s.
Fortunately, they had a great porter from Maine called King Titus. I know that kind of kills the whole point, since Founder’s is from Michigan, but I had my heart set on this dish and decided to go with it.
It was good. Real good. But as you can probably tell from the prep photo, it was also really heavy. How many kinds of cheese did it call for?
Five. Five different cheeses. And lots of butter.
I would recommend this recipe, but perhaps as a side dish for something a little lighter—say chicken, or a salad.
It’s been a great experience learning about Swabian culture, and I’ve learned a lot. My favorite recipe that I tried, though, was this one for spätzle. The dominant flavors of this thick, hearty pasta were nutmeg and white pepper, although there are a few varieties different from the one I made. This dish fills you up quick, so it’s best served in small portions or as a side dish.
These large ravioli-like dumplings are called Herrgottsbecheißerle, meaning “God’s little bullshitters,” in the Swabian dialect of German. The dish is rumored to have been developed by devious monks who thought they could hide meat under the dough so God wouldn’t see them eating it during Lent.
Personally, I find it hard to believe that sincerely religious monks would actually believe that an omnipresent deity would be fooled by meat hidden in dumplings, and much more likely that whoever created this dish may have been a non-believer in a religious era trying to hide the meat from casual onlookers…but who knows. Anyway, it’s perfect that I was able to make these right after Fasnet.