September 15, 2018 3:37 PM
Earlier this month, I accomplished a goal that I’ve wanted for a very long time. I finished the rough draft of my book. When I typed the words, “The End”, I had written 297 pages, and 91,644 words. I was very, very happy. For about three days.
After three days, I started missing my characters. I felt like I lost friends that I’d spent years with. Feeling this way makes absolutely no sense because even though the rough draft of my book is complete, the book is far from done. It’s a rough draft. Which means revision needs to happen, many times, probably, to get to the final draft. I am still spending plenty of time reading, editing, rewriting and tweaking my book. I’m with my characters almost every day because I am working on revisions almost every day.
But I’m not creating any more new content. I might add a little extra something to a scene, but the story line is done. I know how it ends. There’s nothing new left, and I miss the rush that comes from creating something new.
I talked with my writing coach about this yesterday, and she said it was common for writers to feel the way when they finish the rough draft. She also cautioned me about starting another book just for the rush of creating. She said that’s how books never truly get finished. They sit in rough draft form forever because the fun part is done.
I can see that, although, I really am itching to start on book 2 of the series. I wasn’t sure there would be a book 2 when I committed to completing the rough draft earlier this summer, but now I’m sure. There will absolutely be a book 2. Even if I write it just for myself. But I won’t start it now. My writing coach is an author who has published many books of her own. I trust her judgement so I’m delaying starting book 2 for now.
But I still have that itch to create. What to do? Make a new quilt? I could, but I have two unfinished quilts already that have been sitting while I dedicated the summer to writing. Write something else? A short story, perhaps? Maybe, but I have a writing submission due to my critique group on Sunday that I should work on first. How about cooking? I like to cook, but I haven’t done much out-of-the-ordinary cooking like recipe testing/creating since I dedicated the summer to writing.
Cooking it would be and I knew just what I wanted to try to make. Deep-fried Swiss and Rye on a stick that I get at State Fair. Earlier this summer, I wrote a post entitled To Fair or Not to Fair, That is the Question, where I discussed my love, no, not love, obsession with deep-fried Swiss and Rye. Us Wisconsin-ites are known for our deep fried, batter coated, heart-attack-inducing cheese treats, but the Swiss and Rye takes deep fried cheesy love to another level. The batter isn’t light and crisp like you normally find on a deep fried cheese curd. It’s thick and flavorful, kind of like the batter used on a corn dog, only rye-ier.
Often, as I said in my fair post, my husband and I go to the Wisconsin State Fair on multiple days and part of the reason is so I can get the Swiss and Rye more than once per season. For the same reason, we sometimes go to our local county fair, so I can get the Swiss and Rye. This year has been a busy one, and we did’t get multiple fair visits in. Nor did we go to multiple fairs. I got one, ONE, Swiss and Rye this year, which I shared with Dennis. (I rarely share my Swiss and Rye. I wait for it all year and when I finally get it, it’s mine, all mine and I’m not sharing.) I wouldn’t go so far as to say I’m addicted to Swiss and Rye, but I’m walking a very fine line and I know it.
Today, I decided to try to recreate the Swiss and Rye at home. I do not have a recipe. I only have the memory of the taste and texture to go by. Since the batter is very corn dog-ish, I started with the corn dog recipe from Cook’s Country, my favorite cooking site.
I tweaked the recipe quite a bit, omitting some of the cornmeal and cayenne and adding more rye flour and some water to loosen the batter up. There wasn’t much counter space left by the time I gathered all the ingredients I needed.
Unlike writing, you can see the tangible effort of creating something when you cook.
Swiss and Rye from the fair is huge. You are served a large block of crispy, batter coated cheese. It’s roughly the size of my hand as you can see below.
The is a picture of Swiss and Rye from State Fair. It’s the pinnacle of fair-food, in my opinion. (picture from Shepard Express)
I decided that my version of Swiss and Rye would be smaller. They’d be nugget sized. So I diced my Swiss cheese into 1″ by 1 1/2″ blocks. I mixed and measured. I whisked and stirred. I carefully heated my oil to right temperature. Once it was there, I battered one nugget of cheese and dropped in the oil.
It immediately started to bubble and all the batter stayed on the cheese, which was a relief. I very rarely deep fry anything, so I wasn’t quite sure what to expect. After just a few minutes, I pulled out a perfect miniature version of Swiss and Rye.
It’s a little Swiss and Rye Nugget! Looks a little like a hushpuppy, doesn’t it?
I anxiously, and with much trepidation, took my little nugget of heaven over to the kitchen table to try it. Would it be close to the fair food perfection I know and love? Or did I just make a big mess in my kitchen for nothing? Only one way to find out. I cut it open.
The gooey inside of my little Swiss Nugget
What was the verdict? Not bad. The cheese to batter ratio was a bit off. I now understood why the vendor uses big chunks of Swiss cheese in their Swiss and Rye. The batter is so thick, you need plenty of cheese to stand up to it.
The flavor was good. It had the hint of the Swiss and Rye flavor, but not the full on, in your face, rye pop that I love. In writing terms, the rough draft of the book was done, but it needed some revision.
I added more rye flour to amp up the rye flavor, and then a little more buttermilk and water, to thin it out. The ratio of cheese to batter was a problem since I’d already cut up all my Swiss cheese into chunks. I dug around in the kitchen drawers and came up with some nice wooden skewers. I have no idea why I have them, but I did.
I carefully stacked three chunks of cheese on the skewer. This worked for nine pieces of cheese. A lot of the cheese pieces broke and cracked when I tried to skewer them, so I needed another method to stick them back together to create a larger chunk of cheese. Enter the toothpicks. I was able to thread two chunks of cheese on one toothpick without the cheese disintegrating. It wouldn’t be as big as the skewered pieces, but they’d be better than frying them individually. I hoped.
I brought my oil back up to temp, battered all my cheesy morsels of various sizes, and plopped them into the oil. I’m not gonna lie, there were a few casualties. Some of the cheese broke away from the skewers which meant part of the cheesy nuggets weren’t battered as they bubbled away. They floated in my oil like naked, gooey orphans. I tried to salvage them, and let them cook, but they were messing up my oil too much. Eventually, they had to be plucked from the group and thrown away. That happens with writing, too. Sometimes characters that I really like won’t play well with the other characters, and I have to pluck them out from the story, and get rid of them, too. Being creative isn’t for the faint of heart.
After a few more minutes in the oil, the rest of the cheesy survivors were ready. I scooped them up and popped them on a paper towel.
There are three chunks of cheese nestled under that crispy, golden batter. This looks exactly like the State Fair Swiss and Rye only a little smaller.
Finally! The perfect cheese to batter ratio!
I called Dennis is to come and taste test with me. We each tried the skewered ones first. When I cut it open, I could’ve sworn I was at State Fair (minus the crowds, the heat and the juggling the hot cheese while I’m walking.) The cheese to batter ratio was perfect. And the taste? Spot on! I nailed it. It was as good, if not better, than State Fair Swiss and Rye. The breading was crispy but not greasy and with the perfect amount of Rye savory flavor to meld with the hot cheese.
The toothpick ones were good, too. So good that I forgot to take a picture of them. It wasn’t as fun to eat them, however, because they had to be cut open in order to extract the toothpick. It’s more fun to eat Swiss and Rye off the stick, like it’s meant to be done.
We slathered them in dipping sauces (mustard for me, marinara for Dennis) and ate all we could, which, honestly wasn’t that much. These suckers are filling! We have plenty for left overs, although, I have no idea if they’ll be good reheated. If not, that’s okay, we really shouldn’t eat two meals of Swiss and Rye anyway. Actually, this recipe isn’t something I will make very often. I’m thinking the next time will be in January or February, when it’s below zero outside and we need a taste of summer to perk us up.
It was fun to create something this morning. It didn’t stop me from missing my characters, but it was a good creative outlet, nonetheless. There is one down side to being creative with cooking. Clean-up. When I’m done writing, it takes me about three seconds to close my laptop and put it away. Cleaning up this disaster of a kitchen took a lot longer than that. It was worth it, though, to bring a taste of State Fair home.
Glass cook tops are great in theory, but they’re a real pain in the butt to get oil off of.