• 5/26 Cherry Desserts - 2

    From Dave Drum@1:18/200 to All on Sat May 25 19:23:06 2024
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Cherry Dumplings w/Cherry Kirsch Sauce
    Categories: Desserts, Dumplings, Fruits, Citrus
    Yield: 6 Servings

    MMMMM-------------------------DUMPLINGS------------------------------
    1 c Flour
    1 ts Baking powder
    1 tb Superfine sugar
    1/4 ts Salt
    2 ts Minced orange peel (zest)
    1 ts Minced lemon peel (zest)
    1/3 c + 2 tb Milk
    2 ts Melted butter; cooled
    24 Cherries; pitted
    Sugar

    MMMMM---------------------------SAUCE--------------------------------
    4 oz Cherries; pitted
    1/2 c Sugar
    pn Salt
    3/4 c Water
    1 tb Arrowroot
    2/3 c Kirsch

    Sauce: Combine the cherries,sugar, salt and water in a
    saucepan; bring to a boil, lower heat and simmer for 5
    minutes. Strain the liquid into a bowl, reserving the whole
    cherries in the strainer. Return the liquid to the pan.

    Dissolve the arrowroot in 2 tbsp of cold water and add to
    the cherry liquid. Stir and cook over low heat for 5 mins,
    until thickened; add the kirsch. Return the whole cherries
    to the pan. Just before serving, reheat the sauce for 2-3
    minutes.

    Dumplings: Sift the flour, baking powder, sugar and salt; add
    the peels and stir. Trickle the milk and butter over the dry
    ingredients and mix until the mix is moistened and blended.

    Do not overmix. Divide the dough into 24 even pieces; roll
    each piece of dough out on a floured board into a 3" circle.

    Place one cherry in the center of each circle. Wet the
    outside edges and fold the dough to enclose the cherry; roll
    each into a ball. If the dough does not seem to be sticking,
    lightly dampen hands with water and presss the dough
    together. Place dumplings on a plate; cover with wax paper
    and chill.

    Steam dumplings for 10 minutes (a bamboo steamer works
    best). Pour the cherry sauce into the bottom of a large
    ovenproof serving dish and keep warm in a low oven. When the
    first batch of dumplings is done, place them in the sauce
    and repeat the procedure with the remaining dumplings.

    Serve hot with a sprinkle of sugar atop each dumpling.

    Recipe By: Fresh Fruit Desserts - Classic & Contemporary

    From: http://www.recipesource.com

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