VCE: Saffron Dumplings

[Guest guest]

* Exported from MasterCook *

 

Saffron Dumplings

 

Recipe By : Vegetarian Cooking for Everyone, Deborah Madison page 478

Serving Size : 3 Preparation Time :0:00

Categories : Pasta, Couscous, Etc. Side Dishes

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 cup milk

2 pinches saffron threads

3 tablespoons butter

3 tablespoons minced herbs -- such as

parsley with chives or marjoram or basil

Salt and freshly milled pepper

1 cup flour

4 eggs

 

SERVES 3 TO 4

 

These little dumplings, based on a classic cream puff batter, can be added

to vegetable stew or broiled. Serve with Sautéed Spinach and Tomatoes

Glazed with Balsamic Vinegar (see separate recipes).

 

Preheat your broiler and lightly butter a large gratin dish.

 

Heat the milk with the saffron threads, butter, herbs, 3/4 teaspoon salt

and a little pepper. When boiling and the butter has melted, stir in flour

all at once, then remove the pan from the heat and beat it vigorously with

a wooden spoon to make a smooth paste. Return the pan to a low heat and

continue beating until the paste leaves a film on the bottom of the

pan. Turn off the heat, and beat in the eggs, one at a time, until smooth

and completely incorporated. (In a mixer, use a paddle attachment.)

 

Bring a wide, deep skillet of water to a simmer and add 1 teaspoon

salt. Drop the batter by tablespoons (smaller, if they're for soup), into

the water and cook for 6 minutes. Turn and cook on the second side for 6

minutes more. (Don't let the water boil - the dumplings will far apart.)

When done, remove them to the prepared dish. Drizzle the melted butter

over the top, dust with cheese, and broil until golden and sizzling.

 

- - - - - - - - - - - - - - - - - -