"Boron Elgar" schrieb :
On Mon, 16 Jun 2008 17:38:00 +0200, "Michael Kuettner" wrote:


"Boron Elgar" schrieb :
snip
Thanks for your suggestion of OTHER things to do with the apricots and
blueberries.

Hm, do you want a recipe for "Marillenknödel" = apricot dumplings ?



Thank you, Michael. I'm, afraid these apricots will be long gone
before the weekend when I'd have a chance to make them, but I will
surely save the recipe for the next flat I find. They sound
intriguing.

You're welcome !
As I've mentioned to Wayne, you can also use cherries or strawberries
instead of apricots.

Cheers,

Michael Kuettner

On Mon 16 Jun 2008 10:29:26a, Michael Kuettner told us...


"Wayne Boatwright" schrieb :
On Mon 16 Jun 2008 09:38:12a, Michael Kuettner told us...


"Wayne Boatwright" schrieb :
On Mon 16 Jun 2008 08:38:00a, Michael Kuettner told us...


"Boron Elgar" schrieb : snip
Thanks for your suggestion of OTHER things to do with the apricots
and
blueberries.

Hm, do you want a recipe for "Marillenknödel" = apricot dumplings ?

Cheers,

Michael Kuettner




I don't know if Boron does, but I would certainly like it. Please?

Ask and thou shalt be given ;-)

The dough :
(ca. 10 dumplings)

250 grams curds
170 g flour
60 g butter
1 egg
grated lemon rind
pinch of salt

Stir butter, lemon rind and salt until butter is smooth.
Add the rest of the ingredients and stir until you've got
a smooth dough.
Let it rest in the fridge.
If the dough is too soft, add flour, if it's too hard, add butter.
Always cook a test dumpling.

Now, the dumplings :
(serves 5 - 6)
500 g apricots
the dough from above
80 g butter
100 g bread crumbs
1 sugar cube (or marzipan) per apricot

Pit the apricots and insert a sugar cube or marzipan.
Wrap the dough around the apricot and form a dumpling.
Repeat until no apricot is left.
Cook the dumplings in simmering (slightly salted) water
for ca. 10 minutes.
In the meantime, heat a pan.
Put in the butter, let it melt and slightly brown the bread crumbs in
the
butter. Remove the dumplings from the water, roll them in the butter
bread crumbs and sprinkle with powdered sugar.

Cheers,

Michael Kuettner

Thank you, Michael! This looks delicious, and saved to try. For the
"curds", can I use large curd cottage cheese? I would imagine that one
might also use plums as a filling in this, too.

That's a tricky question. Since I don't know the product, could you point
me to a website where that product is described ?
Plums wouldn't work. But strawberries or cherries would.

Oh, cherries would be very nice.

I hope these give you an idea about cottage cheese.

http://en.wikipedia.org/wiki/Cottage_cheese

http://www.hphood.com/products/prodDetail.aspx?id=378

A technical addendum : Form the dough into a roll (cylinder) on a floured
workspace.
Then cut off slices from the roll, flatten on your palm, add fruit, wrap
dough around it, press together the "seals" and form the dumpling.

Thanks, again...

Cheers,

Michael Kuettner







--
Wayne Boatwright
-------------------------------------------
Monday, 06(VI)/16(XVI)/08(MMVIII)
-------------------------------------------
-------------------------------------------
Are you wearing a toupe or is that a
TRIBBLE on your head?
-------------------------------------------

"Boron Elgar" schrieb :
On Mon, 16 Jun 2008 18:38:12 +0200, "Michael Kuettner" wrote:


"Wayne Boatwright" schrieb :
On Mon 16 Jun 2008 08:38:00a, Michael Kuettner told us...


"Boron Elgar" schrieb :
snip
Thanks for your suggestion of OTHER things to do with the apricots and
blueberries.

Hm, do you want a recipe for "Marillenknödel" = apricot dumplings ?

Cheers,

Michael Kuettner




I don't know if Boron does, but I would certainly like it. Please?

Ask and thou shalt be given ;-)

The dough :
(ca. 10 dumplings)

250 grams curds
170 g flour
60 g butter
1 egg
grated lemon rind
pinch of salt

Stir butter, lemon rind and salt until butter is smooth.
Add the rest of the ingredients and stir until you've got
a smooth dough.
Let it rest in the fridge.
If the dough is too soft, add flour, if it's too hard, add butter.
Always cook a test dumpling.

Now, the dumplings :
(serves 5 - 6)
500 g apricots
the dough from above
80 g butter
100 g bread crumbs
1 sugar cube (or marzipan) per apricot

Pit the apricots and insert a sugar cube or marzipan.
Wrap the dough around the apricot and form a dumpling.
Repeat until no apricot is left.
Cook the dumplings in simmering (slightly salted) water
for ca. 10 minutes.
In the meantime, heat a pan.
Put in the butter, let it melt and slightly brown the bread crumbs in the
butter.
Remove the dumplings from the water, roll them in the butter bread crumbs
and sprinkle with powdered sugar.

Cheers,

Michael Kuettner



These sound terrific.

The curds that are called for...is this similar to what we in the Us
call "cottage cheese" or perhaps, farmer's cheese or pot cheese? If
you are unfamiliar with these terms, can you describe the curds,
please, so I'd know what to get or substitute?

Thanks.

I like the marzipan idea, myself.

As far as I could find out, USAns use ricotta or cream cheese instead
of curds (Quark, Topfen).
I guess Margaret will be able to answer your question.

Cheers,

Michael Kuettner

On Mon 16 Jun 2008 11:01:01a, Michael Kuettner told us...


"Boron Elgar" schrieb :
On Mon, 16 Jun 2008 18:38:12 +0200, "Michael Kuettner" wrote:


"Wayne Boatwright" schrieb :
On Mon 16 Jun 2008 08:38:00a, Michael Kuettner told us...


"Boron Elgar" schrieb : snip
Thanks for your suggestion of OTHER things to do with the apricots
and
blueberries.

Hm, do you want a recipe for "Marillenknödel" = apricot dumplings ?

Cheers,

Michael Kuettner




I don't know if Boron does, but I would certainly like it. Please?

Ask and thou shalt be given ;-)

The dough :
(ca. 10 dumplings)

250 grams curds
170 g flour
60 g butter
1 egg
grated lemon rind
pinch of salt

Stir butter, lemon rind and salt until butter is smooth.
Add the rest of the ingredients and stir until you've got
a smooth dough.
Let it rest in the fridge.
If the dough is too soft, add flour, if it's too hard, add butter.
Always cook a test dumpling.

Now, the dumplings :
(serves 5 - 6)
500 g apricots
the dough from above
80 g butter
100 g bread crumbs
1 sugar cube (or marzipan) per apricot

Pit the apricots and insert a sugar cube or marzipan.
Wrap the dough around the apricot and form a dumpling.
Repeat until no apricot is left.
Cook the dumplings in simmering (slightly salted) water
for ca. 10 minutes.
In the meantime, heat a pan.
Put in the butter, let it melt and slightly brown the bread crumbs in
the
butter. Remove the dumplings from the water, roll them in the butter
bread
crumbs and sprinkle with powdered sugar.

Cheers,

Michael Kuettner



These sound terrific.

The curds that are called for...is this similar to what we in the Us
call "cottage cheese" or perhaps, farmer's cheese or pot cheese? If
you are unfamiliar with these terms, can you describe the curds, please,
so I'd know what to get or substitute?

Thanks.

I like the marzipan idea, myself.

As far as I could find out, USAns use ricotta or cream cheese instead
of curds (Quark, Topfen).
I guess Margaret will be able to answer your question.

Cheers,

Michael Kuettner




Thanks, Michael!

--
Wayne Boatwright
-------------------------------------------
Monday, 06(VI)/16(XVI)/08(MMVIII)
-------------------------------------------
-------------------------------------------
If you would know a man, observe how
he treats a cat.
-------------------------------------------

"Wayne Boatwright" schrieb :
On Mon 16 Jun 2008 10:29:26a, Michael Kuettner told us...


"Wayne Boatwright" schrieb :
On Mon 16 Jun 2008 09:38:12a, Michael Kuettner told us...

snip

That's a tricky question. Since I don't know the product, could you point
me to a website where that product is described ?
Plums wouldn't work. But strawberries or cherries would.

Oh, cherries would be very nice.

I hope these give you an idea about cottage cheese.

http://en.wikipedia.org/wiki/Cottage_cheese

http://www.hphood.com/products/prodDetail.aspx?id=378

snip

From what I've seen at the wiki-link, you'll need to add a little
cream to the cottage cheese. Then it should work.

Cheers,

Michael Kuettner

to th

"Michael Kuettner" ha scritto nel messaggio
...

"Margaret Suran" schrieb :
I like the Topfen
one, in case that is the one you plan to post. Thank you.

I use Farmer's Cheese to make the dough, but would love to try a
different recipe then the one I use. I believe that the cheese is not
made the same as before (more water added), and that this makes it so
difficult to roll out and requires more flour.

Is "Farmer's Cheese" the USAn equivalent to "Topfen" ?

Cheers,

Michael Kuettner

I do not know Topfen, but I have some German friends to ask if you think
they'd know. I did always find farmer cheese to be good for making pastry,
though. If it is too watery, I would suspend it in a cheesecloth bag over
the sink for a few hours.

What I have been doing here, where none of the above are available, but 463
other cheeses are, is to use fresh, soft goat cheese. It's a bit richer,
but it is better than the other fresh cheeses which sometimes bleed water.

On Mon, 16 Jun 2008 20:01:01 +0200, "Michael Kuettner"
wrote:


"Boron Elgar" schrieb :
On Mon, 16 Jun 2008 18:38:12 +0200, "Michael Kuettner" wrote:

These sound terrific.

The curds that are called for...is this similar to what we in the Us
call "cottage cheese" or perhaps, farmer's cheese or pot cheese? If
you are unfamiliar with these terms, can you describe the curds,
please, so I'd know what to get or substitute?

Thanks.

I like the marzipan idea, myself.

As far as I could find out, USAns use ricotta or cream cheese instead
of curds (Quark, Topfen).
I guess Margaret will be able to answer your question.

Cheers,

Michael Kuettner

Thank you, Michael.

I actually have a source for Quark, a small German deli we visit once
in awhile. I'd have to go there to get eh marzipan I prefer, anyway.

Boron

"Giusi" schrieb :
"Michael Kuettner" ha scritto :

"Margaret Suran" schrieb :
I like the Topfen
one, in case that is the one you plan to post. Thank you.

I use Farmer's Cheese to make the dough, but would love to try a different
recipe then the one I use. I believe that the cheese is not made the
same as before (more water added), and that this makes it so difficult to
roll out and requires more flour.

Is "Farmer's Cheese" the USAn equivalent to "Topfen" ?


I do not know Topfen, but I have some German friends to ask if you think
they'd know.

Scusi. Topfen is Quark in Germany.

I did always find farmer cheese to be good for making pastry, though. If it
is too watery, I would suspend it in a cheesecloth bag over the sink for a few
hours.

What I have been doing here, where none of the above are available, but 463
other cheeses are, is to use fresh, soft goat cheese. It's a bit richer, but
it is better than the other fresh cheeses which sometimes bleed water.
If they bleed water, put them in a cheesecloth, squeeze out the water and mix
in some cream. Stir until smooth (I have the same problem in Veneto).

Cheers,

Michael Kuettner

"Margaret Suran" schrieb :
Michael Kuettner wrote:
"Margaret Suran" schrieb :
Michael Kuettner wrote:
"Boron Elgar" schrieb :
snip
Thanks for your suggestion of OTHER things to do with the apricots and
blueberries.

Hm, do you want a recipe for "Marillenknödel" = apricot dumplings ?


What kind of dough do you use? Brennteig or Topfenteig? I like the Topfen
one, in case that is the one you plan to post. Thank you.

I've posted the Topfenteig (vorauseilender Gehorsam ;-)).
There's also a third option : Erdaepfelteig.

I use Farmer's Cheese to make the dough, but would love to try a different
recipe then the one I use. I believe that the cheese is not made the same
as before (more water added), and that this makes it so difficult to roll
out and requires more flour.

Is "Farmer's Cheese" the USA equivalent to "Topfen" ?


Vorauseilender Gehorsam, or simply Gallant. Thank you.

Erdaepfelteig is something I never tried. I would love to have a good recipe
for it. Thank you.

Here we go .

Potato dough
(ca. 10 dumplings)

400 g potatos
20 g butter
100 g flour
25 g semolina
1 egg yolk
pinch of salt

Cook the potatos in slightly salted water.
Peel them and press them through a sieve.
Let them cool to room temperature. Mix in the rest
of the ingredients.
Let the dough rest for a short time.
Now make the dumplings.

There is a cheese called Potcheese, pot melaning Topf. ) That would be the
nearest to Austrian or homemade Topfen. Farmer's cheese is similar and can be
had without added salt. Lately, when I open the tinfoil in which it is
packed, a lot of moisture is visible, where formerly the cheese was quite dry
and crumbly.

Drain of the water and stir in some cream.

In another post, you say that your Topfenteig cannot be used to make
Zwetschkenknoedeln. Why? I always used the same dough for both Marillen and
Zwetschken.

Because the Zwetschgen (plums) overwhelm the Topfenteig; they're
to "robust" for it.
They reach a better harmony with the potato dough above.

Cheers,

Michael Kuettner

"Margaret Suran" ha scritto nel messaggio
...
Giusi wrote:
What I have been doing here, where none of the above are available, but
463 other cheeses are, is to use fresh, soft goat cheese. It's a bit
richer, but it is better than the other fresh cheeses which sometimes
bleed water.
I do not like Goat Cheese. Its strong aroma and taste would overpower the
delicate flavor of the apricots. At least in my opinion, but I am rarely
right. (

Surely not! But the very freshest doesn't have a strong flavor. You should
get one of the local vendors to give you a little lick.

On Mon 16 Jun 2008 02:20:01p, Margaret Suran told us...

Giusi wrote:
"Margaret Suran" ha scritto nel
messaggio ...
Giusi wrote:
What I have been doing here, where none of the above are available,
but 463 other cheeses are, is to use fresh, soft goat cheese. It's a
bit richer, but it is better than the other fresh cheeses which
sometimes bleed water.
I do not like Goat Cheese. Its strong aroma and taste would overpower
the delicate flavor of the apricots. At least in my opinion, but I am
rarely right. (

Surely not! But the very freshest doesn't have a strong flavor. You
should get one of the local vendors to give you a little lick.


Good idea, Giusi, but that handsome guy who works at the cheese counter
is not about to lick...



Oh, I don't know, Margaret. You can be pretty persuasive. ;-)

--
Wayne Boatwright
-------------------------------------------
Monday, 06(VI)/16(XVI)/08(MMVIII)
-------------------------------------------
-------------------------------------------
I tried to play my shoehorn but all I
got was footnotes. - S. Wright
-------------------------------------------

"Giusi" wrote in news:6bnvs4F3cp8brU1
@mid.individual.net:

You should
get one of the local vendors to give you a little lick.



Hey they ain't allowed to lick the customers...we have health laws about
stuff like that! You have to be at least dating before people can lick you.

--

The house of the burning beet-Alan

"Margaret Suran" ha scritto nel messaggio
...
Giusi wrote:
"Margaret Suran" ha scritto nel
messaggio ...
Giusi wrote:
What I have been doing here, where none of the above are available, but
463 other cheeses are, is to use fresh, soft goat cheese. It's a bit
richer, but it is better than the other fresh cheeses which sometimes
bleed water.
I do not like Goat Cheese. Its strong aroma and taste would overpower
the

Surely not! But the very freshest doesn't have a strong flavor. You
should get one of the local vendors to give you a little lick.
Good idea, Giusi, but that handsome guy who works at the cheese counter is
not about to lick...

Don't ask, you don't get!

On Mon, 16 Jun 2008 17:20:01 -0400, Margaret Suran
wrote:

Giusi wrote:
"Margaret Suran" ha scritto nel messaggio
...
Giusi wrote:
What I have been doing here, where none of the above are available, but
463 other cheeses are, is to use fresh, soft goat cheese. It's a bit
richer, but it is better than the other fresh cheeses which sometimes
bleed water.
I do not like Goat Cheese. Its strong aroma and taste would overpower the
delicate flavor of the apricots. At least in my opinion, but I am rarely
right. (

Surely not! But the very freshest doesn't have a strong flavor. You should
get one of the local vendors to give you a little lick.


Good idea, Giusi, but that handsome guy who works at the cheese counter
is not about to lick...

you never know unless you ask.

your pal,
blake

On Mon, 16 Jun 2008 22:46:06 GMT, hahabogus wrote:

"Giusi" wrote in news:6bnvs4F3cp8brU1
:

You should
get one of the local vendors to give you a little lick.



Hey they ain't allowed to lick the customers...we have health laws about
stuff like that! You have to be at least dating before people can lick you.

thank god the definition of 'dating' is pretty flexible...

your pal,
blake