IRRESISTIBLE RASPBERRY BUTTERMILK DUMPLINGS
Wonderful twist on this old fashioned favorite, used for dessert or even breakfast! These buttermilk dumplings are light, fluffy, and full of flavor. The very slight tang of the buttermilk compliments the sweetness of the syrup like raspberry dumpling sauce. We love it warm with vanilla ice cream, or they're even great cold!
Provided by SANDSTEPPER
Categories Desserts Fruit Dessert Recipes Raspberry Dessert Recipes
Time 40m
Yield 8
Number Of Ingredients 9
Steps:
- In a large pot, combine the raspberries, lemon juice, sugar and water. Bring to a boil, then reduce the heat to low, cover and simmer for about 15 minutes. Stir occasionally, but gently so as not to crush the berries.
- Meanwhile, in a medium bowl, stir together the flour, baking soda and salt. Cut in shortening using a pastry blender or the tines of a fork until the pieces are no larger than peas. Stir in the buttermilk until the dough comes together. If it seems too stiff, add another splash of buttermilk.
- When you lift the lid on the pot, the dumpling sauce should be slightly above the level of the berries. If needed, you can add equal amounts of additional sugar and water to the raspberries. Drop the dumpling dough 1 tablespoon at a time into the boiling sauce. Cover, and simmer for about 5 minutes, then remove the lid, flip the dumplings over and cover again. Cook for another 10 minutes, then remove from the heat and let stand for 10 minutes before serving.
Nutrition Facts : Calories 645.8 calories, Carbohydrate 147.1 g, Cholesterol 0.9 mg, Fat 6.2 g, Fiber 0.8 g, Protein 4.9 g, SaturatedFat 1.4 g, Sodium 176.5 mg, Sugar 113.6 g
SPICED LAMB AND DILL YOGURT PASTA
This dish borrows the flavors of shish barak-lamb and pine nut dumplings form the Levant-and spins them in a pasta direction. No dill? Chives and parsley would be great. No lamb? Use another ground meat (or lima beans!). No currants? Any dried fruit works.
Provided by Sohla El-Waylly
Categories Bon Appétit Dinner Lunch Pasta Lamb Ground Lamb Herb Dill Dried Fruit Currant Yogurt Pine Nut Cumin Soy Free Peanut Free
Yield 4-6 servings
Number Of Ingredients 13
Steps:
- Combine egg yolks, kefir, and 1½ cups dill in a blender; finely grate in 1 garlic clove and blend until smooth. Set purée aside. Finely chop remaining 1½ cups dill and set aside separately.
- Melt butter over medium heat in a large skillet. Add pine nuts and cook, stirring often, until golden brown, about 2 minutes. Add dried currants and cook, stirring often, until plump, about 1 minute. Scrape nut mixture into a small bowl; season with salt.
- Wipe out skillet and heat over medium-high. Stir together cumin, pepper, and 1 tsp. salt in a small bowl. Place lamb in pan and use a sturdy spatula to aggressively flatten (like you're making smash burgers); sprinkle spice mixture over. Cook, undisturbed, until lamb is well browned and crisp underneath, about 4 minutes. Hold back meat and drain off all of the fat. Break up meat into small pieces and mix in reserved nut mixture. Finely grate in remaining 2 garlic cloves and add reserved chopped dill. Cook, stirring, until herbs are wilted, about 1 minute. Set aside until pasta is ready.
- Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until 1 minute shy of al dente (pasta will finish cooking in the sauce). Drain pasta and return to pot.
- Pour reserved purée over pasta and set over medium heat. Cook, stirring constantly, until sauce thickens enough to cling to pasta and just comes to a simmer, about 3 minutes. Remove from heat; finely grate zest from lemon half over pasta, then squeeze in juice. Season with salt.
- Divide pasta among bowls and top with lamb mixture.
SALSA DE PINON (PINE NUT SAUCE)
Steps:
- In a blender, combine the pine nuts, egg yolks, caper juice, capers, and half and half. Blend until smooth. Season with salt and pepper.
BLACK RASPBERRY DUMPLINGS
These scrumptious dumplings are very easy to fix. I like to prepare them just before a meal and then set them aside to be served for dessert. They're good cold, too! This recipe is popular with our neighbors in states to the east.
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 10 servings.
Number Of Ingredients 8
Steps:
- In a 6-qt. pan, combine raspberries, 1 cup sugar, water and cornstarch; stir to blend. Bring to a boil, stirring often. Reduce heat to low. , Meanwhile, combine baking mix, milk and remaining sugar in a bowl. Mix until a soft dough forms. Drop dough by spoonfuls onto berries. Cook over low heat, uncovered, 10 minutes. Cover and cook 10-15 minutes more, or until dumplings are cooked through. , For glazed effect, sprinkle dumplings with additional sugar and a dash of nutmeg before serving.
Nutrition Facts : Calories 292 calories, Fat 7g fat (2g saturated fat), Cholesterol 3mg cholesterol, Sodium 466mg sodium, Carbohydrate 56g carbohydrate (28g sugars, Fiber 4g fiber), Protein 4g protein.
CHICKEN-PINE NUT DUMPLINGS WITH CHILI-CHILI DIPPING SAUCE
Yield Makes 40 dumplings
Number Of Ingredients 14
Steps:
- Sprinkle baking sheet with flour. Mix first 10 ingredients in large bowl. Place generous 1 teaspoon chicken mixture in center of 1 wonton wrapper. Moisten edges of wrapper with water. Using fingertips, bring all corners of wrapper together over filling. Press edges of wrapper together, enclosing filling completely. Place dump-ling on baking sheet. Repeat with remaining chicken mixture and wrappers. (Can be made 2 weeks ahead. Cover tightly; freeze. Do not thaw before steaming.)
- Place steamer rack in large pot. Pour enough water into pot to reach depth of 1/2 inch. Spray rack with nonstick spray. Bring water to simmer. Working in batches, arrange dumplings side by side (but not touching) on rack. Cover; steam until dumplings are cooked, about 12 minutes.
- Line large platter with cabbage; top with dumplings. Serve with sauce.
RASPBERRY & PINE NUT BARS
Juicy, seasonal fruit gives a fresh taste
Provided by Angela Nilsen
Categories Afternoon tea, Dessert, Lunch, Side dish, Snack, Supper
Time 1h
Yield Cuts into 12 large bars
Number Of Ingredients 7
Steps:
- Preheat the oven to fan 170C/ conventional 190C/gas 5. Butter a shallow 23cm square tin. Tip the flour, oats and butter into a mixing bowl and use your fingers to work the mixture together to make coarse crumbs. Mix in the sugar, lemon zest and three quarters of the pine nuts using your hands, then press the mixture together well so it forms large sticky clumps.
- Drop about two thirds of the oat mixture into the base of the tin, spread it out and press down very lightly - don't pack it too firmly. Scatter the raspberries on top, sprinkle the rest of the oat mixture over, then the rest of the pine nuts and press everything down lightly.
- Bake for 35-40 minutes until pale golden on top. Cut into 12 bars with a sharp knife while still warm, then leave to cool in the tin before removing. Will keep for 2-3 days.
Nutrition Facts : Calories 391 calories, Fat 24 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 15 grams sugar, Fiber 3 grams fiber, Protein 6 grams protein, Sodium 0.41 milligram of sodium
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