| Chard-Wrapped Asparagus Dumplings
- Main
Cooking Recipes Ingredients
SAUCE:
2 cups canned low-salt chicken broth
3/4 cup whipping cream
1/8 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1 bay leaf
1 teaspoon cornstarch dissolved in 2 tablespoons water
DUMPLINGS:
2/3 cup whole milk
1/2 cup chopped fresh chives
1 large egg
3 tablespoons chopped fresh mint
2 tablespoons chopped fresh parsley
1 cup 1/2-inch pieces asparagus tips
20 medium-size chard leaves, stems trimmed
1-3/4 cups all purpose flour
1 tablespoon baking powder
1 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 cup (1/2 stick) chilled unsalted butter, cut into 1/2-inch
pieces
non-stick vegetable oil spray
1 cup freshly grated Gruyere cheese
Cooking Recipes Directions
FOR THE SAUCE:
Boil first 5 Cooking Recipes Ingredients in heavy medium saucepan until reduced
to 1 cup, about 10 minutes. Add cornstarch mixture; boil until
reduced to 3/4 cup, stirring occasionally, about 5 minutes.
Discard bay leaf.
FOR DUMPLINGS:
Whisk first 5 Cooking Recipes Ingredients in small bowl. Cover milk mixture;
chill 2 hours.
Cook asparagus in pot of boiling salted water 1 minute. Using
slotted spoon, transfer asparagus to bowl of ice water. Drain.
Return water in pot to boil. Add chard; cook until wilted,
about 1 minute. Drain. Open chard leaves flat. Pat dry.
Mix flour, baking powder, sugar, salt, and pepper in large
bowl. Rub in butter until mixture resembles coarse meal. Add
milk mixture and asparagus; fold gently until dough is moistened.
Flour hands. For each dumpling, roll 1 very rounded tablespoon
dough between palms into 2-1/2 inch-long oval. Place 1 dumpling
in centre of each chard leaf and fold leaves over dumplings
to form packets.
Spray steamer rack with non-stick spray. Working in batches,
place dumplings, seam side down, on rack. Cover; steam dumplings
until dry inside, about 10 minutes. Arrange in 13x9x2-inch
baking dish.
Preheat oven to 400 F. Pour sauce over dumplings. Sprinkle
with cheese. Bake until heated through, about 15 minutes.
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Caramel-Walnut Torte - Dessert
Cooking Recipes Ingredients
CRUST:
10 tablespoons (1-1/4 sticks) unsalted butter, room temperature
3/4 cup sugar
1 large egg
1-1/2 teaspoons grated lemon peel
1/4 teaspoon salt
3 cups all purpose flour
2 tablespoons (about) water
FILLING:
1-1/4 cups sugar
1/3 cup water
1 cup whipping cream
2 tablespoons honey
2-1/2 cups walnut halves, toasted, coarsely chopped (about 9 ounces)
non-stick vegetable oil spray
1 egg yolk, beaten to blend (for glaze)
Cooking Recipes Directions
FOR CRUST: Using electric mixture, beat butter, sugar, egg, lemon
peel, and salt in large bowl to blend. Gradually add flour and beat
until mixture holds together, adding water by tablespoonfuls if
dough is dry. Gather dough into ball; flatten in disk. Wrap in plastic
and refrigerate 30 minutes.
FOR FILLING: Stir sugar and 1/3 cup water in heavy medium saucepan
over medium-low heat until sugar dissolves. Increase heat; boil
without stirring until syrup turns deep amber, brushing down sides
of pan with wet pastry brush and swirling pan occasionally, about
8 minutes. Turn off heat. Add cream and honey (mixture will bubble
vigorously); stir over low heat to dissolve any caramel bits. Mix
in walnuts. Cool to room temperature.
Preheat oven to 350 F. Spray 9-inch-diameter spring form pan with
non-stick spray. Divide dough into 3 pieces, 2 slightly large than
the third. Roll out 1 larger dough piece on lightly floured surface
to 10-inch round. Transfer to prepared pan; press onto bottom and
slightly up sides of pan. Divide smaller dough piece in 2 balls.
Roll each ball into 14-inch-long rope. Coil each rope around bottom
edge of pan, pressing against sides. Press coiled dough up sides
of pan, forming 1-1/2-inch high sides.
Spoon filling into dough-lined pan (pan will not be completely filled).
Roll out remaining dough piece on lightly floured work surface to
9-1/2 inch round. Place atop filling. Press dough edges together
to seal and enclose filling.
Brush top crust with egg yolk. Pierce top in several places to allow
steam to escape. Bake until crust is golden brown, about 40 minutes.
Transfer to rack and cool. Cut around pan sides to loosen torte.
Release pan sides.
Cut torte into wedges and serve.
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