Fruchtknoedel (fruit Dumplings)

God’s wrath is not an implacable, blind rage. However emotional it may be, it is an entirely reasonable and willed response to offenses against His holiness. But His love…wells up amidst His perfections and is not generated by the loveliness of the loved. Thus there is nothing intrinsically impossible about wrath and love being directed toward the same individual or people at the same time. God in His perfections must be wrathful against His rebel image-breakers, for they have offended Him; God in His perfections must be loving toward His rebel image-bearers, for He is that kind of God.

D.A. Carson

CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy, Grains	Viennese	Desserts, Ethnic	6	Servings

INGREDIENTS

6	T	Butter
1	pn	Salt
		Zest of 1/2 lemon, grated
1		Whole egg
1		Egg yolk
3	c	Farmer cheese
3	T	Sour cream
1	T	Powdered sugar
1 1/2	c	Cake flour
12		Plums, OR 12 apricots OR 18
		large strawberries
24		Cubes sugar, optional
		For plum dumplings:
3	T	Finely ground poppy seeds
		you can use mortar and
		pestle
1	T	Powdered sugar
		For apricot dumplings:
3	T	Farmer cheese
1	T	Powdered sugar
		For Strawberry dumplings:
5	T	Toasted plain bread crumbs
1	T	Powdered sugar

INSTRUCTIONS

In a bowl, combine the butter, salt, and lemon zest. Whip until
fluffy. Add the whole egg, and egg yolk, and continue to beat to
blend. Beat in the farmer cheese, sour cream, and powdered sugar. Add
the flour slowly and beat until smooth. Allow the dough to rest for  30
minutes at room temperature. Cut the plums or apricots in half and
remove the pits, if necessary. If the fruit isn't sweet, place 1 cube
of sugar in the hollow of each half. On a marble pastry board, roll
out dough 1/2 inch thick. Using a pastry wheel, cut the dough into a
grid of 5-inch squares. If you're using strawberries, make 18  (3-inch)
squares. Place a piece of fruit, cut side down, on each  circle of
dough and pull the pastry up around the fruit. Seal by  pinching the
pastry together.  The dumplings can be prepared up to 3 hours ahead to
this point.  Refrigerate until ready to boil.  5.  Bring 2 quarts of
salted water to a boil.  Add 8 dumplings and  simmer until they rise to
the top, approximately 15 minutes. Remove  with a slotted spoon. Keep
warm on a covered plate. Repeat with the  remaining dumplings.  6.  To
serve: Plum dumplings:  Sprinkle with poppy seeds and powdered  sugar
Apricot dumplings:  Sprinkle with farmer cheese, pressed through a
sieve, and the powdered sugar  Strawberry dumplings:  Roll in the
toasted plain bread crumbs and  sprinkle with the powdered sugar.
((Note:  My mother used to make these with whole pitted apricots and
whole pitted plums, always with a sugar cube in the center, and  always
rolling the finished product in the toasted bread crumbs, and  the
sprinkling the dumplings with sugar.  Karin))  From:  VIENNESE CUISINE
- THE NEW APPROACH by Peter Grunauer and  Andreas Kisler, ISBN
0-385-27999-X. Doubleday, New York. 1987 Posted  by: Karin Brewer,
Cooking Echo, 7/92  From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini

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