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Duumpling Report: Kletski
Feb. 15th, 2011 11:37 amOne of the things I did on Valentine's Day was go back and look at what I wrote last year around this time, which was nice because that was a pretty good time to be me, on the whole, and those times are always nice to remember. This Valentine's Day was obviously not as good as last year's, but it also wasn't really sadder than any other day this year, so that's pretty good. Have an estimate for my fence, which my mom approved and faxed in, so now we are just waiting for the Borg to schedule a time to come assimilate my backyard.
Anyway, what I was starting off to get to is that in amongst y ramblings of yesteryear was a mention that I was looking forward to trying my hand at kletski, which are Russian spoon-dropped semolina dumplings. I never actually did that, I think shortly after writing that I realized that there was no way I could get through all the February recipes in February and consulted with H to pick out the ones we most wanted to try first, and kletski didn't make the cut. They are not, after all, a sentimental favorite from my childhood, or full of ingredients either of us are especially fond of, orsomething we'd had in restaurants and loved. So they were passed over.
But today I realized I actually had all the ingredients to hand, aside from the optional fresh parsley and milk (which I never have to hand and have pretty much decided to just substitute a water and cream mixture for since I find milk icky) so I whipped some up. They are similar in preparation to matzo balls, which iis unsurprising once I stopped to think about it, though the semolina makes for a very different texture to the finished dumpling than matzo, of course. In the future, I will whip the egg whites in my standing mixer rather than by hand, and probably use smaller spoons for dropping the dumplings as my half-recipe batter that should have made 14 dumplings only made 9.5. Which should have been two servings but I ate them all up, because (a) yum! and (b) I wasn't having anything else with them. The book says that leftovers are nice fried up in butter the next day, which I don't doubt (afaict, almost all leftovers are nice fried up in butter the next day), or served in broth or borscht. Will have to try that sometime.
It's a keeper.
Next up, Chocolate Bread Crumb Pudding. I think I have all the ingredients for that, too, so it could happen at any time.
Anyway, what I was starting off to get to is that in amongst y ramblings of yesteryear was a mention that I was looking forward to trying my hand at kletski, which are Russian spoon-dropped semolina dumplings. I never actually did that, I think shortly after writing that I realized that there was no way I could get through all the February recipes in February and consulted with H to pick out the ones we most wanted to try first, and kletski didn't make the cut. They are not, after all, a sentimental favorite from my childhood, or full of ingredients either of us are especially fond of, orsomething we'd had in restaurants and loved. So they were passed over.
But today I realized I actually had all the ingredients to hand, aside from the optional fresh parsley and milk (which I never have to hand and have pretty much decided to just substitute a water and cream mixture for since I find milk icky) so I whipped some up. They are similar in preparation to matzo balls, which iis unsurprising once I stopped to think about it, though the semolina makes for a very different texture to the finished dumpling than matzo, of course. In the future, I will whip the egg whites in my standing mixer rather than by hand, and probably use smaller spoons for dropping the dumplings as my half-recipe batter that should have made 14 dumplings only made 9.5. Which should have been two servings but I ate them all up, because (a) yum! and (b) I wasn't having anything else with them. The book says that leftovers are nice fried up in butter the next day, which I don't doubt (afaict, almost all leftovers are nice fried up in butter the next day), or served in broth or borscht. Will have to try that sometime.
It's a keeper.
Next up, Chocolate Bread Crumb Pudding. I think I have all the ingredients for that, too, so it could happen at any time.