The recipe, detailed below, is for a dessert that interestingly utilises green tomatoes (just hope I can find some here in the UK). So no apfelstrudel for us, nothing so easy, instead Griseknödel mit Grünen Paradeisern (Semolina Dumplings with Green Tomato Compôte). Austria has a superb reputation for its sweet wines; Beau has sampled some recently and an Austrian tasting I went to last year yielded a few; but perhaps there are other wines, from other countries, that you would prefer?
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Griseknödel mit Grünen Paradeisern (Semolina Dumplings with Green Tomato Compôte)
From The Wine & Food of Austria by Giles MacDonogh. Serves 4.
For the tomato compôte
For the Dumplings
For the Compôte: place all ingredients in a bowl, mix well, leave to marinate overnight.
For the Dumplings: melt butter over a low heat and add sugar, rum and orange zest. Add milk and bring to the boil. Stir in the semolina and simmer for two minutes. Remove from heat and then beat in egg. Leave to cool for 2 hours.
Shape the mixture into dumplings 1inch/2.5cm across and poach in simmering water. Roll in crushed nuts.
Bring the compôte to a gentle boil and simmer for 10 minutes.
To serve: spoon a little compôte onto a plate, add a few blackberries and soured cream. Place the dumplings on top. (or something similar).
Serve with a wine – but which one?
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