On Mon, 16 Jun 2008 18:38:12 +0200, "Michael Kuettner"
> wrote:

>
>"Wayne Boatwright" schrieb :
>> On Mon 16 Jun 2008 08:38:00a, Michael Kuettner told us...
>>
>>>
>>> "Boron Elgar" schrieb :
>>> <snip>
>>>> Thanks for your suggestion of OTHER things to do with the apricots and
>>>> blueberries.
>>>>
>>> Hm, do you want a recipe for "Marillenknödel" = apricot dumplings ?
>>>
>>> Cheers,
>>>
>>> Michael Kuettner
>>>
>>>
>>>
>>
>> I don't know if Boron does, but I would certainly like it. Please?
>>
>Ask and thou shalt be given ;-)
>
>The dough :
>(ca. 10 dumplings)
>
>250 grams curds
>170 g flour
>60 g butter
>1 egg
>grated lemon rind
>pinch of salt
>
>Stir butter, lemon rind and salt until butter is smooth.
>Add the rest of the ingredients and stir until you've got
>a smooth dough.
>Let it rest in the fridge.
>If the dough is too soft, add flour, if it's too hard, add butter.
>Always cook a test dumpling.
>
>Now, the dumplings :
>(serves 5 - 6)
>500 g apricots
>the dough from above
>80 g butter
>100 g bread crumbs
>1 sugar cube (or marzipan) per apricot
>
>Pit the apricots and insert a sugar cube or marzipan.
>Wrap the dough around the apricot and form a dumpling.
>Repeat until no apricot is left.
>Cook the dumplings in simmering (slightly salted) water
>for ca. 10 minutes.
>In the meantime, heat a pan.
>Put in the butter, let it melt and slightly brown the bread crumbs in the
>butter.
>Remove the dumplings from the water, roll them in the butter bread crumbs
>and sprinkle with powdered sugar.
>
>Cheers,
>
>Michael Kuettner
>
>
>
These sound terrific.

The curds that are called for...is this similar to what we in the Us
call "cottage cheese" or perhaps, farmer's cheese or pot cheese? If
you are unfamiliar with these terms, can you describe the curds,
please, so I'd know what to get or substitute?

Thanks.

I like the marzipan idea, myself.

Boron