Anyway, I like this guys blog and yesterday he mentioned in one of his snippets that there was a recipe that he really liked in the WPE. I'm always a sucker for a new recipe so I decided to go looking. Now I COULD have walked over to the metro station accross the street from my office to get a copy, but why do that when there's a computer in front of me? It turns out you can download a copy of the WPE in pdf form. So I did...except first I had to update my copy of Adobe Reader because for some reason the page wouldn't open. Then I had to download again.
I decided the recipe sounded interesting enough to try it so went to print a copy. Except that for some reason this file is set up so I can't print it, can't cut or copy and paste, can't do anything but copy the recipe by hand. This is VERY frustrating. Since I type FAR better than I write (yes I am a product of generation X) I decided to post the recipe here. I'm beginning to think it would have been easier to walk over to the metro station!
I have to wonder at the reasoning for this. I tried searching for the recipe on the regular Post page, which I know I can save, print and copy from, but no luck. The way they have this set up I can't print a copy of the paper to read away from the computer and since I automatically skip over the ads on a computer I wonder that they see any advantage to making it so restrictive.
Olga's Fruit Dumplings with Cheese Dough
1/2 pound coarse grained flour
4 ounces mascarpone cheese
4 ounces fromage blanc
1/4 cup milk
8 to 10 small Italian plums, halved and pitted or 16 tiny unpitted whole plums
2 tablespoons granulated sugar
1/2 teaspoon ground cinnamon
4 ounces (1 stick) unsalted butter
Mascarpone, to garnish
* Mix the flour, cheeses, egg and salt together in a bowl. Add milk by the tablespoonful until the dough becomes smooth and soft, but not sticky. Cover and refrigerate to rest for at least 20 minutes.
* Bring a large pot of lightly salted water to a boil
* Dust a large workspace with a little coarse-grained flour. Roll the dough into a 12-inch square. Using a sharp knife or pizza cutter, cut the dough into 16 squares
* for each dumpling, dip the cut side of each half plum into a little of the granulated sugar and place it in the center of the dough. If using whole plums, sprinkle on a little sugar. Pinch the corners together, then roll the dough between your palms so that the furit is completely enclosed.
*When all the dumplings are made, slowly drop them into the boiling water (not all at once and boil for 5 to 7 minutes, turning them from time to time. After they rise to the surface, they should cook 1 or 2 minutes longer.
* Remove with a slotted spoon, letting the water afll back into the pot. Serve on small plates.
* In a small skillet, cook the butter over medium-high heat until nut-brown in color. Sprinkle powdered sugar over the dumplings, add a spoonful of butter, a dollop of mascarpone and serve.
Makes 6 to 8 dessert servings.