Pine Nut Dumplings In Raspberry Sauce Recipes

DUCK BREASTS WITH RASPBERRY SAUCE

Steps:

• Preheat oven on broiler setting. Use a fork to score the duck breasts through the skin and fat but not all the way through to the meat.
• Heat a large heavy skillet on medium high. Fry the duck breasts skin side down, until the skin browns and fat runs out, about 10 minutes. Remove the breasts from the pan, and pour off most of the fat. Return breasts to pan, and fry skin side up for another 10 minutes. Remove breasts from pan, and allow to rest on a baking sheet. Mix the sea salt, cinnamon and Demerara sugar together and sprinkle over the skin of the duck breasts. Pour most of the fat out of the frying pan.
• Mix together the red wine, cassis, and cornstarch in a small bowl. Pour into the pan, and simmer for 3 minutes, stirring constantly, until the sauce is thickened. Add raspberries, and simmer for another minute until heated through.
• Broil the duck breasts skin side up, until the sugar begins to caramelize, about 1 minute. Slice the duck breasts thinly, pour a little sauce over the top, and serve warm.

PINE NUT DUMPLINGS IN RASPBERRY SAUCE

Steps:

• In a large saucepan, combine the first seven ingredients. Bring to a boil over medium heat. Reduce heat to low. Let simmer, uncovered, while preparing dumplings., In a small bowl, combine the flour, sugar, baking powder, rosemary and salt. Cut in butter until mixture resembles fine crumbs. Add 1/2 cup pine nuts. Stir in buttermilk just until moistened., Drop by tablespoonfuls onto simmering raspberry sauce. Cover and simmer for 20 minutes or until a toothpick inserted in a dumpling comes out clean (do not lift the cover while simmering). Discard cinnamon stick., Sprinkle servings with remaining pine nuts. Serve warm.

IRRESISTIBLE RASPBERRY BUTTERMILK DUMPLINGS

Steps:

• In a large pot, combine the raspberries, lemon juice, sugar and water. Bring to a boil, then reduce the heat to low, cover and simmer for about 15 minutes. Stir occasionally, but gently so as not to crush the berries.
• Meanwhile, in a medium bowl, stir together the flour, baking soda and salt. Cut in shortening using a pastry blender or the tines of a fork until the pieces are no larger than peas. Stir in the buttermilk until the dough comes together. If it seems too stiff, add another splash of buttermilk.
• When you lift the lid on the pot, the dumpling sauce should be slightly above the level of the berries. If needed, you can add equal amounts of additional sugar and water to the raspberries. Drop the dumpling dough 1 tablespoon at a time into the boiling sauce. Cover, and simmer for about 5 minutes, then remove the lid, flip the dumplings over and cover again. Cook for another 10 minutes, then remove from the heat and let stand for 10 minutes before serving.

RASPBERRY & PINE NUT BARS

Steps:

• Preheat the oven to fan 170C/ conventional 190C/gas 5. Butter a shallow 23cm square tin. Tip the flour, oats and butter into a mixing bowl and use your fingers to work the mixture together to make coarse crumbs. Mix in the sugar, lemon zest and three quarters of the pine nuts using your hands, then press the mixture together well so it forms large sticky clumps.
• Drop about two thirds of the oat mixture into the base of the tin, spread it out and press down very lightly - don't pack it too firmly. Scatter the raspberries on top, sprinkle the rest of the oat mixture over, then the rest of the pine nuts and press everything down lightly.
• Bake for 35-40 minutes until pale golden on top. Cut into 12 bars with a sharp knife while still warm, then leave to cool in the tin before removing. Will keep for 2-3 days.

ROASTED DUCKLING IN RASPBERRY SAUCE

Steps:

• Preheat oven to 350°F.
• Sprinkle the raspberries with 1 tsp sugar.
• Rinse the duck well, inside and out.
• Pat dry with paper towels.
• Tie legs together with kitchen string.
• Season the duckling with desired amount of salt and pepper.
• Place the duck, breast side up, with the wing tips under the back, on the rack of a shallow roasting pan.
• Prick the skin all over, generously, with a fork.
• Roast the duck for 1&1/2 to 2 hours, until the legs move easily in their sockets (180°F internally).
• Cover, and let stand for 15 minutes before carving.
• Meanwhile, for the sauce, combine orange juice, broth, and brandy in a saucepan.
• Bring to a boil.
• Cook uncovered over med-high heat for 8-9 minutes.
• Stir in 1/4 cup of the fresh raspberries, the raspberry preserves, ginger,allspice, and a dash of salt.
• Simmer for 5 minutes, stirring occasionally.
• Remove the saucepan from the heat, and stir in the butter, until it is melted.
• Stir in the remaining raspberries, the walnuts, and the sage. Heat for 2 minutes.
• Carve the duckling, and serve with the raspberry sauce.

GINKGO NUT DUMPLINGS WITH SIMPLE DIPPING SAUCE

Steps:

• If you are using fresh ginkgo nuts, gently crack the shells. Blanch the nuts in salted water for 1 minute, then shock in ice water. Alternatively, toast the nuts in a dry skillet until they turn green. After blanching or toasting, rub off the papery skin using your fingers or a clean kitchen towel. If you are using canned ginkgos, simply rinse.
• Heat a sauté pan over medium heat and add 2 tablespoons of the olive oil. Add the nuts and a dash of salt. Cook for 1 minute. Add the scallion whites, the ginger, and mirin and cook for 2 minutes. Add the garlic and cook for 1 minute more. Transfer the nuts to a plate to cool and return the pan to the stove. Add another tablespoon of olive oil to the pan and sauté the bok choy with a dash of salt until the leaves are cooked down to half their original size. The bok choy should be mostly dry when you add it to the pan; otherwise, the dumpling filling will be wet. Remove the bok choy from the heat and let cool.
• Put the nuts and bok choy in the bowl of a food processor. Add all but 2 teaspoons of the scallion greens. Pulse until the mixture is blended but still chunky. Transfer to a bowl and season with salt.
• In a small bowl, whisk the flour with 2 tablespoons water. Brush the edges of a dumpling wrapper with the flour paste. Place 1 tablespoon of the filling on the wrapper and fold the wrapper into a half moon. Press the edges to seal. Repeat with the rest of the wrappers and filling.
• To make the dipping sauce, whisk together the vinegar, soy sauce, the remaining 1 teaspoon olive oil, and the reserved scallion greens. Add red pepper flakes if desired.
• Steam the dumplings in a covered steamer basket for 4 minutes. Serve hot with the dipping sauce.

CHICKEN-PINE NUT DUMPLINGS WITH CHILI-CHILI DIPPING SAUCE

Steps:

• Sprinkle baking sheet with flour. Mix first 10 ingredients in large bowl. Place generous 1 teaspoon chicken mixture in center of 1 wonton wrapper. Moisten edges of wrapper with water. Using fingertips, bring all corners of wrapper together over filling. Press edges of wrapper together, enclosing filling completely. Place dump-ling on baking sheet. Repeat with remaining chicken mixture and wrappers. (Can be made 2 weeks ahead. Cover tightly; freeze. Do not thaw before steaming.)
• Place steamer rack in large pot. Pour enough water into pot to reach depth of 1/2 inch. Spray rack with nonstick spray. Bring water to simmer. Working in batches, arrange dumplings side by side (but not touching) on rack. Cover; steam until dumplings are cooked, about 12 minutes.
• Line large platter with cabbage; top with dumplings. Serve with sauce.