SOMETHING JUST A BIT DIFFERENT FOR DESSERT

Maple Syrup Dumplings

                                                             Photo: Landon Nordeman

These rich dumplings are an ideal vehicle for syrup. Vallier Robert uses butter in his grand-pères, but the Chouinards use the lard drippings from their oreilles de christ (fried pork rinds).

SERVES 6

1 3/4 cups maple syrup
1 1/2 cups flour
4 1/2 tsp. baking powder
1/2 tsp. kosher salt
4 tbsp. unsalted butter, frozen
3/4 cup milk

Bring syrup and 1 1/4 cups water to a boil in a 6-qt. Dutch oven over medium-high heat. Meanwhile, whisk flour, baking powder, and salt in a bowl; set aside. Grate butter on large holes of a box grater into flour and toss to coat; add milk and stir with a fork until dough forms. When syrup mixture reaches a boil, use a spoon to drop large clumps of dough into syrup. Cover pot; simmer until dumplings are cooked through, 10–15 minutes. Spoon dumplings and sauce into 6 bowls and serve.

This article was first published in Saveur in Issue #136

Posted by Chef Bill Brooks, Corporate Chef, U.S. Foodservice, Inc

Opinions expressed are my own and do not necessarily

reflect those of U.S. Foodservice, Inc