Schnitz Und Kneppe Recipe
Ingredients
| Apples | 2 Cup (16 tbs), dried | |
| Smoked ham butt - 3 pounds | ||
| Chicken stock | 6 Cup (16 tbs) | |
| Dark brown sugar | 2 Tablespoon | |
| Unsifted flour | 2 Cup (16 tbs) (For The Dumplings:) | |
| Double-acting baking powder - 1 tablespoon | ||
| Salt | 1/4 Teaspoon (For The Dumplings:) | |
| Butter - 2 tablespoons , cut into 1/4-inch bits and softened | ||
| Milk | 1 1/2 Cup (16 tbs) (For The Dumplings:) | |
Directions
MAKING
1 In a small bowl, place the dried apples.
2 Pour in enough water to cover them by at least 1 inch.
3 Set the apples aside at room temperature and let soak for at least 8 hours, or overnight.
4 In a sieve or colander, drain the apples and discard the soaking water.
5 In a heavy 5- to 6-quart casserole at least 12 inches in diameter, place the ham butt.
6 Pour in enough water to cover the ham by 2 inches.
7 Bring to a boil over high heat.
8 Lower the heat, and simmer partially covered for 1 1/2 hours.
9 Transfer the ham to a plate, discarding the cooking liquid.
10 Using a sharp knife, cut the ham into 1/4-inch-thkk slices and then into 1/4-inch cubes.
11 Return the ham to the casserole and add the apples, chicken stock and brown sugar.
12 Bring to a boil over high heat, stirring until the sugar dissolves.
13 Lower the heat and simmer partially covered for 15 minutes.
14 Correct the seasoning.
15 While the stew is simmering, prepare the dumpling dough:
16 In a deep bowl, combine the flour, baking powder and salt, and sift them.
17 Add the butter bits and, using your fingers, rub the flour and fat together.
18 Pour in the milk and beat vigorously with a spoon until the dough is smooth.
19 Drop the dumplings on top of the simmering stew by the heaping tablespoon.
20 Cover the casserole tightly, and simmer undisturbed for about 10 minutes longer.
21 The dumplings are done when they are puffed and fluffy.
22 With a slotted spoon, remove the dumplings.
23 Into a preheated bowl or a deep platter, pour the ham-and-apple mixture
SERVING
24 Arrange the dumplings on top and serve at once.
1 In a small bowl, place the dried apples.
2 Pour in enough water to cover them by at least 1 inch.
3 Set the apples aside at room temperature and let soak for at least 8 hours, or overnight.
4 In a sieve or colander, drain the apples and discard the soaking water.
5 In a heavy 5- to 6-quart casserole at least 12 inches in diameter, place the ham butt.
6 Pour in enough water to cover the ham by 2 inches.
7 Bring to a boil over high heat.
8 Lower the heat, and simmer partially covered for 1 1/2 hours.
9 Transfer the ham to a plate, discarding the cooking liquid.
10 Using a sharp knife, cut the ham into 1/4-inch-thkk slices and then into 1/4-inch cubes.
11 Return the ham to the casserole and add the apples, chicken stock and brown sugar.
12 Bring to a boil over high heat, stirring until the sugar dissolves.
13 Lower the heat and simmer partially covered for 15 minutes.
14 Correct the seasoning.
15 While the stew is simmering, prepare the dumpling dough:
16 In a deep bowl, combine the flour, baking powder and salt, and sift them.
17 Add the butter bits and, using your fingers, rub the flour and fat together.
18 Pour in the milk and beat vigorously with a spoon until the dough is smooth.
19 Drop the dumplings on top of the simmering stew by the heaping tablespoon.
20 Cover the casserole tightly, and simmer undisturbed for about 10 minutes longer.
21 The dumplings are done when they are puffed and fluffy.
22 With a slotted spoon, remove the dumplings.
23 Into a preheated bowl or a deep platter, pour the ham-and-apple mixture
SERVING
24 Arrange the dumplings on top and serve at once.
Chef
