Glissant Quebec Dumplings Food

GLISSANT (QUEBEC DUMPLINGS)

Steps:

• Beat the eggs very well.
• add eggs and milk to flour and mix by hand.
• Drop by the spoonful on top of soup.
• Cover on medium for 1/2 hour to 45 minutes. Do not open the lid!

GLEASANTS FRENCH CHICKEN SOUP DUMPLING 1962

Steps:

• Melt the butter, add the flour, salt, pepper and a dash of nutmeg. Add enough of the cold water to bring to a soft but non sticky dough. Do not knead the dough, just bring together.
• Roll out really thin on a floured board and cut into 2 inch squares.
• Drop into boiling soup broth or a thin stew and replace lid on pot. Cook at least twenty minutes.

QUEBEC APPLE DUMPLINGS

Steps:

• Preheat oven to 400°F
• Make enough pie enough to roll into 12 6"x6" squares (about a double batch.).
• Sprinkle each square with 1 tsp grated cheddar. Peel and core apples and place one on each square. Fill the centre of each apple with 2 tsp (or 1 heaping tsp) of mincement, 1 tsp of rum, a dot of butter and 1 Tablespoon sugar.
• Bring diagonally opposite corners of dough over the apple to form ears at the top. Cover the 'ears' with aluminium foil.
• Mix the brown sugar, cream and grated lemon rind. Brush the dumplings with this mixture and bake 35 to 45 minutes in 400F oven.
• Remove foil, brush ears with cream mixture and return to oven till 'ears' are brown. Serve warm with plain or sweetened cream, flavoured with rum.

GRAND PERES (QUEBEC STYLE MAPLE SYRUP DUMPLINGS)

Steps:

• Bring syrup and water to a boil in a 6 qt Dutch oven over medium-high heat.
• While the syrup/water is rising to a boil, 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 and simmer until dumplings are cooked through (10-15 minutes). Spoon dumplings and sauce into 6 bowls and serve.

CHICKEN AND SLIDERS

Steps:

• Wash chicken and place in large pot. Cover with water and add chopped vegetables, bay leaves, salt and pepper. Bring to a boil, then reduce heat and simmer for about 2 hours or until meat comes away easily from the bone. Remove chicken from broth and strain liquid. Reserve the broth and discard all vegetables.
• When chicken is cool remove meat from the bones and all skin, keeping the chicken meat in reasonably large pieces.
• To make the noodles(sliders): Beat the egg with some of the cooled broth, measure out the flour, work the egg mixture into the flour adding broth as required until the dough forms a ball. Knead the ball for a few minutes. Roll out the dough on a floured surface. Cut the dough into strips about 1 1/2 inches wide and 3 inches long. Don't worry if they are irregular in shape. Leave any excess flour on the noodles.
• Bring the reserved broth to a rapid boil, add the noodles and let them boil for about 5 minutes. Reduce heat, add cut up chicken and simmer until the broth is very thick like gravy (add a little flour to thicken if required). Add salt and pepper to taste.