From Fabulous Feasts by Madeleine Pelner Cosman
Floteres -- Salmon and Currant Dumplings
- 1 cup flour
- 1-1/2 teaspoons baking powder
- 1/2 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/4 teaspoon salt
- 1/4 teaspoon crushed fennel seed
- 1/8 teaspoon thyme
- 2/3 cup milk
- 2 eggs, beaten
- 1/2 cup cooked salmon, finely flaked
- 1/2 cup currants
- 4 quarts boiling water
- 1 tablespoon salt
- Mix thoroughly the flour, baking powder, cinnamon, salt, fennel and thyme. Stir in 1/2 cup milk, making a smooth batter.
- Beat the eggs to a lemon hue. Add eggs to batter.
- Stir in salmon and currants. Add more milk if the mixture is too dry.
- With fingers lightly wet in warm water, form small balls of less than a teaspoon volume. Drop these into briskly boiling salted water in a wide, deep soup pot. Reduce heat to a slow boil. Cover.
- In about 7 minutes the "floaters" will rise to the top of the water. Remove with a skimmer and serve warm. These dumplings or "knaidlach" are splendid in clear soups, wine broths or plain.
Corans Sauce -- Wined Currant Sauce for Meat
- 2 cups currants
- 2 cups red wine
- 1 tablespoon sugar
- 1/8 teaspoon ground cloves
- 2/3 cup beef broth
- Soak the currants in wine for 3 hours.
- Combine all other ingredients with the wined currants in a porcelain pot and simmer for 10 minutes. Continue slow simmering to reduce sauce, if you prefer a thicker consistancy.
- Serve warm over lean meat or fowl.
NOTES: I use stainless steel cookware, not porcelain. There was no need to cover the boiling water pot. I dropped them in as I made them and the first ones were floating to the surface before I had a dozen in the pot. Just keep dropping in new ones and skimming out cooked ones until they're all done. I made a double batch for the Feast of Fools event.
For the wine sauce, I used an entire cup of home-made beef broth. The dumplings and wine sauce were made Friday night, kept separate, refrigerated overnight, and then combined in the slow cooker Saturday morning to re-heat them.