Chard-wrapped Asparagus Dumplings
Sauce
2 cups canned low-salt chicken broth
3/4 cup whipping cream
1/8 t. ground nutmeg
1/8 t. ground cloves
1 bay leaf
1t. cornstarch dissolved in 2 T. water
Dumplings
2/3 cup whole milk
1/2 cup chopped fresh chives
1 large egg
3 T. chopped fresh mint
2 T. chopped fresh parsley
1 cup 1/2-inch pieces asparagus tips
20 medium-size chard leaves, stems trimmed
1 3/4 cups all purpose flour
1 T. baking powder
1 t. sugar
1/2 t. salt
1/4 t. ground black pepper
1/4 cup chilled unsalted butter, cut into 1/2-inch pieces
nonstick vegetable oil spray
1 cup freshly grated Gruyere cheese
Sauce
Boil first 5 ingredients in heavy medium saucepan until reduced to 1 cup, about 10 minutes. Add cornstarch mixture; boil until reduced to 3/4 cup, stirring occasionally, about 5 minutes. Discard bay leaf. (sauce can be made 1 day ahead. cover; chill. Rewarm before using.)
Dumplings
Whisk first 5 ingredients in small bowl. Cover milk mixture; chill 2 hours.
Cook asparagus in pot of boiling salted water 1 minute. Using slotted spoon, transfer asparagus to bowl of ice water. Drain. Return water in pot to boil. Add chard; cook until wilted, about 1 minute. Drain. Open chard leaves flat and pat dry.
Mix flour, baking powder, sugar, salt and pepper in large bowl. Rub in butter until mixture resembles coarse meal. Add milk mixture and asparagus; fold gently until dough is moistened. Flour hands. For each dumpling, roll 1 very rounded T. dough between palms into 2 1/2-inch-long oval. Place 1 dumpling in center of each chard leaf and fold leaves over dumpling to form packets.
Spray steamer rack with nonstick spray. Working in batches, place dumplings, seam side down, on rack. Cover; steam dumplings until dry inside, about 10 minutes. Arrange in 13x9x2-inch baking dish. (Can be made 2 hours ahead. Set aside.) Preheat oven to 400º. Pour sauce over dumplings. Sprinkle with cheese. Bake until heated through, about 15 minutes.
10 first course servings
from Bon Appétit June 2002
Sauce
2 cups canned low-salt chicken broth
3/4 cup whipping cream
1/8 t. ground nutmeg
1/8 t. ground cloves
1 bay leaf
1t. cornstarch dissolved in 2 T. water
Dumplings
2/3 cup whole milk
1/2 cup chopped fresh chives
1 large egg
3 T. chopped fresh mint
2 T. chopped fresh parsley
1 cup 1/2-inch pieces asparagus tips
20 medium-size chard leaves, stems trimmed
1 3/4 cups all purpose flour
1 T. baking powder
1 t. sugar
1/2 t. salt
1/4 t. ground black pepper
1/4 cup chilled unsalted butter, cut into 1/2-inch pieces
nonstick vegetable oil spray
1 cup freshly grated Gruyere cheese
Sauce
Boil first 5 ingredients in heavy medium saucepan until reduced to 1 cup, about 10 minutes. Add cornstarch mixture; boil until reduced to 3/4 cup, stirring occasionally, about 5 minutes. Discard bay leaf. (sauce can be made 1 day ahead. cover; chill. Rewarm before using.)
Dumplings
Whisk first 5 ingredients in small bowl. Cover milk mixture; chill 2 hours.
Cook asparagus in pot of boiling salted water 1 minute. Using slotted spoon, transfer asparagus to bowl of ice water. Drain. Return water in pot to boil. Add chard; cook until wilted, about 1 minute. Drain. Open chard leaves flat and pat dry.
Mix flour, baking powder, sugar, salt and pepper in large bowl. Rub in butter until mixture resembles coarse meal. Add milk mixture and asparagus; fold gently until dough is moistened. Flour hands. For each dumpling, roll 1 very rounded T. dough between palms into 2 1/2-inch-long oval. Place 1 dumpling in center of each chard leaf and fold leaves over dumpling to form packets.
Spray steamer rack with nonstick spray. Working in batches, place dumplings, seam side down, on rack. Cover; steam dumplings until dry inside, about 10 minutes. Arrange in 13x9x2-inch baking dish. (Can be made 2 hours ahead. Set aside.) Preheat oven to 400º. Pour sauce over dumplings. Sprinkle with cheese. Bake until heated through, about 15 minutes.
10 first course servings
from Bon Appétit June 2002