How to do summer, in 19 easy steps: 1) Chill the Vinho Verde. 2) Pack the kids off to grandma’s, or distract them with a movie, in a darkened room. 3) Head out to the garden. Stop to smell the roses. Get distracted by the hammock. Lie down, for just a minute. 4) Take a [...]
When I saw this maple syrup dumpling recipe in Saveur, I was instantly intrigued. We always keep a bottle of maple syrup on hand (Grade B, natch, for maximum flavor) but we usually pour it over the french toast, waffles or pancakes. These dumplings are cooked in the maple syrup, which gives them an intense maple flavor and gooey texture that’s perfect for a sweet and not at all sensible weekend breakfast.
I threw this together one night and based it on the flavors from a summer in the South of France — saffron and garlic and fennel from Bouillabaisse, garlic and wine and oranges and herbs de provence from everything else. It takes no time to put together, and I wasn’t even planning to share it (hence the lack of carefully styled photography) but it was too good not to. This is going on the menu again and again this summer (and maybe into fall and winter too — there are advantages to living in Los Angeles.)
