Zucchini Crusted Turkey Bratwurst

Versatile & plentiful, zucchini has endless applications. To mention a ‘few’, we’ve made zucchini bread & muffins, noodles, roasted it and put it on kabobs with chicken. It’s used in curry, ratatouille, stir fry and relish, etc. etc. etc. But just when I think there’s nothing I can do different with it, another idea pops into my head.

Among the family of sausages there is perhaps none so beloved in North America as the bratwurst. There are many interpretations of bratwurst, with variations on texture, flavor, size and cooking methods. Traditional bratwurst, which is German in origin, is made with pork & veal. Turkey bratwurst is a popular alternative to this traditional kind because of its low fat content.

For this recipe, I combine ground turkey with a combination of ‘German’ bratwurst spices and formed them into long sausage shapes. The shredded zucchini/cheese ‘crust’ is wrapped around each sausage and baked. All the flavors blended so well, creating yet one more use for zucchini!

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Zucchini Crusted Turkey Bratwurst
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Zucchini Crust
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Zucchini Crust
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Instructions
Zucchini Crust
  1. Place the shredded zucchini on paper towel & sprinkle LIGHTLY with salt. Cover & blot with another piece of paper towel. Allow to sit for about an hour to release excess moisture.
  2. When zucchini is ready, place in a bowl & combine with remaining 'crust' ingredients.
Turkey Bratwurst
  1. Combine all ingredients & mix well. Divide mixture into 5 equal portions, shaping each into a 5-inch long sausage.
Assembly & Baking
  1. Preheat oven to 400 F.
  2. Divide zucchini mixture into 5 equal amounts. On a piece of plastic wrap, place a portion of the zucchini mixture & pat it into a small rectangle large enough to enclose a sausage in it. Lay a sausage on the zucchini; use the plastic wrap to help roll the sausage & enclose in the zucchini crust. Repeat with remaining sausage,
  3. Oil a piece of foil paper. Place foil on a baking sheet. Top with crusted sausages & bake for 30 minutes or until slightly browned.
  4. These are nice served with baked potatoes & corn.

Plum Blossom Pastries

Its getting to be late summer/early fall and its ‘plum season’. Plums are easy to forget it seems. They’re not the most popular of summer fruits. Plums aren’t exotic as the fig or small and cute like blueberries. Plums are just plums and we should not overlook this humble fruit. They are actually quite special …. sweet & tart, not too big and not too small.

This particular dessert uses ‘plum butter’ which is simply a concentrated plum spread made by cooking plums down to a spreadable paste. These ‘cookies’ are using ready made puff pastry to keep life simple.

Puff pastry isn’t just for croissants. Arguably, its the foundation of many, many pastries as we know them today. Its a technique that lets you enjoy warm, flaky layers of dough instead of literally everything being a ‘biscuit’.

Using this spicy filling in the puff pastry dough really added a whole new dimension.

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Plum Blossom Pastries
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Course dessert
Cuisine French, German
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Spicy Plum Butter
Course dessert
Cuisine French, German
Servings
Ingredients
Spicy Plum Butter
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Instructions
Spiced Plum Butter
  1. In a large saucepan, combine juice & plums. Bring to a boil; cover, reduce heat & simmer 30 minutes or until tender. Place plum mixture in a food processor & process until smooth. Press pureed mixture through a fine sieve over a bowl; discard solids.
  2. Combine plum mixture, sugar & spices in pan; bring to a boil. Reduce heat; simmer, uncovered until mixture becomes a thick paste. Cool. Any extra not used for these cookies can be stored in an airtight container in the fridge for up to 2 months.
Assembly & Baking
  1. Thaw pastry. Preheat oven to 400 F. From parchment paper, cut 9 pieces each about 4-inch square. In a small dish, whisk together egg & water to make egg wash.
  2. Using a sharp knife, cut pastry into 9 squares. Taking one square at a time, place on parchment paper squares. Brush edges with egg wash.
  3. Place about 1 tsp of the spiced plum butter in the middle of the pastry square. Bring the 4 corners together, then repeat for the sides.
  4. Shape pastry into a ball then flip. Lightly press the ball with your fingers. With a sharp knife, cut each piece into 12 equal parts from the center towards the outside edge. Leave the center part intact. Each part will become a pedal. Twist petals 45 degrees, all to the same side. The filling should be showing.
  5. Bake for about 15 minutes or until pastry is golden. Remove from oven & allow to cool. Dust with powdered sugar if you prefer.
Recipe Notes
  • Making the plum butter ahead of time definitely speeds up the cookie prep.
  • Alternately, you can probably find a nice jar of plum butter at a deli store & just add your own spices to it. Works too!

Sour Cherry & Saskatoon Galette

Fresh fruit in the summer is one of life’s simple pleasures …. juicy, sweet and/or tart …. they’re like summer jewels.

The saskatoon berry is one of North America’s great unappreciated fruits. Although its easy to confuse them with blueberries, the two fruits are quite dissimilar. The most distinctive feature of saskatoon berries is their almond-like flavor. Saskatoons are in the same branch of the rose family that includes apples, pears, hawthorn and quince.

These little gems are a truly wonderful Canadian fruit with the bulk of their natural range being in British Columbia and the prairie provinces. Come July, many of the U-Pick farms in our area have fresh saskatoons ripening on their trees.

Pairing sour cherries with saskatoons in this dessert is a perfect match. One is tart and juicy, the other is sweet and plump making a good balance.

The (sour) ‘prairie’ cherry was developed in Canada for colder climates. It was cross pollinated with a Mongolian cherry resulting in very hardy, trees producing a sweet-tart cherry.

Our little cherry tree is about 12 years old now. Since I have both of these fruits on hand right now, there is no reason to not make this galette!

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Sour Cherry & Saskatoon Galette
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Cornmeal Pastry
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Cornmeal Pastry
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Instructions
Cornmeal Pastry
  1. In a large bowl, whisk together flour, cornmeal, salt & sugar. Add butter & with fingertips, blend until mixture resembles coarse meal. Add ice water & combine only until blended, do NOT overmix.
  2. Divide pastry into 8 equal portions & press into mini galette pan cups. Place in refrigerator until filling is ready to use.
Berry Filling
  1. In a large bowl, combine berries, cherries & sugars. In a small dish, mix lemon juice with cornstarch & add to berry mixture.
Assembly
  1. Preheat oven to 375 F.
  2. Remove pastry from fridge. Mound the berry mixture in each galette cup. Bake for 30-35 minutes until golden brown & bubbly.
  3. Serve warm or at room temperature with vanilla ice cream or whipped cream.
Recipe Notes
  • Don't hesitate to make this into one round galette instead of individuals or to use frozen puff pastry. It will all taste just as good, believe me!

Rhubarb Streuseltaler

If you follow the blog, its no surprise to see rhubarb recipes frequently at this time of year. Its probably due to a childhood memory or maybe because its just so versatile and good.

The name of today’s pastry was inspired by the round shape of the ‘taler‘, a silver coin used throughout Europe for almost four hundred years. Its name lives on in the currency called ‘dollar‘.

Taler is a German word for ‘coin’, so the name of the dessert literally translates to ‘streusel coin’. Basically, a free form tart made with a yeast dough topped with a huge amount of streusel, sometimes filled with custard and often with a sugar glaze.

A traditional German streusel (streusel meaning something ‘strewn or scattered’ in German) bakes up into shortbread balls. It makes a crunchy, cookie-like top but is soft on the bottom where it meets the cake or fruit.

Streusel was first popularized in Germany. In its simplest form, it consists of flour, sugar and butter but gets even better with the addition of oatmeal, cinnamon and nuts …. just my opinion of course!

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Rhubarb Streuseltaler
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Course Brunch, dessert
Cuisine German
Servings
ROLLS
Ingredients
Rhubarb Compote
Course Brunch, dessert
Cuisine German
Servings
ROLLS
Ingredients
Rhubarb Compote
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Instructions
Rhubarb Compote
  1. In a saucepan, combine all ingredients except vanilla. Heat to medium high & stir occasionally until rhubarb begins to break down completely. Remove from heat, stir in vanilla & allow to cool to room temperature.
Streusel Topping
  1. In a bowl, place COLD, cubed butter, add flour, cinnamon, sugar & vanilla. With your finger tips work streusel until crumbles form. Spread out on a large tray & set aside in freezer until ready to use.
Dough
  1. In a small dish, combine yeast with lukewarm water & 1 teaspoon of the sugar. Allow to sit for a few minutes until frothy.
  2. In a large bowl, slightly melt butter; cool a couple of minutes then whisk in egg. In another bowl, whisk together flour, salt & remaining sugar. Add yeast mixture to butter mixture, whisking together. Add flour mixture, combine then turn on a floured work surface & knead for about 5 minutes. Dough will be very soft but not sticky.
  3. Lightly grease bowl, place dough ball in it & cover with a towel. Place in a draft-free place & allow to rise for about 20 minutes.
  4. Line a baking sheet with parchment paper.
  5. Place dough on a lightly floured work surface, & divide into 12 pieces. Form each piece into a ball & allow to rest for about 5 minutes.
  6. Space out the balls on parchment lined baking sheet. With fingertips, press out each ball to about 4-inch diameter. Add about 1 Tbsp of rhubarb compote to each dough piece & spread leaving a border around the outside.
  7. Divide streusel topping evenly between the pastries & allow to rise for about 15-20 minutes.
  8. Preheat oven to 350 F.
  9. Bake for about 10-12 minutes. Allow to cool completely on a wire rack. In the meantime, you can prepare the glaze.
  10. In a small dish, whisk powdered sugar & lemon juice to a thick glaze. When streuseltaler are cooled, drizzle with glaze.
Recipe Notes
  • Being lovers of the cardamom spice, I dusted our streuseltaler with it using a wire mess strainer.
  • You will probably have a little bit of rhubarb compote left over but its never too hard to find a use for at our house.
  • I should mention, making the compote the day before needed will speed up your baking process.
  • These streuseltaler are incredibly soft & so good!

Stuffed Pork Medallions w/ Cabbage & Apples

Tenderloin has always been one of my favorite ‘go to’ meats. Lean, tender, tastes great, so what more could you ask for?! I’m forever pairing it with another kind of stuffing or roasting it with different glazes or marinades.

Today I wanted to roast it with the classic combo of cabbage and apples. The perfect accompaniment probably because you really don’t need to add much else to the meal to make it taste great.

Cabbage isn’t glamorous. It doesn’t have a fancy name but it is common, versatile and lasts forever in the refrigerator. Even the smallest head yields enough for at least two or three meals.

When cabbage is roasted, a caramelized sweetness comes out, giving it such a nice flavor and especially when paired with apples.

Sometimes, cabbage is avoided because when cooked, the sulfur that it contains multiplies, giving off an unflattering odor. It helps to avoid using aluminum pans when preparing cabbage; aluminum reacts strongly to the sulfur present in the leaves. Stainless pots make a much better choice.

You can neutralize the odor by adding 1 teaspoon of white vinegar or lemon juice. Certain ingredients will also help absorb the odor. Try adding a bay leaf or a couple of ribs of celery to sautéed cabbage. The sulfur odor will be absorbed without changing the taste of the cabbage. Simply discard the bay leaf or celery before serving.

No doubt about it, the flavor in this meal doesn’t lack for anything.

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Stuffed Pork Medallions w/ Cabbage & Apples
Instructions
Tenderloin Stuffing
  1. Cook rice. Place in a bowl & set aside. In a skillet, heat oil & sauté onions until tender crisp. Add garlic & mushrooms & sauté for another 3-4 minutes. Add all herbs & spices; cook another minute than transfer to bowl with rice. Add Panko crumbs & egg, stirring to combine.
  2. Remove silver skin from tenderloins. Cut a slit all the way down the long end of your tenderloin, making sure not to cut all the way through. Open the tenderloins like a book, cover with a sheet of plastic wrap & pound with a meat mallet until they are about 1/2-inch thickness.
  3. Divide filling mixture between the two tenderloins & spread evenly over the surface of the tenderloins, leaving 1/2-inch at the borders. Roll tightly starting with the long end & secure the ends with toothpicks. Season all over with salt & pepper.
  4. Preheat oven to 400 F. Heat a large oven proof skillet with 2 Tbsp oil. Once oil is hot, place tenderloins in the skillet & sear about 2 minutes per side. Transfer the skillet with the tenderloins to the oven & bake for about 18-20 minutes or until thermometer reads 145-150 F. in the thickest portion of the meat. Transfer to a cutting board, brush with pan drippings. Cover loosely with foil & allow to rest 10 minutes before slicing.
Cabbage & Apples
  1. While tenderloin is roasting, prepare cabbage/apple mixture. In a large skillet over medium heat, cook onion in butter until soft & translucent, 3-4 minutes. Add garlic & continue cooking just until fragrant, 1 minute more.
  2. Add the cabbage & continue cooking until wilted, 6-8 minutes. Season to taste with salt & pepper. Continue cooking until cabbage begins to caramelize, 4-5 minutes longer.
  3. Add the cubed apple, cider, mustard & brown sugar; carefully combine. Cover & cook until any liquid has evaporated & apples are soft. Place on a serving platter. Top with sliced tenderloin medallions & serve. If you wish, you could also serve the tenderloin with some mashed potatoes & oven roasted carrots.

Scalloped Potato Turkey Rolls

The wonderful thing about potato casseroles is that you can dictate the flavor by the types of cheese used as well as the added ingredients and flavor aids like herbs, garlic and spices.

There are many versions and variations of potato ‘bakes’. It comes down to little more than a free form of how the potatoes are cut and layered. Other ingredients such as herbs and cured meats like ham or bacon as well as smoked fish and other vegetables can be added.

With this recipe you are combining the best of all variations; scalloped, au gratin and dauphinoise. Béchamel sauce, a variety of cheeses and the flavor of garlic result in an amazing taste as well as the dish makes for some interesting eye appeal.

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Scalloped Potato Turkey Rolls
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Zucchini
Bechamel Sauce
Turkey Sausage
Servings
Ingredients
Zucchini
Bechamel Sauce
Turkey Sausage
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Instructions
Zucchini
  1. Place the shredded zucchini on paper towel & sprinkle lightly with salt. Cover & blot with another piece of paper towel. Allow to sit for about an hour or until moisture is absorbed. Place zucchini in a bowl & combine with panko, cheese, egg & spices. Set aside in refrigerator.
Bechamel Sauce
  1. In a saucepan, melt butter, whisk in flour. Cook for about 2 minutes then turn off heat & slowly begin to add milk. Continue whisking until all milk has been added then turn on heat & bring sauce to a boil. Whisk constantly until thickened then add 3/4 of the Gruyere cheese & stir until cheese is melted. Spread the bechamel sauce evenly in a 9 x 13-inch baking dish.
Turkey Sausage
  1. In a saucepan, saute bacon, leeks & garlic until cooked & tender. Remove from heat & place in a bowl; allow to cool then add turkey & spices. Mix well.
Potatoes
  1. Slice potatoes into about 30 thin slices, keeping them in their original potato shape. Wrap each sliced potato in plastic wrap & bake in the microwave until almost cooked.
Assembly
  1. Preheat oven to 375 F. Lay the potato slices on your work surface, spread a small amount of the zucchini mixture on each one. Top with a layer of the turkey mixture. Roll each potato slice in a spiral shape then place in rows over the bechamel sauce.
  2. Cover pan with foil & bake for 45 minutes then remove the foil & sprinkle the remaining Gruyere cheese on top. Bake uncovered for another 15 minutes until top is golden.

Winter Fruit Soup

For most part, the category of soup is almost exclusively savory dishes. Fruit soups however, although they may be served at the beginning of a meal, are essentially sweet dishes. They may be thin and delicate or thickened and substantial.

Fruit soups actually have quite a long history, particularly in Scandinavian and Eastern European cuisines. Many of these traditional recipes are made with seasonal berries and stone fruits like cherries and apricots but any kind of dried fruit will work just as well.

While fruit soups can be served at room temperature, cold is especially nice when serving it as dessert. You can choose to make the soup with any one fruit or a combination of fruits. Of course, there are certain fruits that lend themselves naturally to soup. In addition to the fruits, they are often enriched with other ingredients such as yogurt, sour cream, milk or cream.

In 1959, the Campbell’s Soup Company produced fruit soups that were eaten hot or cold. The flavors included …. orange w/ apricots & white grapes, prune w/ oranges & apricots and black cherry w/ burgundy. Interesting! Who knew?!

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Winter Fruit Soup
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Instructions
  1. Rinse & drain dried fruit then transfer it to a large soup pot along with the cinnamon stick.
  2. Cover fruit with 6 cups boiling water. Cover with the lid & allow pot to sit off the heat for 30 minutes.
  3. After 30 minutes, add 2-3 Tbsp honey or to taste, & place the pot back on the stove. Bring it to a boil then reduce heat & simmer on low for 5-7 minutes.
  4. Combine 2 Tbsp of potato starch with 1/2 cup cold water & slowly pour it into the soup pot while continuously stirring soup.
  5. Bring the pot back to a boil & immediately remove it from the heat. Serve warm or cold.
Recipe Notes
  • Other dried fruit choices could be: mango * pineapple * cherries * pears * peaches * figs 
  • Star anise spice

Peach Gingerbread Oatmeal Cakes

We are already half way through January and I realize for many, gingerbread is a Christmas thing, but ….

Since gingerbread was not part of my Christmas baking list, I decided to add some oatmeal to it and make it a January ‘comfort food’ dessert.

Using molasses in baking is not an ingredient that generally appeals to me, but its kind of edible nostalgia. Pair it with ginger and that spicy, sweet smell evokes memories of my mother’s gingerbread cake and takes me back to a simpler place and time.

Gingerbread and more specifically ginger, have been around for a very long time. As it has made its way throughout the world it has been adapted to meet the taste of different cultures. In some places it is a soft, delicately spiced cake, in others, a crisp flat cookie or a bread.

My choice is to add some peach slices and bake it as little, mini bundt cakes. Nothing fancy …. just good!

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Peach Gingerbread Oatmeal Cakes
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MINI BUNDT CAKES
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Servings
MINI BUNDT CAKES
Ingredients
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Instructions
  1. Preheat oven to 350 F. Lightly grease mini bunt pans. Place a ring of peach slices on the bottom of 4 mini bundt pans.
  2. In a small saucepan, melt butter with sugar & molasses on a low heat. Remove from heat & set aside.
  3. In a bowl, whisk together flour, baking soda, oatmeal & spices. Add beaten egg, milk & molasses mixture. Mix until well blended.
  4. Divide the cake batter over peach slices in prepared bundt pans.
  5. Bake about 15 minutes or until a toothpick inserted into the center comes out clean. Move to cooling rack & flip upside down. Remove pans & allow to cool.
  6. Serve with cranberry sauce, gingerbread syrup, whipped cream or just simply sprinkled with powdered sugar.

Shrimp Pierogis w/ Sun-Dried Tomato Sauce

Like many recipes with folk origins, pierogi dough can be made in a variety of ways with some people using eggs & sour cream & others don’t. Making your own pierogis is actually an easier job than you might expect (just a little time consuming).

Like all ‘dumplings’, pierogis can pretty much do no wrong. They’re great as a side, as the main event or you guessed it ….. in a casserole or even dessert.

What makes it even better is that the filling possibilities are endless ….. the pierogi knows no boundaries!

Brion & I always enjoy a seafood meal. On a quest to come up with something different it occurred to me I had never put shrimp in a pierogi filling before. If it works in seafood lasagna why not a pierogis?!

Last summer I had posted a meal using a sun-dried tomato sauce. The once, incredibly popular, sun-dried tomatoes have become an underrated, ingredient that few people stock in their pantries anymore.

Sun-dried tomatoes are very versatile & can be used in unlimited ways, Because they’re dried, the flavors of the tomatoes are intensified. This sauce, with its bold & rich garlic & herb flavors was the perfect accompaniment for these shrimp pierogis. Definitely a keeper!

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Shrimp Pierogis w/ Sun-Dried Tomato Sauce
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Pierogi Dough
Shrimp Filling
Sun-Dried Tomato Sauce
Servings
Ingredients
Pierogi Dough
Shrimp Filling
Sun-Dried Tomato Sauce
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Instructions
Pierogi Dough ( Yield = 18)
  1. In a large bowl, combine flour, salt, beaten egg, butter & sour cream. Mix until dough comes together. On a work surface, knead dough for 3-4 minutes until elastic. Place in a plastic container with a lid & refrigerate for at least an hour or overnight.
Shrimp Filling
  1. In a large skillet over medium heat melt 1 Tbsp each, oil & butter. Saute leeks, mushrooms & garlic until tender.
  2. Stir in half of the bottle of clam juice & the 1/4 cup chicken broth; bring mixture to a boil. Once boiling, add shrimp & 1/8 tsp pepper. Return to a boil, then reduce heat & let simmer for 4-5 minutes. Drain the filling, reserving liquid. Set aside.
  3. In a large saucepan over medium-low heat, melt the remaining 1/4 cup butter. Stir in flour & mix until smooth. Gradually add in the milk & reserved liquid (from filling), while stirring constantly. Sprinkle in the rest of the salt & pepper. Bring sauce to a boil & cook for about 2 minutes until thickened, continuing to stir.
  4. Remove the sauce from heat & mix in the heavy cream & Parmesan cheese. Take about 1/3 cup of the sauce & mix it with the shrimp filling. Place remaining sauce in a bowl & set aside to be added to the SUN-DRIED TOMATO SAUCE later.
Sun-Dried Tomato Sauce
  1. Add oil to skillet & heat on a medium heat. Add onion & saute until it starts to soften. Add mushrooms, garlic, sun-dried tomatoes, zucchini, oregano & smoked paprika.
  2. Cook for 2 minutes, while stirring, then add remaining clam juice, sea salt & RESERVED sauce. Gently combine. Set aside until pierogis are cooked & ready to serve.
Roll & Fill Pierogis
  1. Remove pierogi dough from refrigerator & cut into 18 equal pieces (about 30 gm each). Roll each piece into about a 3 1/2-inch round. Place a heaping Tbsp of shrimp filling (about 30 gm) in the middle of pierogi. Dip your finger in a bowl of water & run it along the edge of the dough. Fold pierogi in half, carefully pinching together edges to seal it completely.
Cook & Serve
  1. Bring a large pot of salted water to a boil. Carefully drop pierogis in & boil until all the pierogis float to the surface & dough becomes somewhat translucent, about 3-5 minutes. Remove pierogis with a slotted spoon, making sure to let as much of the excess water drip off as possible.
  2. In a large skillet, heat a Tbsp of butter. Place drained pierogis in skillet. Do not over-crowd so that they can all lightly brown on both sides. Reheat sun-dried tomato sauce & place in a serving dish. When pierogis have fried a bit, (blot on paper towel if you wish), then add to sauce on serving dish.
Recipe Notes
  • When making the pierogis, nothing wrong with rolling out all the dough at the same time & cutting your circles with a cookie cutter. I just personally like dividing the dough so I don't have to do any re-rolling with the scraps. Just personal preference.
  • If you happened to have any filling leftover, just add it to you sun-dried tomato sauce.

Beef Stew w/ Cornmeal Dumplings

Dumplings mean different things to different people. Wrap veggies, meat, seafood in dough or just leave them plain …. bake, boil or fry them. Dumplings are what your mother made and that is what you love and consider true comfort food.

The other thing that makes them amazing is that they aren’t necessities …. just pure culinary luxury, there to just enhance the meal.

The dough for most dumplings, has always been based either on cereals such as oats, wheat, corn, etc. or on one of the vegetables from which bread dough can be made from, like potatoes.

Originally made by shaping small portions from a batch of bread dough before specific mixtures were developed. I recall my mother making a big cast iron pan full of dumplings for us on her bread baking day. Its strange how a little ball of dough can evoke such a wonderful memory.

Being a lover of ‘all things corn‘, I decided to make some cornmeal dumplings for our beef stew today. Their still ‘dumplings’, right!!

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Beef Stew w/ Cornmeal Dumplings
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SERVINGS
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Beef Stew
Cornmeal Dumplings
Servings
SERVINGS
Ingredients
Beef Stew
Cornmeal Dumplings
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Instructions
Beef Stew
  1. In a large saucepan, heat 2 tsp oil. Stir fry beef in 2 batches until browned. Transfer to Dutch oven pot, cover & keep warm.
  2. Heat remaining 2 tsp oil in saucepan, add onion & garlic; cook until tender crisp & browned. Add spices; heat & stir for 1-2 minutes.
  3. Add flour & 1/2 cup beef broth to onion mixture; stir for a few minutes to blend. Add beef, remaining broth, carrot, celery & salt. Bring to a boil, reduce heat to simmer, cover & cook about 30-40 minutes, until beef is tender.
Cornmeal Dumplings
  1. While your stew simmers, combine cornmeal, flour, baking powder, baking soda, salt, cheese & green onion in a mixing bowl & set aside. In another bowl whisk the yogurt, eggs, oil.
  2. Preheat oven to 350 F. When stew meat is tender, combine wet dumpling ingredients with dry ingredients, stirring batter until blended. (If you wish, you can transfer tender stew into individual ramekins or a casserole dish at this point).
  3. Roughly drop scoops of the cornmeal batter onto each filled ramekin (or casserole). Place them onto a baking tray & cook in the oven for about 20 minutes or until dumplings test done.