Ham Soup And Cornmeal Dumplings Recipes

Steps:

• For the dumplings: Whisk together the eggs and milk in a large bowl. Mix in the flour, chives and nutmeg. Set aside to rest until ready to use.
• For the ham, cabbage and sauerkraut: Melt the butter in a large Dutch oven over medium-high heat. Add the onion and ham steak and cook until the onions begin to sweat, 5 to 6 minutes. Add the cabbage with the coriander, red pepper flakes and a large pinch of salt and cook until the cabbage begins to melt and break down, about 5 minutes. Stir in the beer, turkey stock and sauerkraut, bring to a simmer and cook for 30 minutes.
• Bring large pot of salted water to boil. Spread the dumpling batter in a line down the back of a sheet tray or small cutting board. Dip a bench scraper in the boiling water, then use it to "cut" the dumplings into the pot, dipping the bench scraper in the boiling water in between each cut. Cook the dumplings until they begin to float to the surface, 2 to 3 minutes. Transfer the dumplings to the Dutch oven with the cabbage. Mix in the parsley and mustard and any additional salt and pepper if needed. Serve.

Steps:

• In a mixing bowl place the cornmeal, flour, grated carrot and salt. Mix these ingredients until blended together. Make a well in the cornmeal mixture and add water, knead until the dough is firm to the touch. Cover the bowl with a cloth or tea towel and set aside. Place a large pot on the stove over medium heat. Add the butter and let melt. Once butter has melted add the thyme, pimento peppers, grated carrot, vegetable stock, tomato paste, coconut milk, Angostura bitters and evaporated milk. Bring to a boil.
• Once boiling reduce heat to medium, place the dumplings into the pot cover. Cook for 15 minutes. The dumplings will rise to the surface when they are done. To Plate: Pour this delicious concoction into bowls and serve.

Steps:

• Halve squash lengthwise with a sharp knife and discard seeds and strings. Peel squash and cut into 1/2-inch pieces.
• In a 4-quart saucepan simmer squash, garlic, gingerroot, and water, partially covered, until squash is very tender, about 20 minutes. In a blender purée mixture in batches and return to pan. Stir in tomatoes, ham, and salt and pepper to taste. Soup may be prepared up to this point 2 days ahead and chilled, covered.
• Into a bowl sift together cornmeal, flour, baking powder, and salt and blend in butter until mixture resembles meal. Add milk, egg, and chives and stir until batter is just combined. Bring soup to a bare simmer.
• Drop batter by rounded tablespoons onto soup and simmer, covered, until dumplings are just cooked through, about 12 minutes.

Steps:

• 1. Place first 8 ingredients in large pot. Bring to boil then let simmer over medium-low heat for 45 minutes.
• 2. While the soup is simmering make dumplings.
• 3. Mix eggs and flour and water with a fork. Let sit covered for 1 hour.
• 4. After soup simmered for 45 minutes remove celery stalks and onion and throw away.
• 5. Remove ham bone and any ham from the bone and add that to the soup.
• 6. After hour roll out dumplings on a lightly floured board to about 1/8" thickness.
• 7. Cut into 1" squares and slowly add to boiling soup. Let cook for 5-7 minutes depending on size and thickness.
• 8. This should turn the broth from a clear liquid to a thicker stew like broth.
• 9. If you do not want a thick broth. Instead of rolling out the dumplings, place on a cutting board.
• 10. Cut small pieces about the size of a penny and put into the boiling broth. Or put the dough through a potato ricer. When dumplings float they are done.
• 11. You want the pieces to be small or they will be too heavy or doughy.
• 12. Salt and pepper to taste.

Steps:

• In a saucepan, combine cornmeal, salt and water; bring to a boil over medium-high heat, stirring constantly. Cook and stir until very thick. Reduce heat; cook and stir for 3 minutes. Remove from the heat. Stir in corn, butter, onion and pepper; let stand for 3 minutes. Add egg; mix well. In a bowl, combine 3/4 cup flour and baking powder. Add to cornmeal mixture; beat well. Shape into 1-1/2-in. balls; roll in remaining flour to lightly coat. In a Dutch oven or kettle, bring broth to a boil. Add dumplings. Cover and simmer for 15 minutes or until a toothpick inserted in a dumpling comes out clean (do not lift the cover while simmering).

Steps:

• In a medium bowl, whisk together flour, cornmeal, baking powder, sugar, and salt. Using your fingers, work in butter until small crumbs form. Stir in buttermilk.