We were recently invited to present our wines at the Boulder Country Club for the "Western American Wine and Cuisine Pairing" dinner which showcased California, Washington and Oregon wines plus Colorado wine from BookCliff Vineyards. The executive chef of the Boulder Country Club was so gracious to let me share with you this recipe from that dinner. The Plum-Potato Dumplings made for a perfect pairing with our port style dessert wine, Finali.Plums Potatoes Dumplings
5 large russet potatoes boiled with skin on until done
1.5 cup of flour
2 large eggs
salt and nutmeg
After cooking the potatoes peel and mash after slightly cool down. Next make a volcano adding mashed potato, flour, eggs, salt and nutmeg put together without over working and set a side.
Plum Stuffing
10 ripe plums cut into quarters
1 cinnamon stick
1 cup of sherry wine
half cup of honey
Start your sauce pan with all the ingredients and let cook for 15 to 20 minutes until soft but not too soft.
Sweet Bread Crumbing
1.5 cup of bread crumbs
1.5 stick of butter
1 tea spoon of ground cinnamon
1/2 cup of sugar
On a sauté pan melt your butter, bread crumbs and cinnamon until gold and brown and add the sugar. With the potatoes dough take a little piece and form a 2.5 inch disc. Put in the center a quarter of plum and make a ball. Put a large pot of water onto stove and bring to boil and reduce to a light simmer. When finished rolling the balls set 8-10 balls into simmering water keep balls separated in pot. Cook for 2 minutes until balls rise to top of the water and cook for an additional 2 minutes. Remove from water onto a towel then roll into crumb mixture completely covering the outside. Serve with a glass of Finali dessert wine from BookCliff Vineyards.
