It’s snowing and will snow for the next 4 days. I was thinking of making chicken soup but I wasn’t really excited about it for a Sunday lunch.
Jade was pretty definite about wanting gnocchi because the gnocchi she had on Saturday at Amadeus, an otherwise decent restaurant, was gummy and under cooked. Bleah. Though I did envy the balsamic veloute plate decoration; I need to practice.
Her father, for some odd reason, decided on a Mediterranean breakfast that was correct but not what he imagined it to be.
My stuffed dumpling/ravioli, maultaschen, with onion sauce was good but I had the picture-taking tremens, exacerbated by some “beyond Thunderbird”, mulled wine that I had at the Stuttgart Christmas market. The French always use their young table wines for mulled wine and I guess the Germans do too but…… Okay, I apologize German people. The maultaschen was very good, as was the young sprout salad 🙂 Too bad about the blur, but I liked the colors.
Instead of staying in for Sunday lunch, we decided on another visit to the Stuttgart Christmas market. So crowded! Unlike the French Christmas markets, about a third of the stalls were selling hot food; sausages, soups, goulash, steak, spaetzle, sauerkraut, sandwiches and maultaschen in a clear chicken broth with chives.
In the future, I will only eat maultaschen standing in the falling snow, at an outdoor stand, with clear broth and chives in a cracked blue and white bowl with an enormous soup spoon. Really. Sorry Amadeus.
Okay, les poussins. I bought 2 partially plucked poussins (spring chickens) from Bohm’s a while back on a wild and grabby shopping spree. Yesterday I liberated them from the freezer and put them in a holding cell in the refrigerator.
Jade went back to school yesterday so, unfortunately, she didn’t get to have her gnocchi. She can enjoy the pictures 😀
Honey Mustard Poussin
Salt and pepper
2 tbsp melted butter
2 tbsp Dijon mustard
1 1/2 tbsp honey
Remove the backbones from the poussin with kitchen shears. Turn over and flatten the birds by gently pressing on the breasts. Season with salt and pepper.
Blend the butter, mustard and honey together, then brush the poussins on both sides with the glaze.
Roast the poussins on a rack in a 425 F oven, skin side down for 20 minutes. Turn, brush with more glaze and continue to cook for 15-20 minutes.
Wine suggestion: Petit Chablis