While we are on food and deserts :-
Hungarian Plum Dumplings
My version taught to me by an elderly Hungarian friend and the plums I use are the big purple skinned ones --- The Moyer plum
In a large bowl, combine mashed potatoes, eggs, and salt. When well combined, add flour and mix until a soft dough forms. Cover with plastic wrap and let rest 30 minutes. Quantities depend on number of plums used
On a lightly floured surface, roll dough to 1/3 inch
Core the plums and fill with brown sugar with cinnamon or nutmeg then carefully wrap pastry around plum making them airtight
Place filled dumplings individually in boiling water. Repeat until all plums are in the water. Cook 30 minutes.
Meanwhile, melt butter in large skillet, add breadcrumbs and brown. Remove from heat and set aside.
Using a slotted spoon, remove dumplings to a colander to drain. Place skillet back on the heat and add dumplings, coating with buttered crumbs.
