Frau Schmidt's "old Recipe For Schnitz And Knopf" Recipe

Recipe for Frau Schmidt's "Old Recipe For Schnitz And Knopf"

Introduction:
Frau Schmidt's "Old Recipe For Schnitz And Knopf" is a traditional German dish that has been passed down through generations. This hearty and comforting meal combines tender ham, sweet dried apples (also known as schnitz), and fluffy dumplings. It is a dish that warms the heart and brings a sense of nostalgia for many who have enjoyed it over the years. In this recipe, we will guide you through the steps to recreate this classic dish, just like Frau Schmidt used to make.

Fun Facts:
1. Schnitz are dried apples that have been sliced and sweetened. They are commonly used in German cuisine and are a versatile ingredient in both sweet and savory dishes.
2. The word "Knopf" translates to "button" in English, referring to the round shape of the dumplings in this recipe.
3. This recipe calls for a small piece of ham to enhance the flavor of the broth. The ham is cooked separately and its broth is used to cook the dried apples and dumplings.

Ingredients:
- 1 small end piece of ham
- Water for boiling
- 2 cups dried apples (schnitz)
- Cold water for soaking
- Brown sugar, to taste
- Flour, for thickening
- For the dumplings:
- 1 cup lukewarm milk
- 1 tablespoon sugar
- 1 tablespoon butter
- 1 egg
- 3/4 of a yeast cake
- Flour, as needed

Instructions:
1. Place a cook pot on the range and add the small end piece of ham. Partly cover the ham with water. This should be done about three hours before serving, changing the water once to remove excess saltiness from the ham.
2. Soak the dried apples (schnitz) in cold water overnight. This will soften them and prepare them for cooking.
3. In the morning, drain and rinse the soaked dried apples. Transfer them to a small stew-pan.
4. Add a small quantity of the ham broth to the stew-pan with the dried apples. Cook them over medium heat until they become tender. This will infuse the apples with the ham flavor.
5. Remove the ham from the broth one-half hour before serving.
6. Sweeten the broth with a small quantity of brown sugar. Adjust the sweetness according to your preference.
7. Once the broth starts to boil, it's time to add the dumplings. Prepare the dumpling dough by setting a sponge the night before. In a bowl, combine lukewarm milk, sugar, butter, egg, and yeast cake. Add enough flour to form a stiff sponge. Let it rise overnight in a warm place.
8. In the morning, add more flour to the risen sponge until it becomes nearly as stiff as bread dough.
9. Form the dough into round dumplings, about the size of an ordinary biscuit. Place them on a well-floured bakeboard to rise slowly.
10. Twenty-five minutes before serving, drop the dumplings into the hot broth in a large cook-pot. Make sure there is only one layer of dumplings to prevent them from becoming heavy.
11. Do not uncover the cook-pot after adding the dumplings until they have cooked for the required length of time, approximately 25 minutes.
12. While the dumplings are cooking, carefully transfer the cooked apple schnitz to a warm platter.
13. After the dumplings have cooked for the recommended time, carefully remove them from the broth using a slotted spoon. Place them on top of the cooked apple schnitz on the platter.
14. Thicken the remaining broth to the consistency of cream by adding a little flour. Stir continuously until it thickens.
15. Pour the thickened broth over the dumplings and apple schnitz. Serve immediately while the dish is still hot and comforting.

Similar Recipe Dishes:
- A similar traditional German dish is "Apfelküchle" or apple fritters. In this recipe, apples are sliced, dipped in a sweet batter, and deep-fried until golden and crispy. They are often served with powdered sugar or a warm vanilla sauce.
- Another dish that shares similarities with Frau Schmidt's recipe is "Kaiserschmarrn." It is a popular Austrian dessert made with shredded pancakes, usually served with powdered sugar, fruit compote, or a dollop of whipped cream.
- If you're a fan of dumplings, you might also enjoy "Kartoffelknödel" or German potato dumplings. These dense and doughy dumplings are made with mashed potatoes, eggs, flour, and spices. They are commonly served alongside meat dishes or in hearty stews.