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Herbed Chevre Dumplings
from the kitchen of Sharmagne Leland-St. John
2 cups flour
1 1/2 tablespoons baking powder
1 teaspoon salt
1 cup milk
1/4 cup soft Chevre cheese
2 teaspoons chopped parsley
3 teaspoons marjoram
2 teaspoons thyme
Freshly ground black pepper to taste
3 cups veal stock
Boil the stock in a small saucepan.
In a large bowl, combine the flour, baking soda, and salt and mix well.
In a smaller bowl, beat the eggs. Add the milk to the eggs. Add the egg
mixture to the dry ingredients and mix well. Stir in the goat cheese and
the herbs. Season with freshly ground black pepper. Drop 2 tablespoons
of the dumpling batter at a time into the into the boiling stock. Cook for
5 minutes or until the dumplings float to the surface. With a slotted
spoon, remove the dumplings and place into the stew.
Garnish with fresh thyme.