RSS | Archive | Random

About

Eating my way through the Big Apple and around the world.

Always in favor of extraordinary flavor versus saving a few calories, I’m constantly seeking the best restaurants, recipes, and random little food finds. This blog chronicles my discoveries, most of which are located in New York City, the foodie heaven I am fortunate to call home.

After living in Manhattan for five years, I finally made the move to Brooklyn (Greenpoint) at the end of 2011. I could not be more excited to discover and devour all the great eats in my new borough. (Recommendations very welcome!)

I take my photos with a point-and-shoot Canon PowerShot SD850. Which goes to show that if you're passionate about photography but can't afford fancy camera equipment, you can still take quality photos.

Follow me on Twitter:
@eatyourchow

Need restaurant recommendations or recipe advice?
Ask Me Anything

Or email me at:
mollymoker[at]gmail[dot]com

My non-food blog:
the girl does what she wants to do

Favorites

Blondie and Brownie

Cakespy

Chow

Cupcakes Take the Cake

Eater

Epicurious

Food Curated

Grub Street

Joy the Baker

Midtown Lunch

New York Times Dining

Serious Eats

Smitten Kitchen

Taylor Takes a Taste

What Katie Ate

28 September 2009
Zwetschenknödel Recipe Zwetschenknödel, or plum dumplings, is a popular Austrian/Liechtenstein dessert. It is absolutely delicious, so I’m sharing the recipe with you all. Can’t wait to try it! Ingredients 2 1/4 pounds of potatoes pinch of salt 2 eggs 1 cup of flour lump sugar + rum breadcrumbs (two tablespoons) butter (two tablespoons) cinnamon Directions Boil potatoes and grate them. Add salt, eggs, and flour. Pit the plums, and put a rum-soaked lump of sugar in every plum. Form a dumpling from the dough around the plum and add a lump of sugar. Boil water (with salt) and refine for 8-10 minutes (water should not boil). Heat butter in pan, fry breadcrumbs, and roll dumplings.

Zwetschenknödel Recipe

Zwetschenknödel, or plum dumplings, is a popular Austrian/Liechtenstein dessert. It is absolutely delicious, so I’m sharing the recipe with you all. Can’t wait to try it!

Ingredients

  • 2 1/4 pounds of potatoes
  • pinch of salt
  • 2 eggs
  • 1 cup of flour
  • lump sugar + rum
  • breadcrumbs (two tablespoons)
  • butter (two tablespoons)
  • cinnamon

Directions

      • Boil potatoes and grate them. Add salt, eggs, and flour.
      • Pit the plums, and put a rum-soaked lump of sugar in every plum.
      • Form a dumpling from the dough around the plum and add a lump of sugar.
      • Boil water (with salt) and refine for 8-10 minutes (water should not boil).
      • Heat butter in pan, fry breadcrumbs, and roll dumplings.
        Themed by Hunson. Originally by Josh