Almost two dozen round balls (dumplings) filled with apricots (stone removed with the handle end of a wooden spoon, which was also done by the kids). To the right, a bowl of apricots, orange with rose-red cheeks, ripe to perfection this time of the year. After simmering in hot water, the dumplings will be rolled in roasted bread crumbs (the good ones from a bakery!) and, in our home, served with home-made caramel sauce.

SOMETIMES SHE COOKS
But lets small fries - 8 and 10 years old - do the hard work;
for instance, forming apricot filled sweet dumplings.
And they accomplished it in record time, humming all the while!
Image © Merisi Vienna
#EastCoastKin #FoodFriday
#SometimesSheCooks #dumplings
#Photograpy

An Apricot Dumpling on a white Austrian ceramic plate, Gmundner, with small flower decoration and a hunter green rim. The dumpling's been cut in half, served with a cup of Viennese Melange coffee in cup and saucer of the same Gmundner pattern.

IN A VIENNESE KITCHEN
Sometimes She Cooks
The sun was fading fast, but I managed
to capture a Marillenknödel before both were gone!
Also proof that I do not blow up everything.
Image © Merisi Vienna
#Stunday #EastCoastKin #Photography
#Cooking #SometimesSheCooks

A glass jar with cranberries that got overheated, now the cranberries are outside rather than inside. Not a clever way to make conserves.

IN A VIENNESE KITCHEN
Sometimes She Cooks
Blown Up Cranberry Sauce
By the Master of Disaster
Image © Merisi Vienna
#Stunday #EastCoastKin #Photography
'Kreatives Chaos' #FotoVorschlag #Red
#Cooking #SometimesSheCooks #ColorADay

View from above, a baking sheet with yeast dough layered tightly with apricot halves. Zwetschkenfleck is the original version, layered with Italian prunes ("Zwetschken" Prunus domestica), but I like this early summer version, especially with regional, small, ripe apricots from the Wachau Valley, i.e. Wachauermarillen. The fancier version of this sweet "pizza" is made with laminated yeast dough, same as is used for croissants.

SOMETIMES SHE COOKS
Marillenfleck
I call it "apricot pizza"
A very thin "pizza dough" - yeast dough made with milk instead of water, plus a bit of butter and a pizzico of sugar - layered with apricots halves.
Image © Merisi Vienna
#Marillenfleck #SometimesSheCooks #Apricots #Marillen