Aunt Sarah's "schnitz And Knopf" Recipe

Recipe: Aunt Sarah's "Schnitz and Knopf"

History of the Recipe:
"Schnitz and Knopf" is an old-fashioned Pennsylvania German favorite that has been passed down through generations. Originating from the rural regions of Pennsylvania, this recipe combines the simplicity of dried apples and the flavor of a ham bone to create a comforting and hearty dish. Traditionally, this recipe was made using leftover ham bones, making it a resourceful and economical way to enhance the flavors of simple ingredients.

Fun Facts:
1. The term "schnitz" refers to sliced, sweet, dried apples, which were traditionally dried with the peel intact. This method helped preserve more flavor and nutrients.
2. The term "knopf" refers to dumplings that are dropped onto the cooked apples and broth, creating a delightful combination of textures and flavors.
3. The cooking process takes time to ensure the dumplings are fully cooked and infused with the flavors of the ham broth and apples.
4. Don't uncover the kettle during the first ten minutes of cooking to allow the steam to fully circulate and cook the dumplings properly.
5. Aunt Sarah's "Schnitz and Knopf" is best served immediately after cooking to enjoy its traditional flavors and textures.

Ingredients:
- 1 ham bone (leftover or fresh)
- 1 cup sliced sweet, dried apples (schnitz)
- Water, enough to cover the ham bone and apples
- Dumpling mixture:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 3/4 cup milk
- 1 tablespoon melted butter

Instructions:

1. In a large kettle or pot, place the ham bone and sliced dried apples (schnitz).
2. Add enough water to cover the ham bone and apples.
3. Bring the mixture to a boil over medium-high heat.
4. Reduce the heat to low and simmer until the apples become tender, and the ham bone infuses the broth with flavor. This process may take about 1-2 hours.
5. While the apples and ham bone are simmering, prepare the dumpling mixture.
6. In a mixing bowl, combine the all-purpose flour, baking powder, and salt.
7. In a separate bowl, mix the milk and melted butter.
8. Gradually pour the milk mixture into the dry ingredients and stir until just combined. Be careful not to overmix as it can lead to tough dumplings.
9. Once the apples are tender, drop spoonfuls of the dumpling mixture onto the top of the apples and broth. It should be enough to cover the surface without overcrowding.
10. Cover the kettle with a lid and continue cooking for 15-20 minutes. Do not uncover the kettle during the first ten minutes to allow the dumplings to cook evenly.
11. After the dumplings have cooked and become fluffy, carefully transfer them along with the cooked apples (schnitz) onto a large serving platter.
12. Serve Aunt Sarah's "Schnitz and Knopf" immediately while still warm.

Variations:
1. For a richer flavor, use a smoked ham bone instead of a regular ham bone.
2. Add spices such as cinnamon, nutmeg, or cloves to the dumpling mixture for added warmth and depth of flavor.
3. To make it a sweet dessert, sprinkle the finished dish with powdered sugar or drizzle with maple syrup.
4. Serve with a side of sauerkraut or cooked greens to complement the savory flavors.

Similar Recipe Dishes:
1. Apple Dumplings: This classic apple dessert features whole apples wrapped in pastry dough and baked until golden and tender. It shares similarities with "Schnitz and Knopf" in terms of the combination of apples and dumplings.
2. Ham Pot Pie: Another Pennsylvania Dutch specialty, this dish combines leftover ham, vegetables, and a rich gravy, all topped with a layer of flaky pastry. It's a comforting and filling dish, just like "Schnitz and Knopf."
3. Apple Crumble: While not a savory dish like "Schnitz and Knopf," apple crumble showcases the sweetness of baked apples topped with a crispy, buttery crumble. It's another delicious way to enjoy the flavors of apples in a dessert.