"Cherry pig" was the recipe request from Lorraine Wade of nTC Catonsville. "Cherries are wrapped in dough which is put in cheesecloth and dropped in boiling water. My mother made it and called it cherry pig," she wrote.
Eha Schuetz of Baltimore responded with a recipe which she calls fruit dumplings "because many different fruits may be used, which includes cherries."
She says it is the same recipe but she doesn't use cheesecloth when preparing.
Schuetz's fruit dumplings
Makes approximately 12
36 (approximately) pitted cherries, fresh or well-drained canned cherries
butter, sugar, cinnamon for topping (optional)
1/4 cup warm water
pinch of sugar
1 package active dry yeast
1/4 cup warm milk
1/4 cup sugar
1/2 teaspoon salt
2 to 2 1/4 cups all-purpose flour
2 eggs, slightly beaten
1/2 teaspoon vanilla
1/4 teaspoon grated lemon peel
Place cherries in a bowl with a sprinkle of sugar to sweeten to taste.
To make the dough, add sugar to water and sprinkle on the yeast in another large bowl. Let stand until yeast is dissolved then add the other dough ingredients.
Stir to make a medium firm dough and beat for 4 to 5 minutes with a wooden spoon. Knead on a floured surface until smooth and elastic. Place in a greased bowl, sprinkle top with flour, cover with dish towel and let rise in a warm, place until doubled.
Then, punch the dough down and place on a floured surface. Roll to 1/2 -inch thickness and with a pastry cutter or sharp knife cut dough into 3-inch squares.
Place about 3 cherries in the center of each dough square. Dust your hands with flour and fold dough over the cherries then roll into a ball. Make sure the dough sticks together so the dumplings do not come apart while cooking.
Set the rolled dumplings on a floured baking sheet. Cover with a cloth; let rise about 10 minutes.
In a large saucepan or kettle, bring 3 quarts of water to a rolling boil. With a large slotted spoon, carefully place four of the dumplings in the water and boil for 6 minutes. Turn them with the spoon and boil another 6 minutes. Remove and place on paper towels to drain. Repeat with the remaining dumplings cooking four at a time. Keep dumplings warm.
Serve with any sweet sauce or dribble a bit of melted butter and dust with sugar and cinnamon if desired.
Mrs. Schuetz notes that many pitted fruits, fresh or well-drained canned, may be used. She prefers using 1 pitted damson plum in each dumpling instead of cherries.
Chopped liver was the request from Doris Harris of Randallstown who wrote "I truly need this recipe."
Thomas J. Leeds Jr., of Columbia came to her rescue. His recipe, he writes, came from the "Frugal Gourmet On Our Immigrant Ancestors," by Jeff Smith.
1 pound fresh chicken livers
3 tablespoons rendered chicken fat
1 yellow onion, peeled and sliced
2 hard-boiled eggs, peeled
pieces of crispy fried chicken skin and fat from rendering process, to taste (optional)
salt and freshly ground black pepper to taste
Saute the livers in half the chicken fat until no longer pink on the inside, about 5 minutes. Remove from pan. Add the onion to remaining fat and saute until golden.
Grind the liver, onion mixture and eggs together using a course blade on your grinder. If you wish, add a few pieces of crispy fried skin and tiny pieces of crunchy fat. Add salt and pepper. Serve with toast points or crackers.
Chef Gilles Syglowski had a few suggestions for this recipe. "I would add a teaspoon of sugar with the salt and pepper to taste.
"And, would dredge the onions in flour first and make sure the onion was caramelized in the hot fat. Then I would glaze the onion with 1/2 -cup red wine."
Isabel Pinson of Baltimore, wants a "Chinese vegetarian dish that contains portobello mushrooms, snow peas and more."
Margaret Waring of Baltimore wants a recipe her grandmother made which was "a floating island custard with meringue topping."
Deborah Trotter of Autryville, N.C., wonders if anyone has a recipe for a "chocolate biscuit pudding. It may be bread pudding but my grandmother made it with cold biscuits."
Norma Petersen of Ellicott City wants a recipe for tomato-basil jam. "For breakfast it wakes up the taste buds," she wrote.
Chef Syglowski, with the help of chefs and students at the Baltimore International Culinary College, tested these recipes.
If you are looking for a recipe or can answer a request, maybe we can help. Write to Ellen Hawks, Recipe Finder, The Sun, 501 N. Calvert St., Baltimore 21278.
If you send in more than one recipe, put each on a separate sheet of paper with your name, address and phone number. Please note the number of servings which each recipe makes. We will test the first 12 recipes sent to us.