Merlot Port Dumplings With Mascarpone Mousse, Crispy Pecans And Emerald Sugar

• Pecans:
• 1 egg white, beaten
• 2/3 C. sugar
• 1/8 tsp. ground cinnamon
• 1 tsp. vanilla
• 2 C. pecan halves
• Mousse:
• 8 oz. mascarpone cheese
• 1/2 C. milk
• 2/3 C. sugar
• Dumplings:
• 2 C. flour
• 2 1/2 tsp. baking powder
• 3 tbsp. sugar
• 1/4 tsp. salt
• 3 tbsp. cold butter
• 1/2 cup cold water (or slightly more)
• 2 quarts water
• 2 C. good quality merlot port wine
• 1/3 cup sugar (optional)
• Emerald Sugar:
• 1/4 C packed basil leaves
• 1/2 C. coarse sugar (can substitute regular granulated sugar)

1. Instructions:
2. Pecans:
3. Mix egg white, sugar, cinnamon and vanilla in a medium bowl. Stir in pecans until coated. Spread in a shallow microwaveable dish and microwave on high about 5 minutes, stirring twice, until they look almost dry (might puff in some spots, but will dry crispy). Transfer to a cool plate, breaking apart as necessary. Cool completely.
4. Mousse:
5. Whip together mascarpone, milk, and sugar until light and fluffy. Keep cold.
6. Dumplings:
7. Combine flour, baking powder, sugar and salt. Cut butter into the dry mixture until crumbly. Add about 1/2 cup cold water and mix until a stiff dough forms.
8. On a floured board, roll dough to 1/4 in thick or less. Cut into 1 X 3 inch strips.
9. Bring 2 quarts water to a rapid boil and add dumplings individually. Boil 10 minutes. Drain water from dumplings and add wine. Bring to a gentle boil and cook an additional 6-8 minutes over low heat. Add sugar last 2 minutes of cooking if desired (if you like sweeter dumplings). Cool slightly, but keep warm.
10. Emerald Sugar:
11. Muddle together the basil and coarse sugar.
12. To serve, divide the dumplings among 8 dessert plates. Top with the mousse, sprinkle with the pecans and the emerald sugar. Can garnish with additional basil if desired.

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Taken from www.epicurious.com/recipes/member/views/merlot-port-dumplings-with-mascarpone-mousse-crispy-pecans-and-emerald-sugar-50087868 (may not work)