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That's my kind of dessert! Sweet and savory.

Sounds divine!!

I am a dumpling lover, and so love soups with dumplings (hate noodles or pasta in soup though because it gets too soft and mushy).

it reminds me of a meal I had in Stockholm this summer... it was pouring rain, and we had to find a restaurant that was close to our hotel, and could accommodate us and our 2 kids in strollers (a tall order).

We wound-up in a medieval-themed restaurant (great Maitre D'), where everything was period -- the drinks the food (e.g., no potatoes, rice, pasta, etc., just what they would have had in the 1400s in Sweden). Sounds very gimmicky, but the food was truly spectacular! Not like those medieval banquets in North America! I had a capon stew, which was cooked in wine, and had lots of dried fruit in it; many of the flavours are echoed in this recipe.

But speaking of soup dumplings, I hope more are coming this week! Like the tiny butter dumplings in the pea soup featured in the Vegetarian Epicure, or the couscous dumplings in tomato soup in the same book. Or how about liver dumplings -- or better yet, foie gras dumplings? (do those exist?) If it is one thing that this part of the world (Ferney-Voltaire, France) is full of, it is foie gras. And lots of oysters today too.