LL-L "Delectables" 2005.08.01 (04) [A/E/German]

[Lowlands-L]

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L O W L A N D S - L * 01.AUG.2005 (04) * ISSN 189-5582 * LCSN 96-4226
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From: Elsie Zinsser <ezinsser at icon.co.za>
Subject: LL-L delectables

Hi all

Mark, only raisins and apricots? Van wa gehasie?

Cheerio,
Elsie Zinsser

>>But in our family we know only appelkoos en rosyntjies.

> Traditionally, Afrikaners also make a dried fruit soupy dish (aptly called
> Dro?vrugte) with peaches, apricots, pitted plums, pears, apples and
> raisins, slowly cooked in a little water and sugar and sometimes thickened
> with some custard powder. This is eaten with the main meal and goes well
> with a garlic-stuffed leg of lamb or a pork roast and superb with venison
> such as springbok or rooibok.

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From: Elsie Zinsser <ezinsser at icon.co.za>
Subject: LL-L delectables

Hi all,

But Gabrielle, even Marie biscuits taste good with Advocaat!

Regards,
Elsie Zinsser

... oh, and it tastes sooo good with advocaat/Eierlik?r!

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From: R. F. Hahn <sassisch at yahoo.com>
Subject: Delectables

Folks,

A few days ago I wrote about _Rodegrütt_, _rødgrød_, etc.:

> Ah, yes!  _Rødgrød med fløde_ ("red grits with cream") -- not only a
> delectable Danish-Jutish-North German desert, of which my LL-L-lurking
> friend Wolfgang (friend since childhood, no less!) undoubtedly is the
> all-time champion maker, but it's also the ultimate _pièce de resistance_
> for learners to prove their Danish pronunciation prowess.
> (Listen to it here:
> http://en.wikipedia.org/wiki/R%C3%B8dgr%C3%B8d_med_fl%C3%B8de)
>
> Find a Danish recipe here: 
> http://www.experienceplus.com/recipe_rodgrod.html
> Find Tant Clara's recipe here:
> http://www.sassisch.net/rhahn/kramer/rodegruett.htm
>
> Perhaps one of these days Wolfgang will share his incredible recipe, which
> he inherited from his dad, I believe.  (No matter what season, he's made 
> it
> for us every we've visited Hamburg so far.  Good lad!)

Well, extreme sucking up (though justifiably so) did the trick.  The 
champion chef handed over the recipe, and you ought to feel as privileged as 
I do that he did.  See below, in German, followed by my English translation:

***

Rodegrütt / Rote Grütze

1 Kg Erdbeeren
500g Himbeeren
500g rote Johannisbeeren

1 Tl Zitronensaft
ca. 200g braunen Zucker (abhängig von der Süße der Beeren)
ca. 300 ml Wasser

4 Tl Maizena, in etwas kaltem Wasser angerührt.

Beeren waschen und sorgfältig verlesen.
Früchte mit Wasser und dem Zucker in einem großen Topf nur kurz aufkochen.
Alles durch ein Sieb passieren. Zitronensaft dazu und wenn nötig
nachzuckern.
Die rote Grütze sollte nicht zu süß sein.
Nochmals kurz aufkochen und mit dem Maizena binden.
In Portionsformen oder eine große Schüssel füllen und mindestens 3 Stunden
kühl stellen.

***

Rodegrütt / Rote Grütze (Rødgrød)

1 KG (35 oz, 2+ pounds) strawberries
500 G (17-18 oz) raspberries
500 G (17-18 oz) red currants

1 teaspoon lemon juice
ca. 200 G (7 oz) brown sugar (to be adjusted to the sweetness of the 
berries)
ca. 300 ML (i.2 cup) water

4 teaspoons cornstarch dissolved in some water

Wash and thoroughly sort the berries (using only the best)
Sugar added, briefly bring fruit in water to a boil.
Pass everything through a strainer. Add lemon juice, and add sugar if 
needed.
(The pudding must not be too sweet.)
Bring to a brief boil once again and thicken with dissolved starch.
Pour the mix into individual serving bowls or into a large bowl, and let 
keep in the refrigerator for at least 3 hours.

Serve with sweet cream (not whipped).

***

Try it!  It's so delicious, it ought to be outlawed.

Thanks, Wolfgang!

Kumpelmenten,
Reinhard/Ron

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