Monday, November 22, 2010
Griesmeelpudding met bessensaus
Anyway, "griesmeelpudding" did not sound appetizing, partly because of its perceived high "last century" factor, partly because the name "gries" (grits) forms also, phonetically, the first syllable for the verb "griezelen", i.e. shudder in horror ( a "griezelfilm" is a horror movie). Kids would often refer to the pudding as "griezelpudding" and would not eat it. No wonder!
But in my quest to cover the traditional Dutch kitchen, I cannot circumvent something so typically Dutch. And after deliberately cooking and baking twenty other things, I've finally come full circle and decided to tackle the griesmeelpudding. And I am SO glad I did!!
There is something inheritently comforting in the smell of warm milk with sugar. I don't know if it's because my grandma would make "lammetjespap" for me every so often and it reminds me of being a child, or whether it's a nurturing thing. No clue. But when I stand over the stove, warming up milk and stirring sweet sugar into it, I get this homey, warm, fuzzy feeling, perfect for these cold days.
The "griesmeelpudding" is very similar to rice pudding, as we know it here in the United States, but the berry sauce most definitely adds a characteristic and flavorful angle to it.
For the pudding:
1 cup of grits
1 slice of lemon peel, no pith
1 teaspoon of vanilla essence
For the sauce:
1 can of cranberry-raspberry sauce (or a small jar of berry jam)
1 cup of apple juice
1/2 cinnamon stick
Bring the milk to a slow boil, add the lemon peel and the sugar and stir until the sugar has dissolved. Add in the grits, bring back to a boil but keep stirring to prevent the milk from burning. Lower the heat and cook for about six to seven minutes or until the grits are gorged, but stir every so often to make sure the bottom doesn't burn. Stir in the vanilla.
Rinse the pudding form with cold water and, after removing the lemon peel, pour the grits into the form. Set it in the fridge to cool. It will take a good five hour to set: even better if you can leave it overnight.
Pour some warm water over the outside of the pudding form, lightly loosen the sides of the pudding and invert the whole thing onto a plate. Pour the thick berry sauce on top and on the sides, and enjoy!
Posted by Nicole Holten at 4:51 PM