Kirsch-Blaubeer Kaltschale mit Griesklösse (Cold Cherry-Blueberry Soup with Cream of Wheat Dumplings)
by Anna Perez
(San Antonio, TX)
Kaltschale mit Griesklöße
The recipes are pretty simple, they have been passed down verbally to me from my Oma, not written down, measurements may not be 100% correct, and I changed to quick Cream of Wheat, so lets try:
1 lb cherries, pitted,
8 oz blueberries or other berries
3-4 oz sugar
1 cinnamon stick
1 Teaspoon vanilla or 1/2 vanilla bean
4 c. water
1/2 c red wine (optional) add more water or
1/2 c orange juice if not using wine
Cook all together for about 20 min.
3 Tablespoons cornstarch
1/4 c COLD water
Mix the starch with the water and add to the soup. Boil until thickened, about 5 min. or so.
Let cool then chill in the fridge. Will thicken a bit more as it cools.
Fish out cloves, cinnamon and bean before serving, leave in until then.
GRIESKLÖSSE: changed the recipe for "modern times"
When cooking this, don't wander off, it burns to the bottom of the pot easily at any stage. Stir almost constantly.
6 c milk
2 tablespoons butter or margarine
1/4 c sugar
1 tablespoon vanilla or the scraped insides of
The second half of the vanilla bean
1 teaspoon cinnamon
1 pinch salt
Bring to a boil slowly, then add
2 to 2-1/2 c quick cooking Cream of Wheat
Stir until it is mixed in and not lumpy.
Add 1 egg (optional)
STIR, STIR, STIR.
Cook until it is as thick as heavy brownie batter, 2-4 min.
Take the pot off the heat and either chill in the pot or pour into a greased pan or form.
Cover with greased cling wrap, press that directly onto the mass to prevent skin from forming. The dough will get much harder as it cools. Chill in the fridge.
Before serving cut it into pieces or scoop out dumplings or cut out shapes
Serve both together chilled straight from the fridge.
As a main meal it will feed 4-6 people.
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