RÖTE GRÜTZE - German Berry Dessert

Röte grütze translates as "red grits". Which does nothing, really, to describe the dessert. It's a kind of loose, fruit pudding which can be made with berries, cherries, plums or a combination. This is a dessert often served in summer, when berries are ripe. But it's also served in winter time, using bottled or frozen berries. In either season, this is a bright ending to a dinner due to its slight tartness and fruit base. It is traditionally served cold, with heavy cream poured on top. Or, you can use whipped cream or nothing at all. A similar Scandinavian dessert is called rodgrod. Some recipes strain the mixture so it's smooth. I prefer fruit pieces and I don't mind the seeds. If you want to strain, go for it.

This year, my hubby requested it for dessert on Christmas and I may make it again for New Year's Day dinner.
My recipe here uses frozen fruit, for winter desserts.

Ingredients:
16 oz. pkg. frozen raspberries in syrup, thawed
16 oz. pkg. frozen strawberries in syrup, thawed
2 Tbsp. cornstarch
1 t. vanilla
1/4 c. rum
8 oz. loose frozen raspberries, thawed
1 c. cream


Directions:
In large saucepan, combine both types of thawed berries in syrup with cornstarch and whisk together until completely smooth. Place over medium heat and bring to a boil, stirring constantly. Raspberries will break up as you go. The mixture will turn from milky to clear and start to thicken (5 - 7 minutes). When mixture is completely clear, remove from heat. Stir in vanilla and rum. Then gently fold the whole raspberries in. Pour into 4 dessert bowls and refrigerate several hours until set. The consistency should be of a loose pudding. Serve with a pitcher of cream for each person to pour on top, as they like.

MEDITERRANEAN MEATBALLS w/ dipping sauce

I played with this recipe for years before hitting on what I wanted it to be. Then, just as I thought it was perfect, I stumbled upon a variation I like just as well. Tonight I had to make a dish for a potluck, so these meatballs were my choice. But, I forgot to get some feta! Instead, I used pecorino ... and I love it! So, I guess it's an either / or choice that you can make. Instead of frying the meatballs, I bake them. Much easier and they turn out more tender. But if you prefer to fry, go for it. Enjoy them!

Ingredients:
1 lb. ground lamb
1.5 lbs. ground beef (85/15 is good)
3 slices substantial white or wheat bread, crusts removed
Approx. 1/2 c. milk
1/4 lb. feta OR pecorino cheese, crumbled or shredded
1 c. kalamata olives, pitted and chopped
1 egg, beaten
1/2 T. cinnamon
1/2 t. red pepper flakes
3 garlic cloves, minced
1 bunch cilantro, chopped
Olive oil for pan

Dipping Sauce:

8 oz. plain yogurt, preferably Greek strained style
1/4 c. finely chopped Italian parsley
3 cloves roasted garlic

Directions:
Soak the crustless bread slices in milk; gently squeeze them out and crumble them into a large bowl. Add all of the remaining ingredients to the bowl and mix with your hands, gently but thoroughly. Don't over mix or the meatballs will be pasty. Heat the oven to 350 F. Oil a large cookie sheet or jelly roll pan. Oil your hands and form the mixture into meatballs of a size a bit bigger than a golf ball. You should end up with about 36-40 meatballs. Place them on the cookie sheet in rows about a half inch apart.

Bake for 45 minutes until medium brown, but still tender. Remove from oven, let cool 5 minutes, then transfer to a serving bowl. Meatballs can be served hot or at room temperature, with dipping sauce alongside.

For Dipping Sauce:

Mash roasted garlic cloves with the chopped parsley. Add yogurt and stir well to combine. Keep cold until ready to serve with meatballs.

BOOK TO PASS THE WINTER TIME

When I was in Utah, I made my pilgrimage to the King's English bookstore, which is truly one of my favorite places on the planet. I've written in detail about it in a previous blog. As usual, books seem to just present themselves to me when I'm there. This time was no exception. I came away with several, one of which I went specifically to buy there ~ Finding Beauty in a Broken World by Terry Tempest Williams. I thought maybe they'd have a signed copy and they did. Terry is a Utah native and strongly connected to the desert landscape. She is an amazing woman and a writer of great depth. Her books explore the natural world and our connection to it and within it. She approaches these spaces and inner spirit with prose that captures both the simple and the sacred. I have had the pleasure of meeting with her a few times, and heard her read and speak. Her passion is conveyed in the unique way she has of reading her own words and in the conviction in her voice as she speaks of the need to preserve wildness, bring it into our lives and learn more about ourselves by being in it.

So, I look forward to savoring this book, reading slowly and thoughtfully. It'll keep me cozy this winter.

SELF ~ INDULGENCE ... butter, kisses, stargazing and silk

I admit it ... I'm good at this. Perhaps too good. But, I notice a definite wariness in this country of indulging oneself, even more so in the current economic climate. Now, don't get me wrong, I'm not suggesting you go spend buckets of money you don't have on fleeting pleasures (although fleeting pleasures are some of the finest!). My belief is that, when we treat ourselves as special beings, we bring out the best we have to give and go forth smiling from within. Denying oneself pleasure just for the sake of it does no one any good.

We all have our pleasures ~ WHY must they be "guilty"? Maybe the Puritans and Pilgrims did too complete a job of convincing Americans that we must suffer for our rewards. In that case, there must have been one hell of a confession/penance/guilt fest over that first Thanksgiving feast! HA! Stuffing, fowl and self-flagellation. What fun!

Several years ago, I brought a package of fine pastry to work with me. When it was time for my break, I brought it out, put it on a plate, made myself some Darjeeling tea in a pretty cup and took it outside to enjoy. I read my new book and, for fifteen minutes, was a world away in a happy cloud. When I came back inside, my friend said, "You know, Gayle, I admire you for being good to yourself. I always save the nice cookies and good things for company. You've inspired me to have some for myself." I said, "Yes! For NO reason! Do it!" It's such a little thing, but it can make you feel so good. The French understand this very well.

Friends of mine who are single often tell me that there isn't any point in cooking just for themselves. But there IS a point. It is another way of loving yourself, honoring your worth, caring for yourself the way that, so often, we are willing to do for others while neglecting our own well-being. And that... will eventually catch up with you, showing you through illness or dis-ease of heart that you're ignoring your core. Give yourself those moments of joy ~ whether it's meditation, smoking a fine cigar, reading till the wee hours (on a work night), eating that flaky pastry with a smile, staying in your jammies all day (maybe even with a special someone) ... whatever makes your heart warm and fuzzy and restores you.

The other day, I listened to Nigella Lawson expound on indulgences and I couldn't agree more! Listen to her radio interview here, and find the recipes, too.

http://www.npr.org/templates/story/story.php?storyId=114320079

So, what will YOU do for yourself today ?

ANOTHER HAIKU

I don't know why, but poetry is on my mind and swirling around. Had another haiku give itself to me and I liked it. The colors this year are especially nice, since we're having mild autumn weather - no wind or rain yet - so the trees are still dressed in their leaves.

Poplar paintbrushes,

dipped yellow in nature's paint,

play color-music.

GNB

NO MORE 'GOURMET' MAGAZINE ?!? ACCKK !

While driving home this evening, I heard the news on NPR that Conde Nast is cancelling publication of Gourmet magazine. Are they crazy? The first food magazine in America, it was started in 1941. Admittedly, the 1990's were not the magazine's high point, but once Ruth Reichl was appointed editor, the class and substance returned. Ruth's Twitter was, reportedly, “Thank you all SO much for this outpouring of support. It means a lot. Sorry not to be posting now, but I’m packing. We’re all stunned, sad.” Along with Gourmet, the company is also cancelling 'Elegant Bride', 'Modern Bride' and the parenting magazine 'Cookie'. Couldn't they find some other equally vapid ones to eliminate? I can't stand it!

So many wonderful writers were first read by American cooks in the pages of Gourmet. Among them MFK Fisher, Samuel Chamberlain and Waverly Root. In its pages, one could read about exotic locales and foods not yet seen in our markets, nor heard of; the story behind the restaurants and chefs; where and how ingredients came to be and the wonderful recipes go without saying. I first started reading Gourmet when I was ten and dreamed of tasting various classic dishes as well as hoping to experience new tastes. I fantasized about traveling to destinations around the globe. Before my virgin tongue ever touched its first lick of wine, I was seduced by the bottles and descriptions. A nascent food fanatic was born. From pancakes to coq au vin to the gorgeous Christmas cookies, I'll miss its inspiration so much.

The American kitchen will be much the poorer with the disappearance of Gourmet.

PUPPY BREATH TO ICICLES

A simple idea ~ write about the things that make you happy. I read a friend's list (ASlowRead) and was inspired to join the fun. For the past 24 hours, I've added to my list and, occasionally, startled my dogs when I suddenly shout "moon"! or something else that comes to mind as I'm going about what I'm doing. I'm pretty sure they think I've finally fallen off the edge.

Herewith is my list ~ nowhere near complete, nor will it ever be, thankfully!

HAPPY THINGS

the color green

thunderstorms

raw oysters

colors!

wine

Italy

speaking Italian or German

bonfires

fog

snow

the scent of desert sage

gathering fresh eggs

a new pen (s)

naps

Reggie, my favorite cat (sshhh, don't tell)

a hand written letter in the mail

skinny dipping

the cheese counter at DeLaurenti's, or ANYwhere

owls

firewood stacked for winter

creating jewelry and paper arts

being awakened by my husband for some

middle of the night skin on skin

polka dots and ruffled edges

books

finding mushrooms, edible or not

aspen trees

a pot of hot rice

writing

the smell of roasting green chiles

red chile ristras

flower bouquets from the garden

yoga stretches

tide pools

finding cool stones

the sound of wind

of purring

of cello music

of something yummy bubbling on the stove

lakes

hugs

learning something new