(Foamy Wine Sauce)
3 tbsp. sugar
1/2 tbsp. cornstarch
cup white wine
juice of 1/2 lemon
eggs with sugar and cornstarch. Meanwhile heat the wine and stir
slowly into mixture, add the lemon juice. Mix again until light
and frothy. It is excellent with apples, peeled and steamed in a
mixture of water and white wine.
1 quart rasperries or 2 bags frozen
mixed berries, 12 oz. each
1 pint blueberries
1 pound sour cherries, pitted (or the same amount canned cherries)
1 large bottle
(48 fl. oz.) red fruit juice strwberry,cranberry or cranberry/cherry
1/2 cup plus 1 tablespoon cornstarch
juice of half a lemon
dash of cinnamon
whole milk or half-and-half
and prepare all fruit, removing stems. Place about two thirds of
the fruit in a large saucepan, reserving one third for later. Pour
juice into pan. Slowly bring contents of the pan to a boil over
medium heat. Meanwhile, measure cornstarch into a small bowl and
add a little cold water to make a smooth liquid. Remove the pan
with the hot fruit mixture from the heat, add the cornstarch mixture
to the fruit in a thin stream, stirring constantly. Return pan to
a low heat, again stirring constantly, and bring back to a boil.
Reduce heat and simmer for about one minute. Add the remaining third
of fruit, lemon juice and cinnamon to taste. Stir well to mix, and
allow to cool. The consistency should not be as firm as jello or
as runny as custard, but just that perfect point between. Transfer
to a decorative bowl. Serve with a jug of cold milk or half-and-half
for pouring on the gruetze. Rote Gruetze is meant to be quite
tart, so please do not add any sugar; the milk makes it somewhat
this is a delicious, chilled fruit stew.
2 cups of milk
2 tsp. of baking powder sugar
a creamy dough from flour, baking powder, milk, a little of the
sugar, and the egg yolk. Add the beaten egg whites. Heat shortening
in a frying pan and add dough one ladle at a time. Brown until golden
on both sides. Sprinkle liberally with sugar and eat warm.
Variation: Add chopped fruit (apples, pears, cherries) to
the dough before frying.
lb cherries; tart, fresh
3 tb Kirsch
6 tb sugar
2 tb water
oz cream cheese; *
1/2 ts vanilla extract
2 oz almonds ground **
1 c cream heavy
Pistachio nuts, chopped
Soften Cream Cheese to room temperature.
** Grind Almonds in the blender, if ground almonds are not available.
Wash and drain
cherries. Remove stones and reserve 8 whole cherries for garnish.
Place cherries in a bowl. Add kirsch. In a small pan boil 3 T
sugar and the water for a minute to make a thin sugar syrup. Add
syrup to cherries; stir to blend. Cover and let soak for 20 minutes.
Cut the ladyfingers in half, divide into 4 portions, and place
in individual glass dishes. Arrange cherries on top. Thoroughly
blend cream cheese, 3 T sugar, vanilla extract, and ground almonds.
Whip the cream ancarefully fold it into the cream-cheese mixture.
Spoon over the cherries. Garnish with the chopped pistachio nuts
cherries. Yield: 4 servings.
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