8/28/2014
The Dutch Table: Griesmeelpudding met bessensaus More
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The Dutch Table Discover Holland's best kept secret: its food! Our cuisine is not well known but nonetheless exciting, flavorful and full of history. The Dutch Table is the most extensive online resource for traditional Dutch food recipes, and is growing weekly. Become a Follower, and like the page on Facebook for additional updates, discussions or exciting food news! Home
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Monday, November 22, 2010
Griesmeelpudding met bessensaus Every now and then I come across a recipe in my Dutch cookbooks that surprises me once I try it. A traditional dessert called "griesmeelpudding" (grits pudding) sounded old-fashioned even when I was a little girl. My grandma never even made it, that's how old fashioned it was, imagine that!
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My mom doesn't care for dairy so our milky desserts were few and far between. Come to think of it, we never ate much dessert, as neither my mom nor my grandma cared for sweets. I guess I've made up for both :-)
Filet Americain
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!
Bitterballen
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. Griesmeelpudding For the pudding: 1 cup of grits 4 cups of milk 3/4 cup of sugar 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
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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.
http://www.thedutchtable.com/2010/11/griesmeelpudding-met-bessensaus-grits.html
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8/28/2014
The Dutch Table: Griesmeelpudding met bessensaus 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. When you're ready to serve dessert, add the contents of the cranberry sauce or the berry jam to a small saucepan, add the apple juice or water to thin the sauce and the cinnamon stick. Stir well, bring to a boil, then simmer for a good twenty minutes. Thicken with cornstarch if needed. I decided to put my sauce through a sieve in order to remove all the raspberry seeds, but that's purely a personal preference. 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!
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Posted by Nicole Holten at 4:51 PM
Recommend this on Google Labels: Griesmeelpudding met bessensaus (Dutch Grits Pudding)
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Oznayim December 4, 2010 at 5:01 PM It can be rewarmed but does not look so pretty. I did like it warm better but it is winter and anything warm is good. It is a definite comfort food. Very comfortable indeed.
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Again my mom and south Germany: I think they made it there with farina. This gives it a finer texture.. or maybe that was just what she told me to get me to eat left over Cream of Wheat.
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Marcella January 8, 2011 at 6:53 PM
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Ik ga dit probeeren! Ben gek op griesmeelpudding!
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Nicole Holten
January 8, 2011 at 7:11 PM
Hi Marcella! Let me know how it turned out, it's become one of my favorite desserts....so easy to make and so flavorful, and very comforting. Thanks for stopping by, don't be a stranger! Reply
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Mizz D September 7, 2011 at 3:07 PM
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I grew up with the "cream of wheat" type griesmeel I think, always with almandelsmaak (spelling?)- almond flavouring added. My dad had a Dutch import store, so we always had a box of griesmeel mix handy. And we usually served it plain, no bessesap. Since I don't have griesmeel
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http://www.thedutchtable.com/2010/11/griesmeelpudding-met-bessensaus-grits.html
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