Rote Gruetze Cobbler Food

GERMAN ROTE GRüTZE

Steps:

• Wash and cut berries as needed.
• Add fresh or frozen berries and sugar to a saucepan over medium heat. Bring to a low boil, stirring constantly. If using fresh berries, you may need to add a bit of juice.
• In a small bowl, whisk together cornstarch and juice until smooth. Pour into the fruit and stir. Reduce heat and let simmer for 1-3 minutes or until it thickens up a bit. If the mixture becomes too thick, add more fruit juice to thin.
• Take off heat, pour into 4 bowls, and let cool.
• Serve with a small pitcher of fresh, cold heavy cream to pour over the Rote Grütze.

ROTE GRüTZE (RED BERRY DESSERT)

Steps:

• If you're using fresh fruit, wash the fruit and dry it. Remove the pits, stems, etc., and cut them into smaller pieces where necessary (e.g. when using strawberries). If you are using frozen berries, take them out of the freezer.
• Add the red fruit juice to a medium-sized pot.
• In a small bowl, mix the cornstarch with 3-4 tablespoons of fruit juice from the pot. Mix until the cornstarch has dissolved.
• Add the sugar and vanilla extract to the fruit juice in the pot and mix. Bring the mixture to a boil, then remove it from the heat. Pour in the dissolved cornstarch while whisking constantly.
• Now add the fresh or frozen berries to the pot with the thickened fruit juice. Stir gently to break as few berries as possible. Return the pot to the hot burner and let the berries simmer on low heat for a few minutes. This will take slightly longer for frozen berries than for fresh berries.
• Once you are happy with the consistency of the berries, pour or ladle the Rote Grütze into bowls. Don't worry if it still appears liquidy, it will get a firmer consistency as it cools. You can sprinkle some sugar on top of the berries or cover them with cling film (it should touch the top of the berries) to avoid skin from forming. Place the bowls in the fridge to chill.
• You can serve Rote Grütze with cold unwhipped cream, vanilla sauce, vanilla ice cream, or normal whipped cream.

ROTE GRüTZE

Steps:

• In a medium sauce pot combine the cherries, red currants, and 310 ml of the cherry juice. Heat on medium high until boiling.
• Meanwhile, whisk together the sugar and starch. Then add in the remaining cherry juice and whisk again.
• Once the mixture has come to a boil, turn the heat down to medium and whisk in the starch mixture.
• Whisk continuously for about five minutes while the mixture cooks and thickens.
• Remove the pot from the heat and pour in the frozen raspberries. Stir to combine.
• Pour the contents into a heat safe container and place in the fridge to cool for at least one hour before serving.

ROTE GRUETZE COBBLER

Steps:

• Preheat oven to 350°F While the oven is heating up, place butter into a 9X13" baking dish and set the pan in the oven to heat up, letting the butter melt.
• Mix together the flour, sugar, baking powder, and salt for the batter. Make a well and stir in the milk and the beaten egg, whisking to combine. Do not use an electric mixer - just blend until everything is combined with no lumps.
• Once the butter has melted and the oven has preheated, remove the baking dish from the oven. Carefully pour the batter over the butter - do not stir.
• Combine the frozen fruits, spices, extract (if using) and 3/4 cup sugar (or more if you are using very tart berries like black currants or blackberries in your mix)and then sprinkle over the batter. Do not stir.
• Bake for about 45 minutes or until the batter has risen up over the berries, the filling is bubbling, and the edges are turning golden. The top may appear slightly pale, this is normal.
• Scoop into serving bowls and pour cream or half & half over the top or ladle over vanilla ice cream.

ROTE GRüTZE

Steps:

• FOR DESSERT:
• Combine raspberry juice, pureed strawberries and cherry juice in 1 quart measure.
• Add enough grape juice to total 1 quart.
• Pour mixture into heavy saucepan (NOT ALUMINUM).
• Add 2 more cups grape juice.
• Stir in sugar, lemon zest, lemon juice.
• Bring to a boil, uncovered, over medium heat stirring often.
• Combine cornstarch with wine in separate bowl to make a thin, smooth paste.
• As soon as mixture boils, add corn starch paste, whisking vigorously.
• Immediately reduce heat to low; cook and stir for 3 minutes until mixture boils again, thickens, and starch taste is gone.
• Stir in raspberries and cherries gently.
• Heat and stir 1 minute more.
• Remove from heat and stir 1 minute more.
• Cool mixture to room temperature.
• Chill for 24 hours.
• FOR TOPPING:
• Shortly before serving, beat heavy cream with vanilla sugar until slightly thickened, but still thin enough to pour.
• Spoon Rote Grutze into stemmed goblets and top each with a generous ladle of whipped cream and serve.

RED BERRY FRUIT COMPOTE (GERMAN ROTE GRüTZE)

Steps:

• In a large saucepan over a medium heat, cook the fruits in their juices and syrup, along with 150ml of the cranberry juice, the vanilla extract, cinnamon, sugar and rosewater for about 20 mins or until the fruits are soft.
• In a separate bowl, mix the remaining cranberry juice with the cornflour until it becomes smooth and milky without any lumps. Pour slowly into the hot fruit and continue stirring until mixed in well - the compote will thicken after a couple of mins. Remove from the heat and leave to cool. Transfer to a bowl, cover and chill in the fridge for a few hours before serving for best results in texture and flavour. Will keep for up to 1 week.
• Serve the compote in ramekins, small bowls or clean jam jars, with a generous dollop of vanilla custard. Sprinkle the chocolate shavings and pomegranate seeds on top, and finish with the mint leaves.

FRESH PEACH COBBLER W/ BLUEBERRY MUFFIN CRUST

Steps:

• Peach Mixture:.
• Mix together peaches, sugar and flour.
• Melt butter in skillet over medium heat, add peach mixture, bring to boil, stirring often, for 5 minutes.
• Spoon into greased 13 x 9 baking dish.
• Set aside.
• Blueberry Muffin Batter:.
• Mix together flour, sugar, baking powder and salt.
• Set aside.
• In seperate bowl combine milk, vegetable oil and egg.
• Add to dry ingredients and stir JUST UNTIL MOISTENED.
• Gently fold in blueberriess.
• Spread over peach mixture.
• Bake at 400 for 25-30 minutes or until crust is golden brown.

BAROSSAN ROTE GRUTZE (RED GRAPE SAGO PUDDING)

Steps:

• Extraction of juice from grapes: either use the finest setting on a food mill or puree the grapes in a food processor and strain the juice through a sieve, pushing down on the solids to extract as much juice as you can.
• Measure the juice into a non-reactive saucepan and bring it gently to a simmer. For every 550 mL of juice, gradually stir in 2 tablespoons sago. Simmer gently, stirring occasionally, until sago is clear and pearl-like. Watch as it can stick easily. This should take 45-50 minutes.
• Pour the rote grutze into a serving dish and allow it to cool. Chill, allowing it to set slightly.
• Serve with beautiful rich, runny cream.