It’s the first Monday of the month, which means: Global Kitchen Project! I started the GKP because I love trying new desserts when I travel, and then making them when I’m back home. It’s just one (delicious) way I live a global life. And it makes re-entry after a workation more fun.
Today I’m going to share the dessert I made in March and the recipe for what I’m making in April (scroll the bottom of the post for that).
March’s Global Dessert: Griesmeelpudding
Since I was in Amsterdam for a couple of weeks last month, I decided I’d make a Dutch dessert. SPS community member Ellen suggested Griesmeelpudding and even came down to Amsterdam from Groningen to make it with me. We met up with Katie, an expat who lives in Amsterdam, for lunch and then headed over to my Airbnb to make dessert.
Ellen grew up eating Griesmeelpudding, and I discovered that it’s similar to a dessert I ate in Germany. It’s often translated into English as “grits pudding” but it’s more like thick, sweet cream of wheat than grits. It’s total comfort food and delicious.
Here’s a recipe you can use to make Griesmeelpudding from scratch. The recipe calls for grits but I’d try cream of wheat or farina.
Griesmeelpudding is a quick and easy dessert. Just mix the ingredients, heat on the stove, then cool in the fridge. The hardest part is probably finding griesmeel if you’re outside the Netherlands.
Since I was in Amsterdam, I bought a box of greismeel, a liter of milk, packets of vanilla sugar, and granulated sugar. I also bought a liter of red juice (I got pomegranate and raspberry) for the sauce. (I found out later that in the Netherlands you can buy ready-made red berry sauce in a jar. Some online recipes that I looked at suggested warming raspberry jam, which would be delicious, but I don’t know how authentic that is.) You’ll also need some sort of mold to chill the pudding in. Fortunately, Ellen brought one with her!
Here’s how to make the griesmeelpudding. Pour the milk into a large pot and heat until just boiling. Stir frequently. (Click here to get exact measurements.)
When the milk is just about to boil, add the sugar and the griesmeel. Use a whisk to stir, getting out as many lumps as you can.
Once it’s mixed well and has thickened up, pour the griesmeelpudding into a mold. Place it in the fridge until set (leave it at least a couple hours, probably longer).
While the pudding chilled, we made the berry sauce. We just left some juice to simmer on the stove until it reduced into a thick sauce. (Unfortunately, I didn’t watch it as carefully as I should have and it quickly went from almost-ready to burned before I realized what was happening!)
After a couple hours in the fridge, this is what the Greismeelpudding looked like.
Ellen tipped the mold over a plate and the Griesmeelpudding came out easily. We poured the berry sauce over the top…
…and this is the finished product! Our Griesmeelpudding came out a bit lumpier than it should have, but it still tasted excellent! It was creamy and lightly sweet. The berry sauce gave it a nice flavor and a bit of tartness. Comfort food at it’s best!
Now that I’m back in North Carolina I plan to make this again. I’m still trying to figure out exactly what griesmeel is — the info I’ve found online has said cream of wheat, farina, and/or semolina. I’m most familiar with cream of wheat, so I’ll let you know how that works. I’m going to use the recipe I mentioned at the beginning of the post – this one from The Dutch Table. If you give it a try, let me know how it goes!
Here’s What I’m Making In April
Last month I attended the Women in Travel Summit and had the good fortune of sitting next to Rosemary and Claire of the Authentic Food Quest food and travel blog. Their goal is to inspire travelers through the discovery and knowledge of authentic foods. Awesome, right?
Rosemary suggested alfajores as my next recipe and I loved the idea. I think I ate my weight in alfajores when I was in Argentina a few years ago (mostly the chocolate-covered ones)!
I asked Rosemary to share a few words about alfajores…
There is no escaping them. Everywhere you go in Argentina, you will be tempted by these delicious sweets called alfajores. This melt in your mouth cookie is made of two cornstarch biscuits joined together with dulce de leche.
You will find different types of alfajores in Argentina. Some coated with dark or white chocolate, or simply covered with coconut or sugar powder.
The most authentic alfajores we had was at an asado, (a get together with family/friends), in Tandil, a little town in the Pampas, outside of Buenos Aires.
The hostess Maria made these delicious delectable cookies. This month you will learn how to make these treats and bring a little alfajor joy into your life!
I can’t wait to make these! Here’s a recipe I’m thinking about using. Have you made alfajores before?