A Dutch porridge dessert of pearl barley, berry juice and dried fruit!
Krentjebrij does not only have to be served for dessert, it can be served as a warm breakfast on a cold day. Carbohydrate rich food like Krentjebrij is best when eaten late in the day, that way the carbohydrates can convert to energy for the following day. Athletes have taken an interest in fueling up on heavy cereal grain porridges and gruel during recent years. The ritual of distance runners carbo loading with rounds of beer the night before a race is not something that every athlete prefers. Many athletes require 100% mental clarity to perform and the side effects of beer carbo loading can leave a person relatively hungover the next day. Boiled grain porridge or gruel is one of the oldest recipes in the history of mankind. Porridge is easy to digest and it gifts relief in the form of warm comfort. Krentjebrij literally translates to simmered mushy currants. Black currants were used in today's recipe, but red currants or any kind of berry can be used to make Krentjebrij. Sugar, honey or both can be used to sweeten the porridge. Fresh fruits or dried fruits other than berries can be added to Krentjebrij as a garnish or complimentary flavor. Some fruit has more health benefits than others. Korean red dates are a good antioxidant. Korean red dates have a sugary sweet light date flavor with hints of berry wine flavor. The Korean red dates add a nice contrast to the heavy black currant flavor in this Krentjebrij. Pearled barley is the grain that is traditionally used to make Krentjebrij. Pearled barley takes a bit of slow simmering time to become soft and starchy. A good porridge is starchy enough to thicken itself.
Krentjebrij: This recipe makes 1 large serving! Heat a sauce pot over high heat. Add 2 1/2 cups of water. Add 1 cup of pearled barley. Bring the liquid to a boil. Reduce the temperature to low heat. Simmer the pearled barley, till it becomes soft and till most of the water has been absorbed or evaporated. Add 1 cup of white grape juice. Add 1/2 cup of cranberry juice. (Raspberry, blueberry or any berry juice can be used.) Add 1/2 cup of chopped black currants. (Champagne grape raisons) Add 10 to 12 dried pitted Korean red dates. Add enough water to cover the ingredients. Add 2 tablespoons of sugar. Add 2 tablespoons of honey. Add 1 clove. Add 1 pinch of cinnamon. Add 1 pinch of nutmeg. Add 1 small pinch of allspice. Add 1/4 teaspoon of ginger powder. Add 1 small pinch of sea salt. Add 1/2 teaspoon of fresh minced orange zest. Add 1 teaspoon of lemon juice. Add 2 pats of unsalted butter. Place a lid on the pot. Slowly simmer till the pearl barley and dried fruits become very soft and tender. Add water as necessary. After the ingredients become soft and starchy, remove the lid from the pot. Simmer and reduce the sweet starchy liquid, till it becomes thick enough to coat the pearled barley. The Krentjebrij should have the consistency of a thick soup. Place the Krentjebrij in a serving bowl. The Krentjebrij can be served hot, warm or chilled. Serve with cream or creme fraiche on the side.
Krentjebrij is a hearty sweet cold weather dessert that provides warm comfort. The flavors of Korean red dates and black currants go nice together. Yum! ... Shawna
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