Tuesday, June 10, 2008
No Mennonite celebration-Sunday dinner, a wedding or one of the familiar feast of Christmas, Easter or Pentecost- was complete with out some form of Mooss. Either with a clear or cream base. It was served with Ham (schienktje fleisch), fried potatoes (jebrodne aetchocke). This fruit soup was served cold for lunch on Sunday's so that the women would not have to cook on the Lord's Day. The following are two recipes that my mother still makes today.
2 qts. water
3 c. mixed dried fruit
1 pkg. cherry jello
4 Tbsp. cornstarch
1 can cherries with liquid
Put water in large pot. Add dry fruit (apples, apricots, pears, prunes, cherries, raisons) any mixture will do. Bring to a boil, simmer til done about 15-20 minutes.
Meanwhile combine jello, sugar and cornstarch.
Add to the fruit and cook additional 3-4 minutes to cook cornstarch. Cool. Store in refridgerator. Will last for weeks. Great for the summer.
Taste very good over ice cream or cold vanilla pudding.
Fresh Gooseberry Mooss
(Stachelbaare or Kjressbaarmooss)
This is a wonderfully tart, refreshing Mooss with a delicate flavor. Kjressbaar lovers will enjoy this treat.
4 c. fresh or frozen gooseberries
5 c. water
1 c. suger
1/2 c. flour
1 1/2 c. cream
1 1/2 c. milk
In a saucepan bring gooseberries and water to a boil. Stir a thin paste of the sugar, flour and part of the cream.
Add slowly to the gooseberry mixture, alternating with the remaining milk and cream. Stir constantly. Remove from heat. Cool. Maybe served warm or cold.
variation: A Canadian version would be to add an egg to the thickening after the berries have been boiled to make it more custard like. Add a little hot fruit to the flour/sugar/cream and/egg mixture. Stir well. Then return egg mixture to the gooseberries. Stir constantly. Boil 2 minutes, 1 tsp. vanilla is optional. Cool, Enjoy!
Perhaps someday when I get the hang of this posting. I will be able to add pictures, for now use your imagination :-)