Aaaaand my first attempt at an ethnic, Christmastime dish from my childhood was a bust. Why? Because I wasn't paying attention. (Kiddo gets to bark at the parent this time.)
Okay, maybe my attempt at Kjoaschemooss--loosely translated from low German: cold cherry soup--wasn't a TOTAL bust. It tastes fine. But it definitely isn't like Grandma used to make it. The color's not right and it's a little too tangy. But I knew it wouldn't be like Grandma's soon as I opened the can of cherries. Correction: I knew it as soon as I opened the can of cherry pie filling. That's what I get for blindly trusting that the food warehouse employee knew what I was talking about when I asked where I could find the canned cherries. I went directly to the display he indicated and paid no attention to the specifics. (And as much as I'm trying to blame it on the guy, I realize it's no one's fault but mine.)
I'm not sure if I'd like this dessert very much if I hadn't been eating it for as long as solid food has been allowed. If any of you make this, please let me know what you think! I haven't had anyone in this house try it yet, because I'm embarrassed that I made such a lame mistake. And I almost gave it a second go with the right cherries so that I could post THAT finished product, but that totally defeats the purpose of my blog. But I'll make sure to update my Facebook page if the next batch is better!
2 cans bing cherries
2/3 c. sugar
3 1/2 tbsp. all-purpose flour
2 tbsp. lemon juice
1/8 tsp. salt
1/4 tsp. cinnamon
1 can water
1 can evaporated milk
In a 4-qt. kettle, bring cherries and water to a boil. Mix flour and sugar together and slowly add it to the cherries while stirring quickly, to prevent lumps. Add lemon juice, salt and cinnamon. Let cook for about 5 minutes. Remove kettle from stove and set set for about 15 minutes, then stir in evaporated milk. Serve chilled.