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!
CHERRY MOOSS
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.
Look for dark cherries in water. I think that is what I buy.
ReplyDeleteWell, it sounds delicious, but that may be because I love cherries. I'll be sure to try it!
ReplyDelete