German rote Grütze (″Hamburg style″ with vanilla sauce)
Rødgrød or rote Grütze was traditionally made of groat or grit, as revealed by the second component of the name in Danish, German, or Low German.[3][4]
Semolina and sago are used in some family recipes; potato starch is today the standard choice to achieve a creamy to pudding-like starch gelatinization. The essential ingredients that justify the adjective are red summer berries such as redcurrant, blackcurrant, raspberries, strawberries, blackberries, bilberries and stoned black cherries.[5] The essential flavour can be achieved with redcurrant alone; a small amount of blackcurrant will add variety; sugar is used to intensify the flavour. The amounts of starch, sago, semolina differ with the solidity desired; 20 to 60 grams on a kilogram or liter of the recipe are usual; sago, groat or grit have to soak before they can be used.[5]
The preparation is basically that of a pudding: The fruits are cooked briefly with sugar. The mass should cool down for a moment so that the starch—dissolved in fruit juice or water—can be stirred into it without clumping. A second cooking process of one to two minutes is needed to start the gelatinization; remaining streaks of white starch have to clear up in this process.[5]
There are several commercial variants of rødgrød, sold in German supermarkets. Grüne Grütze, a green variant, is made from apple, gooseberries, kiwifruit and rhubarb by a Danish producer. This unusual combination may be inspired by the more traditional Danish dish of stikkelsbærgrød (gooseberry jelly).[7] In blaue Grütze, the blue variant, blackberries, bilberries, plums, blackcurrant, and grapes are usually used. Gelbe Grütze consists of peaches, yellow gooseberries, bananas, gold kiwifruit, or other yellow fruits.
In the US Virgin Islands, formerly the Danish West Indies before the US purchased the islands in 1917, it is known as red grout and is made with tapioca, guava, and sugar, served with a custard sauce. [9]
In Southern Brazil, sagu is a popular dessert made with tapioca pearls, sugar and red wine, mainly appreciated by Italian and German-origin families.[10]
^"Sagu – Traditional Dessert From Brazil". TasteAtlas. Retrieved 28 June 2019.
External links
Use of "Rødgrød med fløde" as Danish shibboleth during World War II
August 27, 2023
rødgrød, danish, ˈʁœðˀˌkʁœðˀ, listen, rote, grütze, german, ˈʁoːtə, ˈɡʁʏtsə, listen, rode, grütt, saxon, ˈroʊdə, ˈɡrʏt, listen, meaning, groats, sweet, fruit, dish, from, denmark, northern, germany, name, dish, danish, features, many, elements, that, make, dan. Rodgrod Danish ˈʁœdˀˌkʁœdˀ listen rote Grutze German ˈʁoːte ˈɡʁʏtse listen or rode Grutt Low Saxon ˈroʊde ˈɡrʏt listen meaning red groats is a sweet fruit dish from Denmark and Northern Germany The name of the dish in Danish features many of the elements that make Danish pronunciation difficult for non native speakers so rodgrod med flode literally red porridge with cream has been a commonly used shibboleth since the early 1900s 1 2 RodgrodRodgrod with vanilla saucePlace of originDenmark and GermanyMain ingredientsPotato starch red summer berries black cherries sugar Media Rodgrod Contents 1 Traditional preparation 2 Variants 3 See also 4 References 5 External linksTraditional preparation Edit German rote Grutze Hamburg style with vanilla sauce Rodgrod or rote Grutze was traditionally made of groat or grit as revealed by the second component of the name in Danish German or Low German 3 4 Semolina and sago are used in some family recipes potato starch is today the standard choice to achieve a creamy to pudding like starch gelatinization The essential ingredients that justify the adjective are red summer berries such as redcurrant blackcurrant raspberries strawberries blackberries bilberries and stoned black cherries 5 The essential flavour can be achieved with redcurrant alone a small amount of blackcurrant will add variety sugar is used to intensify the flavour The amounts of starch sago semolina differ with the solidity desired 20 to 60 grams on a kilogram or liter of the recipe are usual sago groat or grit have to soak before they can be used 5 The preparation is basically that of a pudding The fruits are cooked briefly with sugar The mass should cool down for a moment so that the starch dissolved in fruit juice or water can be stirred into it without clumping A second cooking process of one to two minutes is needed to start the gelatinization remaining streaks of white starch have to clear up in this process 5 Rodgrod or rote Grutze is served hot or cold as a dessert with milk a mixture of milk and vanilla sugar vanilla sauce whipped cream vanilla ice cream or custard to balance the refreshing taste of the fruit acids 6 Variants EditThere are several commercial variants of rodgrod sold in German supermarkets Grune Grutze a green variant is made from apple gooseberries kiwifruit and rhubarb by a Danish producer This unusual combination may be inspired by the more traditional Danish dish of stikkelsbaergrod gooseberry jelly 7 In blaue Grutze the blue variant blackberries bilberries plums blackcurrant and grapes are usually used Gelbe Grutze consists of peaches yellow gooseberries bananas gold kiwifruit or other yellow fruits In Poland parts of Russia the Baltic states Finland and Ukraine kissel is known as a dessert similar to rodgrod 8 In the US Virgin Islands formerly the Danish West Indies before the US purchased the islands in 1917 it is known as red grout and is made with tapioca guava and sugar served with a custard sauce 9 In Southern Brazil sagu is a popular dessert made with tapioca pearls sugar and red wine mainly appreciated by Italian and German origin families 10 See also Edit Food portalDanish cuisine Fruit kissel List of fruit dishes List of porridges List of shibbolethsReferences Edit Notes and Queries Vol XI 4 April 1903 p 269 via Wikisource Brian Lennon Passwords Philology Security Authentication Section on rodgrod med flode Harvard University Press 2018 ISBN 978 0674980761 Dictionary entry Grutze Dictionary entry Grutt a b c Darra Goldstein Fire and Ice Classic Nordic Cooking Ten Speed Press 2015 ISBN 978 1607746102 Johann Lafer Johann Lafer Das Beste Die besten Rezepte aus uber 40 Jahren Kuchenpraxis page 375 Grafe und Unzer 2017 ISBN 978 3833864100 Carol Gold Danish Cookbooks Domesticity amp National Identity 1616 1901 Seattle University of Washington Press 2007 ISBN 978 0295986821 Peter Vatrooshkin Easier Than a Steamed Turnip Simple and Delicious Meatless Russian Recipes Plutagora 2012 page 103 Food and Recipes US Virgin Islands Sagu Traditional Dessert From Brazil TasteAtlas Retrieved 28 June 2019 External links EditUse of Rodgrod med flode as Danish shibboleth during World War II Retrieved from https en wikipedia org w index php title Rodgrod amp oldid 1166789695, wikipedia, wiki, book, books, library,
