Ingredients with Measurements:
- 1 cup of pearl barley
- 1 cup of raisins
- 1 cup of currants
- 1 cup of dried apricots, chopped
- 1 cup of dates, pitted and chopped
- 1 cup of walnuts, chopped
- 1 cinnamon stick
- 1 teaspoon of ground ginger
- 1 teaspoon of ground cloves
- 1 teaspoon of salt
- 6 cups of water
- 1 cup of sugar
- 1 cup of heavy cream
Special equipment needed:
- Large pot
- Wooden spoon
- Strainer
- Serving bowls
Step-by-step instructions:
1. Rinse the pearl barley in cold water and drain.
2. In a large pot, combine the pearl barley, raisins, currants, chopped apricots, chopped dates, chopped walnuts, cinnamon stick, ground ginger, ground cloves, and salt.
3. Add 6 cups of water to the pot and bring to a boil.
4. Reduce the heat to low and let the mixture simmer for 1 hour, stirring occasionally.
5. After 1 hour, remove the cinnamon stick and strain the mixture through a strainer.
6. Return the liquid to the pot and add 1 cup of sugar.
7. Bring the mixture to a boil and let it simmer for 10 minutes.
8. Remove the pot from the heat and stir in 1 cup of heavy cream.
9. Let the mixture cool to room temperature.
10. Serve the krentjebrij in serving bowls and garnish with additional chopped walnuts and dates.
- Time:
Preparation time: 15 minutes
- Cooking time: 1 hour and 10 minutes
Temperature:
- Simmer on low heat
Serving size:
- 6 servings
Nutritional information:
- Calories: 520
- Fat: 21g
- Carbohydrates: 82g
- Protein: 7g
- Fiber: 10g
- Sugar: 52g
Substitutions for ingredients:
- You can substitute the heavy cream with coconut cream for a dairy-free option.
- You can substitute the walnuts with pecans or almonds.
Variations:
- You can add sliced apples or pears to the mixture for a fruity twist.
- You can add a splash of rum or brandy to the mixture for an adult version.
Tips and tricks:
- Make sure to rinse the pearl barley before using it to remove any debris.
- Stir the mixture occasionally while simmering to prevent it from sticking to the bottom of the pot.
- Let the krentjebrij cool to room temperature before serving for the best flavor.
Storage instructions:
- Store any leftover krentjebrij in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the krentjebrij in a pot over low heat, stirring occasionally, until warmed through.
Presentation ideas:
- Serve the krentjebrij in decorative bowls with a sprinkle of cinnamon on top.
Garnishes:
- Chopped walnuts and dates
Pairings:
- Serve the krentjebrij with a cup of hot tea or coffee.
Suggested side dishes:
- Serve the krentjebrij as a dessert on its own.
Troubleshooting advice:
- If the mixture is too thick, add a splash of water to thin it out.
Food safety advice:
- Make sure to store any leftover krentjebrij in the refrigerator and consume within 3 days.
Food history:
- Krentjebrij is a traditional Dutch dessert made with pearl barley, dried fruit, and spices.
Flavor profiles:
- The krentjebrij has a sweet and nutty flavor with a hint of cinnamon and ginger.
Serving suggestions:
- Serve the krentjebrij as a dessert after a hearty meal.
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Region: Dutch