Possum grapes

 

In the eBook, Simple Jess, the characters are in a little town called Marrying Stone, Ozark, in Arkansas, US. 

 

At a church gathering, the main character in the book, Althea's dish was: Venison with Possum Grape Dumplings. 

 

Immediately I Googled the dish. Since the main dish was Venison, I thought: dumplings made of Possum (photo below) and grapes? Or dumplings with grapes in?

 

Turned out they only cook the dumpling dough in grape juice. Meh - disappointed.

 

Why exactly these small black and sour grapes are called 'Possum' is also not real clear. "Possum Grape is located near the historic riverboat town of Grand Glaise, in Jackson County. The parish probably derives its unusual name from the wild grape, the opossum, popular in the region for the production of jams and wine."

 

But I've learned something new!!!

 

Date energy bites

Makes 7, depending on size

 

152 g soft dried dates, chopped fine

2 tablespoons room temperature water

 

In processor with metal blade, blitz the dates together with the water.  Form balls, put on plate and refrigerate for 30 minutes.  Keep in fridge/freezer or in closed container at room temperature.

Recipe and photo:  Alma Pretorius 

 

Raisin and peanut energy bites

Makes 22, depending on size

 

140 g seedless raisins

132 g nuts (salted peanuts / raw nuts)

2 tablespoons room temperature water

 

In processor with metal blade, chop the nuts till fine (BUT NOT SMOOTH).  Add the raisins, blitz till they blend together – add the water and blend some more.  You’ll have a sticky mixture.  Form balls (whatever size you want) and place on a plate – freeze for at least 30 minutes.  Eat from freezer or keep in fridge.

Recipe and photo:  Alma Pretorius

 

Fudge - chickpeas, peanut butter and dates

Serve FROZEN

Makes 12 – 24, depending on size

 

1 x tin chickpeas, drain AND RINSE VERY VERY VERY VERY VERY WELL

1/4 cup peanut butter (no added fat, no added sugar)

86 g soft dried dates, cut into small pieces

1/2 cup hot water

1 teaspoon cinnamon powder

1 teaspoon mixed spices

1 teaspoon vanilla essence

Chopped peanuts (optional)

 

In a food processor with the metal blade, blitz together the dates and water.  Add the chickpeas and blitz till smooth.  Add the rest of ingredients.  Spoon into a greased open (or closed) pan / glass dish and freeze for at least 4 hours.  Cut into portions.  Serve frozen – they melt when at room temperature.

Recipe and photo:  Alma Pretorius

 

 

RAISIN and CINNAMON-SUGAR MUFFINS

MAKES 6 BIG MUFFINS

 

1/2 cup SASKO bran self-rising flour

1/2 cup SASKO self-rising flour

1/2 cup double cream yoghurt

1/4 cup vegetable oil

2 tablespoons sugar

1 large egg

1 teaspoon cinnamon powder

2 teaspoons caramel essence

1 cup mixed raisins

Extra cinnamon sugar for topping

 

Preheat oven to 200 oC.  Prepare muffin pan.  Mix the self-rising flours with the raisins, sugar and cinnamon.  Add the yoghurt, oil, egg and essence.  Mix, spoon into muffin pan and top with thick layer of cinnamon sugar.  Bake for 20 minutes.

Recipe and photo:  Alma Pretorius

 

Cream Liqueur

• 1 and 1/4 cups vodka / mampoer / whisky / brandy
• 1 x 385 g condensed milk
• 2/3 cup evaporated milk (Ideal Milk)

Pour the vodka, condensed and evaporated milks into a blender, mix well and pour into sterilized bottles / jars. 

Chill, shake and pour into glasses or cups.  (For Melktertjies / Milktart - pour into glass, sprinkle cinnamon powder on top)

Keep on shelf for a month.  Then refrigerate.  Or keep in fridge from the start.  Shake before use.

http://taste.co.za/recipes/milk-tart-liqueur/