Paul C. wrote
>Would anyone have a polenta or semolina based dessert???
and I have a few recipes to share. Enjoy! These recipes are from _The
Macrobiotic Way_ by Michio Kushi. Robin kj7bi@xxxxxxxx
COUSCOUS CAKE WITH PEAR SAUCE
2 1/2 cups apple juice
2 cups couscous
pinch sea salt
Topping:
5 or 6 pears, peeled and sliced
pinch sea salt
1 cup water
Place juice and salt in a pot and bring to a boil. Reduce heat to
low and add couscous. Turn off flame and let couscous sit, covered, for
several minutes.
Place couscous in glass or ceramic cake pan and press down firmly
and evenly.
Place pears, salt, and water in a pot and bring to a boil. Reduce
flame, cover, and simmer 4-5 minutes until pears are soft. Puree. Serve
sauce over cake.
BLUE or STRAWBERRY COUSCOUS CAKE
2 1/2 cups apple juice or water
1/2 cup raisins
2 cups couscous
pinch sea salt
Topping:
1 cup water
1/4 cup barley malt
pinch sea salt
3 cups berries
2-3 Tbsp kuzu or arrowroot, diluted in 3-5 Tbsp water
Place juice or water in a pot. Add salt and raisins. Bring to a
boil. Cover, reduce flame to medium-low, and simmer 10 minutes. Add
couscous, cover, simmer 3-5 minutes. Turn off flame and let sit, covered,
10 minutes. After 10 minutes, remove couscous from pot and place in glass
or ceramic cake pan.
Place water, barley malt, salt, and berries in a saucepan and
bring to a boil. Reduce flame to low and add diluted kuzu, stirring
constantly to prevent lumping. Simmer 2-3 minutes and remove from flame.
Press couscous firmly into pan and pour topping over cake,
spreading evenly. Allow to cool before serving.
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