Recipes by Peggy Wood: Rodgrot; Tomato Crab Soup

Peggy Wood's Rodgrot

3 cups water
1 cup currant juice
1 cup raspberry juice
3 tbsps. potato flour (or 1 1/2 tbsps. cornstarch)
1 tsp. vanilla extract
granulated (or powdered) sugar
10 blanched, toasted almonds, chopped
milk (or whipping cream)

1. Combine water and fruit juices in saucepan. Bring to a boil. Combine potato flour (or cornstarch) with few tbsps. water (use more water with cornstarch) to form smooth paste.

2. Gradually add paste to hot juice, stirring constantly. Cook over low heat until mixture begins to thicken (slightly longer for cornstarch), stirring constantly. Cool slightly, add vanilla extract. Pour into large glass serving bowl (or individual serving dishes). Garnish with granulated (or powdered), sugar, and almonds. Serve very cold with milk or whipped cream. Serves 4.

This delicious Norwegian sweet can be the beginning of a whole spectrum of desserts. For American innovations: Color it red, blue or purple (substitute rhubarb, cranberry, cranapple, blueberry or grape juices). Flavor with flair ("stew" fruit juices with a stick of cinnamon or a twist of lemon or lime or flavor the sugar with vanilla sugar (cut one-half inch piece vanilla bean and place in closed sugar canister for several days). Or garnish with fresh fruit in season (strawberries, red raspberries or blueberries) or a dollop of vanilla yogurt or sour cream.

Peggy Wood's Tomato Crab Soup

Two 10 1/2-oz. cans condensed tomato soup
One 10 1/2-oz. can pea soup
One 10 1/2-oz. can chicken broth
Two 7 1/2-oz. cans crab meat (or substitute frozen crab meat)
One can water
Salt and freshly ground pepper to taste
1/2 cup sherry

1. Dilute tomato and pea soup with chicken broth in saucepan. Add water (add more if a thinner soup is preferred). Heat until bubbling, stirring.

2. Add crab meat, reheat to simmering, stirring. Season to taste with salt and freshly ground pepper. Add sherry just before serving. Spoon into soup plates. Serve alone as first course or with croutons or toasted rounds flavored with Parmesan cheese for luncheon or supper. Serves 4.

Thoughts: For a richer stock, prepare homemade chicken stock. You'll need a chicken carcass, water, a few crushed peppercorns, a stalk of celery (with leaves), a small piece of chopped carrot, a small onion, peeled and sliced, several sprigs of parsley, a pinch of thyme, and salt and pepper to taste. Simmer slowly for several hours. Cool to room temperature, strain (discard bones and vegetables). Refrigerate. Lift off fat layer that congeals on the top before using.