I am about to share Nana’s Swiss Porridge recipe.
This is not a Secret Recipe, nor even Deliberately Exclusive, but a recipe til now enjoyed by just a few. The “few” being a remote, obscure clan of hillbillies , plus a smattering of their friends and relatives and random passers-by. Julia Child missed this one. I’m pretty sure.
Aside: This clan, an intelligent, caring, mostly responsible bunch, reluctantly conceded to our sister Mara Lee’s assertion that we are hillbillies. None of us are typically willing to file into any category at all without a struggle, and most of us dismiss the notion of stereotyping altogether (personally, I think it’s abominable). Nevertheless. After my sister enumerated a long list of qualities universally accepted in our culture as Hillbilly, and showed us all with her usual savoir faire how we moved in that groove, we (the clan), were disinclined to further argument (especially after relishing a generous helping of Nana’s Swiss Porridge). Agreed. Yes. We are hillbillies. What is more, we aren’t (not one of us) Swiss. Further proof.
Similar to yogurt parfait, Nana’s Swiss Porridge is our most requested breakfast dish.
It is perfect for birthdays, holidays, weekends, particularly bright Wednesdays…any day that might end up being celebratory. Since the porridge is full of luscious berries, it generally turns out pink and always looks quite toothsome*…in some contexts even elegant. It would be a sweet option for Valentine’s Day. We love it. And so does anyone else who has tasted it.
Recipe: Nana’s Swiss Porridge
(this will make enough to serve a small crowd, which is consistent with how we hillbillies like to prepare our cuisine on special occasions):
5 or more cups frozen fruit (berries, especially raspberries /strawberries/blackberries, are best…on their own or combined with peaches. Blueberries are good but need another fruit to lend tartness to the porridge)
1-1/2 c. heavy whipping cream, whipped (start with 1-1/2 cups unwhipped; volume increases of course when you whip it. You can use a lighter substitute; though it will still be tasty-ish, I don’t recommend it)
4 c. good yogurt (rich, calorie high Greek is my fave)
3 or 4 c. uncooked dry rolled oats, preferably quick)
1+ c. brown sugar (or any equivalent combination of honey, agave, pure maple syrup, raw sugar)—this ingredient is to taste. Some like much sweeter, some like less.
teaspoon of cinnamon, possible dash fresh ground nutmeg
vanilla to taste (I like about 2 tsp-vanilla bean would be divine)
raisins and nuts to taste, if desired (I think 2/3 c of each is a good idea…I like almonds, walnuts, pumpkin seeds, sunflower seeds…and have thrown chia seeds in, which look like poppy seeds and plaster themselves ornamentally to your teeth
Mix the sugar/sweetener and vanilla and cinnamon (and optional nutmeg) into the yogurt. Add yogurt to whipped cream, fold together. Add berries to cream/yogurt, and then oats and optional raisins/nuts to berries/cream/yogurt…mix thoroughly. Keep chilled till serving. We serve it almost immediately… letting the porridge sit just long enough for the gathering of spoons and bowls and people. Swiss porridge keeps for a couple of days, though most of us agree it is best eaten right away.
I garnished my little bowl of Swiss porridge with a dollop of cream, almonds, pumpkin seeds, and a sprinkling of cinnamon.
*Once, I blended spinach into the yogurt , hoping marionberries in the porridge would mask the green with a deeper purple. It didn’t work; the porridge was still green. But I thought it was tasty.