Yesterday morning Peter woke up dreaming of raspberries – huge bowls of freshly picked, plump, perfectly ripe, sweet, luscious red berries. So we got on line and found a truck farm not too far from us that had pick-your-own raspberries available. Right after breakfast we jumped in the car and drove the 60 miles to the farm. It was a gorgeous day for a road trip.
After arriving, we were handed a cardboard flat with pint containers to capture the fruits of our labor. After 45 minutes or so, we had filled six containers and figured that we had enough.
Right next door was a peach orchard so of course we had to stop and pick a peck of gorgeous peaches. There was a sign that said not to climb the trees, but the peaches were so big and heavy that the branches just presented themselves to us, offering to be lightened of their load. Now Laura has to figure out what to do with all that fruit, although I did make a good dent in the berries this morning for breakfast.
Unrelated to all this fruit, Peter was making homemade ice cream earlier for an upcoming dinner. As he was beating the eggs and sugar for the custard, he licked the spoon and immediately recalled a childhood delicacy called kogiel mogiel. Sometimes called Kogel Mogel, this is a simple Polish concoction of raw egg yolks beaten with sugar. It was amazing that such a flavor could come back instantaneously - it was like a light went on in a dark room. Back in the day, whenever his mother would bake, she would make sure there were a couple of egg yolks available for mixing with sugar. Did you ever have kogiel mogiel as a child?
Let’s bring this delicacy back to life! Today you might be uncomfortable eating raw egg yolks, so here is a way to combine the fresh raspberries with the amazing taste of kogiel mogiel, but it’s baked just long enough to eliminate the bacteria.
• ½ cup sugar
• 3 egg yolks
• ½ cup fresh raspberries
Beat the egg yolks and sugar together until very smooth and creamy – about 3 minutes with a hand mixer. Pour a little of the mixture into the bottom of several ramekins. Add some berries to each dish. Portion out the rest of the egg mixture into the ramekins.
Bake at 375 °F for five to ten minutes, or until the mixture starts to turn golden on top. This should bring the internal temperature to about 160 degrees, which is high enough to be safe. Remove the ramekins from the oven and cool, but serve warm.