One of my fondest memories of growing up was waking up on a Saturday morning to a piping hot bowl of creamy Farina, made by my beautiful mother. This wasn’t your average bowl of Cream of Wheat, (you know the bland, paste like hot cereal that kids dread to taste) this one was magical. To give my Farina some extra sweetness and color my mom would put in a few drops of Chambord, a Raspberry flavored Liqueur. The funny thing is, my mom did not realize this was alcohol at first, and would let me put in a few extra drops since I loved the taste so much. I am sure the alcohol was slightly cooked off by the heat of the stove, but hey maybe this is why I was such a well behaved, friendly child? Anyway…I would stir my Chambord Farina around until it turned a pretty pink color and then before my mom knew it, it was all gone. On a trip back home to Long Island, I found the little nip of Chambord in the kitchen cabinet where it always was, and decided to put my own twist on this rather funny family recipe. I make basic Farina, Drizzle some Chambord on top, put a dollop of homemade Devonshire Cream (Clotted Cream) and a handful of mixed berries…simple yet delightful. Eat this for breakfast any day of the week, or even serve it in small bowls as a starter course at your next Brunch party beside some Chambord Champagne Cocktails.
Recipe Serves 3-6 People (3 larger bowls or 6 small helpings)
- 1+2/3 Cups Milk (I used 1%)
- 1+2/3 Cups Water
- ¼ Teaspoon Salt
- 2/3 Cup Farina- Creamy Hot Wheat Cereal
- Granulated White Sugar
- Chambord (or any Raspberry Liqueur)- A few Teaspoons full (as much as you like!)
- Mixed Berries (about 1 Cup) I use Raspberries and Blueberries
- ½ Cup Heavy Whipping Cream
- ¾ Cup Sour Cream
- 1 ½ Tablespoons Powdered Sugar
- First make the Devonshire Cream (Clotted Cream), by whipping the cream with a stand mixer, hand mixer or a whisk, until soft peaks form.
- Add the Powdered Sugar and Whip until fully incorporated.
- Add the sour cream and beat until the cream is nice and fluffy and holds its shape.
- Set aside in the fridge.
- Note: This cream can also be used on desserts like fruit pies and cakes, or with scones and biscuits too!
- Next, make the Farina by stiring together the milk an water in a medium size pot or saucepan and bringing it to a boil.
- Once the liquid is boiling, stir in the Farina gradually and stir constantly so there are no lumps.
- Return to a boil and then lower the heat so that it is just boiling slightly and stir continually until it has reached our desired texture. I prefer it to be thick but still creamy so it can pour off the spoon and not latch onto it.
- Ladle the Farina into serving bowls.
- Sprinkle some granulated sugar evenly over the top so there is a light dusting of sugar throughout the dish.
- Drizzle some Chambord over the Farina (about 1 to 1 ½ Teaspoons per serving or as much as you’d like)
- Put a handful of berries on top of each dish
- Remove the Devonshire Cream from the fridge and put a dollop in the center of each bowl.