My Grandma's Flourless Schmaunt Fat (A Rough Recipe)

Granted, I am no expert on schmaunt fat outside of my own family. But I have been poking around the province testing out the Mennonite foods available in stores and restaurants, and I have only seen one style of schmaunt fat; the kind that is thick in texture and includes flour.

The grandma who raised me fed me a different version. She did not use flour in her schmaunt fat, and the texture remained very thin and runny. This is the style that I am most attached to, so I had to figure out how to make it. In case there are others who enjoy this style, or who are curious about it, I'd like to share the basic recipe and some variations that I use.

Ingredients:

- Cream: I use 10%, but you can use whatever suits you best. For one or two people, a half liter is lots to work with (unless you're serving with vereniki...). I usually keep at least a liter on hand.

- Meat: Farmer sausage or Chicken are my favorites. Any leftover meat in the fridge, like pork chops, steak, or even bacon, are entirely acceptable. Traditionally, my grandma used minute steak that she tenderized and seasoned very well. Use as much meat as you're prepared to eat, multiply per person.

- Onion: Any kind of onion. Red onions are a pretty variation. I've also used shallots in a pinch, and it was delicious. For myself and up to 4 people, I use half an onion. You can use more or less, depending on your preference and number of portions.

- Bell Pepper: I prefer Red and Orange bell peppers for their sweetness, but Yellow is also acceptable. I don't recommend Green. For myself and up to 4 people, I use a third of a bell pepper. You can use more or less, depending on your preference and number of portions.

- Butter: If your meat isn't fatty enough, it won't taste right without butter. In a pinch, I Can't Believe It's Not Butter brand margarine can be used very sparingly.

- Salt and Pepper: For seasoning. Season well, taste as you go.

- Shmaunt Fat Carrier: Ideally we'd all have kielke (homemade noodles) or vereniki (cottage cheese perogies) available every time we made schmaunt fat. But when I don't, I mostly use No Yolks brand egg noodles, mashed potatoes, or some good ole macaroni pasta. Other applications include pouring over cooked veggies, and as dip for fresh bread. Portion as needed.

Methodology:

Prep: You'll need a pan for the schmaunt fat, pot for boiling water, cutting board and knife, and your favorite mixing utensil. Set your pan and pot on the stove, your cutting board on a counter or table nearby, and all your ingredients next to it.

Step One: Fill your pot with water, salt the water, and put it on high on the stove to boil. Put the pan on low (4/10 power) and wait for it to heat.

Step Two: While the pan heats, finely chop onion and bell pepper and set aside. Cut meat into strips or pieces and put into pan when hot, OR if using leftover or pre-cooked meat, set the meat aside and move to Step Four.

Step Three: When meat is fully cooked, remove from pan and set aside. Leave any fat/oils collected in the pan from the meat. Lower the heat (2/10 power). Remember to add necessary components to water when boiling.

Step Four: If there is not enough fat/oils from the meat, melt a small amount of butter (~1 tsp) in the pan before adding the onions and bell peppers. Salt liberally, and add some pepper. Mix every few minutes until soft and translucent. Undercooked onions and bell peppers will cause the cream to curdle. If they are becoming brown or burnt before this point, the heat is too high or there is not enough fat in the pan.

Step Five: Once onions and bell peppers are soft, return meat to the pan. Add a small amount of cream, just enough to cover the bottom of the pan, and mix in the ingredients, scraping any tasty bits off the pan. Wait for cream to simmer before adding more cream, then taste, and add salt and pepper. Repeat until you reach the perfect amount and flavour for you. If your cream is thickening, the heat is too high.

Step Six: Remove any components from the water, add schmaunt fat, and serve! (Additional components may require alternate steps not specified.)

Storytime:

I am now an adult and living with multiple chronic illnesses which disable me in some ways. Looking back at my childhood, I can see where these chronic illnesses reared their heads for a moment, how many times I nearly fainted for "no reason", and other anomalous symptoms. But nothing as severe as what I've experienced in adulthood.

Before my grandma died, she made it one of her lifelong goals to feed her family well. If we didn't have food at home, I knew that going to grandma's house meant going to bed full and satisfied. School lunches from home were often unappetizing, but a school lunch from grandma would often be a thermos full of home cooked food. And I savoured every bite.

In the years after she died, my diet was very poor. Partly because I was very poor. Partly because I had expected my fairly young grandma to be alive in my early adulthood and to be available to seek her advice on grocery shopping, kitchen organization, and recipes as I gained my independence. Not to mention for over a year, I had no access to a kitchen to prepare food, only a microwave. I ate so much 30 cent ramen and $1 frozen dinners during this time, I wouldn't be surprised if that alone set the stage for the onset of IBS (Irritable Bowel Syndrome).

Now I know I also have POTS (Postural Orthostatic Tachycardia Syndrome) which primarily impacts my blood pressure and secondarily affects many other system in my body. This explains the "random" fainting spells I had as early as three months old and into my teen years, as well as why I thought it was normal to black out a little every time I stood up. One of the recommendations for POTS is a diet high in salt, and I've found a lot of added stability from high amounts of proteins and fats.

It is not lost on me that high salt, fatty foods alongside plenty of protein were the basis for many of the meals my grandma served to me. In retrospect, I suspect many of the ways she took care of me prevented the full onset of a chronic illness I was likely born with. One of those ways was through feeding me the foods I loved. While I always appreciated her for this, and don't feel as though I took this service of hers for granted, I wish I could tell her how impactful it was for my health. I wish I could tell her how much those efforts mattered, not only for my happiness and satisfaction, but for my personal capacity and overall longevity.

Now when I make schmaunt fat for myself, I can feel her intentions alongside mine, her drive to care for me in the ways she knew how inspiring me to do the same. When I sit down with the bowl of food I created out of her love, I can feel her with me and I know my meal brings me both physical and spiritual healing.