Grunt/Slump
Source of Recipe
About.com
Recipe Introduction
A Grunt is a stewed or baked fruit dish. The biscuit dough is rolled and put on top of the fruit. The name of Grunt may have come from the noise people made while eating it. Grunts are also known as Slumps.
Bluebery Grunt is a popular old recipe The Grunt was named that because they are cooked on top of the stove and the old timers said if you listened you could hear the berriies "grunt" as they cooked.
List of Ingredients
Saucy Cherry Grunt
4 cups pitted tart cherries, drained
1/2 cup drained cherry juice or water
1/4 cup granulated sugar
2 tbsp cornstarch
Topping:
1 cup all-purpose flour
1/4 cup granulated sugar
1-1/2 tsp baking powder
1/4 tsp salt
1/4 cup butter, softened
2/3 cup milk
1/4 cup sliced or slivered blanched almonds
In large saucepan, bring cherries, juice, sugar and cornstarch to boil over medium heat, stirring often. Cook until clear and slightly thickened, about 1 minute. Turn into ungreased 2 L (8-inch) square baking dish.
Topping: In medium bowl, stir together flour, sugar, baking powder and salt; work in butter. Stir in milk until combined into soft dough. Drop by spoonfuls over hot cherries, leaving areas uncovered. Sprinkle dough with almonds. Bake in 350 F oven until bubbly and topping is golden, about 35 minutes.
Serve this variation with a drizzle of heavy cream or a scoop of frozen yogurt.
Nutrients per serving: 220 calories; 8 g fat; 3 g protein; 34 g carbohydrates.
----------------------------------------------------------
Berry Grunt
3 cups fresh strawberries, blueberries, or raspberries (or combination), or frozen berries, thawed and drained
1 cup water
2/3 cup sugar
1 tsp grated lemon rind 1-1/2 cups all-purpose flour
1-1/2 tsp baking powder
1/4 tsp salt
A grating of fresh nutmeg
2/3 cup buttermilk
Combine the berries, water, sugar, and lemon rind in a saucepan over moderate heat and cook for 5 minutes, stirring often. Meanwhile, combine the flour, baking powder, salt, and nutmeg in a mixing bowl. Stir in the buttermilk; do not over mix. Drop the batter over the berries, making 8 dumplings. Cover and simmer for 8 to 10 minutes.
Serves 8.
Recipe
Blackberry Grunt
6 Cups Fresh Or Frozen Blackberries
3/4 Cup Sugar or to taste
1/3 Cup Red Wine Or Water
1 Tbsp Grated Lemon Zest
1 tsp Ground Cinnamon
--For The Dumpling Dough--
1 Cup All-Purpose Flour
2 Tbsp Sugar
1 tsp Baking Powder
1/2 tsp Baking Soda
1/8 tsp Salt
2 Tbsp Unsalted Butter melted
1/2 Cup Buttermilk* or more as needed
Place the berry mixture in a deep 8 or 9-inch skillet and bring to a simmer
over moderate heat.
While berries are cooking make the dumpling dough:
In a mixing bowl, stir together the flour, sugar, baking powder, baking soda
and salt. Stir in the melted butter. Add enough of the buttermilk to form a
soft, sticky dough that is slightly wetter than a biscuit dough.
Cover the skillet with the berries in it and bring to a boil. Lower the heat
to a steady simmer, uncover, and spoon the dough over the fruit, forming
small dumplings with a soup spoon. Sprinkle the dumplings lightly with the
cinnamon sugar. Tightly cover the skillet with the lid or a sheet of foil
and steam the mixture over medium-low heat, without opening the lid, until
the dumplings set and the surface is dry when touched with a fingertip,
usually about 15 minutes.
To serve: Spoon the warm grunt into serving bowls with top with whipped
cream, ice cream or thickened and sweetened yogurt.
Yield: 4-6 servings
|
|
member logon
