A special holiday Resolution Recipe
Jul. 5th, 2006 10:39 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
madbakerBlueberry Slump
Syrup:
4 Tbsp butter
1 cup water
1 cup brown sugar
1/8 tsp allspice
1/8 tsp nutmeg
1 Tbsp lemon juice
Slump:
2 cups flour
1 Tbsp baking powder
1/2 tsp salt
6 Tbsp butter
3/4 cup milk
1 quart (!) blueberries
Melt the 4 Tbsp butter in a 9x13" baking dish. In a small saucepan, heat the rest of the syrup ingredients over low heat until the sugar dissolves.
Mix together the dry ingredients and cut in the butter. Pour in the milk and stir together to make a dough. Pour the blueberries into the dish. Place blobs of dumpling dough on top of the blueberries and pour the syrup over the top. Bake in a 350 oven for 40 minutes, or until golden and bubbly. Serve warm.
What worked: an interesting cobbler variation. Nice fresh blueberries.
What didn't: I didn't realize how many blueberries go into a quart - we only bought about half as many as needed, or only one layer in the dish. This meant that it was a bit too sweet for my taste from the syrup.
Will I make it again? Probably not. If I lived in Maine and could get vast quantities of cheap fresh blueberries, perhaps.
"A grunt or slump - the two terms are interchangeable - are traditional New England desserts. Take a quart of berries or diced fruit, stir in some sugar and water, and put the mixture in an iron skillet that can sit on a burner. Then top the berries with spoonfuls of biscuit dough and let the mixture cook slowly. As the concoction begins to heat, bubbles slowly work their way up from the bottom of the pot to break through the biscuit dough topping. The wet snufflings you hear bear some resemblance to an animal's grunt. Once served, the dessert slumps on the plate in a sweet, juicy, hot-biscuit heap.
"Really, this is much more appetizing than it sounds."
Syrup:
4 Tbsp butter
1 cup water
1 cup brown sugar
1/8 tsp allspice
1/8 tsp nutmeg
1 Tbsp lemon juice
Slump:
2 cups flour
1 Tbsp baking powder
1/2 tsp salt
6 Tbsp butter
3/4 cup milk
1 quart (!) blueberries
Melt the 4 Tbsp butter in a 9x13" baking dish. In a small saucepan, heat the rest of the syrup ingredients over low heat until the sugar dissolves.
Mix together the dry ingredients and cut in the butter. Pour in the milk and stir together to make a dough. Pour the blueberries into the dish. Place blobs of dumpling dough on top of the blueberries and pour the syrup over the top. Bake in a 350 oven for 40 minutes, or until golden and bubbly. Serve warm.
What worked: an interesting cobbler variation. Nice fresh blueberries.
What didn't: I didn't realize how many blueberries go into a quart - we only bought about half as many as needed, or only one layer in the dish. This meant that it was a bit too sweet for my taste from the syrup.
Will I make it again? Probably not. If I lived in Maine and could get vast quantities of cheap fresh blueberries, perhaps.
"A grunt or slump - the two terms are interchangeable - are traditional New England desserts. Take a quart of berries or diced fruit, stir in some sugar and water, and put the mixture in an iron skillet that can sit on a burner. Then top the berries with spoonfuls of biscuit dough and let the mixture cook slowly. As the concoction begins to heat, bubbles slowly work their way up from the bottom of the pot to break through the biscuit dough topping. The wet snufflings you hear bear some resemblance to an animal's grunt. Once served, the dessert slumps on the plate in a sweet, juicy, hot-biscuit heap.
"Really, this is much more appetizing than it sounds."
