Blueberry Grunts

Wednesday night was not the happiest of nights at the Robertson household. Well, you know what they say, the way to a man’s heart is through his stomach, so in an effort to turn attitudes around I decided to make a dessert. Recently, Bon Appetit and FoodNetwork.com have been listing lots of recipes with fresh fruit, such as pies, coblers, etc. All these looked very good, but every time Jay would run across one, he would say, “This looks good, but it reminds me of blueberry grunts, and I want those more.” So, having taken enough hints, I decided to whip up a batch of blueberry grunts (recipe courtesy Bon Appetit July 2006: http://www.epicurious.com/recipes/recipe_views/views/235363 oh and don’t listen to the person who wrote the review, they have no idea what they’re talking about), with vanilla ice cream, of course.

gruntingredients.jpg

These are relatively easy to make, and make your house smell delicious. I don’t remember why I made them before, but I’m sure it was for some party/tailgate. Really, all you need is a big pan, some blueberries, lemons, brown sugar, mollases, and the regular stuff you use to make a dough. First, combine a lot of ingredients in a large skillet:

gruntbbmix.jpg

then crank up the heat and bring to a boil. After the mixture reaches a boil, reduce to simmer and let thicken, about 10 minutes.

gruntsizzle.jpg

In the meantime, make your dumplings. Flour, sugar, baking powder, salt, then hand combine with chilled butter. After you get a course meal, add milk. The whole thing gets really sticky.

gruntdough.jpg

This recipe called for whole milk, but I didn’t feel like buying more milk we wouldn’t drink, so I just used skim. While the dumplings tasted fine, I think they would have been slightly better with the whole milk, just a little richer and able to stand up to the blueberry mixture a little better.

Once your blueberry mixture has thickened and your dough is ready, drop the dough by tablespoons full into the hot mixture. I start in the center and work outwards, trying to keep the dumplings pretty close together. When that’s done, reduce the heat and cover for about 25 minutes, until a tester entered into the center of a dumpling comes out clean.

gruntfinished.jpg

You will notice this picture is taken AFTER half of the dessert has been eaten, and that’s because we just couldn’t wait to eat. Serve in bowls with ice cream (like we did), whipped cream or chilled whipping cream, and you’ve got yourself a good down-home dessert.

By: Jenny

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All posts and images copyright 2008 & 2009 Jenny Robertson, unless otherwise specified. All rights reserved. Any use of images without prior written consent is prohibited.
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