Sunday, February 6, 2011

Labbits Like: Blueberry and Raspberry Grunt

Labbit's friend Matt, whipped up this wonderful Blueberry and Raspberry Grunt dish for Sunday-morning-after-the-storm brunch. Why is it called "Grunt"? We imagine it's because it's the happy sound you make when your face is buried in this dish. It was heavenly, and although the recipe below isn't Matt's (he omits the nutmeg, possibly omits the cinnamon, uses a sugar substitute and uses more fruit than is required, adding raspberries to this version, and he makes it vegan by using vegetable shortening instead of butter), it's a starting point if you want to make it yourself. The recipe is courtesy of The Farmhouse Inn in Canning, Nova Scotia, Canada. Click here for a printable version.

Blueberry Raspberry Grunt

4 cups wild fresh or frozen blueberries or raspberries
1/2 tsp nutmeg (optional)
1/2 tsp cinnamon
3/4 cup sugar
1 Tbsp lemon juice
1/2 cup water

2 cups flour
4 tsp baking powder
1/2 tsp salt
1 Tbsp sugar
2 Tbsp butter or shortening

Whipped Cream (optional)

Heat berries, spices, sugar, lemon juice, and water in a skillet; boil gently until well blended and slightly cooked down. Sift flour, baking powder, salt and sugar into a bowl. Cut in butter and add enough milk to make a soft biscuit dough. Drop by spoonfuls into hot berry sauce. Cover tightly with a lid and SIMMER for 15 minutes (no peeking!) The dumplings should be puffed and well cooked through. Transfer cooked dumplings to serving dish. Ladle sauce over top; top with whipped cream.

Serves: 6 happy labbits


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