Subject: Blueberry Grunt
From: Unicorn (unicorn@indenial.com)
Date: Fri Nov 01 2002 - 07:33:23 EST
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FOOD FUNNY
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Thanks to reader Jennifer Freedman in Belgium for this imported food
funny:
We live in a house with a straw roof, and when we bought it four years
ago, the roof was in pretty bad shape because the previous owner
hadn't done much in the way of maintenance for many years. As a
result, the roof was more green than brown, covered with thick clumps
of moss that would, once they got big enough or following heavy rain,
fall onto the terrace. One day after a particularly bad storm, the
terrace was covered with chunks of moss and our son Yannick, three
years old at the time, brought a piece to me and said, ``Look, mama,
broccoli." (By the way, the roof has since been renewed - no
broccoli!)
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TODAY'S RECIPE
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grunt - A colonial American dessert made with fresh fruit topped with
biscuit dough and steamed in a closed container; also known as slump.
- Webster's New World Dictionary of Culinary Arts (Prentice-Hall, Inc.
2001)
Blueberry Grunt
1 cup (250 ml) all-purpose flour
2 tsp (10 ml) double-acting baking powder
1/4 tsp (1 ml) salt
1/2 cups (125 ml) heavy cream
2 cups (500 ml) ripe fresh blueberries
1 cup (250 ml) water
1/2 cup (125 ml) sugar
Additional heavy cream or whipped cream for garnish
Sift the flour, baking powder, and salt into a mixing bowl. Stir in
the cream to make a smooth batter. Combine the blueberries, water,
and sugar in a large saucepan and bring to a boil over moderate heat.
Boil for 1 minute. Drop the batter onto the blueberry mixture by
tablespoonfuls, forming 4 to 6 dumplings about 1 inch (2 cm) apart.
Reduce the heat to low and simmer tightly covered for 20 minutes. To
serve, transfer the dumplings to individual serving dishes and spoon
the blueberry sauce over and around them. Garnish with heavy cream or
whipped cream if desired. Serves 4 to 6.
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