Blueberry Grunt

__________________________________________________

             FOOD FUNNY
__________________________________________________

Here's a cute one from Rosemary Zwick:

A businessman had a tiring day on the road. He checked into a hotel and,
because he was concerned that the dining room might close soon, left his
luggage at the front desk and went immediately to eat. After a leisurely
dinner, he reclaimed his luggage and realized that he had forgotten his
room number. He went back to the desk and told the clerk on duty, "My
name is Henry Davis, could you please tell me what room I am in?"

"Certainly," said the clerk. "You're in the lobby."

__________________________________________________

             TODAY'S RECIPE
__________________________________________________

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

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.
Received on Thu Jan 29 18:23:52 2009