Although there is great debate on what makes a "grunt," it seems that a grunt or slump is simmered on top of the stove rather than baked in the oven. Grunts are usually made with berries; the name supposedly comes from the sound the berries make as they simmer. In summer I generally use fresh, but IQF (individually quick frozen without sugar) berries, available in most markets, are a perfectly acceptable alternative. If your pan is large or you just like dumplings, double the dumpling amount recommended here.
Recipe Ingredient Details:
8 cups fresh or IQF blueberries
3/4 cup sugar (or to taste)
1/2 cup red wine or water
1 tablespoon grated lemon zest (1 large lemon)
1 cup all-purpose flour
2 tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
2 tablespoon unsalted butter, melted
1/2 cup low-fat buttermilk, plus more as needed
2 tablespoons sugar mixed with 1 teaspoon cinnamon
whipped cream, cinnamon ice cream or sweetened yogurt
In a deep 8- or 9-inch skillet, combine berry mixture and bring to a simmer over moderate heat.
While berries are cooking, make the dumpling dough: In a mixing bowl, stir together the flour, sugar, baking powder, baking soda and salt. Stir in the melted butter. Add enough of the buttermilk to form a soft, sticky dough that is slightly wetter than a biscuit dough.
Using a soup spoon, place rounded spoonfuls of the dough over the fruit, forming small dumplings. Sprinkle the dumplings with the cinnamon sugar, to taste. Tightly cover the skillet with a lid or a sheet of foil and steam the mixture over medium-low heat, without opening the lid, until the dumplings are set and puffed and the surface is dry when touched, about 15 minutes.
To serve, spoon the warm grunt into serving bowls and top with whipped cream, ice cream or sweetened yogurt.
Recipe Additional Notes:
Calories 361,Fat 5,Perfat 12,Cholesterol 11,Carbo 78,Protein 4
Sun, 2012-10-28 23:17