Monday, July 11, 2016

Have you made Blueberry Grunt?

What do you do with your blueberries? 

This year the blueberries are luscious. On the South Shore, Nova Scotia the folk make Blueberry Grunt. If you have never had it, you're in for a hot, steamy, blueberry treat that rivals blueberry muffins.

BLUEBERRY GRUNT

(From the Pages of Out of Old Nova Scotia Kitchens, collected by Marie Nightingale, 1975 printing)

The Sauce:
1 Quart of blueberries
1/2 cup of sugar (more to taste optional)
1/2 cup of water

Put berries, sugar and water in a pot, cover and boil gently until there is plenty of juice.


Dumplings:
2 cups flour
4 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon sugar
1 tablespoon butter
1 tablespoon shortening
1/4 to 1/3 cup milk

Sift flour, baking powder, salt and sugar into a bowl. (I put it in and whisk it.) Cut in the butter and shortening and add enough mile to make a soft biscuit dough. (A bit dampish)

Drop by spoonfuls onto the hot blueberries. Cover closely (tightly) and do not peek for 15 minutes. Serve hot.


For a TASTY BLUEBERRY MUFFIN recipe, go to JOANNE GUIDOCCIO'S BLOG for today, July 11-2016 - National Blueberry Muffin Day.



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