Cherry Grunt Recipes

CHERRY-CORNMEAL SLUMP (OR GRUNT)

Steps:

• Put the cherries, 1/3 cup sugar, lemon juice and 2 tablespoons water in a large skillet over medium heat; you can also put the skillet on the grill or over a campfire. Cook, stirring occasionally, until the juices have released, about 10 minutes.
• Meanwhile, combine the flour, cornmeal, baking powder, a pinch salt and remaining sugar in a bowl, or pulse once or twice in a food processor. Add the butter, and process for 10 seconds or until mixture is well blended. Add the egg and vanilla; mix until combined.
• When the cherry mixture is thickened slightly, dollop the batter over the top, and cover the skillet tightly with a lid or aluminum foil. Cook, undisturbed, until the dumplings are cooked through, and their tops are dry (not sticky), 20 to 25 minutes. Serve with ice cream, whipped cream or yogurt.

BLACKBERRY GRUNT

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Place a piece of aluminum foil on the bottom rack of the oven to catch any drippings.
• Mix 1 cup all-purpose flour, whole wheat flour, baking powder, salt, and baking soda together in a large bowl. Work 1/4 cup butter into flour mixture using your hands until about half the butter has been incorporated and the rest is in pea-sized pieces.
• Make a well in the center of the flour-butter mixture; add buttermilk to the well. Stir with a rubber spatula or wooden spoon until dough just comes together.
• Lightly dust a piece of parchment paper with 1 tablespoon all-purpose flour.
• Turn dough onto the prepared parchment paper. Shape dough into a ball; wrap parchment paper around dough. Store in refrigerator while preparing the blackberry filling.
• Mix blackberries, 1 1/4 cup sugar, and water together in a large bowl.
• Melt 2 tablespoons butter in a 10-inch cast iron skillet over medium heat. Pour blackberry mixture into the melted butter and bring to a simmer. Decrease heat to medium-low; cook and stir until liquid has reduced and is thick enough to coat the back of a spoon, about 15 minutes.
• Gently drop large spoonfuls of dough evenly into the blackberry mixture; sprinkle with 1 tablespoon sugar.
• Bake in the preheated oven until lightly browned, 15 to 20 minutes. Remove from oven and allow grunt to cool for 15 to 30 minutes before serving.

BEST BLUEBERRY GRUNT

Steps:

• In a saucepan, combine the berries, sugar, water and lemon juice.
• Heat to boiling and reduce to a simmer.
• Combine the flour, sugar, baking powder and salt in a bowl.
• Cut in the butter.
• Add the milk, all at once and mix only until moistened.
• Drop by spoonfuls into the simmering berries.
• Cover and simmer for 15 minutes.
• DO NOT LIFT THE LID.
• Serve warm with Whipped Cream, Cream or Ice Cream.

CHERRY GRUNT

Steps:

• Mix flour, baking powder, 1/2 t. orange zest, and the salt in mixing bowl. Pour in half-and-half and stir quickly to mix.
• Combine cherries, 1 cup water, the sugar, orange juice, and remaining 1/2 t. orange zest in 10-inch skillet. Cover and heat to boiling.
• Drop batter onto cherries, making 6 dumplings. Reduce heat to maintain steady simmer. Cover and cook until toothpick inserted into dumpling comes out clean, 20-25 minutes. Serve immediately, with cream, if desired.

CHERRY GRUNT

Steps:

• Place cherries and juice in a straight-sided skillet or Dutch oven along with water, 1/2 cup sugar and 2 tablespoons butter. Simmer for 5 minutes. , Meanwhile, sift together flour, baking powder, salt and remaining sugar; place in a bowl. Cut in remaining butter with a pastry blender. Add milk and vanilla; stir to combine. , Drop by tablespoonfuls over cherry mixture; cover and simmer until dumplings are cooked through, 20 minutes.

CHERRY GRUNT

Steps:

• Place cherries and juice in a large saucepan or Dutch oven along with water, 1/2 cup sugar and 2 tablespoons butter. Simmer for 5 minutes. meanwhile, sift together flour, baking powder, salt and remaining sugar; place in a mixing bowl. Cut in remaining butter with a pastry blender. Add milk and vanilla. Drop by teaspoonfuls over cherry mixture; cover and simmer for 20 minutes.

BERRY GRUNT

Steps:

• Stir together 2 tablespoons sugar and 1/4 teaspoon cinnamon in a small bowl; set aside. Whisk together flour, 2 tablespoons sugar, the baking powder, a pinch of salt, and the ginger in a medium bowl. Stir together milk and butter in a small bowl. Stir milk-butter mixture into the flour mixture. Set batter aside.
• Gently fold together the raspberries, blackberries, lemon juice, remaining 3/4 cup sugar, a pinch of salt, the remaining pinch of cinnamon, and 2 tablespoons water in a large bowl. Transfer the berry mixture to a large straight-sided skillet. Cover, and bring to a boil over medium-high heat, stirring occasionally.
• Drop 8 large dollops of batter on top of berry mixture using 2 spoons, spacing them evenly. Sprinkle dumplings with the cinnamon-sugar mixture. Cover; reduce heat to medium. Cook until the dumplings are cooked through and juices are bubbling, about 15 minutes. Serve warm, drizzled with cream.

SKILLET-COOKED MIXED-BERRY GRUNT

Steps:

• Cook berries with 1/4 cup sugar, the water, and lemon juice in a cast-iron skillet set over a campfire or on a medium grill, until thickened, 10 to 15 minutes.
• Meanwhile, whisk together flour, baking powder, baking soda, 1/4 teaspoon salt, and remaining 2 tablespoons sugar. Add buttermilk and butter; stir until a moist dough forms.
• Spoon 6 dollops of dough over fruit. Sprinkle cinnamon-sugar over dough.
• Cover skillet tightly with parchment-lined foil. Cook until dumplings are set and tops are dry, about 20 minutes.