Maritime Blueberry Grunt Recipes

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MARITIME BLUEBERRY GRUNT



Maritime Blueberry Grunt image

I spent a little over seven years in the Maritimes and had the opportunity to participate in the blueberry harvest a couple of times. One year I asked the farmer if he could pay me my wages for the day in blueberries. He laughed and gave me a lifetime of berries to take home! I shared the berries with friends and neighbours and followed the suggestion of a local Maritimer. She told me to boil the berries with water, nutmeg, sugar and cinnamon and top with my favourite dumpling recipe. So I did! Pulled out Grandma's 1932 Cook Purity Book cookbook and made her recipe for dumplings. I thoroughly enjoyed the combination!

Provided by Kim A. Heaphy

Categories     Dessert

Time 40m

Yield 2-6 serving(s)

Number Of Ingredients 10

6 cups blueberries
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
3/4 cup brown sugar
1 tablespoon lemon juice
1/2 cup water
2 cups all-purpose flour
3 teaspoons baking powder
1/2 teaspoon salt
7/8 cup milk

Steps:

  • Place the blueberries, nutmeg, cinnamon, sugar, lemon juice and water in a pot and bring to a boil.
  • Meanwhile make dumplings: Sift flour with baking powder and salt. Add milk and mix thorougly.
  • When blueberries come to a boil, drop tablespoons of the dumpling mixture on top. Cover and allow to simmer for 15 minures.
  • Serve hot.
  • Yields four generous servings or six normal portions.

Nutrition Facts : Calories 1092.3, Fat 6.8, SaturatedFat 2.9, Cholesterol 14.9, Sodium 1218.8, Carbohydrate 246.7, Fiber 14.3, Sugar 123.4, Protein 19.7

MAINE BLUEBERRY GRUNT



Maine blueberry grunt image

unlike a cobbler or crisp, a grunt cooks start to finish on the stovetop. Stewed, spiced berries are topped with dollops of biscuit dough, covered, and cooked until the dumplings are done. The technique can be traced to 1807, when recipes cooked sweetened dumpling dough in water to make quick puddings. It eventually evolved into...

Provided by Lynnda Cloutier

Categories     Fruit Desserts

Number Of Ingredients 16

8 cups fresh blueberries
1/2 cup sugar
2 tablespoons water
1 teaspoon grated lemon zest and 1 tablespoon fresh lemon juice
1/2 teaspoon ground cinnamon
1 teaspoon cornstarch
TOPPING:
3/4 cup buttermilk
6 tablespoons unsalted butter, melted and cooled, three quarters stick
1 teaspoon vanilla extract
2 1/4 cups flour
1/2 cup sugar
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoons salt
1/2 teaspoon ground cinnamon

Steps:

  • 1. for the filling, cook 4 cups of the blueberries, the sugar, water, lemon zest and cinnamon in a Dutch oven over medium-high heat, stirring occasionally, until the mixture is thick and jam -- like, 10 to 12 minutes. Whisk the lemon juice and cornstarch together in a small bowl, then stir into the blueberry mixture. Stir in the remaining 4 cups blueberries and cook until heated through, about one minute. Cover to keep warm and let set off the heat.
  • 2. For the topping, mix the buttermilk, melted butter, and vanilla in a measuring cup. Whisk the flour, 6 tablespoons of the sugar the baking powder, baking soda and salt together in a large bowl. Slowly stir the buttermilk mixture into the flour mixture until dough forms.
  • 3. Using a small ice cream scoop or two large spoons, spoon golf ball sized dumplings on top of the warm blueberry mixture. You should have 14 dumplings. Wrap the lid of the Dutch oven with a clean kitchen towel, keeping the towel away from heat source, and cover the pot. Simmer gently until the dumplings have doubled in size and a toothpick inserted into the center comes out clean, 16 to 22 minutes.
  • 4. Combine the cinnamon and the remaining 2 tablespoon sugar in a bowl. Uncover the pot and sprinkle the dumplings evenly with the cinnamon sugar. Serve.

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