Maritimes Wild Blueberry Grunt Recipes
MARITIMES WILD BLUEBERRY GRUNT
While we all can't be from the Maritimes, we can all enjoy Maritimes Wild Blueberry Grunt
Provided by editor
Number Of Ingredients 10
Steps:
- Boil berries, water and sugar in a large saucepan, covered, until there is plenty of juice.
- Sift together the flour, baking powder, salt and sugar. Cut in butter and shortening, then add enough milk to make a soft biscuit dough.
- Drop by tablespoons onto hot blueberry sauce. Cover and cook for 15 minutes without peeking. Serve from saucepan. Cream may be added.
BLUEBERRY GRUNT
The name may make you smile-and the flavor of this stovetop treat is guaranteed to have the same effect. Make this traditional dessert in a skillet with a tight-fitting lid, and you'll hear it "grunt" as it cooks! -Iola Egle, Bella Vista, Arkansas
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 6-8 servings.
Number Of Ingredients 11
Steps:
- In a skillet, combine blueberries, sugar and water; bring to a boil. Simmer, uncovered, for 20 minutes. , In a bowl, combine the next six ingredients; stir in milk just until moistened (dough will be stiff). Drop by tablespoonfuls over blueberries. , Cover and cook 10-15 minutes or until dumplings are puffed and test done. Serve warm with cream if desired.
Nutrition Facts : Calories 240 calories, Fat 1g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 186mg sodium, Carbohydrate 55g carbohydrate (33g sugars, Fiber 3g fiber), Protein 4g protein.
MARITIME BLUEBERRY GRUNT
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
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
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NOVA SCOTIA BLUEBERRY GRUNT | KELLY NEIL
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- Bring the blueberries, water, sugar, and butter to a boil in a medium-large pot that has a tight-fitting lid. Cook the blueberries for 3 to 5 minutes. Reduce the heat to medium-low and continue to simmer the berries until the liquid is syrupy, about 8 to 10 minutes.
- While the berries are cooking make the dumpling dough. In a medium-large bowl, mix together the flour, baking powder, sugar, and salt with a fork. Using your hands, rub the butter into the flour until the mixture is coarse and crumbly. Add the milk, then use a fork to mix everything together to a soft dough. Set aside.
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- Remove the lid from the pot, and ***carefully*** lift off the parchment paper (be mindful of the hot steam underneath the paper which can burn your skin!!!). The top of the paper will be quite wet from the condensation of cooking. Do not let it spill into the pot! Serve blueberry grunt warm from the pot topped with ice cream or whipped cream or both.
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