According to an old cookbook I have, a 'grunt' often comprised the
whole meal. My guess is that if a 'grunt' was that filling, the grunting
noise came from the eaters, not the eaten.
In any case, whether you call it a Grunt, Slump, Fungy, Buckle or Bang
Belly, all you need is about a quart of blueberries, water, sugar to
get started, then add some great dumplings! Here's the recipe for this
scrumptious dessert from Atlantic Canada:
Old Fashioned
Blueberry Grunt
1 quart blueberries
1/2 cup sugar
1/2 cup water
Put blueberries, sugar and water in saucepan. Boil gently until they
are juicy. Add dumplings (see below), cover tightly, wait 15 minutes
and dig in!
Dumplings
2 c. flour
4 tsp. baking powder
½ tsp. salt
1 Tbsp. sugar
2 Tbsp. butter or shortening
Milk
Sift flour, baking powder, salt & sugar into a bowl. Cut in butter
and add enough milk to make a very soft dough. Drop by spoonfuls into
hot blueberries. Cover tightly with a lid and simmer for 15 minutes
(no peeking!). The dumplings should be puffed and well cooked through.
Transfer cooked dumplings to serving dishes. Ladle berries over top;
serve with fresh cream.
Nova Scotia Blueberry
Cream Cake
INGREDIENTS
1 1/2 cups all-purpose flour
1/2 cup white sugar
1 1/2 teaspoons baking powder
1/2 cup butter
1 egg
1 teaspoon vanilla extract
4 cups blueberries
2 cups sour cream
1/2 cup white sugar
2 egg yolks
1 teaspoon vanilla extract
DIRECTIONS
Preheat the oven to 375 degrees F (190 degrees C). Grease a 9 inch springform
pan.
In a medium bowl, stir together the flour, 1/2 cup of sugar, and baking
powder. Mix in the butter by pinching between your fingers or using
a pastry blender until the mixture resembles coarse crumbs. Stir in
the egg and 1 teaspoon of vanilla. Pat lightly into the bottom of the
prepared pan. Pour blueberries over the top.
In another medium bowl, whisk together the sour cream, 1/2 cup of sugar,
egg yolks and 1 teaspoon of vanilla until smooth. Pour over the blueberries.
Bake for 60 to 70 minutes in the preheated oven, until the top is lightly
browned. Cool, then run a knife around the edge of the pan. Remove the
outer ring of the pan, and cut into wedges to serve.
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