Recipe - Blackberry Grunt

FOR THE BERRIES
6 cup Fresh Or Frozen Blackberries
Three fourths cup Sugar; or to taste
1/3 cup Red Wine Or Water
1 tablespoon Grated Lemon Zest
1 teaspoon Ground Cinnamon

FOR THE DUMPLING DOUGH
1 cup AllPurpose Flour
2 tablespoon Sugar
1 teaspoon Baking Powder
One half teaspoon Baking Soda
1/8 teaspoon Salt
2 tablespoon Unsalted Butter; melted
One half cup Buttermilk*; or more as
needed

Place the berry mixture in a deep 8 or 9inch skillet and bring to a simmer
over moderate heat.

While berries are cooking make the dumpling dough:

In a mixing bowl, stir together the flour, sugar, baking powder, baking
soda and salt. Stir in the melted butter. Add enough of the buttermilk to
form a soft, sticky dough that is slightly wetter than a biscuit dough.

Cover the skillet with the berries in it and bring to a boil. Lower the
heat to a steady simmer, uncover, and spoon the dough over the fruit,
forming small dumplings with a soup spoon. Sprinkle the dumplings lightly
with the cinnamon sugar. Tightly cover the skillet with the lid or a sheet
of foil and steam the mixture over mediumlow heat, without opening the
lid, until the dumplings set and the surface is dry when touched with a
fingertip, usually about 15 minutes.

To serve: Spoon the warm grunt into serving bowls with top with whipped
cream, ice cream or thickened and sweetened yogurt.

Yield: 46 servings
Recipe By : COOKING RIGHT SHOW #CR9740

Posted to EATL Digest 31 October 96

Date: Fri, 1 Nov 1996 10:59:57 0500

From: Bill Spalding billspa@ICANECT.NET

NOTES : *or a mixture of plain yogurt and skim milk or water.