Canada

CANADA: Blueberry Grunt 

From Nova Scotia, this recipe has caused Canadian controversy in our house. Melissa thinks butter tarts are the greatest Canadian dessert. I think they’re good, but had never made a grunt before (the name for the steamed topping/dumplings). The blueberries look rather black and unappetizing here, but I assure you, it tastes mighty fine. I forget who recommended this recipe, but thanks…I’m feeling a tiny bit more Canadian today!

INGREDIENTS:

4 cups blueberries (frozen or fresh)
1 cup sugar
½ cup water
½ teaspoon lemon juice
½ tsp cinnamon
2 cups flour
¼ cup sugar
2 teaspoons baking powder
½ teaspoon salt
2 tablespoons butter
1 cup milk
Fresh thyme (garnish)

DIRECTIONS:

In a medium pan, combine the berries, sugar, and water. Bring to a boil and then reduce to a simmer until the berries have gotten jammy. Remove from heat, add the cinnamon and lemon juice and set aside.

Combine the flour, sugar, baking powder and salt in a bowl. Cut in the butter then add the milk and combine until just mixed- do not over mix.

Roll flour mixture into balls and drop them into the berry mixture. Place the pan on medium heat, cover and simmer for 15 minutes. Do not lift the lid- the biscuit topping is steaming itself in the berry juices.

Top with fresh thyme leaves. Serve warm with cream or ice cream.