Cherry Cornmeal Slump Or Grunt Food

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CHERRY COBBLER WITH ALMOND-BUTTERMILK TOPPING



Cherry Cobbler With Almond-Buttermilk Topping image

The topping for this almond-scented cobbler is a buttermilk biscuit batter made with a mixture of flours. Cornmeal contributes texture, and whole-wheat and almond flours add nuttiness. For a gluten-free version, substitute almond meal or rice flour for the whole-wheat flour.

Provided by Martha Rose Shulman

Categories     dessert

Time 1h

Yield Serves eight

Number Of Ingredients 14

1 1/2 pounds cherries, stemmed and pitted about 5 cups
2 tablespoons sugar
1 tablespoon fresh lemon juice
1 tablespoon sifted all-purpose flour
1/4 teaspoon almond extract
1/2 cup whole-wheat pastry flour
1/2 cup almond meal, also called almond flour or almond powder 1 1/2 ounces
1/2 cup fine cornmeal
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 cup sugar
1/4 teaspoon salt
5 tablespoons cold unsalted butter, cut into 1/2-inch pieces
2/3 cup buttermilk

Steps:

  • Preheat the oven to 400 degrees. Butter a 2-quart baking dish. Place the cherries in a large bowl, and add the sugar, lemon juice and all-purpose flour. Carefully mix them together with a rubber spatula or a large spoon until the sugar and flour have dissolved into the liquids. Transfer to the baking dish, making sure to scrape out all of the liquid in the bowl.
  • Sift all of the dry ingredients for the topping. If some of the cornmeal and almond flour remain in the sifter, just dump it into the bowl with the sifted flours. Place in the bowl of a food processor fitted with the steel blade, and pulse a few times. Add the butter, and pulse to cut in the butter until the mixture looks like coarse cornmeal. Turn on the food processor, and pour in the buttermilk with the machine running. As soon as the dough comes together, stop the machine.
  • Spoon the topping over the cherries by the heaped tablespoon. The cherries should be just about covered but may peek out here and there. Place in the oven, and bake 35 to 40 minutes until the top is nicely browned and the cherries are bubbling. Remove from the heat, and allow to cool to warm before serving. Serve warm (heat in a low oven for 15 minutes if necessary before serving).

Nutrition Facts : @context http, Calories 269, UnsaturatedFat 3 grams, Carbohydrate 40 grams, Fat 11 grams, Fiber 4 grams, Protein 5 grams, SaturatedFat 5 grams, Sodium 283 milligrams, Sugar 22 grams, TransFat 0 grams

CHERRY-CORNMEAL SLUMP (OR GRUNT)



Cherry-Cornmeal Slump (or Grunt) image

Juicy cherries are right at home in this little-known riff on cobbler that's cooked on the stove instead of in the oven.

Provided by Mark Bittman

Time 45m

Yield 8 servings.

Number Of Ingredients 11

2 pounds cherries, stemmed and pitted
½ cup plus 2 tablespoons sugar
1 tablespoon lemon juice
½ cup flour
¼ cup cornmeal
½ teaspoon baking powder
salt
8 tablespoons (1 stick) cold unsalted butter, cut into bits
1 egg
½ teaspoon vanilla extract
Ice cream, whipped cream or Greek yogurt for serving.

Steps:

  • Put the cherries, 1/3 cup sugar, lemon juice and 2 tablespoons water in a large skillet over medium heat; you can also put the skillet on the grill or over a campfire. Cook, stirring occasionally, until the juices have released, about 10 minutes.
  • Meanwhile, combine the flour, cornmeal, baking powder, a pinch salt and remaining sugar in a bowl, or pulse once or twice in a food processor. Add the butter, and process for 10 seconds or until mixture is well blended. Add the egg and vanilla; mix until combined.
  • When the cherry mixture is thickened slightly, dollop the batter over the top, and cover the skillet tightly with a lid or aluminum foil. Cook, undisturbed, until the dumplings are cooked through, and their tops are dry (not sticky), 20 to 25 minutes. Serve with ice cream, whipped cream or yogurt.

Nutrition Facts : @context http, Calories 289, UnsaturatedFat 4 grams, Carbohydrate 44 grams, Fat 12 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 8 grams, Sodium 381 milligrams, Sugar 30 grams, TransFat 0 grams

BLACKBERRY GRUNT



Blackberry Grunt image

Provided by Alton Brown

Categories     dessert

Time 1h30m

Yield 6 to 8 servings

Number Of Ingredients 10

9 1/2 ounces all purpose flour, approximately 2 cups
2 teaspoons baking powder
1 teaspoon kosher salt
1/4 teaspoon baking soda
2 ounces unsalted butter, cut into small pieces and chilled
1 cup buttermilk
1 pound 3 ounces fresh or frozen blackberries, approximately 4 cups
1 cup sugar
1 cup water
1/2 teaspoon ground ginger

Steps:

  • Preheat oven to 400 degrees F. Place a piece of foil on the bottom rack of the oven to catch any drippings.
  • Place the flour, baking powder, salt and baking soda into the bowl of a food processor and process for 3 to 4 pulses. Pour the mixture into a large mixing bowl and, using your hands, work the butter into the flour mixture until about half of the fat disappears and the rest is left in pea-size pieces. Make a well in the center of the mixture and add the buttermilk and stir with a rubber spatula or wooden spoon just until it comes together. Turn the mixture out onto a piece of parchment or waxed paper that has been lightly dusted with flour, shape into a ball and wrap and store in the refrigerator while you prepare the filling.
  • Combine the blackberries, sugar, water and ginger in a large mixing bowl. Pour the mixture into a 10-inch cast iron skillet and place over medium heat. Bring this to a simmer decrease the heat to medium low and continue to cook, stirring occasionally, for 15 minutes, or until the liquid is thick enough to coat the back of a spoon. Retrieve the dough from the refrigerator and gently drop it on the fruit mixture using a 1-ounce disher or large spoon, evenly distributing it over the top. Bake in the oven for 15 to 20 minutes, or until the top is just starting to brown. Remove from the oven and allow the grunt to cool for 15 to 30 minutes before serving.

More about "cherry cornmeal slump or grunt food"

SOUR CHERRY-FRUIT SLUMP: DESSERT RECIPE - WEBMD
sour-cherry-fruit-slump-dessert-recipe-webmd image
A slump (sometimes called a grunt) is a cobbler with light, puffy steamed dumplings, rather than browned biscuit dough, on the top.
From webmd.com
Estimated Reading Time 3 mins
  • To prepare fruit: Stir together 3/4 cup sugar, cornstarch and cinnamon in a 9- to 10-inch nonreactive deep-sided skillet or 3-quart wide-bottomed saucepan or Dutch oven (see Note). Stir in cranberry (or orange) juice and lemon zest, then the cherries and other fruit. Bring the mixture to a gentle simmer over medium heat, stirring. Simmer, stirring, until the mixture thickens slightly, about 2 minutes. Remove from the heat, taste and add up to 2 tablespoons more sugar if desired.
  • To prepare dough: Whisk all-purpose flour, whole-wheat flour, 1 1/2 tablespoons sugar, baking powder, salt and baking soda in a medium bowl. Add butter and oil. Using a pastry blender, two knives or a fork, cut in the butter until the mixture resembles coarse meal. Add 3/4 cup buttermilk, mixing with a fork just until incorporated. The dough should be very soft and slightly wet; if necessary, stir in a little more buttermilk. Let the dough stand for 3 to 4 minutes to firm up slightly.
  • To finish: Use lightly oiled soup spoons to scoop up the dough, dropping it in 8 portions onto the fruit, spacing them evenly over the surface. Return the slump to the stovetop and adjust the heat so it simmers very gently. Cover the pot tightly, and continue simmering until the dumplings are very puffy and cooked through, 17 to 20 minutes. (Cut into the center dumpling with a paring knife to check for doneness.) Let the slump cool on a wire rack, uncovered, for at least 15 minutes. Sprinkle the cinnamon sugar over the dumplings. Serve warm.


SOUR CHERRY-FRUIT SLUMP RECIPE - EATINGWELL
sour-cherry-fruit-slump-recipe-eatingwell image
A slump (sometimes called a grunt) is a cobbler with light, puffy steamed dumplings, rather than browned biscuit dough, on the top. This …
From eatingwell.com
5/5 (5)
Total Time 1 hr
Category Healthy Cherry Recipes
Calories 303 per serving
  • To prepare fruit: Stir together 3/4 cup sugar, cornstarch and cinnamon in a 9- to 10-inch nonreactive deep-sided skillet or 3-quart wide-bottomed saucepan or Dutch oven (see Note). Stir in cranberry (or orange) juice and lemon zest, then the cherries and other fruit. Bring the mixture to a gentle simmer over medium heat, stirring. Simmer, stirring, until the mixture thickens slightly, about 2 minutes. Remove from the heat, taste and add up to 2 tablespoons more sugar if desired.
  • To prepare dough: Whisk all-purpose flour, whole-wheat flour, 1 1/2 tablespoons sugar, baking powder, salt and baking soda in a medium bowl. Add butter and oil. Using a pastry blender, two knives or a fork, cut in the butter until the mixture resembles coarse meal. Add 3/4 cup buttermilk, mixing with a fork just until incorporated. The dough should be very soft and slightly wet; if necessary, stir in a little more buttermilk. Let the dough stand for 3 to 4 minutes to firm up slightly.
  • To finish: Use lightly oiled soup spoons to scoop up the dough, dropping it in 8 portions onto the fruit, spacing them evenly over the surface. Return the slump to the stovetop and adjust the heat so it simmers very gently. Cover the pot tightly, and continue simmering until the dumplings are very puffy and cooked through, 17 to 20 minutes. (Cut into the center dumpling with a paring knife to check for doneness.) Let the slump cool on a wire rack, uncovered, for at least 15 minutes. Sprinkle the cinnamon sugar over the dumplings. Serve warm.


CHERRIES GO SAVORY, SWEET AND BOOZY - THE NEW YORK TIMES
cherries-go-savory-sweet-and-boozy-the-new-york-times image
Cherry-Cornmeal Slump (or Grunt) Time: 30 minutes, plus time for marinating. 2 pounds cherries, stemmed and pitted; ⅓ cup plus 2 tablespoons …
From nytimes.com
Estimated Reading Time 6 mins


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CHERRY-CORNMEAL SLUMP (OR GRUNT) - DINING AND COOKING
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