Peach Blueberry Grunt Food

BLACKBERRY GRUNT

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.

BLUEBERRY GRUNT

Steps:

• Pour blueberries and their juice into a 10 inch iron skillet or kettle. Stir in sugar. Cook until juice begins to boil, and lower heat.
• In medium mixing bowl, mix flour, baking powder, lemon rind, spices, and salt. Stir in milk until dry particles are just moistened. Drop dough by spoonfuls (8 dumplings) on top of simmering berry mixture, and cover skillet. Cook over medium-low heat until dough is puffed and cooked through. Serve dumplings with berry sauce and cold cream.

BEST BLUEBERRY GRUNT

Steps:

• In a saucepan, combine the berries, sugar, water and lemon juice.
• Heat to boiling and reduce to a simmer.
• Combine the flour, sugar, baking powder and salt in a bowl.
• Cut in the butter.
• Add the milk, all at once and mix only until moistened.
• Drop by spoonfuls into the simmering berries.
• Cover and simmer for 15 minutes.
• DO NOT LIFT THE LID.
• Serve warm with Whipped Cream, Cream or Ice Cream.

SLOW-COOKED BLUEBERRY GRUNT

Steps:

• Place blueberries, sugar, water and extract in a 3-qt. slow cooker; stir to combine. Cook, covered, on high 2-3 hours or until bubbly., For dumplings, in a small bowl, whisk flour, baking powder, sugar and salt. Cut in butter and shortening until crumbly. Add milk; stir just until a soft dough forms., Drop dough by tablespoonfuls on top of hot blueberry mixture. Cook, covered, 30 minutes longer or until a toothpick inserted in center of dumplings comes out clean. If desired, serve warm with ice cream.

PEACH AND BLUEBERRY GRUNT

Steps:

• Heat the oven to 375 degrees F.
• Butter a wide shallow ovenproof dish.
• Blend the corn starch with the orange zest and juice, and put in a large pan with the sugar.
• Peel, halve, stone and slice the peaches and add to the pan.
• Bring slowly to the boil, stirring gently until the sauce is shiny and thickened, about 3 to 4 minutes.
• Remove from the heat, stir in the blueberries and tip into the prepared dish.
• Tip the flour into a mixing bowl and add the 50 g butter.
• Rub the butter into the flour until it resembles fine breadcrumbs, then stir in half of the sugar.
• Mix the remaining sugar with the cinnamon and set aside.
• Add the milk to the dry ingredients and mix to a soft dough.
• Turn out onto a lightly floured surface and knead briefly.
• Roll out to an oblong roughly 16 x 24 cm.
• Brush with melted butter and sprinkle evenly with the spicy sugar.
• Roll up from one long side and cut into 12 slices.
• Arrange around the top of the dish, leaving the centre uncovered.
• Bake for 20 to 25 minutes, until the topping is crisp and golden.
• Serve warm.

PEACH & BLUEBERRY GRUNT

Steps:

• Heat oven to 190C/170C fan/gas 5. Butter a wide shallow ovenproof dish. Blend the cornflour with the orange zest and juice, and put in a large pan with the sugar. Halve, stone and slice the peaches and add to the pan. Bring slowly to the boil, stirring gently until the sauce is shiny and thickened, about 3-4 mins. Remove from the heat, stir in the blueberries and tip into the prepared dish.
• Tip the flour into a mixing bowl and add the 50g butter. Rub the butter into the flour until it resembles fine breadcrumbs, then stir in half the sugar. Mix the remaining sugar with the cinnamon and set aside.
• Add the milk to the dry ingredients and mix to a soft dough. Turn out onto a lightly floured surface and knead briefly. Roll out to an oblong roughly 16 x 24cm. Brush with melted butter and sprinkle evenly with the spicy sugar. Roll up from one long side and cut into 12 slices. Arrange around the top of the dish, leaving the centre uncovered.
• Bake for 20-25 mins, until the topping is crisp and golden. Serve warm.

STOVE TOP BLUEBERRY GRUNT

Steps:

• Combine 4 cups blueberries, 1/2 cup white sugar, 1/2 teaspoon cinnamon, water, and lemon zest in a Dutch oven. Cook and stir over medium-high heat until mixture has thickened and has a jam-like texture, 10 to 12 minutes.
• Whisk lemon juice and cornstarch together in a small bowl until smooth; stir into blueberry mixture. Add remaining 4 cups blueberries to the blueberry mixture; cook and stir until blueberry mixture is heated through, about 1 minute. Remove pot from heat and cover to keep warm.
• Mix buttermilk, butter, and vanilla extract together in a measuring cup. Whisk flour, baking powder, baking soda, salt, and 6 tablespoons sugar together in a large bowl. Slowly stir buttermilk mixture into flour mixture until dough forms. Scoop dough using a small ice cream scoop or 2 large spoons and drop golf ball-sized dumplings atop blueberry mixture.
• Wrap lid of Dutch oven with a clean kitchen towel to absorb condensation during cooking. Cover pot with the towel-wrapped lid, keeping towel away from heat source.
• Simmer grunt until dumplings have doubled in size and a toothpick inserted in the center comes out clean, 16 to 22 minutes.
• Mix 1/2 teaspoon cinnamon and 2 tablespoons white sugar together in a small bowl; sprinkle over dumplings.

PEACH GRUNT

Steps:

• Stir together water, sugar, and ginger (if using) in skillet until combined.
• Add sliced peaches. Bring to a gentle boil over low heat.
• Meanwhile, add flour, baking powder, and baking soda to a large bowl. Stir to combine.
• Cut in butter with a pastry blender until like coarse crumbs.
• Stir in buttermilk.
• Drop dough over the fruit mixture. Cover and cook over low heat until dough is cooked through - about 15 minutes.
• Serve with the fruit sauce "slumped" over the dumpling.
• Top with whipped cream or ice cream if desired.
• *Buttermilk adds a tangy flavor that goes well with peaches. However, you may use regular milk instead. If using regular milk, omit the baking soda.

BERRY GRUNT

Steps:

• Stir together 2 tablespoons sugar and 1/4 teaspoon cinnamon in a small bowl; set aside. Whisk together flour, 2 tablespoons sugar, the baking powder, a pinch of salt, and the ginger in a medium bowl. Stir together milk and butter in a small bowl. Stir milk-butter mixture into the flour mixture. Set batter aside.
• Gently fold together the raspberries, blackberries, lemon juice, remaining 3/4 cup sugar, a pinch of salt, the remaining pinch of cinnamon, and 2 tablespoons water in a large bowl. Transfer the berry mixture to a large straight-sided skillet. Cover, and bring to a boil over medium-high heat, stirring occasionally.
• Drop 8 large dollops of batter on top of berry mixture using 2 spoons, spacing them evenly. Sprinkle dumplings with the cinnamon-sugar mixture. Cover; reduce heat to medium. Cook until the dumplings are cooked through and juices are bubbling, about 15 minutes. Serve warm, drizzled with cream.

BLACK & BLUE BERRY GRUNT

Steps:

• In a large skillet, combine the first 7 ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. , Meanwhile, in a large bowl, combine the first 5 dumpling ingredients. Add butter and buttermilk; stir just until moistened. Drop by tablespoonfuls onto berry mixture. Sprinkle with cinnamon-sugar. , Cover tightly; simmer until a toothpick inserted in a dumpling comes out clean, 10-15 minutes. Serve warm; if desired, top with sweetened whipped cream.