I am constantly amazed at how animated and talkative people get when you mention food. The mere aroma of certain foods can evoke memories that transport us back to a special place and time. Food can bridge the gap between all ages, races and ethnicities.
Let's face it, the only thing that should ever come between people is a table and some serving bowls.

Thursday, August 9, 2007

Only Their Names Are Quirky.... Deep Down They Are Very Sweet.

Grunt, Crisp, Buckle, Pandowdy, cobbler, slump the list is as long as centuries of human imagination and the need to create satisfying foods that taste good.
Most of these types of desserts were created out of the need to improvise due to lack of certain ingredients and an abundance of others such as fruits and berries.
The grunts which make a grunting sound as they simmer and the slumps are basically cobblers. Crisps have some type of streusel for crunch and buckles have a cake layer that rises to the top. All of these comforting desserts at one time were considered puddings, a far cry from what we consider pudding today. We all seem to have our favorites usually based on the types of fruits that are used. I tend to lean towards the cherries and the blueberries when it comes to my grunts, crisps and cobblers. My mother prefers apple or rhubarb and my aunt (who is a peach) prefers peach.
Whatever kind of fruit you choose, whether you crisp or grunt or buckle, do it with some flair and make it Ala Mode!

Blueberry Grunt

1 lb. blueberries, fresh or frozen
1/2 cup sugar
1 tablespoon cornstarch
1 tablespoon butter
1 cup all-purpose flour
1 1/4 teaspoon baking powder
1/4 teaspoon salt
1 egg
1/2 cup half & half

Drain blueberries, measure and reserve 3/4 cup juice. Combine sugar, cornstarch, butter and reserved juice in large skillet. Bring to a boil. Lower heat and simmer 1 minute, stirring constantly. Add berries and simmer 1 minute longer. Sift flour, baking powder and salt into medium size bowl.
Beat egg and cream in small bowl. Stir into flour mixture. Drop mixture onto hot berries in 6 evenly spaced mounds. Cover skillet, simmer 25 minutes. Serve at once with yogurt or heavy cream.
You can also use peaches, apples, mangos, cherries, pineapple, rhubarb even grapes in the above recipe.


Patricia Scarpin said...

Julie, delicious recipe - I'd certainly go for cherries or raspberries.

Julie said...

Geez` Patricia, I cannot believe that I forgot all about raspberries (and I love them). I guess I left out a few fruit choices.

Chris said...

As I am reading this - I am thinking...I just bought blueberries! Then I got to the last sentenc...and I have peaches, mangoes, AND grapes.....oh the possibilites! :) Yum!

Julie said...

Chris, sounds like you have enough fruit to make a grunt, slump and a crisp lol.

Mimi said...

Reminds me of my grandmother's Blueberrry Pudding. Yum. August and blueberries are linked in my mind.

Julie said...

Thanks Mimi