Grunt Recipes

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.

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.

CAPE BRETON BLUEBERRY GRUNT

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Arrange the blueberries in the bottom of a casserole dish; sprinkle 1 cup sugar over the blueberries.
• Cream together the shortening, 1/2 cup sugar, and egg. Add the milk, flour, baking powder, and salt. Beat until evenly combined. Drop by spoonfuls on top of the blueberries.
• Bake in preheated oven until golden brown, about 30 minutes.

GRUNT: MAKING THE MOST OF LEFTOVERS RECIPE - (3.9/5)

Steps:

• 1. Put a pot of water on high and when it boils, add egg noodles and cook per package instructions. 2. Meanwhile, add mushrooms to a large, dry, non-stick skillet and sprinkle with salt. 3. Cook over medium-high heat and cook until mushrooms begin to brown and give up their liquid (about 6 minutes). Turn mushrooms, sprinkle with thyme, and add 1 tablespoon butter. Cook until browned - about 3 minutes. Scoop mushrooms onto a plate. 4. Reduce heat to medium. Add remaining butter, onions and tomato paste and cook until translucent, stirring frequently - about 5 minutes. 5. Return mushrooms to skillet and add wine. Increase heat to medium high and cook until wine is reduced by half - 5 minutes. Add broth and cook five minutes more. 6. Reduce heat to low, add meat, and simmer 5 minutes more. 7. Remove from heat, stir in sour cream, taste and adjust seasonings. Serve over noodles.

GRUNT

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Combine blueberries, water, 1 cup white sugar, and 1 tablespoon butter in a saucepan; cook and stir over medium heat until heated through, about 5 minutes. Transfer blueberry mixture to a deep 1 1/2 to 2-quart baking dish.
• Beat 1/2 cup white sugar and 1 tablespoon butter together in a bowl until creamy. Sift flour, baking powder, and salt together in a separate bowl; stir into sugar-butter mixture. Add milk; stir until incorporated. Pour batter over blueberries.
• Bake in the preheated oven until lightly browned and bubbling, about 30 minutes.

SKILLET-COOKED MIXED-BERRY GRUNT

Steps:

• Cook berries with 1/4 cup sugar, the water, and lemon juice in a cast-iron skillet set over a campfire or on a medium grill, until thickened, 10 to 15 minutes.
• Meanwhile, whisk together flour, baking powder, baking soda, 1/4 teaspoon salt, and remaining 2 tablespoons sugar. Add buttermilk and butter; stir until a moist dough forms.
• Spoon 6 dollops of dough over fruit. Sprinkle cinnamon-sugar over dough.
• Cover skillet tightly with parchment-lined foil. Cook until dumplings are set and tops are dry, about 20 minutes.

BLUEBERRY GRUNT

Steps:

• In a skillet, combine blueberries, sugar and water; bring to a boil. Simmer, uncovered, for 20 minutes. , In a bowl, combine the next six ingredients; stir in milk just until moistened (dough will be stiff). Drop by tablespoonfuls over blueberries. , Cover and cook 10-15 minutes or until dumplings are puffed and test done. Serve warm with cream if desired.

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.