Monday, July 12, 2010

Blueberry Grunt

According to Bon Appetit magazine, "grunts get their quirky name from the fact that the fruit, which is topped with dumplings and cooked on the stove in a covered skillet, can make a grunting sound as the dessert steams."

Spiced Blueberry Grunt


4 cups fresh blueberries (from four 1/2-pint containers)
1/2 cup (packed) golden brown sugar
1/4 cup mild-flavored (light) molasses
1/4 cup water
3 tablespoons fresh lemon juice
2 teaspoons finely grated lemon peel
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves


1 1/2 cups all purpose flour
2 tablespoons sugar
2 teaspoons baking powder
3/4 teaspoon fine sea salt
3 tablespoons chilled unsalted butter, cut into 1/4-inch cubes
3/4 cup whole milk

Whipped cream, chilled whipping cream, or vanilla ice cream

For filling:

Mix all ingredients in 12-inch-diameter skillet or sturdy pot. Bring to boil over medium-high heat, stirring until sugar dissolves. Reduce heat to medium; simmer until berries soften and mixture thickens slightly, about 10 minutes.

Meanwhile, prepare dumplings:

Whisk flour, sugar, baking powder, and salt in medium bowl to blend. Add butter and rub in with fingertips until mixture resembles fine meal. Add milk; stir just until blended and sticky dough forms.

Drop batter by tablespoonfuls onto simmering berry mixture, placing close together. Reduce heat to medium-low; cover skillet and simmer until dumplings are firm and tester inserted into dumplings comes out clean, about 25 minutes. Scoop warm dessert into bowls.

Top with whipped cream, whipping cream, or ice cream [recipe from].

Sunday, July 11, 2010

Granola Bar Recipe

Granola Bars

Preheat the oven to 400 degrees Fahrenheit.

Gather your ingredients:

2 cups oats

3/4 cup wheat germ

3/4 cup sunflower seeds

1 cup sliced almonds

2/3 cup brown sugar

1/2 cup honey

4 Tbsp butter

2 tsp vanilla extract

1/2 tsp Kosher salt

approximately 8 oz. dried cranberries

I also added 1/2 C of semi sweet chocolate chips

Mix the almonds, oats, wheat germ, and sunflower seeds on a rimmed baking sheet. Toast them in the oven for 10-12 minutes, stirring every few minutes so that they don’t burn.

Prepare a glass baking dish (about 11 x 13 inches) for your granola by lining it with waxed paper lightly sprayed with a nonstick spray.

Combine the brown sugar, honey, butter, vanilla, and salt into a saucepan and bring to a simmer, stirring constantly.

Once grains and nuts are toasted, transfer to a large bowl. Add the cranberries and chocolate chips and stir to combine. Add the sugar and honey mixture and stir to be sure every surface of the grains and dried fruit are coated. The chocolate will melt into the mixture. Now, dump your granola mixture into your prepared baking dish.

Spread out the mixture with a wooden spoon or spatula.

Now fold over the sides of the waxed paper or add a sheet on top, and PRESS HARD all over the granola. You want to compact it together so that your bars won’t fall apart when you cut them.

Wait 2-3 hours or until the granola has totally cooled.

Then, open the waxed paper …And carefully turn the granola onto a large cutting board, peeling away the rest of the paper. Now, firmly pressing down with a big knife (not sawing), cut your granola into whatever size bars you’d like.

I usually cut the pan into 16 bars, so for less than the cost of one box of granola bars, I get the equivalent of three or four!