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On 26 Jul 2006 at 21:39, Mary wrote:
> Hello, Does anyone know the recipe for a dish I remember my Mom making
> that she called "Blueberry Grunt"? It was like dumplings that stewed
> in blueberries which made a delicious sauce. Thank you, Mary
Hello Mary,
See below.
Phaed
Blueberry Grunt
Ingredients :
1 lb. blueberries, fresh or frozen
1/2 c. sugar
1 tbsp. cornstarch
1 tbsp. butter
1 c. all-purpose flour
1 1/4 tsp. baking powder
1/4 tsp. salt
1 egg
1/2 c. half & half
Preparation :
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. NOTE: You can
use peaches, apples, cherries or rhubarb in above recipe.
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Blueberry Grunt
Ingredients :
1 qt. blueberries
1/2 c. water
1/2 c. sugar
2 c. flour
4 tsp. baking powder
1 tsp. sugar
1/2 tsp. salt
1 tbsp. each butter and shortening
3/4 c. milk
Preparation :
1. Combine berries, water, sugar in large saucepan; cover and cook
until there is plenty of juice. 2. Mix flour, baking powder, sugar
and salt. Cut in butter and shortening, mixing with a fork. Add
enough milk to make dough soft. Drop by tablespoons onto hot
blueberry sauce. Cover tightly. Cook 15 minutes without peeking.
Serve hot. Yield: 6-8 servings.
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Blueberry Grunt
Ingredients :
3 c. blueberries
2 tbsp. lemon juice
1/2 c. sugar
1/4 tsp. cinnamon
1/8 tsp. nutmeg
--TOPPING:--
1 c. flour
2 tbsp. sugar
1 1/2 tsp. baking powder
1/4 tsp. salt
1/4 c. butter or margarine
1/2 c. milk
1 egg, slightly beaten
Preparation :
Combine; put in oven in 8x8-inch square pan at 375 degrees for 5
minutes. Take out and raise oven temperature to 425 degrees. Cut
butter into dry ingredients as for pie dough. Combine milk and egg;
mix into dry ingredients just until moist. Spread topping over hot
berries. Bake 20 minutes at 425 degrees. Serve warm with milk or
ice cream, if desired. Serves 6.
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Blueberry Grunt
Ingredients :
Blueberry Filling:
2 c. fresh blueberries
1/8 tsp. allspice
1/2 c. water
Sugar to taste
Topping:
2 c. all-purpose flour
2 tsp. baking powder
1 tsp. salt
2 tbsp. oleo
2/3 c. milk
Preparation :
Mix together blueberries, allspice, and water. Add sugar to
taste. Pour into deep baking dish. (Baking dish must be of a size
that can fit into a larger, covered pot for boiling.) Mix dry
topping ingredients. Work in oleo. Quickly stir in milk. Dough
should be soft, but not sticky. Add more milk if necessary. Spoon
topping over blueberry mixture. Place baking dish in pan of boiling
water which comes to within 1" of the top of the baking dish. Cover
and cook one hour keeping water boiling constantly. Serve with
whipped cream.
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Blueberry Grunt
Ingredients :
*2 c. fresh blueberries
1 c. water
1/2 c. sugar
1 1/2 c. all-purpose flour
2 tsp. baking powder
2 tsp. grated orange peel
1/4 tsp. ground nutmeg
1/4 tsp. salt
3/4 c. milk
Whipped cream (if desired)
Preparation :
Combine blueberries, water, and sugar in medium skillet. Cook
and stir over medium heat until mixture just starts to bubble.
Reduce heat. Mix flour, baking powder, orange rind, nutmeg, and
salt in medium bowl. Add milk; stir until just moistened. Drop
batter by spoonfuls on top of simmering blueberries. Cover skillet;
simmer until dumplings are puffed, 10 to 15 minutes. Serve with
cream. *2 (15 ounce) cans blueberries in syrup can be substituted
for fresh blueberries. If so, omit water and sugar.
On 26 Jul 2006 at 17:35, Joyce wrote:
> Hi Phaedrus,
>
> I love your website! Thanks for doing this!
>
> My ex-father-in-law used to make a wonderful comfort-food brunch that
> featured a dish that he called (pardon my horrible French) Ouef Pochee
> San Germain. It was a pureed pea base with a poached egg on it and
> melted swiss or gruyere on top. I have tried making it at home and
> know that I am missing something - it just doesn't taste the same. I
> cannot find this recipe anywhere on the web, and am not able to ask my
> ex's dad. I am hoping that you may be successful in finding a recipe
> for this very tasty meal. Thanks!
>
> Joyce
>
Hi Joyce,
The below recipe is the closest that I could find to your description.
"Poached eggs" in French is "Oeufs moulés". There is a "potage St. Germain",
but that is a soup - no poached eggs. I could not find anything called
"Oeufs moulés St. Germain." "Peas" in French is "pois".
There are more peas with poached eggs recipes on these sites, but the peas
aren't pureed, or the cheese is missing, etc.:
Orangette
Go-At-Home
Unicorn
Phaed
Poached eggs a la Trappist
From: https://www.igourmet.com/ST/recipe_view.asp?ID=15331
Ingredients:
8 eggs
3 onions
1 slice of bacon
1 tablespoon of flour
500 gr (18 oz.) of shelled peas
100 cl (34 fl.oz.) of fresh cream
100 gr (3.5 oz.) of grated Old Chimay (an aged cheese)
66 cl (22 fl.oz.) of Chimay Triple (beer)
salt, pepper, butter
Directions:
Fry the chopped onions and the diced bacon in butter.
Cook the peas together with the onions and bacon. After cooking, make a smooth
paste with the peas, 50 gr (1.76 oz.) of butter and 2 tablespoons of fresh
cream. Keep hot.
Poach the eggs in the hot Trappist beer and drain.
Make a roux with the beer and the flour, the salt, pepper and 2 tablespoons of
fresh cream then allow to reduce.
Pour the pureed peas into a gratin dish. With a spatula, make 8 depressions and
place the eggs in them.
Top with sauce and sprinkle with grated Old Chimay and place the whole dish under
the grill.
On 27 Jul 2006 at 12:52, Phyllis wrote:
> Can you locate a recipe for this cake for me? It is from Russia. It
> consists of 2 meringue layers, I believe with ground hazelnuts in
> them. The filling consists of a cream; some say a chocolate
> buttercream and some say it is filled with sweetened condensed milk
> and cognac. Thanks a lot!!
> PS How long can it keep?
>
>Phyllis
>
Hello Phyllis,
There are kiev/kievsky cake recipes on these two sites:
E-Gullet
Russian Cuisine
The recipes do not say how long it will keep.
Phaed
On 27 Jul 2006 at 16:59, Maylon wrote:
>My grandmother use to make a dish from eggplants that tasted a lot
>like oyster stew. I don't have the recipe, but do have plenty of
>eggplants and remember how good it tasted. Do you have a recipe?
>
>Thanks,
>
>Maylon
>Ole Southern Boy
>
Hello Maylon,
Could be. See below.
Phaed
Mock Oyster Stew
2 eggplants, about 1 lb. each
1 qt. sweet milk
4 tbsp. butter
1 tsp. salt
12 saltine crackers, crushed
Peel eggplant and cut into 1 inch cubes. Boil in small amount of water for
10 minutes and drain. Add milk, butter, salt and crackers. Bring to a simmer
and hold 5 minutes. Serve hot.
OR, saute 1/2 cup chopped onions and 1/2 cup celery in 3 tablespoons butter
and add to the above milk mixture. Sprinkle Durkee's red hot sauce and 1 teaspoon
of Worcestershire. This is a low cholesterol substitute for oyster stew.
Sites loaded with Cuban recipes like "fried cow", chicken & beef empanadas,
congri, and "moors and christians":
Cuban Foods
Three Guys
from Miami Cook Cuban
Cuban Recipes
Recipezaar
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