Reverse raspberry tart
(or, how to get one's grunt on)
My Lady Friend likes sweet things.
Last night, when she saw an example of this strange dish called a blueberry grunt in a book on fruits and herbs, she turned to me and said, "You need to make this for me for dinner."
Surprisingly enough, I said yes.
"But it'll look better than that," I added, "because that looks like a jacked-up duck in a bowl."
Here's the grunt recipe as it appeared
in "Vegetables, Herbs & Fruit --
An Illustrated Encyclopedia:"
2 cups blueberries
1/4 cup sugar
1 teaspoon allspice
1 small lemon
Maple syrup to taste
1 cup white flour
A pinch of salt
1 1/2 teaspoons baking powder
1/4 cup (1/2 stick) butter
1 cup half-and-half
"Gently simmer berries along with sugar, allspice and the lemon's juice (and the grinded rind). Add maple syrup to taste.
"Meanwhile, rub the flour, salt, baking powder and butter into crumbs and blend in enough cream to make a smooth, creamy dough. Carefuly spoon the dough on top of the berry misture, cover pan, and simmer until the crust puffs and sets. Serve with additional syrup, if desired. Serves four to six."
We had everything listed in the recipe except blueberries. So off to the store and then back to the kitchen we went.
Things were changed up a bit by the time it was over. First, we put in more or less equal amounts of blueberries and raspberries. Second, we used vanilla yogurt and a bit of rice milk instead of half-and-half. We also used sucanat instead of sugar, and Earth Balance spread instead of butter. Third, I decided to put the dish in the oven for 35 minutes at 350 degrees instead of simmering it all in a skillet. That made no sense to me.
Five minutes more (with a lot less of opening the oven) might've let the dough thoroughly cook. But, you know... it tasted good, and no one grunted with displeasure.
Allow me to add that I also sprinkled liberal amounts of cinnamon and clove on the dough. I added a capful of apple cider vinegar to the berry mixture, as well.
Fin.
Last night, when she saw an example of this strange dish called a blueberry grunt in a book on fruits and herbs, she turned to me and said, "You need to make this for me for dinner."
Surprisingly enough, I said yes.
"But it'll look better than that," I added, "because that looks like a jacked-up duck in a bowl."
Here's the grunt recipe as it appeared
in "Vegetables, Herbs & Fruit --
An Illustrated Encyclopedia:"
2 cups blueberries
1/4 cup sugar
1 teaspoon allspice
1 small lemon
Maple syrup to taste
1 cup white flour
A pinch of salt
1 1/2 teaspoons baking powder
1/4 cup (1/2 stick) butter
1 cup half-and-half
"Gently simmer berries along with sugar, allspice and the lemon's juice (and the grinded rind). Add maple syrup to taste.
"Meanwhile, rub the flour, salt, baking powder and butter into crumbs and blend in enough cream to make a smooth, creamy dough. Carefuly spoon the dough on top of the berry misture, cover pan, and simmer until the crust puffs and sets. Serve with additional syrup, if desired. Serves four to six."
We had everything listed in the recipe except blueberries. So off to the store and then back to the kitchen we went.
Things were changed up a bit by the time it was over. First, we put in more or less equal amounts of blueberries and raspberries. Second, we used vanilla yogurt and a bit of rice milk instead of half-and-half. We also used sucanat instead of sugar, and Earth Balance spread instead of butter. Third, I decided to put the dish in the oven for 35 minutes at 350 degrees instead of simmering it all in a skillet. That made no sense to me.
Five minutes more (with a lot less of opening the oven) might've let the dough thoroughly cook. But, you know... it tasted good, and no one grunted with displeasure.
Allow me to add that I also sprinkled liberal amounts of cinnamon and clove on the dough. I added a capful of apple cider vinegar to the berry mixture, as well.
Fin.
Reverse raspberry tart
(or, how to get one's grunt on)
mr damon, 07:29
2 Comments:
Looks yummy but you've got it similar in principle to a crumble, with your changes. Actually there's a "cobbler" which effectively has scone dough on top of a savoury pie filling, so I guess you've made a sweet cobbler.
For my own 2c, though, unless you're vegan I don't see the reason not to use butter.
Certainly not vegan, since we used yogurt. We just use that spread often, and it's non-hydrogenated.
Post a Comment
<< 22 over 7