1 Suzie the Foodie: Lorraine's Newfoundland Blueberry Grunt Recipe

Friday, August 27, 2010

Lorraine's Newfoundland Blueberry Grunt Recipe

Lorraine's Newfoundland Blueberry Grunt

Normally I like to start off with a pretty picture but this is the closest to a pretty picture I can get when it comes to the Maritime traditional dessert, blueberry grunt. Don't believe me?

Lorraine's Newfoundland Blueberry Grunt
So what is blueberry grunt exactly? Dumplings cooked in a blueberry syrup. Heaven!

Seriously, I think this would make a FABULOUS Halloween dessert! Since I did not get one blueberry dessert at the festival I decided to make up for it by making one myself with wild Nova Scotia blueberries. I called my mother-in-law Lorraine up and she dictated an old Newfoundland magazine recipe to me that she has been making for years. You can not get a more authentic recipe than that!

Lorraine's Newfoundland Blueberry Grunt

You begin with the syrup:

4 cups of fresh/frozen blueberries
1/2 tsp of nutmeg
1/2 tsp of cinnamon
3/4 cup of sugar
1 tbsp of lemon juice
1/2 cup of water

Combine boil gently and cook slightly down.

Lorraine's Newfoundland Blueberry Grunt

While that cooks you make the dumplings:

2 cups of four
4 tsp of baking powder
1/2 tsp of salt
1 tbsp sugar
2 tbsp of margarine (I used butter)
a little milk

Sift dry ingredients in a bowl. Cut in margarine/butter. Add just enough milk to make soft biscuit dough. Drop spoonfuls on top of hot sauce.

Please note: I had to add quite a bit of milk (a little at a time) to create a wet dumpling. I hope the photograph helps show you the consistency you want. A bit sticky but holds together. 

Lorraine's Newfoundland Blueberry Grunt

Cover tightly with lid, simmer 15 minutes. Dumplings will puff out. The dessert gets its name from the grunting sound the syrup makes as it cooks away on medium low heat. The dumplings get bigger and absorb the fabulous liquid. Whatever you do, do not peek! The steam is what cooks the dumpling so let it grunt away.

Lorraine's Newfoundland Blueberry Grunt
"Place dumping in dish and cover with hot berry sauce."

Fantastic! The essence of blueberries infused into homemade dumplings covered in their own sauce? For a blueberry lover like me, this is the kind of food I live for. Despite its odd-looking appearance and the fact the sauce will turn your teeth black, this is a real homemade treat that I doubt any restaurant could do better. I give this recipe five out of five wooden spoons. 

7 comments:

Michelle said...

omg this looks AMAZING! Did you save me some?? :)

aliceinparis said...

A Maritime classic. Fantastic with ice cream or whipped:)

Debra She Who Seeks said...

Fascinating! I always thought that blueberry grunt was just another kind of crumble. Live and learn! Love the explanation for why it's called "grunt"!

Anne Chisholm said...

I was told the name comes from the fact that it is so good you will eat it until you grunt :)

wayner100 said...

You are right Suzie, the Eye appeal is strictly with the color. But I'm sure they taste superb. I have heard of this dish and seen recipes. Thanks for demonstrating it, I may try it down the road.
BTW cleanup must have been a riot !!

AvaDJ said...

Bring on the Crest Whitestrips LOL! Pretty she ain't, but I can only imagine how good it must be. Well if it's Lorraine and Suzie approved it will definitely be a must try! BTW, I also googled the grunt for some more visual references, and you're right, it really is hard to get a "pretty" picture of this dessert.

Sage said...

Lots of blueberries in my little corner too; great recipe that looks so good. I have joined your many follower; Your blog is wonderful.
Rita