Bake Club: Grunt

I am not sure this counts as baking because it bubbles away on a stove top making a grunting sound but its made with a sweet biscuit dough so I think it counts. Traditionally it is called Blueberry Grunt and is a long time Canadian Maritime treat with unclear origins. Some say Arcadian and some say Newfoundland but the recipe can be found in all the maritime provinces. I was invited to a Newfie kitchen party in my 20’s and had it then. I have been making it since but as usual, I stray from tradition. I use whatever berries or rhubarb I have in my freezer. Last night it was smoothie leftovers of strawberries and blueberries.

Five cups of frozen berries into a large saucepan with a lid. Add 1/2 cup of water and one cup of sugar. To that I add the juice of half a lime and all the zest from the lime. Essentially this is jam. Bring it to a boil, cover with lid and reduce to a simmer while you make the sweet biscuit dough.

My mom bought me a Danish whisk for Christmas and I had never seen one before. I did some research and learned it was for heavy batters like bread, muffins and quick bread batters. It claims not to over work the dough and keeps raisins from hiding in pockets of dough. It binds everything together without streaks of flour and there are no wood spoons to clean off all that tough batter. I put it in my baking drawer next to my rolling pin. When I was pulling out my measuring cups and spoons, I decided to give this whisk a try.

!!!!!!!!!!!!!

I have no words. This was the easiest batter I every put together and the texture was beautifully smooth and supple. It came together fast – I’d say twice as fast as if I used a spoon or stand mixer. It’s heavy and feels good in my hand. I highly recommend picking one up to add to your kitchen gadget collection.

I used the whisk to pull together 2 cups of flour, 2 tbsp. of butter, 2 tsp. of baking powder, 1/4 cup of sugar, 1/2 tsp. salt and 1 cup of milk. Drop spoonful’s of dough over the simmering berries and let it bubble away for 15 minutes with the lid on and no peeking. You will hear grunts and sputters but that is normal. RESIST the urge to peek. After 15 minutes, turn off the heat and remove the lid. Let it sit for a while because molten fruit juice will blister your mouth – just speaking from experience. Eat it warm. Adding a sprig of fresh thyme or rosemary to the simmering berries is a way to elevate your game. Cinnamon can be a nice addition too. This basic recipe can benefit from different herbs and spices or is excellent on its own.

This keeps well in the fridge for a few days but do yourself a kindness and heat it up before you eat it. The best cold winter dessert ever.

Let me know what you think! And stay healthy friends!