If television taught me anything growing up, it’s that you’re supposed to hate your in laws- especially your mother-in-law.
I mean seriously, how many American sitcoms have episodes where the mother-in-law (MIL) shows up and the husband or wife (or both) go nuts as she criticizes her way through the episode- with wacky and hilaaaarious results.
It’s as standard as the mid-season clip show or the ol’ ‘schlubby guy married to an incomprehensibly hot woman’ trope.
So, imagine my surprise when I met Colin’s mum and she turned out to be… well, pretty awesome (and I’m not just saying that because she is one of my most faithful blog readers- Hi Maureen! 🙂 ).
We have brunches together. She lets me put hot sauce on my waffles even though, with good reason, she thinks that is a crazy person thing to do. She brings me plants for my garden and antique mason jars for the blog. She helps me fix my back aches when I get too ambitious at the gym. Heck, we even make jam together every summer. It’s pretty great.
My MIL always makes dessert when we come over for dinner because that’s what good hosts do, because they understand most people have a sweet tooth, and that finishing a good meal with a sweet something is wonderful. As someone who usually opts for seconds (or thirds) on dinner instead of dessert, I am rarely this good a host.
A few weeks back we were over at Colin’s family home for dinner and my MIL brought out a blueberry grunt for dessert. It blew my mind and made me immediately revisit my long-standing neglect of a proper dessert course.
So, what is a Blueberry Grunt? (aside from a hilarious name, obviously) It’s a cobbler… that you cook on the stove top (or campfire. OR CAMPFIRE, GUYS. CAMPING DESSERTS!!!) instead of in the oven. The drop biscuits steam instead of bake and the simmering fruit makes a ‘grunting’ noise as it moves through the biscuit dough, hence the name: Grunt.
I think it’s also called a Slump, since that’s what it does when you try and put it on a plate, but I much prefer the term Grunt- it’s such a ridiculous word for a food!
My MIL got her grunt recipe from an antique Nova Scotia cookbook, which I promptly borrowed. Apparently blueberry grunts are the Cape Breton thing, so we can file this recipe under Pure Canadiana.
I have adapted the recipe ever so slightly to suit my own tastes but essentially, this is a pretty traditional grunt! (“pretty traditional grunt” is now being filed under Words I Never Thought I Would Say Together)
|Blueberry Grunt|| || |
- 4 cups blueberries (frozen or fresh)
- 1 cup sugar
- ½ cup water
- ½ teaspoon lemon juice
- ½ tsp cinnamon
- 2 cups flour
- ¼ cup sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- 2 tablespoons butter
- 1 cup milk
- Fresh thyme (garnish)
- In a medium pan, combine the berries, sugar, and water. Bring to a boil and then reduce to a simmer until the berries have gotten jammy. Remove from heat, add the cinnamon and lemon juice and set aside.
- Combine the flour, sugar, baking powder and salt in a bowl. Cut in the butter then add the milk and combine until just mixed- do not over mix.
- Roll flour mixture into balls and drop them into the berry mixture. Place the pan on medium heat, cover and simmer for 15 minutes. Do not lift the lid- the biscuit topping is steaming itself in the berry juices.
- Top with fresh thyme leaves. Serve warm with cream or ice cream.