| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | New text im, Cooking rig | 1 | Servings | |
INGREDIENTS
| 6 | c | Fresh Or Frozen Blackberries |
| 3/4 | c | Sugar; or to taste |
| 1/3 | c | Red Wine Or Water |
| 1 | tb | Grated Lemon Zest |
| 1 | ts | Ground Cinnamon |
| 1 | c | All-Purpose Flour |
| 2 | tb | Sugar |
| 1 | ts | Baking Powder |
| 1/2 | ts | Baking Soda |
| 1/8 | ts | Salt |
| 2 | tb | Unsalted Butter; melted |
| 1/2 | c | Buttermilk*; or more as needed |
INSTRUCTIONS
FOR THE BERRIES FOR THE DUMPLING DOUGH Place the berry mixture in a deep 8 or 9-inch skillet and bring to a simmer over moderate heat. While berries are cooking make the dumpling dough: In a mixing bowl, stir together the flour, sugar, baking powder, baking soda and salt. Stir in the melted butter. Add enough of the buttermilk to form a soft, sticky dough that is slightly wetter than a biscuit dough. Cover the skillet with the berries in it and bring to a boil. Lower the heat to a steady simmer, uncover, and spoon the dough over the fruit, forming small dumplings with a soup spoon. Sprinkle the dumplings lightly with the cinnamon sugar. Tightly cover the skillet with the lid or a sheet of foil and steam the mixture over medium-low heat, without opening the lid, until the dumplings set and the surface is dry when touched with a fingertip, usually about 15 minutes. To serve: Spoon the warm grunt into serving bowls with top with whipped cream, ice cream or thickened and sweetened yogurt. Yield: 4-6 servings Recipe By : COOKING RIGHT SHOW #CR9740 Posted to EAT-L Digest 31 October 96 Date: Fri, 1 Nov 1996 10:59:57 -0500 From: Bill Spalding <billspa@ICANECT.NET> NOTES : *or a mixture of plain yogurt and skim milk or water.
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