Blueberry Grunt, from Maine. Ah, New England: You have such a way with words. The Grunt is made by stirring together sugar and water with a little cinnamon and lemon, then adding blueberries and boiling the mixture of sweet ingredients on the stove. Meanwhile, cut cold butter into flour to make a biscuit dough and scoop it over the blueberries in “glops.” Cover the pan and cook over low heat until the biscuits cook through. Unlike the type of biscuit one bakes in the oven, these will end up soft, rather than crisp. When it’s all finished, what you do next is a neat trick: Turn over the biscuits with a spatula and you will find them covered with blueberries, as if there’s a blueberry crust. Put them on individual plates and spoon blueberries over the biscuits to serve.
(Photo: Brookside Gardens, spring. Recipe is from The King Arthur Flour Baker’s Companion.)
365 Days of Food 