Posts Tagged ‘huckleberry slump’
Huckleberry Slump
July 20th, 2010 | 
Author: Fruit slumps: Slumps cook on the stove – chicagotribune.com
(If you don’t have access to huckleberries, you can substitute blueberries. …
Huckleberry slump
Prep: 20 minutesCook: 30 minutesMakes: 6 servings
This is a colonial New England specialty that has become a part of the culinary tradition of the Pacific Northwest. Adapted from “Northwest Bounty” by Schuyler Ingle and Sharon Kramis.
6 cups huckleberries or blueberries
1 cup sugar plus 1 teaspoon
1/4 cup orange juice
1 teaspoon cinnamon
1 1/2 cups flour
1/4 teaspoon salt
1 1/2 teaspoons baking powder
1/2 stick (1/4 cup) chilled butter, cut into small pieces
1/2 cup half-and-half or milk
1 cup whipping cream
1/8 teaspoon freshly grated nutmeg
1 Combine huckleberries, 1 cup of the sugar, orange juice and cinnamon in a large saucepan. Heat huckleberries to a boil over medium-high heat. Cook until slightly thickened, 5 minutes.
2 Mix together flour, salt and baking powder in a medium bowl; cut in butter until size of peas. Add half-and-half; mix lightly to form a soft dough. Drop dough by spoonfuls onto huckleberries; cover. Reduce heat to a simmer. Simmer until dumplings are cooked through, 30-40 minutes.
3 Meanwhile, whip cream with the remaining 1 teaspoon of the sugar and nutmeg until soft peaks form. Serve slump in shallow bowls with the whipped cream.
Nutrition information
Per serving (with 2-tablespoon dollop of whipped cream): 450 calories, 29% of calories from fat, 16 g fat, 10 g saturated fat, 48 mg cholesterol, 73 g carbohydrates, 5 g protein, 218 mg sodium, 1 g fiber
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Huckleberry Slump
Huckleberry Slump Recipe by Foreign Foods | ifood.tv
Huckleberry Slump
Ingredients
Directions
Bring to boil and simmer for 10 minutes.
Mix together flour and baking powder, then quickly stir in milk to make dumpling dough.
Drop spoonfuls of dough into liquid, cover and simmer 10 minutes longer.
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