This is my first post on the new site. Kind of exciting, right? We’re so thrilled to finally be sharing it with you. It was so hard to not be able to show you every little decision we made on style, design and type. But, my God, does it take a ton of work, especially when you have a vast recipe archive like us. Poor Heli (our beautiful designer). She spent many a sleepless night (no, really, she pulled all-nighters like she was a college student hopped up on No-Doze cramming for a final exam) getting our recipes moved, tagged so you could find them and snug in their new categories on the site. Now that we’re here we have lots of big plans for you.
As always we’ll be bringing you lots of new recipes to make your time in the kitchen healthier, easier and more delicious. We’ll also be rolling out new videos. Over the next few months, we’ll be giving you a slew of Lunch Ninjas to inspire your lunch packing for back to school and beyond. However, it’s still summer so let’s not talk about packing lunches just yet. But if you did want to do something to help get yourself organized, you could skip on over to SPC’s “About Us” section and select “Our Pantry”. We give you lots of tips for getting your pantry organized, ready and tickety-boo for a busy fall. If you find yourself with a few rainy days, consider using the time to follow our easy tips. In the meantime, can we please talk blueberries?
Last summer we spent a wonderful but rainy weekend at the cottage of some of our dearest friends, The Murphy’s. Even though the weather kept us huddled inside, we had fun filling our time with board games, dance parties with the kids and an impossibly delicious baking project. Doug, whose family hails from the East coast, introduced us to the Blueberry Grunt, a traditional dessert from Nova Scotia. With no recipe, Doug, assisted by his two daughters and Scarlett and energized by a whole lot of late 70’s rock tunes, free-styled a bubbly pot of blueberry brilliance covered in sweet biscuits. It was one of those desserts that goes down easy; almost too easy. In the afternoon downpour, we were so taken with our plates no one noticed we’d sprung a slight leak over our heads. It didn’t matter though. We just laughed and kept on eating our pot of grunt until it was gone.
This summer, I couldn’t wait for blueberry season to arrive so I could replicate the dish. With the memory of Doug’s instructions, I was able to create this sweet replica of last season’s rainy day treat. If you’ve never had the warm, soupy blueberry sauce topped with the slightly sweetened dumplings of a grunt, then you need to give this recipe a try. And, of course, it tastes even better if you share it with special friends.
- 4 cups blueberries
- 1/2 cup sugar
- 1/2 cup water
- 2 Tbsp fresh lemon juice
- 2 tsp lemon zest
- 2 cups spelt four
- 4 teaspoons baking powder
- 1 teaspoon sugar
- 1/2 teaspoon salt
- pinch of allspice
- 1/4 cup butter
- 1 1/4 cups milk, more if necessary
In a 9-inch, deep skillet, mix blueberries, sugar, water, lemon juice and zest. Bring berry mixture to a boil then reduce to a simmer.
Meanwhile, sift flour, baking powder, sugar, salt and allspice into a bowl. Using a pastry cutter or two knives, cut in butter until in coarse crumbs. Mix in the milk using a fork until the dough comes together. (You may need to drizzle a bit more milk in as the dough is very dry.)
As the blueberries simmer, drop heaping tablespoons of the dough into the berries. Cover with a lid or tinfoil and allow dumplings to cook, about 12 to 15 minutes.
Serve warm with vanilla ice cream.
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