Haskap Berry Grunt

One of my favorite programs is on PBS and called America's Test Kitchens.  http://www.americastestkitchen.com/  I recently purchased a cookbook through them called Cook's Country (their sister site) Best Lost Suppers.  I highly recommend this book and all the contents are a wonderful exercise in comfort eating.  But, Hey!  I have more Haskaps than most country blocks so - Thanks to Cooks Country, my spin on this wonderful recipe!

Haskap Grunt

This beautiful dessert cooks on top of the stove.  It's like a beautiful dumpling that wanted to become pie! Stewed and spicy berries are topped with dollops of biscuit dough, covered, and cooked until the dumplings are done.  I like to finish my 'Grunt' off in the oven just to brown the tops of the dumplings. This is SO easy and great with vanilla ice cream.)  Serves 12

Filling:

• 8 cups fresh haskap berries

• 1/2 cup sugar

• 1 teaspoon grated lemon zest and 1 Tablespoon fresh lemon juice

• 1/2 teaspoon ground cardmom

• 1 teaspoon ground cinnamon

• 1 Tablespoon instant tapioca

Topping

• 3/4 cup buttermilk

• 6 Tablespoons (3/4 stick) unsalted butter, melted and cooled

• 1 teaspoon vanilla extract

• 2 1/4 cups all-purpose flour

• 1/2 cup sugar

• 1 1/2 teaspoons baking powder

• 1/2 teaspoons soda

• 1/2 teaspoon ground sugar

1) For the Filling: Cook 4 cups of the berries, sugar, water, lemon zest, cardmom and cinnamon in a Dutch oven over medium-high heat, stirring occasionally, until the mixture is thick and jam-like (10 to 12 minutes).  Stir lemon juice, tapioca, the remaining 4 cups of berries and cook until heated through, about 1 minutes.  Cover and keep warm off the heat.

2) For the Topping: Combine the buttermilk, melted butter, and vanilla in a measuring cup.  Whisk the flour, 6 tablespoons of the sugar, the baking powder, baking soda and salt together in a large bowl.  Slowly stir the buttermilk mixture into the flour mixture until a dough forms.

3) Using a small ice cream scoop or two large spoons, spoon golf ball-sized dumplings on top of the warm berry mixture (you should have about 14 dumplings).  Cook on top of the stove for 10 minutes then cover and simmer gently until the dumplings have doubled in size and a toothpick inserted into the centre comes out clean, 16-22 minutes.

4) Combine the cinnamon and the remaining 2 tablespoons sugar in a bowl.  Uncover the pot and sprinkle the dumplings evenly with the cinnamon sugar. At this time I brown the dumplings in the oven under the broiler for a couple of minutes).  Serve warm with vanilla ice cream.

Haskap time!

Today I finished picking the Haskaps. 


What was left is there for the cedar waxwings - with my blessings! 8 pounds are frozen and the remaining were made into jam: 

Haskap Jam; 

makes 12 or 13 1/2 pints. 
Clean and crush 2 1/2 pounds of berries; add 1 1/2 cups water then bring to a boil then simmer 30 minutes. Send all through a food mill with a fine blade. The resulting should provide 5 cups of fruit puree. Top up with water to make the full 5 cups.

To this, add 10 cups sugar, 2/3 cups lemon juice then bring to a full, rolling boil. Add 3 packages of liquid pectin. Stir well then return to boil, for a full minute.

Fill hot, sterilized half-pint jars to within 1/4 inch of the top then place sterilized metal lids on the tops and screw metal bands on securely. You may choose to process these in a boiling water bath for 5 minutes. Enjoy!

(check out http://www.fruit.usask.ca/haskap.html if you want to know more about them)