Friday, July 26, 2013

Blackberry Dumplings Mohawk

So, here is my most favorite blackberry recipe. I don't know how many times I've pulled this out as a last minute dessert when I get surprise dinner guests. I keep blackberries in the freezer and with this recipe, I can use them without thawing by just increasing the cook time. I got it from my most favorite cookbook which you can read about by clicking HERE. The book states that "this recipe comes from an American Indian woman. It dates before ovens."

Blackberry Dumplings Mohawk

Ingredients for Berry Sauce
1 quart blackberries
1/2 cup sugar
1/4 cup water
 dash of salt
1 Tbsp lemon juice (not needed if berries aren't over ripe)

Ingredients for Dumplings
1 cup all-purpose flour
1 Tbsp sugar
1/4 tsp salt
1 1/2 tsp baking powder
1 1/2 Tbsp firm butter
1/2 cup plus 1 Tbsp milk

To make Berry Sauce
Put washed berries into a 3 quart saucepan with a tight fitting cover. Add next 4 ingredients and stir into berries gently. Cover and simmer 3 minutes.
- if berries were well drained, you might want to add an extra Tbsp or two of water. I find I can do this part ahead of time and just return the sauce to simmer when the dumplings are added.

Dumplings
 Combine first 4 ingredients. Cut butter into flour mixture with pastry blender until the size of rice. Add milk all at once and stir vigorously for half a minute with a fork. Drop from tsp onto simmering berries, dipping spoon each time into hot sauce before dipping into batter. Cover tightly. Simmer over very low heat 20 minutes. Do not uncover during this cooking period. Spoon dumplings into individual dishes and pour sauce and berries over top. Serve warm. 4 servings.
-If you want to make it fancy, scoop a little ice cream or whipped cream in with it. However, it is delicious as is!

-Some parts are paraphrased, italics are mine.

2 comments:

  1. My grandmother used to make something like this! Fruit with a store bought dry biscuit mix made up on top. Yummy...

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  2. I have that exact two-book set and they are my cooking "bibles". I have made that blackberry recipe many times, and since the berries are just ripening here now, was planning to make it again soon. The only thing I do differently is to simmer the berries first then strain out the seeds because we find them unpleasant. The sauce finishes nice and smooth.

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