Custom Search



Blueberry Grunt

On 26 Jul 2006 at 21:39, Mary wrote:

> Hello, Does anyone know the recipe for a dish I remember my Mom making
> that she called "Blueberry Grunt"?  It was like  dumplings that stewed
> in blueberries which made a delicious sauce.  Thank you, Mary

Hello Mary,

See below.


Blueberry  Grunt

 Ingredients :
 1 lb. blueberries, fresh or frozen
 1/2 c. sugar
 1 tbsp. cornstarch
 1 tbsp. butter
 1 c. all-purpose flour
 1 1/4 tsp. baking powder
 1/4 tsp. salt
 1 egg
 1/2 c. half & half

 Preparation :
   Drain blueberries, measure and reserve 3/4 cup juice.  Combine
 sugar, cornstarch, butter and reserved juice in large skillet.
 Bring to a boil.  Lower heat and simmer 1 minute, stirring
 constantly.  Add berries and simmer 1 minute longer.  Sift flour,
 baking powder and salt into medium size bowl.   Beat egg and cream
 in small bowl.  Stir into flour mixture.  Drop mixture onto hot
 berries in 6 evenly spaced mounds.  Cover skillet, simmer 25
 minutes.  Serve at once with yogurt or heavy cream.  NOTE:  You can
 use peaches, apples, cherries or rhubarb in above recipe.
 Blueberry  Grunt

 Ingredients :
 1 qt. blueberries
 1/2 c. water
 1/2 c. sugar
 2 c. flour
 4 tsp. baking powder
 1 tsp. sugar
 1/2 tsp. salt
 1 tbsp. each butter and shortening
 3/4 c. milk

 Preparation :
   1. Combine berries, water, sugar in large saucepan; cover and cook
 until there is plenty of juice.  2. Mix flour, baking powder, sugar
 and salt.  Cut in butter and shortening, mixing with a fork.  Add
 enough milk to make dough soft.  Drop by tablespoons onto hot
 blueberry sauce.  Cover tightly.  Cook 15 minutes without peeking.
 Serve hot.  Yield:  6-8 servings.
Blueberry  Grunt

 Ingredients :
 3 c. blueberries
 2 tbsp. lemon juice
 1/2 c. sugar
 1/4 tsp. cinnamon
 1/8 tsp. nutmeg
 1 c. flour
 2 tbsp. sugar
 1 1/2 tsp. baking powder
 1/4 tsp. salt
 1/4 c. butter or margarine
 1/2 c. milk
 1 egg, slightly beaten

 Preparation :
   Combine; put in oven in 8x8-inch square pan at 375 degrees for 5
 minutes.  Take out and raise oven temperature to 425 degrees.  Cut
 butter into dry ingredients as for pie dough.  Combine milk and egg;
 mix into dry ingredients just until moist.  Spread topping over hot
 berries.  Bake 20 minutes at 425 degrees.  Serve warm with milk or
 ice cream, if desired.  Serves 6.
Blueberry  Grunt

 Ingredients :
 Blueberry Filling:
 2 c. fresh blueberries
 1/8 tsp. allspice
 1/2 c. water
 Sugar to taste
 2 c. all-purpose flour
 2 tsp. baking powder
 1 tsp. salt
 2 tbsp. oleo
 2/3 c. milk

 Preparation :
     Mix together blueberries, allspice, and water.  Add sugar to
 taste.  Pour into deep baking dish.  (Baking dish must be of a size
 that can fit into a larger, covered pot for boiling.)  Mix dry
 topping ingredients.  Work in oleo.  Quickly stir in milk.  Dough
 should be soft, but not sticky.  Add more milk if necessary.  Spoon
 topping over blueberry mixture.  Place baking dish in pan of boiling
 water which comes to within 1" of the top of the baking dish.  Cover
 and cook one hour keeping water boiling constantly. Serve with
 whipped cream.
Blueberry  Grunt

 Ingredients :
 *2 c. fresh blueberries
 1 c. water
 1/2 c. sugar
 1 1/2 c. all-purpose flour
 2 tsp. baking powder
 2 tsp. grated orange peel
 1/4 tsp. ground nutmeg
 1/4 tsp. salt
 3/4 c. milk
 Whipped cream (if desired)

 Preparation :
    Combine blueberries, water, and sugar in medium skillet.  Cook
 and stir over medium heat until mixture just starts to bubble.
 Reduce heat.  Mix flour, baking powder, orange rind, nutmeg, and
 salt in medium bowl.  Add milk; stir until just moistened.  Drop
 batter by spoonfuls on top of simmering blueberries. Cover skillet;
 simmer until dumplings are puffed, 10 to 15 minutes.  Serve with
 cream.  *2 (15 ounce) cans blueberries in syrup can be substituted
 for fresh blueberries.  If so, omit water and sugar.

Peas and Eggs

On 26 Jul 2006 at 17:35, Joyce wrote:

> Hi Phaedrus,
> I love your website!  Thanks for doing this!
> My ex-father-in-law used to make a wonderful comfort-food brunch that
> featured a dish that he called (pardon my horrible French) Ouef Pochee
> San Germain.  It was a pureed pea base with a poached egg on it and
> melted swiss or gruyere on top.  I have tried making it at home and
> know that I am missing something - it just doesn't taste the same.  I
> cannot find this recipe anywhere on the web, and am not able to ask my
> ex's dad.  I am hoping that you may be successful in finding a recipe
> for this very tasty meal.  Thanks!
> Joyce 

Hi Joyce,

The below recipe is the closest that I could find to your description.

"Poached eggs" in French is "Oeufs moulÚs". There is a "potage St. Germain", but that is a soup - no poached eggs. I could not find anything called "Oeufs moulÚs St. Germain." "Peas" in French is "pois".

There are more peas with poached eggs recipes on these sites, but the peas aren't pureed, or the cheese is missing, etc.:





Poached eggs a la Trappist

8 eggs 
3 onions 
1 slice of bacon 
1 tablespoon of flour 
500 gr (18 oz.) of shelled peas 
100 cl (34 fl.oz.) of fresh cream 
100 gr (3.5 oz.) of grated Old Chimay (an aged cheese)
66 cl (22 fl.oz.) of Chimay Triple (beer)
salt, pepper, butter 


Fry the chopped onions and the diced bacon in butter. 

Cook the peas together with the onions and bacon. After cooking, make a smooth 
paste with the peas, 50 gr (1.76 oz.) of butter and 2 tablespoons of fresh 
cream. Keep hot. 

Poach the eggs in the hot Trappist beer and drain. 

Make a roux with the beer and the flour, the salt, pepper and 2 tablespoons of 
fresh cream then allow to reduce. 

Pour the pureed peas into a gratin dish. With a spatula, make 8 depressions and 
place the eggs in them. 

Top with sauce and sprinkle with grated Old Chimay and place the whole dish under 
the grill.

Kiev Cake

On 27 Jul 2006 at 12:52, Phyllis wrote:

> Can you locate a recipe for this cake for me? It is from  Russia. It
> consists of 2 meringue layers, I believe with ground hazelnuts  in
> them. The filling consists of a cream;  some say a chocolate 
> buttercream and  some say it is filled with sweetened condensed milk 
> and cognac. Thanks a lot!! 
>    PS  How long can it keep?

Hello Phyllis,

There are kiev/kievsky cake recipes on these two sites:


Russian Cuisine

The recipes do not say how long it will keep.


Mock Oyster Stew

On 27 Jul 2006 at 16:59, Maylon wrote:

>My grandmother use to make a dish from eggplants that tasted a lot
>like oyster stew.  I don't have the recipe, but do have plenty of
>eggplants and remember how good it tasted. Do you have a recipe?
>Ole Southern Boy

Hello Maylon,

Could be. See below.


Mock Oyster Stew   

2 eggplants, about 1 lb. each
1 qt. sweet milk
4 tbsp. butter
1 tsp. salt
12 saltine crackers, crushed

Peel eggplant and cut into 1 inch cubes. Boil in small amount of water for 
10 minutes and drain. Add milk, butter, salt and crackers. Bring to a simmer 
and hold 5 minutes. Serve hot.
OR, saute 1/2 cup chopped onions and 1/2 cup celery in 3 tablespoons butter 
and add to the above milk mixture. Sprinkle Durkee's red hot sauce and 1 teaspoon 
of Worcestershire. This is a low cholesterol substitute for oyster stew.

Cuban Recipes

Sites loaded with Cuban recipes like "fried cow", chicken & beef empanadas, congri, and "moors and christians":

Cuban Foods

Three Guys from Miami Cook Cuban

Cuban Recipes



Copyright (c) 2000, 2001, 2002, 2003, 2004, 2005, 2006, 2007, 2008 Phaedrus