Description
In preparation for this contest, I tried to put myself in the place of Cinderella and imagine that I'd like to enjoy the most. Remembering so well-known fairy tale character "appeared" in the 17-18 century, decided that the dish should be about those times. Fortunately, I came across a recipe for Blueberry Grant, which, according to an old canadian cookbook, appeared just at this time. Despite the long history, the dish has not undergone major changes, and the recipe remains largely authentic. What can I say? This mega-delicious, mega-berry, mega-blueberry! And dumplings (I would even say that it's more like steam buns) are perfect for this blueberry fairy tale! I'm sure Cinderella would be this dish liked it!
Ingredients
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Blueberries
4 cup
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Sugar
0.75 cup
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Water
0.5 cup
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Lemon juice
1 tsp
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Cinnamon
0.5 tsp
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Flour
2 cup
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Sugar
0.25 Tbsp
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Baking powder
4 tsp
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Salt
0.5 tsp
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Butter
1 tsp
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Milk
1 cup
Cooking
In a large skillet (I want to warn that I was doing half a serving, I pan 24 cm), mix the blueberries, sugar and water, put on medium heat. I used cane sugar "Mistral".
Bring to a boil, then reduce the heat. Add the lemon juice and cinnamon, stir, cook for another 10-15 minutes.
While preparing blueberry jam, mix the flour with the sugar (original is 1 tsp, but I do so very little, see to your taste), salt and baking powder.
Add the melted butter and milk, mix thoroughly. From dough to roll into balls. The dough is very soft, sticks to the hands, so the hands and the Board and sprinkle with flour. Do not hammer the dough with flour, otherwise it will be "wooden", and the dumplings are soft.
Put the dumplings in blueberry jam and cook on slow fire under a cover (!) 15 minutes. The idea is to prepare the Macau dumplings in blueberry sauce and eaten. But I prefer more then on the fire so that the liquid is completely boiled away. In this case it is very convenient to have one side held and the other half is completely covered in blueberry jam. But then, watching closely so it doesn't burn.
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