Grand Peres Aux Bleuets Blueberry Dumplings Recipes

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GRAND PERES AUX BLEUETS (BLUEBERRY DUMPLINGS)



Grand Peres aux Bleuets (Blueberry Dumplings) image

Make and share this Grand Peres aux Bleuets (Blueberry Dumplings) recipe from Food.com.

Provided by Lennie

Categories     Dessert

Time 45m

Yield 6 serving(s)

Number Of Ingredients 11

2 cups fresh blueberries or 2 cups frozen blueberries
1/3 cup sugar
1 pinch dried ginger
1/2 cup water
1 cup all-purpose flour
1/4 teaspoon salt
1/3 cup milk
1/3 cup brown sugar
1 pinch dried cinnamon
1 1/2 teaspoons baking powder
1 tablespoon butter

Steps:

  • In a large deep saucepan, boil blueberries, sugar, ginger and water for 5 minutes.
  • In a medium bowl, mix flour, brown sugar, cinnamon and baking powder; mix in butter with fingers or pastry blender.
  • Add milk and stir until a uniform batter is formed.
  • To prepare dough in a food processor: place flour, brown sugar, cinnamon and baking powder into bowl of food processor and mix for a few seconds; add butter and pulse a few times to blend; add milk while machine is running and stop the motor as soon as dough shapes into a ball around knife blade.
  • Use a tablespoon to drop batter on top of blueberry sauce, cover, and simmer 25 minutes or until a toothpick inserted in dumplings comes out clean.

GRAND PERES (QUEBEC STYLE MAPLE SYRUP DUMPLINGS)



Grand Peres (Quebec Style Maple Syrup Dumplings) image

Make and share this Grand Peres (Quebec Style Maple Syrup Dumplings) recipe from Food.com.

Provided by Member 610488

Categories     Dessert

Time 35m

Yield 6 serving(s)

Number Of Ingredients 7

1 3/4 cups maple syrup (do not use imitation syrup)
1 1/4 cups water
1 1/2 cups flour
4 1/2 teaspoons baking powder
1/2 teaspoon kosher salt
4 tablespoons unsalted butter, frozen
3/4 cup milk

Steps:

  • Bring syrup and water to a boil in a 6 qt Dutch oven over medium-high heat.
  • While the syrup/water is rising to a boil, whisk flour, baking powder, and salt in a bowl. Set aside.
  • Grate butter on large holes of a box grater into flour and toss to coat. Add milk and stir with a fork until dough forms.
  • When syrup mixture reaches a boil, use a spoon to drop large clumps of dough into syrup.
  • Cover pot and simmer until dumplings are cooked through (10-15 minutes). Spoon dumplings and sauce into 6 bowls and serve.

BLUEBERRY DUMPLINGS



Blueberry Dumplings image

One of my childhood memories is picking wild blueberries with my siblings when our family went camping in northern Ontario - then my mother would make blueberry dumplings for us! This recipe from Jim Dodge, Food & Beverage Manager at the Getty Center in L.A., is much better - sorry mom! Wild blueberries are best - but cultivated or frozen blueberries or even Saskatoons will work. Top with creme fraiche or whipped cream.

Provided by CountryLady

Categories     Dessert

Time 1h

Yield 6 serving(s)

Number Of Ingredients 9

4 cups fresh blueberries, preferably wild blueberries
2 cups water
1 cup sugar
1 1/2 cups unbleached all-purpose flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
4 tablespoons unsalted butter
1 cup milk
1 cup creme fraiche (or whipping cream)

Steps:

  • Filling: Adjust oven rack to the lowest level and preheat oven to 350°F.
  • Wash the berries in a bowl of cold water, remove any leaves or stems and drain well.
  • In a 2 ½ to 3 quart casserole with a tight fitting lid, stir together the sugar and water until the sugar dissolves.
  • Add the berries and cover with the lid.
  • Bake on the lower rack for about 30 minutes or until the filling gives off a little steam.
  • While the filling is baking, begin preparing the batter so that you are able to make the dumplings quickly.
  • Dumplings: In a medium size bowl blend together the flour, baking powder and salt.
  • Pour the milk into a small saucepan.
  • Cut the butter into small pieces and add to the milk.
  • Warm over moderate heat until the milk is warm and the butter is almost completely melted.
  • Turn off the heat and leave the mixture in the saucepan on the burner so that the milk stays warm and butter stays melted.
  • Get ready in your workspace: a fork to mix with and two large oval soupspoons to form the dumplings.
  • When the blueberry filling is ready, remove the casserole from the oven, but do not remove the lid.
  • With a fork, stir the milk mixture into the flour only until the milk has been absorbed.
  • The batter should look lumpy and under mixed.
  • Remove the lid from the top of the casserole and keep it close by.
  • Drop large spoonfuls of the batter on top of the blueberry mixture forming first a circle and then filling in the center of the circle.
  • The dumplings will sink a little.
  • Return the lid to the top and place back into the oven.
  • Continue cooking for 15 minutes.
  • Do not remove the lid until this baking time has elapsed.
  • Remove from the oven and place on a rack.
  • Remove the lid and let cool for 15 minutes before serving.
  • Whip the crème fraîche (or whipping cream) until thickened.
  • To serve, spoon into deep bowls and top with a dollop of cream fraîche or whipping cream.

Nutrition Facts : Calories 529.4, Fat 24.5, SaturatedFat 15, Cholesterol 80.4, Sodium 305.6, Carbohydrate 74.5, Fiber 3.2, Sugar 43.1, Protein 6.2

BLUEBERRY DUMPLINGS



Blueberry Dumplings image

Wonderful way to use fresh or frozen Maine Blueberries! Serve with real whipped cream or Vanilla Bean ice cream. SWEET!

Provided by KelBel

Categories     Breakfast

Time 30m

Yield 6 serving(s)

Number Of Ingredients 7

2/3 cup milk
1 2/3 cups Bisquick
1 tablespoon sugar
2 cups water
4 cups blueberries
3/4 cup sugar
1 tablespoon lemon juice

Steps:

  • Mix together dumpling ingredients in a bowl.
  • Mix together blueberry sauce ingredients in a heavy bottomed saucepan over medium heat. Bring to a boil, stirring frequetly.
  • Turn down burner to low, while alowing the syrup to simmer, add dumpling (should make 6).
  • Cook 10 minutes with lid on (NO PEEKING)!
  • Cook 10 minutes with lid off.
  • Serve warm with whipped cream or ice cream.

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