Thursday, June 11, 2009

A Week of Strawberries - Part IV - Strawberry Dumpling

Strawberry Dumpling

The plan was to defrost some of my homemade frozen strawberries and make strawberry cupcakes with them. You see, my co-worker's birthday is coming up, and I had a plan. But we all know what happens when you make plans. I forgot there was a wedding on Sunday, and my co-worker would be out Monday because that's her actual birthday (and our employer is nice like that - we get our birthday off, with pay!)

So there won't be any strawberry cupcakes this weekend. But, you see, there were still thawed, sweetened strawberries in my fridge. I couldn't make coffee cake or muffins because I had no sour cream or buttermilk or fresh lemons. (I know, I know. And I call myself a food blogger!) Hmmm. A cobbler would be good - but strawberry cobbler? I don't see why not, but I've never actually eaten a strawberry cobbler. A quick scan of my recipe file and one dish jumps out: Strawberry Dumpling. Interesting method - a stovetop dessert - but wait, wait, wait. Isn't this more or less a ... cobbler?

Yes. Yes, I think it is. Almost. I missed the crunch on top that the oven brings to a true cobbler. But in a pinch? It worked. And Cash and I had a lovely, quick afternoon dessert following our sandwiches and grapes. Plus it was pretty. And we all like pretty, now don't we?

Strawberry Dumpling

Strawberry Dumpling
Adapted from Epicurious
Printer-friendly version

Ingredients
1 quart strawberries, capped and sliced
2/3 cup sugar
1 cup all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
2 tablespoons unsalted butter, chilled and cubed
2/3 cup whole milk

Directions
1. In a saucepan, stir together strawberries and sugar let stand, stirring occasionally, about 15 minutes. Bring to a boil over medium heat, stirring occasionally.
2. In a separate bowl, whisk flour, baking powder and salt. Cut in butter using a pastry blender or two knives until butter is in pea-sized lumps. Stir in milk until just combined, then add to boiling berries and stir once or twice. Cover saucepan and lower heat to low. Cook, undisturbed, until dumpling is dry on top, about 15 minutes. Remove from heat, remove top, and let stand 5 minutes before serving.

3. Epicurious suggests heavy cream as an accompaniment, but I say it screams for a big, ice-cold scoop of vanilla ice cream. Pick your poison.

About two years ago: Kentucky Bourbon Pie and Dorie Greenspan's Perfection Pound Cake

13 comments:

  1. MMMMMM.....this dessert looks fab! Yum!

    ReplyDelete
  2. Isn't that the worst, when you're all geared up to make something then you don't have the ingredient? Happened to me yesterday-- no buttermilk. That dumpling looks unbelievably good, Abby!

    ReplyDelete
  3. Yay, I gotta say I like quick and even more if its pretty! :)

    I gotta tell ya I can't tell you how many times I've taken out the eggs, butter, and etc to come to room temp (ya know I'm planning, right) and by bedtime had to put it ALL back! :(
    ~ingrid

    ReplyDelete
  4. i like pretty! i also think this sounds extraordinarily appealing right now. frankly, this is much more preferable to cupcakes! :)
    and wow, how fortunate are you to work somewhere so great!

    ReplyDelete
  5. Loving all the strawberry goodies!!! I just love this season with all its delicious bounty.

    ReplyDelete
  6. that looks so good! strawberry deserts are the best, especially when they're homemade

    ReplyDelete
  7. I'm loving these strawberry recipes, because mine are just starting to ripen in the backyard!

    ReplyDelete
  8. In a way I love the challenge of finding what to do with an ingredient when you're missing the other ingredients for your favorite recipes. That's how new favorites are found! Strawberry dumplings sound delightful!

    ReplyDelete
  9. That looks so good! Great way to enjoy the strawberries!

    ReplyDelete
  10. You know I saw a similar recipe in the cookbook I am currently giving away that I was determined to make. The stovetop type dessert is apparently called a "Grunt" in eastern canada. Totally different method but, as you say basically a cobbler or crisp. The recipe I was looking at also had oats.

    ReplyDelete
  11. Oh you did wonderful with the dumpling. That was the reason for the lack of ingredients... everything happens for a reason LOL

    ReplyDelete
  12. This is tempting me. We have the last few handfuls of strawberries trickling in from the garden and I think this might be just the recipe for them.

    ReplyDelete
  13. This its great, I cut the sugar down a little and put some cake flavored rum in when reducing the strawberries. Yum

    ReplyDelete

Like Thumper's mama told him: If you can't so something nice, don't say anything at all. Thanks, y'all.