We are celebrating George Washington’s Birthday on Marilyn’s Treats!
BREAKING NEWS ALERT! We interrupt your regular schedule of recipe Hunting and Tweeting for this PUBLIC SERVICE ANNOUNCEMENT.
Good morning friends, this is Brian GEORGE Williams WASHINGTON here to confess to everyone about the real details of this famous day. It all started while I was reporting on my friend here standing with an axe in front of the famous Cherry Tree over there. I saw the police coming, so I grabbed the axe from his hands and started chopping down the tree. We all know I can’t tell a lie, I DID IT! It was ME! I didn’t want the deed to go to waste so I chopped the branches into firewood and gave them to the Donner party as they started up the summit in Sierra Nevada. I took the rest of the wood to Kentucky and built a log cabin for my bestie, Abe Lincoln. I then made this delicious Sour Cherry Fruit Cobbler to feed the homeless. With the left over cherry pits, I planted that large Cherry Orchard in Washington, DC to do my part in a massive conservation effort. I think it was at that time I felt Lester Holt shaking me awake and demanding I vacate his new chair. I couldn’t be remembering this all wrong, could I? Oh well, maybe I am.
And now, on to our regularly scheduled recipe. I hope you like it as much as the Pilgrims did at Thanksgiving!
Sour Cherry Fruit Slump
This delicious cherry dessert is a take off from the traditional cherry pie. The addition of the citrus fruit makes the cherries a bit more tart than sweet adding surprise to the first bite.
- FOR THE FRUIT:
- 3/4 cup sugar, plus more to taste
- 2 tablespoons cornstarch
- 1/4 teaspoon ground cinnamon
- 1/2 cup cranberry juice cocktail or orange juice
- 1/2 teaspoon freshly grated lemon zest
- 4 cups fresh, frozen (thawed; see Tip) or canned (drained) pitted sour cherries
- 1 3/4 cups blueberries, blackberries and/or chopped (unpeeled) purple plums
- FOR THE DOUGH:
- 1 cup all-purpose flour
- 1/3 cup whole-wheat pastry flour (see Sources)
- 1 1/2 tablespoons sugar
- 1 1/4 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 2 1/2 tablespoons unsalted butter, very cold, cut into bits
- 2 tablespoons canola oil
- 3/4 cup nonfat buttermilk, plus more as needed
- 1 1/2 teaspoons sugar mixed with 1/4 teaspoon ground cinnamon, for garnish
- FOR THE FRUIT:
- Stir together 3/4 cup sugar, cornstarch and cinnamon in a 9- to 10-inch non-reactive deep-sided skillet or 3-quart wide-bottomed saucepan or Dutch oven. Stir in cranberry (or orange) juice and lemon zest, then the cherries and other fruit. Bring the mixture to a gentle simmer over medium heat, stirring. Simmer, stirring, until the mixture thickens slightly, about 2 minutes. Remove from the heat, taste and add up to 2 tablespoons more sugar if desired.
- FOR THE DOUGH:
- Whisk all-purpose flour, whole-wheat flour, sugar, baking powder, salt and baking soda in a medium bowl. Add butter and oil. Using a pastry blender, two knives or a fork, cut in the butter until the mixture resembles coarse meal. Add 3/4 cup buttermilk, mixing with a fork just until incorporated. The dough should be very soft and slightly wet; if necessary, stir in a little more buttermilk. Let the dough stand for 3 to 4 minutes to firm up slightly.
- TO FINISH:
- Use lightly oiled soup spoons to scoop up the dough, dropping it in 8 portions onto the fruit, spacing them evenly over the surface. Return the slump to the stovetop and adjust the heat so it simmers very gently. Cover the pot tightly, and continue simmering until the dumplings are very puffy and cooked through, 17 to 20 minutes. Cut into the center dumpling with a paring knife to check for doneness. Let the slump cool on a wire rack, uncovered, for at least 15 minutes. Sprinkle the cinnamon sugar over the dumplings. Serve warm.
Tip: Be sure to measure frozen cherries while still frozen, then thaw. (Drain juice before using.)To pit a cherry: Halve it with a paring knife then pry out the pit with the tip of a knife or use a cherry pitter, available at most stores that sell kitchen equipment.Note: A nonreactive pan—stainless steel, enamel-coated or glass—is necessary when cooking acidic foods, such as lemon, to prevent the food from reacting with the pan. Reactive pans, such as aluminum and cast-iron, can impart an off color and/or off flavor in acidic foods.EDITOR'S NOTE:The story reported here is just a spoof on current events and bears no truth to actual real people or events. Names have been changed to protect the innocent. Any similarity to reality is just a coincidence.Recipe Image Source: Eating Well
Serving Size 1
Amount Per Serving
% Daily Value
Total Fat 8 g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.