[Sca-cooks] Peach cobbler/slump recipe??

James Davis firedrake at earthlink.net
Sat Aug 7 19:41:20 PDT 2010

Man, I'm glad I'm not dieting right now -- this looks GREAT!


On Aug 7, 2010, at 4:22 PM, Johnna Holloway wrote:

> From July 22nd
> It's OT and OP but there's an article on making slumps in the  
> Chicago Tribune food section.
> Summer slump. What could be simpler than simmering dumplings on top  
> of seasonal fruit?
> http://www.chicagotribune.com/features/food/newsletter/sns-newsletter-summer-cobbler,0,1626297.story
> http://tinyurl.com/2d5zald
> Slumps are fruit desserts that can be simmered on top of the stove  
> or even carefully cooked
> on an open fire in a cast iron skillet. "Some say the word slump  
> comes from the way the dumplings slowly spread over the fruit as  
> they cook. Or maybe not: "The reason for the name is thought to be  
> that the preparation has no recognizable form and slumps on the  
> plate," wrote Alan Davidson in "The Oxford Companion to Food."
> The dish appears to have originated in New England, where early  
> colonists (without brick ovens) would prepare it in hanging pots  
> over a fire. A slump also goes by the name grunt (because of the  
> sound the bubbling fruit makes?). We'll stick to slump, thanks."
> Johnnae
> On Aug 7, 2010, at 7:11 PM, Elaine Koogler wrote:
>> A few days (or more) back, one of you lovely, wonderful people  
>> posted a
>> recipe (or a link to a recipe) for a peach cobbler/slump that  
>> didn't have a
>> crust but had spoonfuls of dough as a topping.  I seem to not have  
>> the
>> recipe anymore.  Would whomever posted the recipe please either  
>> post it
>> again...or at least send it to me privately?  I have just acquired  
>> a lovely
>> batch of locally grown peaches and think that this would be a  
>> wonderful
>> thing to do with them...
>> Thanks!
>> Kiri
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