[Sca-cooks] Peach cobbler/slump recipe??
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?
> 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."
> 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
>> 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
>> thing to do with them...
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