[Sca-cooks] Peach cobbler/slump recipe??
kiridono at gmail.com
Sun Aug 8 05:36:54 PDT 2010
Thanks...as it turns out, I had actually already copied into Recipe Master,
but had forgotten the name!
On Sat, Aug 7, 2010 at 7:22 PM, Johnna Holloway <johnnae at mac.com> 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
>> 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
>> batch of locally grown peaches and think that this would be a wonderful
>> thing to do with them...
> Sca-cooks mailing list
> Sca-cooks at lists.ansteorra.org
"It is only with the heart that one can see clearly; what is essential is
invisible to the eye."
--Antoine de Saint-Exupéry, The Little Prince
More information about the Sca-cooks