[Sca-cooks] Slumps

Johnna Holloway johnnae at mac.com
Thu Jul 22 06:50:13 PDT 2010

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."


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