[Sca-cooks] Slumps

freyja freyja7777 at gmail.com
Fri Jul 23 23:05:50 PDT 2010

Thanks for this, Johnnae!

I just made my first buckle a few weeks back.


On Thu, Jul 22, 2010 at 6:50 AM, Johnna Holloway <johnnae at mac.com> wrote:
> 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
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