Recipe Reviews

I am happy to announce a new category for my blog called “Recipe Reviews.”  Here is where you will find my review or commentary on hand-picked recipes that I find while browsing the web.  How many times have you come across a good recipe, but were afraid to try it for some reason or another?  That’s what I’m here for!  I am going to prepare recipes from the web that I think sound really good.  Then I will discuss how the recipe came out, how it tasted and if I would make it again.  That way, you can decide if you want to try it yourself at home. 

I am not here to give negative responses or to fault the recipe in any way.  After all, the person who created the recipe likes it very much, or it wouldn’t be posted.  Any observations that I make about the recipe will just be my own opinion. 

So, here is my first recipe review:

Johnnycake Blueberry Dumplings

Source: kitchenvixen.ca

Photo from kitchenvixen.ca

   

¾ cup of all purpose flour

¼ cup of cornmeal

½ tsp of baking soda

1 ½ tsp of baking powder

½ tsp salt

½ tsp of powdered ginger

3 tbsp of sugar

½ cup of butter (cold)

1 cup of buttermilk

4 cups of blueberries (fresh or frozen)

¼ cup brown sugar

½ tsp of lemon zest

2 tbsp of Grand Marnier liqueur

1 tsp of freshly grated nutmeg

Mix flour with cornmeal, baking soda, baking powder, salt, ginger and sugar. Using a box grater, grate 1 stick of butter into mixture. Incorporate with fingers, squishing dough to form pea-sized meal. Add in buttermilk and mix until a smooth dough is formed.

Form 8 to 10 dumplings and set aside.

Pour blueberries, sugar, zest, liqueur and nutmeg into a large pot. Simmer until the blueberries release some of their juices. While the blueberry mixture is still quite moist, add in dumplings. Cover and cook another 10 to 15 minutes, until dumplings are set.

Serve with vanilla ice cream.  Makes 4 servings.

Review

This recipe caught my eye when I saw the word "johnnycake."  As a true lover of corn cakes, I knew that I must give this one a try.  While I was mixing the dry ingredients together, I started wondering if the dumplings would turn out heavy or light.  I know that cornmeal is a bit heavier than flour, but the recipe is only calling for 1/4 cup of it.

The technique of using a grater to grate the butter into small pieces was my favorite part of making this recipe.  Of course, you have to work fast and make sure the butter is very cold to achieve success.  Having the butter in such small pieces made it so much easier to mix it into the flour.    

I didn't have enough fresh blueberries to make 4 cups, (only had 3 cups), so I added frozen blueberries for the last cup.  Also, I didn't have any Grand Marnier on hand so I used 2 Tablespoons of orange juice.  As I got out my nutmeg to add to the blueberry mixture, I found myself stopping to think about the amount that was asked for.  I know how strong this spice can be and how a little goes a long way.  I went ahead and used the whole teaspoon. 

I used my 2" cookie scoop to measure out the dumplings.  It took exactly 10 minutes for them to cook.  Now it was time to taste....

All of my worries about a heavy dumpling just flew out the window!  The dumplings were absolutely delicious.  They were not only light and tender, but had the sweetness of buttery corn flavored throughout.  I will definitely want to make these again, but for my own taste, next time I will use only 1/2 teaspoon of the nutmeg.  

These dumplings are a great example of comforting food.  If you love johnnycakes or cornbread as I do, you must add this recipe to your list of favorites.  I want to thank the Vixen for adapting her mom's recipe and sharing it with all of us.  If you want to try more recipes from the Vixen, visit her blog at kitchenvixen.ca.

Happy eating,

Pam