Welcome to Cooking with the BPL Staff. We are going to post cooking projects, like bread-making or pickling.  See below for the schedule. We're going to poll the group to determine later cooking recipes/projects. Join us on Zoom to talk about what you made, your favorite meals, maybe restaurants you are missing, just all things food.

Join Zoom Meeting

https://us02web.zoom.us/j/88670313616?pwd=YmhjeE1qWCtFMjkrUnJHMUhhVDlNUT09

Meeting ID: 886 7031 3616

Password: 332421

For Wednesday August 12th we're going to make a "Slump" on a stovetop.It's a great camping dessert. 

Stone Fruit Slump 

From blogger Megan Gordon https://asweetspoonful.com/2010/06/a-summer-slump.html

• YIELD: 8 SERVINGS
• PREP TIME: 25 MINS
•  COOK TIME: 25 MINS
•  INACTIVE TIME: 30 MINS
•  TOTAL TIME: 1 HR 20 MINS

Adapted from: Rustic Fruit Desserts

INGREDIENTS

Fruit Filling:

8-9 cups (or 3 pounds, prepped) fresh or frozen peaches, nectarines or plums, pitted

1/3 cup granulated sugar

3 Tbsp. cornstarch

1/2 tsp. fine sea salt

2 Tbsp. freshly squeezed lemon juice (about 1/2 lemon)

Dumpling Topping:

1 cup all-purpose flour

1/2 cup unsifted cake flour

2 Tbsp. granulated sugar

1 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. fine sea salt

1/2 tsp. ground cinnamon

1/2 tsp. ground cardamom

1/2 cup (4 ounces) cold unsalted butter, cut into 1/2-inch cubes

1 cup cold buttermilk

INSTRUCTIONS

Slice fruit into thin wedges over a bowl, collecting all of the juice. Drop slices in bowl. Separately, stir the sugar, cornstarch and salt together in a small bowl, then add to the fruit and quickly toss to coat. Gently stir in the lemon juice, then slide the fruit and juices into a 10-12 inch non-reactive, deep skillet or a wide 5-quart saucepan or Dutch Oven. Let stand for 15 minutes as the fruit releases its juices and the sugar dissolves. Bring the fruit mixture to a low simmer over medium-low heat and stir occasionally to prevent juice from sticking to the bottom. Simmer for 2 minutes or until slightly thickened. Remove from heat.

To make the dumpling dough, whisk the flours, sugar, baking powder, baking soda, salt, cinnamon, and cardamom together in a bowl. Add the butter and toss until evenly coated. Using your hands or a pastry blender, cut in the butter until it’s the size of peas. Add the cold buttermilk and stir until just combined. Don’t worry: the dough will be pretty wet.

Scoop 8 dollops of dough atop the fruit, distributing each dumpling evenly over the surface. Return to the stove top and bring to a gently simmer over low heat. Cover with a tight-fitting lid and continue simmering for 18-22 minutes, or until dumplings are puffy and cooked through. Remove the cover and let cool 15 minutes before serving.