Hodge Podge

Another of my favorites while growing up was hodge podge. 

Our family always had a garden when I was younger, and the greatest part of that was always the first good harvest of the season when my mother would make Hodge Podge. Fresh, tender vegetables in all their sweet, delicious glory in a rich, cream broth  that lends itself perfectly to being sopped up with fresh, crusty bread. 

This is a dish that is wonderful in its simplicity. No long list of spices here; simply seasoned with butter, and a dash of salt and pepper. Truly a comfort food, Hodge Podge is another iconic Nova Scotian dish that always entices you to go for a second helping…

Hodge Podge

Ingredients:

1 dozen new potatoes

3 cups new carrots

3 cups yellow and green beans

1 cup new peas, shelled

1 ½ cups blend (‘half and half')

1/3 cup butter

Salt & pepper

Directions:

To start, scrub any dirt from the potatoes and carrots. Do not peel them!  Cut the carrots into large chunks, I usually cut mine into thirds. Cut the larger new potatoes in half, leave the small one whole.

Combine the chopped potatoes and carrots in a large pot, cover with water and put on stove to boil.

Meanwhile, rinse the beans and chop them into large pieces. (I usually chop them into halves or thirds) and also rinse the shelled peas.

Allow the carrot and potatoes to boil roughly 10 minutes, until they have begun to soften. At this point, add the green and yellow beans and cook until the vegetables are easily pierced by a fork. Add the shelled beans, and boil a few more minutes until vegetables have reached desired softness. (It’s more a personal preference at this point…)

Once the vegetables are cooked through, drain all but one inch of water from the pot. Return to burner on a medium-low heat, and add the cream, butter and salt and pepper (to taste). Allow to heat through, but do not boil!! 

Drain the water, leaving 1-inch in the bottom of the pot.

Do not boil once the blend has been added!

 (Note: the sauce will be thin, this is normal. Though the starch from the potatoes may thicken it slightly, this is more a broth than a gravy.)

Once the blend has heated through, and the butter has melted… It is time to EAT! This pairs well with fresh bread, rolls or biscuits. (And strawberry shortcake is always a good dessert….)

 ENJOY!

Blueberry Grunt

A true Nova Scotian dessert, Blueberry Grunt is a delicious treat my mother would make frequently when we were growing up. Supposedly named for the sounds it makes while cooking, grunt is essentially sweet dumplings in a blueberry sauce.

I’ve been asked several times lately for my recipe; have had people asking me just how it is made. I had planned to make a batch this weekend and so figured it was a good chance to share my recipe.

This is the recipe I copied down ages ago; I don’t really measure anymore and looking at the recipe there are parts I have tweaked over the years. For example, I usually increase the amount of berries so we have more sauce… (Always use the wild blueberries, if you are going to make it you have to make it right! haha)

My modified version of this recipe is as follows:

Blueberry Grunt

Sauce:

7 cups Wild Blueberries (Frozen or fresh)

¼ tsp Nutmeg

¾ tsp Cinnamon

¾ cup Granulated Sugar

1 tbsp Lemon Juice

½ c Water

Dumplings:

2 cups Flour

4 tsp Baking Powder

½ tsp Salt

1 tbsp Granulated Sugar

2 tbsp Butter

Milk

Directions:

To make the sauce; combine the blueberries, sugar, cinnamon, nutmeg, lemon juice and water in a large saucepan with lid. Using a medium-low heat, bring the sauce ingredients to a gentle boil and allow to simmer while preparing the dumplings.

To make the dumplings; sift together the flour and baking powder  in a mixing bowl, and add the sugar, salt and softened butter. Mix to combine, then add milk in small amounts continuing to mix until dough forms into sticky ball. (Do not over mix or make the dough too sticky. Dough should feel light and cling together easily.)

Separate the dough into small dumpling sized balls, and add to the simmering blueberry sauce. Cover immediately with lid and allow to cook 15 minutes undisturbed. (That is maybe the most important sentence I had typed in the whole recipe – No peeking or dumplings will be heavy and doughy, they won’t turn out fluffy!)

After 15 minutes has passed, remove pot from heat and allow 5 minutes to set and cool. 

After that, lift the lid and help yourself!

Serve warm with whipped cream, yogurt or ice cream to enjoy this dessert at its best!  If you do wind up with leftovers, this can be kept in the fridge and reheated the next day.