Elderberry Slump

| Dec 17, 2013

Biotta Juice Featured: Elderberry Juice

Serves 6


1 cup blueberries
2 cups blackberries, halved
1½ cups strawberries, halved (or quartered if large)
1/4 cup honey
1 teaspoon lemon zest
1 cinnamon stick, whole
Pinch of sea salt
1/2 vanilla bean, split and scraped, pod reserved
1 tablespoon cornstarch + 1 tablespoon water, whisked together

1/2 cup all purpose flour (organic, unbleached)
1/2 cup whole wheat flour (organic)
2 tablespoons granulated sugar (organic)
1½ teaspoons baking powder
1/2 teaspoon salt
1/8 teaspoon ground nutmeg
2 tablespoons cold, unsalted butter, cut into small cubes
1/2 cup buttermilk
Sugar, to sprinkle on top of dumplings

Vanilla ice cream, for serving


Bring BIOTTA ELDERBERRY JUICE, fresh berries, honey, lemon zest, cinnamon stick, salt and vanilla bean seeds and pod to a simmer in a Dutch oven or large saucepan over medium heat. Cook for 10 minutes. Stir in cornstarch/water mixture. Bring to a boil, then reduce to a simmer. Simmer uncovered while preparing dumplings.

In a large mixing bowl, whisk together flours, sugar, baking powder, salt and nutmeg. Using clean hands, rub the butter into the flour mixture until pea-sized crumbles form. Add buttermilk and stir until dough forms. Form dough into six oval-shaped dumplings (about 2-3” each). Evenly distribute dumplings on top of simmering berry mixture. Sprinkle sugar on top of each dumpling. Cover and cook dumplings for 20 minutes, or until cooked through.

Place dumplings in serving bowl and top with berry mixture. Serve hot or at room temperature with vanilla ice cream. Watch out for cinnamon stick and vanilla pod!