Strawberry grunt

Strawberry grunt

Strawberry grunt

The grunt is the most forgiving and versatile American style baked dessert I have ever made. This strawberry grunt is the first I’ve made in the PNW.

Strawberry grunt, side view

Strawberry grunt, side view

I’ve baked it at 4 in the morning with Little Nettle when she wouldn’t sleep. I’ve made it for holidays with omni relatives who devour it. I’ve used persimmons, blueberries, plums and strawberries, added lime juice or lemon juice, spiced with ginger, cardamom, cinnamon or nutmeg, topped with simple, cornbread or lemon poppyseed biscuits - it always comes out delicious. Unassuming name, completely stalwart dessert.

Purple sweet potato biscuits

Sweet potato biscuits cooling on parchment paper

Sweet potato biscuits cooling on parchment paper

When Little Nettle was a toddler who refused to sleep past four in the morning, Bake Club was born and one of the first things we made were sweet potato biscuits from Isa Chandra Moskowitz’s Appetite for Reduction. Sweet potato biscuits pretty much became a staple in this house, which is awesome as I am an unabashed fan of both sweet potatoes and biscuits.

Close up of one purple sweet potato biscuit

Close up of one purple sweet potato biscuit

One morning we only had purple sweet potatoes, but we figured we’d give it a go. We were surprised and delighted to discover that the biscuits were not only a beautifully vibrant purple but they were also flecked with a bright turquoise blue throughout! It’s a replicable result: an interaction between the anthocyanin (the purple pigment) and the baking powder. If you want a fun baking science experiment to do with your tiny sous chef - or on your own - this is a good one.