Blackberry Dumplings (a Cajun recipe)

"It's always best to use fresh blackberries but you can use frozen in a pinch. Reserve a few fresh berries to use a garnish when serving the dumplings with homemade ice ream. The main thing is to take your time. Do not flip the dumplings until they are bubbly like pancakes. Don't hurry.  What is a fais do-do? Don't know? - click here to learn about this Cajun 'hoedown.'

• 1 pound fresh blackberries, rinsed and picked over, or 1 pound frozen blackberries, thawed
• 1 cup sugar
• 1 cup all-purpose flour
• 1 cup yellow butter cake mix
• 1 teaspoon baking powder
• 1 large egg beaten with 1/2 cup water
• Vanilla ice cream

METHOD

Combine the berries and the sugar in a heavy, medium-size saucepan over medium heat. Cook, stirring occasionally, for 15 minutes. Reduce the heat to medium-low.

Meanwhile, combine the flour, cake mix, and baking powder in a medium-size mixing bowl, and mix well. Make a well in the center of the dry ingredients and pour in the egg-water mixture. With a wooden spoon, stir in one direction to make a smooth dough.

Drop the batter randomly by heaping teaspoonfuls into the hot blackberries, 6 to 7 teaspoonfuls at a time. Poach for about 2 minutes, then carefully and gently flip over the batter with the tines of a a fork. Cook until the dumplings are puffy and spongy, 1 to 2 minutes longer. Gently transfer them to a shallow bowl. Repeat with the remaining batter.

To serve, spoon an equal amount of the remaining blackberry mixture from the pot into the bottom of each small dessert bowl. Put four dumplings in the bowl on top of the blackberry sauce, then top with a scoop of ice cream and garnish with the fresh berries or some of the cooked blackberry mixture.

Makes about 35 dumplings or 8 servings

Reprinted with permission from ©2002 McIlhenny Company, Eula Mae's Cajun Kitchen: Cooking Through the Seasons on Avery Island, published by the Harvard Common Press.

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