Last night’s dinner

This is the world’s most boring picture of one of the nicest chickens I’ve had in a very long time. I didn’t tell Stephen what we were having but instead had hime go and smell the dish. His reaction was “Hey! This is Swiss Chalet chicken”. It is so true. I honestly didn’t think that this recipe was going to work but it even created a chalet style sauce in the pot. This will be on my list of things to make when I go back to work. It took about thirty seconds to throw in the pot and then looked after itself. Don’t forget to start your meat off from frozen to have a terrifically moist bird. I put the dish on high from the beginning and it cooked for 6.5 hours.

Tonight’s dinner

The fridge had a bunch of tasty leftovers and salad to be snacked on so we’ll be at those. This doesn’t mean there won’t be room for dessert though and I have a variety of fruit that needs some treatment (I’m not just going to use nectarines and blueberries). I’ll be making…

For the dumplings:
1 cup all-purpose flour
1/4 cup plus 2 tablespoons yellow cornmeal (fine or medium ground)
1/4 cup plus 2 tablespoons granulated sugar
1 teaspoon baking powder
3/4 teaspoon kosher salt
1/2 teaspoon ground ginger
3/4 cup half-and-half
3 tablespoons unsalted butter, melted and slightly cooled

For the filling:
5 medium nectarines, pitted and cut into eighths (about 4 cups)
3 cups blueberries (about 1 1/2 pints)
2 tablespoons granulated sugar
2 tablespoons freshly squeezed lemon juice
For the dumplings:
Stir together flour, cornmeal, sugar, baking powder, salt, and ground ginger in a large mixing bowl to combine, and break up any lumps. Mix half-and-half and melted butter together in a small bowl until evenly combined. Pour half-and-half mixture over flour mixture and stir until just combined (dough will resemble a cornbread batter). Set aside.

For the filling:
In another large bowl, gently fold nectarines, blueberries, sugar, and lemon juice together then transfer to a large straight-sided skillet. Cook over medium heat, stirring occasionally, until fruit starts to release some of its juice, about 6 minutes.
Drop eight large dollops of batter over fruit mixture and reduce heat to medium low. Simmer, covered, until dumplings are cooked through and juices are bubbling, about 20 to 30 minutes.
Remove the lid and continue cooking until dumplings are springy to the touch and no longer sticky, about 5 minutes more. Serve warm, drizzled with heavy cream.