CHERRY GRUNT

1) Make the dough

2) Preheat oven 400 degrees F. Put a foil at the bottom to catch drippings.

2) Make the goo. Use a cast iron skillet or something like that.

3) Distribute small-plum-sized chunks of dough on the surface of the goo. It's ok if you don't use all the dough.

4) Stick the skillet in the oven. Bake for 25 to 30 minutes, or until the top is just starting to brown. Remove from the oven and allow the grunt to cool for 15 to 30 minutes before serving.

DOUGH

4 C flour

4 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

4 oz butter, cut into small pieces and chilled

2 c buttermilk

Sift flour, baking powder, baking soda and salt together in big bowl. Using your hands, work the butter into the flour mixture until about half of the butter disappears and the rest is left in pea-size pieces. Make a well in the center of the mixture and add the buttermilk and stir with a rubber spatula or wooden spoon just until it comes together. Ball up the dough, dust it with flour, stick it in a covered bowl, stick the bowl in the fridge to chill.

GOO

4 (14.5 oz each) cans red tart cherries in water. Use everything, less about half the juice.

6 Tbsp tapioca

2 1/2 c sugar

4 Tbsp butter

Mix it up in the skillet and place over medium heat. Bring this to a simmer. Decrease the heat to medium low and continue to cook, stirring occasionally, for 15 minutes, or until the liquid is thick enough to coat the back of a spoon.