Never heard of a sonker?
You won’t forget it after this.
Cookbook author Nancie McDermott hails from the Piedmont region of North Carolina, yet had never tasted a sonker.
Credit:Victor Protasio; Food Styling: Chelsea Zimmer; Prop Styling: Mary Clayton Carl Jones
This is where the agreements end, however.
7cupsfresh blackberries (about 1 34 lb.)
5cupsfresh raspberries (about 1 12 lb.)
Add butter; process until mixture resembles coarse sand.
Whisk together egg yolks and ice water in a small bowl.
With processor running, pour egg mixture through food chute, and process until mixture begins to clump.
Transfer to a lightly floured surface; knead until dough is smooth, 2 to 3 times.
Shape dough into a 7- x 5-inch rectangle, and cover with plastic wrap.
Prepare the Filling:Preheat oven to 350F.
Combine all berries in a large bowl.
Stir together sugar, tapioca, nutmeg, and salt in a small bowl.
Add to berries; toss gently to coat.
Dot top of berries evenly with butter.
Roll dough on a lightly floured surface into a 16- x 12-inch rectangle.
Place dough on top of berry mixture; fold dough under edges of pan and crimp.
Whisk together egg yolk and water; brush dough evenly with egg mixture.
(Cover top with aluminum foil, if needed, to prevent overbrowning.)
Let stand on a wire rack at least 2 hours before serving.
Stir together cornstarch and cold water in a small bowl until smooth, and stir into half-and-half mixture.
Cook until mixture is thick and bubbly, stirring constantly, 1 to 2 minutes.
Strain Dip through a fine wire-mesh strainer into a small serving pitcher, and stir in vanilla extract.
Serve sonker warm, and drizzle each serving with warm Dip.
