Huckleberry Vodka Lemonade

Posted May 20, 2018 By sandy

Huckleberries make delicious and  refreshing drinks.  Huckleberry and lemonade go together wonderfully …. but what happens when you add vodka?  You create a tasty adult drink.

I have two recipes you can try.  The first is from my own home state of Idaho (where they grow and make these best huckleberry products!!)

Huckleberry Vodka LemonadeHuckleberry Vodka Lemonade

Ingredients

  • 2 oz 44° North® Mountain Huckleberry Vodka
  • 6 oz Gluten Free Lemonade
Instructions

Shake all ingredients together, strain into a mason jar over rocks. Garnish with lemon wheels and mint.

NOTE:  Check out all the delicious drinks listed on the 44° North® website

 

Another great recipe starts out with Huckleberry Lemonade

Huckleberry Lemonade with Vodka

Ingredients

One part huckleberry lemonade concentrate
Two parts water
Half part vodka (or adjust to your personal taste)

Instructions

Mix well and serve over ice
The bottle is large enough to make enough servings for a party!!

 

You can find Huckleberry Lemonade on our sister site:  Tastes of Idaho

 

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Huckleberries are wonderful and versatile little berries that work well in many different savory dishes and delectable desserts.

One of my favorite huckleberry deserts is huckleberry milk shakes.  Creamy ice cream matched with huckleberries creates a wonderfully refreshing dessert that you can drink!

If you still have frozen huckleberries in your freezer, here is a perfect recipe to try:

Huckleberry Milk Shakes

Huckleberry Milk Shakes

Ingredients

  • 2 cups of high quality vanilla ice cream
  • ½ cup huckleberries
  • 1/3 cup whole milk

Instructions

  1. Place all ingredients in a blender and puree until smooth. Taste and adjust as needed. Add more huckleberries if you want a little more huckleberry flavor and more milk if needed.
  2. Top with a dollop of freshly whipped cream and enjoy immediately.
http://wildhuckleberry.com/2018/05/04/how-to-make-homemade-huckleberry-milk-shakes/

Read the complete article here

If you do not have any fresh or frozen berries on hand, we have an easy option for you.  Huckleberry Milkshake Mixer

On our sister site, Tastes of Idaho, we feature a thick huckleberry milk shake mixer that will transform your ice cream mixture into a tasty huckleberry milkshake.

We suggest that you replace the half cup of fresh/frozen berries with about 1/4 cup of mixer.  Taste and add more mixer to suit your particular liking.

Easy and quick, and you can buy the huckleberry milk shake mixer online from Tastes of Idaho!

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Huckleberry BBQ Sauce goes wild!

Posted April 5, 2018 By sandy

If you are a Huckleberry BBQ sauce lover, we have a deal for you!Huckleberry BBQ Sauce, 64 oz.

For the first time ever, Tastes of Idaho is offering a whopping half gallon – 64 oz. bottle – of Gem Berry’s award-winning, original huckleberry barbecue sauce. 

Gem Berry’s kitchen put out a limited supply of these ‘party-sized’ bottles.  If you can’t get enough Huckleberry BBQ sauce, this item is for you! 
 
Packaged in a convenient half-gallon plastic container, you can refrigerate to use all season long, or for your next block party!
Huckleberry BBQ Sauce
Supply is limited to stock on hand. When they are gone, they are gone.
 
This top-selling barbecue sauce uses whole huckleberries (and some blueberries) in a perfect savory tomato sauce. Great on salmon, poultry, or as a side condiment for virtually any kind of meat or seafood!
 
Also available in a 16-ounce bottle with a striking label.

You can order either size Huckleberry BBQ Sauce bottle here.

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Creamy Huckleberry Dessert Cups

Posted March 22, 2018 By sandy

If you are looking for a simple creamy style huckleberry dessert, this recipe for single dish dessert looks elegant and wonderful!!

Creamy Huckleberry Dessert Cups

Prep Time: 10 minutes

Cook Time: 10 minutes

Serving Size: Four

Creamy Huckleberry Dessert Cups

Ingredients

  • 1 16 ounce container of real sour cream
  • 3 Tbsp sugar
  • 1 tsp vanilla extract
  • 1 c frozen huckleberries
  • 2 Tbsp brown sugar
  • Cool whip or whip cream (optional)

Instructions

  1. Preheat oven to 400 degrees. In a mixing bowl add the sour cream, sugar and vanilla. Mix with wire whip and add more or less sugar to your taste..a little on the sweet side to complement the berries.
  2. In 4 custard dishes, add 1/4 cup of frozen huckleberries into each dish. Divide the sour cream mixture evenly between the custard dishes on top of the berries.
  3. Mixed the berries into the sour cream until it looks purple..
  4. Sprinkle with brown sugar and bake in oven until the brown sugar has melted and starts to caramelized. About 10 minutes.
  5. Add a little Cool Whip or whip cream and enjoy!
http://wildhuckleberry.com/2018/03/22/creamy-huckleberry-dessert-cups/

Enjoy!

 

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Fun Facts About Huckleberries

Posted March 7, 2018 By sandy

I recently ran across a website that lists obscure facts about different plants and animals.

This month they published 23 Fun And Interesting Facts About Huckleberry.  I’d like to share a few here:

1. The name “huckleberry” is a North American variation of the English Fun Facts About Huckleberriesdialectal name variously called “hurtleberry” or “whortleberry” for the bilberry….

4. Four species of huckleberries in the genus Gaylussacia are common in eastern North America, especially G. baccata, which is also known as the black huckleberry….

5. From coastal Central California to southern Washington and British Columbia, the red huckleberry, Vaccinium parvifolium, is found in the maritime influenced plant community.

6. The red huckleberry can be found primarily in the Pacific Northwest and the mountains of Montana and Idaho….

9. Huckleberry was one of the few plant species to survive on the slops of Mount St. Helens when the volcano erupted in 1980, and exists as a prominent mountain slope bush in 2017….

11. The garden huckleberry isn’t a true huckleberry, but instead a member of the nightshade family….

16. In the wild, huckleberries are often eaten by bears, birds, coyotes and deer.

17. The tiny size of huckleberries led to their use as a way of referring to something small, often affectionately as in the lyrics of Moon River….

19. The range of slang meanings of huckleberry in the 19th century was large, but it often referred to either a significant person or a nice person.

20. Huckleberries were often compared to persimmons, which are much larger, to express the idea of something small against something big. This eventually led to the popular phrase, “a huckleberry over my persimmon,” which meant something was just beyond one’s abilities.

21. Huckleberries have a high iron content, which improves blood circulation.

22. They help speed up the metabolism and promote healthier muscle tone.

23. It’s a good source of vitamin C, which means that it helps develop resistance to fight against immune deficiencies.

Read all 23 Fun and Interesting Facts About Huckleberry

 

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Huckleberry Hand Pies

Posted February 21, 2018 By sandy

Huckleberry treats are so much fun when you can make them with a group of kids and/or adults.

Huckleberry Hand Pies are a perfect recipe for a group project!

Huckleberry Hand Pies

Huckleberry Hand Pies

Ingredients

  • All Butter Vodka Dough (Click link for recipe)
  • FILLING
  • 3 cups huckleberries
  • Zest and juice of 1 lemon
  • 1 cup sugar
  • 1 tablespoon tapioca starch
  • EGG WASH
  • 1 Large egg
  • 1 teaspoon water
  • Dash of salt
  • 2 tablespoons sparkling sugar, turbinado sugar or granulated

Instructions

    PIE DOUGH PREP
  1. Once your pie dough has chilled, on a lightly-floured counter, roll one disk to 1/8"-1/4" thickness.
  2. Using a 5"-6" round cookie cutter or other round template stamp out circles of the rolled dough. Gather the dough scraps together, form a disk and re-roll, cut more dough rounds.
  3. Transfer the dough rounds to a lined baking sheet, and chill in the refrigerator for about 30 minutes. Repeat the rolling, cutting, and chilling process with the remaining disk of dough.
  4. HUCKLEBERRY HAND PIE FILLING
  5. Place the huckleberries in a mixing bowl. Add the zest and juice of one lemon, sprinkle wish sugar and toss to coat. Stir in the tapioca starch and allow to sit for 15 minutes.
  6. SHAPE & BAKE
  7. Preheat oven to 375°.
  8. Remove the chilled dough rounds from the refrigerator and let stand at room temperature for a few minutes until just pliable.
  9. Spoon about 2 tablespoons of huckleberry filling onto one half of each round of dough. Lightly brush a small amount of cold water around the edges of the of the dough rounds, then fold the round in half creating a half-moon shape.
  10. Gently seal the edges by pressing together. Then create a decorative crimp by pressing the edges of the dough together with the back of a fork.
  11. Repeat process with remaining dough rounds. Place the hand pies back on the lined baking sheet, and return to the refrigerator or freezer to chill for another 30 minutes.
  12. Whisk 1 egg, 1 teaspoon of water and dash of salt together in a small bowl.
  13. Remove the chilled hand pies from the refrigerator. Using a pastry brush, lightly brush the hand pies with the egg wash and sprinkle with granulated, sparkling or turbinado sugar. Cut three small slits in the top of each hand pie.
  14. Bake until the hand pies are golden brown, about 20 - 25 minutes, rotating the pans halfway through.
  15. Remove the pies from the oven, and let stand to cool before serving.

Notes

Don't have vodka? Swapped out the vodka in the pie dough for apple cider vinegar. Both work well and evaporate quickly, creating a crispy flaky pie crust.

http://wildhuckleberry.com/2018/02/21/huckleberry-hand-pies-2/

Check out the full story behind this recipe — including numerous photos of making this with a group of kids!!

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Newly Expanded Huckleberry Cookbook

Posted February 7, 2018 By sandy

Our favorite, Huckleberry Cookbook, 2nd edition, is available for purchase and featured on our website’s resource page.  

This eye-catching cookbook is offered in a “smaller” format, about 6″ wide and 7″ tall.

Just a light sampling of the great recipes in this book, along with OLD STANDBYs’ like huckleberry jam, pancakes, ice cream, and pie (with “lattice” crust), includes:

• Baby back ribs with huckleberry barbecue sauce The Huckleberry Cookbook
• Huckleberry vinaigrette
• Huckleberry crumb cake
• Huckleberry-banana smoothie
• Roasted potatoes with thyme and huckleberries
• Huckleberry sour cream coffee cake
• Huckleberry chicken salad
• Pan-fried trout with huckleberry-lemon sauce
• Healthy huckleberry banana muffins

PLUS, this recipe book includes information on huckleberry festivals, a smattering of little snippets on huckleberry lore, and dozens of cute illustrations. 158 pages.

Check out one of the yummy recipes included in this edition:

Turkey Pinwheels with Huckleberry Cream Cheese

Yield: Serves 8 - 10

Ingredients

  • 4 large tortillas or wraps
  • 1/2 cup huckleberry cream cheese spread, room temperature*
  • 2 cups mixed greens
  • 1/2 pound deli-sliced turkey
  • 1/2 pound thinly sliced cheese
  • *Huckleberry Cream Cheese Spread
  • 8 oz. light cream cheese
  • 1/2 cup fresh huckleberries or 1 tablespoon huckleberry preserves

Instructions

    Huckleberry Cream Cheese Spread
  1. Using a mixer or food processor, blend both ingredients thoroughly.
  2. Refrigerate until ready to use. Store in refrigerator 7-10 days
  3. Turkey Pinwheels
  4. Place the tortillas on a flat work surface. Spread approximately 2 tablespoons of cream cheese on each tortilla.
  5. Layer approximately 1/2 cup greens over the cream cheese on each tortilla. Dividing them equally, layer the turkey and cheese on top of the greens.
  6. Roll tightly. Slice in 2 inch rounds and serve.
http://wildhuckleberry.com/2018/02/07/newly-expanded-huckleberry-cookbook/

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Martha Stewart’s Cast-Iron Huckleberry Cobbler

Posted January 24, 2018 By sandy

Even Martha Steward appreciates the special tastes and uses for wild huckleberries.  She says it’s the cornmeal that makes this recipe special!!

See her wonderful recipe below:

Martha Stewart’s Cast-Iron Huckleberry Cobbler

Martha Stewart’s Cast-Iron Huckleberry Cobbler

Ingredients

  • 1 stick unsalted butter
  • 3 cups frozen huckleberries, thawed
  • 1 cup sugar, plus 2 tablespoons
  • 1 cup unbleached all-purpose flour
  • 1/4 cup cornmeal
  • 1 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • 1 cup whole milk
  • 1 vanilla bean, seeds scraped, or 1 teaspoon pure vanilla extract

Instructions

  1. Heat oven to 350 degrees. Melt butter in a 10-inch cast-iron skillet in oven, about 5 minutes.
  2. Meanwhile, toss huckleberries with 2 tablespoons sugar in a medium bowl. Whisk together flour, cornmeal, baking powder, salt, and remaining 1 cup sugar in a large bowl. Add milk and vanilla. Remove skillet from oven and add melted butter to flour mixture; whisk until just combined. Pour batter into skillet; top with huckleberries and juices.
  3. Bake until golden brown and fruit is bubbling, 40 to 45 minutes. Let stand 10 minutes before serving.
http://wildhuckleberry.com/2018/01/24/martha-stewarts-cast-iron-huckleberry-cobbler/

Original recipe published here

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Huckleberry Coffee Cake

Posted January 9, 2018 By sandy

Winter time, when the days are short and cold, seems the ideal time to take some of those fresh picked huckleberries out of the freezer and whip up this Huckleberry Coffee Cake.

Huckleberry Coffee Cake

Huckleberry Coffee Cake

Ingredients

  • 1⁄4 cup stick butter or margarine, softened
  • 8 ounce package fat free cream cheese (Author uses neufchatel)
  • 1 cup sugar
  • 1 egg
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1⁄4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 2 cups huckleberries (fresh or frozen, unthawed)
  • 2 tablespoons sugar
  • 1 teaspoon ground cinnamon

Instructions

  1. Beat margarine and cream cheese at medium speed with electric mixer until creamy; gradually 1 cup sugar, beating well. Add egg, and beat well.
  2. Combine flour, baking powder, and salt; stir into margarine mixture. Stir in vanilla, then fold in berries.
  3. Pour batter into a 9-inch round cake pan coated with cooking spray (I also lined bottom with parchment).
  4. Combine 2 tablespoons sugar and cinnamon; sprinkle over batter.
  5. Bake at 350F for 1 hour; cool on a wire rack.
http://wildhuckleberry.com/2018/01/09/huckleberry-coffee-cake/

Original recipe featured here

For those who do not have huckleberries still left in the freezer, our Tastes of Idaho website has some wonderfully huckleberry mixes:

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White Chocolate Huckleberry Cheesecake

Posted December 18, 2017 By sandy

Holidays are a wonderful time to make decadent desserts. 

If you are looking for a wonderful huckleberry dessert for your holiday get together, check out the following recipe from Wildflour’s Cottage Kitchen :

 

White Chocolate Huckleberry Cheesecake

White Chocolate Huckleberry Cheesecake

Ingredients

    For Huckleberry Fruit Filling:
  • 2 cups frozen huckleberries
  • ½ cup + 1 tablespoon sugar
  • ⅛ cup cornstarch mixed with ⅛ COLD water
  • ¼ tsp. almond extract
  • 1 Tablespoon. butter
  • 1 cup more frozen huckleberries
  • For Crust:
  • 1 sleeve + 7 Girl Scout Shortbread Cookies, finely ground, (or 1½ cups after grinding)
  • ½ cup finely ground almonds
  • 2½ Tablespoon. melted butter
  • For Cheesecake Batter:
  • 4 (8 oz.) packages. cream cheese, room temperature
  • 1½ cups sugar
  • 3 oz. Baker's White Baking Chocolate, melted and cooled but still pourable
  • Seeds of one vanilla bean, (can sub 1 tablespoon. vanilla extract)
  • ¾ cup heavy whipping cream
  • 4 extra large eggs
  • 1 cup sour cream
  • ⅓ cup white chocolate liqueur (Author uses Godiva)
  • 3 tablespoon. Amaretto Liqueur (Author uses Disaronno)
  • ¼ cup flour

Instructions

    For Huckleberry Fruit Filling:
  1. Place 2 cups of frozen berries and sugar into medium saucepan. Over medium heat, gently stir occasionally and cook until sugar has dissolved, there’s some juice, and mixture comes to a boil. Stir in cornstarch slurry, and continue cooking and gently stirring until very thick and clear. Remove from heat and stir in extract and butter until melted. Fold in last 1 cup frozen berries. Set aside to cool.
  2. For Almond Shortbread Cookie Crust:
  3. Place cookies and almonds in food processor. Process until fine crumbs. While running, stream in melted butter. Press evenly onto bottom and partially up sides of a sprayed 9" springform pan.
  4. For Cheesecake Batter:
  5. Preheat oven to 325º F.
  6. In large mixer bowl, beat cream cheese and sugar until smooth. Beat in vanilla bean seeds. Scrape sides, paddle and bottom and beat again.
  7. Starting on low speed, blend in melted and cooled white baking chocolate and heavy cream. (Turn up speed once it’s safe to not splatter.) Add eggs, one at a time, beating until just mixed. You don’t want to whip them and create air.
  8. Mix in sour cream, liqueurs, and flour until smooth. Scrape paddle, sides and bottom of bowl and mix again. Pour a little less than half of the batter into springform pan on top of crust.
  9. Sprinkle small dollops of fruit filling over the batter using a ½ cup.
  10. Pour more cheesecake batter evenly and gently over the fruit filling to within a ½" from the top of the springform pan.
  11. Evenly sprinkle another ½ cup of the filling over the top in small dollops again. With a knife or spoon, cut into fruit filling and swirl a little.
  12. Tear a large sheet of foil off, and set pan onto center. Press foil up sides of pan. Place into large roaster. (Big enough to hold pan level.)
  13. Open oven and place onto rack that puts cheesecake in the center of your oven. Fill roaster with boiling water to come halfway up the sides of the springform pan. Close door and bake for 1 hour and 45 minutes.
  14. When time is up, turn off oven, open door briefly (about 3 "Mississippi" seconds), close door and leave in oven for 1 hour.
  15. Remove from oven. Remove springform pan from roaster and foil, and place on a rack to cool. When cooled down, cover top of pan with plastic wrap and refrigerate overnight.
  16. The next day, run a knife around edge to loosen, and pop open springform ring. Remove ring and place cheesecake onto plate or serving stand.

Notes

If you have batter and fruit filling left over, just pour the batter into nice-sized, sprayed ramekins. Top with dollops of leftover fruit filling, swirl, and bake for about 45 minutes in 325º oven, or until edges are golden and the cakes no longer jiggle in the middle and are set. Crust and water bath not needed. It'll all get eaten and enjoyed

http://wildhuckleberry.com/2017/12/18/white-chocolate-huckleberry-cheesecake/

Check out the complete article

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