FREE HUCKLEBERRY RECIPES! Archive

Huckleberry Scones

Posted November 4, 2018 By sandy

Huckleberry scones are not as well known (or baked) as other huckleberry goods like pancakes, muffins or even breads.

So if you have never made huckleberry scones before, here is a wonderful receipe from “Accordion to Kelly” to try.

NOTE:  If you use frozen huckleberries, I would suggest reducing your liquids — adding small amounts slowly until the consistance is thick and pliable.

Huckleberry scones

Best Huckleberry Scones

5 2/3 C flour
1/4 C baking powder
3/4 C sugar
1/2 tsp salt
1 C butter
1 1/2 C fresh huckleberries
1 1/2 C milk
3/4 C sour cream
 
Directions

Heat oven to 400*

Sift dry ingredients – cut in butter.  Stir in berries of currents.
Mix sour cream and milk, then gently blend with dry ingredients.
 
Separate dough into 4 sections, patting each into a flat wheel with floured hands. (about 1″ thick)
Cut each wheel into wedges, then place on greased baking trays.
 
Put the kettle on.
Bake 10-14 min till golden.
 
READ FULL POST HERE

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Huckleberry Jam Recipes and Products

Posted October 11, 2018 By sandy

Shorter and cooler days marks the end of the huckleberry picking season.  We’ve heard a few stories about a few late patches of huckleberries here and there, but I suspect, with the first frosts in some area, they are gone for the year.

So now, what are you gonna do with the huckleberries you have picked and probably frozen for the year?

The most popular use for huckleberries is jam.

We have numerous recipes for Huckleberry Jam and Preserves in our archived posts.  Some of the interesting and delicious recipes include:

In addition, I found an informative article on picking and making huckleberry preserves:

Pumping up the Jam:  Savor the flavor of summer with huckleberry preserves

But what if you love huckleberry jam, but did not pick enough huckleberries to make any?

Don’t despair!  Our companion site, Tastes of Idaho, features several different brands of jam — all made by Idaho companies, so you know you are getting the best tasting products!!

In addition to our huckleberry jam, we also have some sugar-free, fruit sweetened huckleberry jams, if you are avoiding sugar. 

No need to go without your favorite huckleberry jam with the recipe or product options listed here!!

Enjoy!!

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Huckleberry Banana Bread

Posted September 8, 2018 By sandy

We’ve shared many huckleberry recipes on this site, but that does not stop us from looking for more and unique recipes. 

Have you ever thought about making Huckleberry Banana Bread?  Well, here is the recipe from Kallie Schaefer :

Huckleberry Banana Bread

Huckleberry Banana Bread

Ingredients

    Huckleberry Swirl:
  • 1 pint huckleberries
  • 1/2 tablepoon agave or honey
  • 1 teaspoon lemon juice
  • 1 teaspoon molasses
  • 1 teaspoon vanilla extract
  • 2 tablespoons chia seeds (or you can substitute a little corn starch. The goal is to thicken.)
  • Banana Bread:
  • 1/2 cup butter, softened (coconut oil, if vegan)
  • 1/2 cup minus 2 tablespoons white sugar
  • 2 eggs (chia seed or flax substitute, if vegan)
  • 4 very brown bananas
  • 1/4 cup milk of choice (cow, almond, soy, rice milk, etc…)
  • 2 teaspoons vanilla extract
  • 210 grams (1.75 cups) all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • Pinch of salt

Instructions

    Huckleberry Swirl
  1. Stir the huckleberries, agave and lemon juice in a bowl and allow to sit for an hour minimum
  2. Purée the huckleberry mixture in a blender or food processor
  3. Combine the huckleberry mixture, molasses and vanilla in a small pot and bring to a simmer
  4. Simmer for 5-7 minutes, stirring occasionally
  5. Remove from heat
  6. Stir in chia seeds and allow to cool
  7. Banana Bread
  8. Beat the butter and sugar together until thoroughly combined
  9. Beat in the eggs one at a time
  10. Add the bananas, milk and vanilla
  11. Continue beating until the mixture is combined — it’s ok to have small chunks of banana
  12. Stir in the last 4 ingredients until just combined
  13. Preheat the oven to 350°F
  14. Grease a bread pan with butter or coconut oil
  15. Pour in just enough banana bread batter to cover the bottom
  16. Spread a large spoonful of huckleberry mixture across the middle, lengthwise
  17. Add more banana bread batter
  18. Add more huckleberries
  19. Add the rest of the banana bread batter
  20. Using a butter knife, run it through the pan just a couple times. We don’t want it to be completely combined, we just want a good swirl
  21. Bake for 50-55 minutes
  22. Allow to cool for 20 minutes, remove from pan and eat.
http://wildhuckleberry.com/2018/09/08/huckleberry-banana-bread/

Find the full recipe here

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Late Season Huckleberry Stories

Posted August 30, 2018 By sandy

As we head into the end of huckleberry season (in most areas), stories are still appearing.  Here are three of the best ones.  Two articles include recipes!!

Deduct trail serves up movable feast  Late Season Huckleberry Stories

Walla Walla Union-Bulletin

Another reason is huckleberries. … So I eat my fill of huckleberries. …

Upon returning to the Prius, after several hours of communing with nature, my fingers a garish shade of purple from the huckleberries, I find what looks to be a nose smudge on my driver’s side window. 

My first thought is a wild creature. Perhaps a bear or deer, tired of the huckleberry diet, was hoping I was carrying the makings of s’mores, has paid me a visit.

WOW!!  A close encounter while huckleberry picking … or is it?  Read the full story here!

 

The Hunt for Huckleberries

Chelsea Green Publishing

Huckleberries are wild through and through, and a certain type of person with a fierce independent streak and a love of self-sufficiency sees huckleberries as an emblem of a western way of life. Northwestern Montana is known for its huckleberries, as are Washington and Oregon. It’s the state fruit of Idaho. Species grow all the way up the Pacific Coast to Alaska….

The huckleberry hunt can get competitive, but there is a precedent for working things out. Huckleberries were at the heart of a treaty between the Yakima Nation and the US National Forest Service. ….

This article shares some tips on harvesting and storing huckleberry along with a recipe for Buckwheat Huckleberry Buckle.  Read about it here!

 

The Grub Hunter: Heidi Haussermann scours the forests of Pebble Beach for huckleberries

Monterey County Herald

Not Val Kilmer’s Doc Holliday, who menacingly told Johnny Ringo in “Tombstone” that he would be his huckleberry. And not the target of Audrey Hepburn’s affection as she sang that famous line from “Moon River.” …

While pop culture is littered with fun, familiar references, I had no idea that those berries grew wild in the forests of Pebble Beach. It seems the Pacific Grove resident forages for food in her own vast backyard — a true huckleberry hound, if you will.

This all came to my attention one day when Haussermann sent me an email that began: “Do you want a 5-cup bag of huckleberries?”

Read the rest of the story …. which also includes the Haussermann’s Huckleberry Pie recipe!

 

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Huckleberry Gin Fizz Cocktail

Posted August 23, 2018 By sandy

Huckleberry juice and ‘shrub’ make wonderful adult drinks. 

This recipe, orignially posted on the Use Real Butter website, sounded especially appealing on these warm summer days!

Huckleberry Gin Fizz Cocktail

Huckleberry Gin Fizz Cocktail

Ingredients

    Huckleberry Cocktail
  • Ice
  • 2 oz gin
  • 1/2 oz. lime juice, fresh squeezed
  • 1 oz. huckleberry shrub (see below for recipe)
  • 3-4 dashes bitters (limes work best)
  • Ginger beer
  • Huckleberry Shrub
  • 1 cup huckleberries
  • 1 cup sugar
  • 1 cup champagne vinegar

Instructions

    Make the huckleberry gin fizz:
  1. Fill glass with ice. Pour the bitters, lime juice and huckleberry shrub syrup, and into the glass. Add in ginger beer and a few frozen huckleberries. Makes 1 cocktail.
  2. Make the shrub syrup:
  3. Chop or mash the huckleberries (food processor works well).
  4. Mix sugar with the huckleberries cover (plastic wrap is best).
  5. Refrigerate for 3 or more days to allow the berries to soften.
  6. Strain and press the juices through a sieve, extracting as much juice as possible. Scrape any left over sugar back into the liquid.
  7. Stir in or pour the champagne vinegar over the huckleberries in the sieve to to dissolve any left over sugar.
  8. Place the shrub syrup in a seal jar and storing it in the refrigerator for at least a week -- shaking it at least once a day.
  9. The shrub syrup will mellow after two weeks in the refrigerator and can last for a few months to a year or more.
http://wildhuckleberry.com/2018/08/23/huckleberry-gin-fizz-cocktail/

Check out the full Huckleberry Gin Fizz recipe here from the Use Real Butter website, including some other great huckleberry recipes!

Some of the previously posted drinks, including adult drinks, are listed here:  Huckleberry Drinks

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Huckleberry Pork and Coleslaw Meal

Posted August 6, 2018 By sandy

Nothing sounds more delicious on a hot summer day than a meal of huckleberry pull pork with huckleberry coleslaw!!

We host a very active group on Facebook called Huckleberry Hunting & Recipes.  Huckleberry lovers from all over the country (but most are from the west) chime in with their favorite pictures of huckleberry pickings from the day or their favorite dish using their precious berries.

One of the recipes that caught my eye is the Pull My … Pork … recipe below:

  • 6 buns (Author like to use sandwich or hot dog buns)
  • Huckleberry Coleslaw (recipe follows)
  • Pulled Pork (4-6 pound pork butt prepared)
  • Huckleberry BBQ Sauce (recipe here)

Huckleberry Pork and Slaw Meal

Huckleberry Pork and Slaw Meal

Ingredients

  • 1 (16 ounce) bag coleslaw mix
  • 2/3 cup mayonnaise
  • 1/3 cup fresh or frozen huckleberries
  • 3 TBSP canola oil
  • ½ cup granulated sugar
  • 2 TBSP cider vinegar
  • ¼ tsp salt

Instructions

  1. Place coleslaw mix into a large bowl.
  2. Whisk together the mayonnaise, canola oil, sugar, vinegar, salt, and huckleberries in a medium bowl; blend thoroughly.
  3. Pour dressing mixture over coleslaw mix and toss to coat. Chill at least 2 hours before serving.
http://wildhuckleberry.com/2018/08/06/huckleberry-pork-coleslaw-meal/

Check out the full recipe for the Huckleberry BBQ Sauce recipe or purchase a bottle of the original Idaho Huckleberry BBQ sauce from our Tastes of Idaho online store! 

It’s our very favorite BBQ sauce and it’s made locally in Idaho!!

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Huckleberry Cheesecake Ice Cream

Posted June 27, 2018 By sandy

You may have heard of huckleberry cheesecake or huckleberry ice cream, but have you heard of Huckleberry Cheesecake Ice Cream?

I found this recipe on the Use Real Butter website and thought I would share it with you.

Huckleberry Cheesecake Ice Cream

Huckleberry Cheesecake Ice Cream

Ingredients

    Huckleberry sauce
  • 1 cup fresh or frozen huckleberries
  • 1/4 cup granulated sugar
  • 2 tsps cornstarch
  • 1 tbsp fresh lemon juice
  • 1/4 cup water
  • pinch of salt
  • Graham cracker crust
  • heaping 1/2 cup graham cracker crumbs (or coarsely crushed graham crackers – as you like)
  • 1 1/2 tbsps granulated sugar
  • 1/8 tsp ground cinnamon
  • pinch of salt
  • 2 tbsps unsalted butter, melted
  • Cream cheese ice cream base
  • 8 oz. cream cheese, room temperature
  • 3/4 cup granulated sugar
  • 1/4 tsp salt
  • 1 cup whole milk
  • 1 cup heavy whipping cream
  • 1 tbsp bourbon (optional – but yes, please)

Instructions

    Huckleberry sauce:
  1. Add all ingredients in a small saucepan, stirring until the smooth and lumps are gone. Stir for about 5 minutes, on medium heat, until the sauce thickens and the juices flow from the berries. If you like whole berries in your sauce, smash only about a about a third or so with the back of a spoon. Remove from heat and cool.
  2. Graham cracker crust:
  3. Mix graham cracker crumbs, sugar, cinnamon, and salt in a medium-sized bowl. Melt butter and pour over the cracker crumbs. Mix until all the butter is incorporated equally throughout the crumbs.
  4. Cream cheese ice cream base:
  5. Pulse the cream cheese, sugar, and salt together in a food blendor or processor until smooth. Add the milk, cream, and bourbon (if using) until blended. Place the cream cheese ice cream base in your ice cream maker and churn the mixture according the manufacturer’s instructions.
  6. Putting it all together:
  7. Once the ice cream resembles soft-serve consistency, scoop half of the cream cheese ice cream into a large bowl. Pour about half of the huckleberry sauce over the ice cream and sprinkle half of the graham cracker crust over the top. Repeat the steps until all the ingredients are in the bowl. If you like a swirl ice cream, run a knife or spoon along the length and bottom of the ice cream. Freeze for several hours until firm. Makes about a quart.
http://wildhuckleberry.com/2018/06/27/huckleberry-cheesecake-ice-cream/

Make sure you check out the complete article where they share lots of pictures and tips for making this delicious huckleberry ice cream

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Huckleberry Lemon Sherbet

Posted June 5, 2018 By sandy

Nothing says summer better than huckleberry ice cream and/or sherbet!

I found this wonderful recipe on the Edible Communities website — and just had to share it!

Huckleberry Lemon Sherbet

Huckleberry Lemon Sherbet

Ingredients

    For the Huckleberry Puree
  • 1 lb huckleberries (450g )
  • For the Sherbet
  • 1 cup Huckleberry Puree (200g)
  • ½ cup Buttermilk (100g)
  • ¼ cup Lemon juice (50g)
  • 1½ cups Milk (300g)
  • ½ cup Cream (100g)
  • ¾ cup Sugar (150g)
  • ½ cup Glucose (100g)
  • 1 teaspoon, packed Grated lemon zest (3g)
  • Texture agent of your choice

Instructions

    Texture Agents
  1. Best texture: Commercial stabilizer – 3g or 1 teaspoon. Mix with the sugar before it is added to the dairy.
  2. Least icy: Guar or xanthan gum. 1g or ¼ teaspoon. Whirl in a blender with the sherbet base after it is chilled in the ice bath.
  3. Easiest to use: Tapioca starch. 5g or 2 teaspoons / mixed with 20g or 2 tablespoons of cold water. Whisk into the dairy after it is finished cooking.
  4. Most accessible: Cornstarch. 10g or 1 tablespoon plus 1 teaspoon / mixed with 20g or 2 tablespoons of cold water. Whisk into the simmering dairy, then cook for 1 minute.
  5. Make the Huckleberry Puree
  6. Clean and cook. Remove any leaves from among the berries and rinse the berries in cold water. Place in a medium saucepan set over medium heat. Cook, stirring with a spoon to help mash the berries, until they start to bubble. Reduce the heat to low and simmer the barriers for 5 to 10 minutes, until they have released all their juices and are bubbling and fragrant.
  7. Puree. Transfer the berries to a blender and let cool for 10 minutes. Blend on high speed until smooth.
  8. Strain and store. Pass the puree through a fine-mesh sieve to catch as many seeds as possible. Huckleberry seeds are tiny and may be hard to catch; use the finest mesh strainer you have and push the puree through using a rubber spatula. Store the berry puree in an airtight container in the refrigerator for 1 week, or in the freezer for 3 months. Makes 2 cups.
  9. Make the huckleberry mixture. Whisk the huckleberry puree, buttermilk, and lemon juice in a small bowl. Set in the refrigerator.
  10. Boil the dairy. Place the milk, cream, sugar, and glucose in a medium heavy-bottomed saucepan over medium-high heat. Cook, whisking occasionally to discourage the milk from scorching. When the dairy comes to a full rolling boil, reduce the heat to a low simmer for 2 minutes. Remove the pot from heat.
  11. Infuse. Stir the lemon zest into the dairy, and allow it to infuse for 30 minutes.
  12. Strain and chill. Strain the infused sherbet base through a fine-mesh sieve, into a shallow metal or glass bowl, discarding zest. Fill a large bowl two-thirds of the way with a lot of ice and a little water. Nest the hot bowl into this ice bath, stirring occasionally until it cools down.
  13. Mix the base with the huckleberry mixture. When the base is cool to the touch (50°F or below), remove the bowl from the ice bath. Add the huckleberry mixture to the base, whisking until evenly combined.
  14. Strain. Strain the sherbet through a fine-mesh sieve to remove the particles of fruit that may remain intact. (This step is optional, but will help ensure the smoothest sherbet possible.)
  15. Cure. Transfer the sherbet base to the refrigerator to cure for 4 hours, or preferably overnight. (This step is also optional, but the texture will be much improved with it.)
  16. Churn. When you are ready to churn your sherbet, place it into the bowl of an ice cream maker and churn according to the manufacturer’s instructions. The sherbet is finished churning when it thickens into the texture of soft-serve ice cream and holds its shape, typically 20 to 30 minutes.
  17. Harden. To freeze your sherbet in the American hard-pack style, immediately transfer your finished sherbet to a container with an airtight lid. Press plastic wrap on the surface of the sherbet to prevent ice crystals from forming, cover, and store it in your freezer until it hardens completely, between 4 and 12 hours. Or, feel free to enjoy your sherbet immediately; the texture will be similar to soft-serve. Makes between 1 and 1 ½ quarts sherbet.
http://wildhuckleberry.com/2018/06/05/huckleberry-lemon-sherbet/

Check out the full article

NOTE:  Reprinted from Hello, My Name is Ice Cream: The Art and Science of the Scoop. Copyright © 2017 by Dana Cree. Photographs copyright © 2017 by Andrea D’Agosto. Published by Clarkson Potter, an imprint of Penguin Random House, LLC.

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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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