Posted August 10, 2015 By sandy
Have you ever tried huckleberry crisp?
I found this recipe on Beyond the Chicken Coop blog by Kathy.
Here recipe uses granola for the ‘crisp’ portion which makes it very fun and easy to make.
- 4 cups wild huckleberries
- 1 cups sugar
- ¼ cup flour
- 2 cups granola
- ¼ cup butter, melted
- ¼ cup flour
- Mix huckleberries, sugar and ¼ cup flour together. Pour into a baking dish.
- In another bowl, mix granola, butter, and ¼ flour together.
- Pour granola mixture over huckleberries.
- Bake at 350 for 40-50 minutes.
- Keep a close eye on your crisp. You want the mixture to be bubbling, but you don't want your topping to burn
Check out Kathy’s full article include her picture of ‘purple hands’!
Posted August 3, 2015 By sandy
If you went picking already, and haven’t eaten all your huckleberries yet, let me share a recipe for Huckleberry Muffins!
If you have never had huckleberries, they are similar to blueberries in texture, but the taste is a bit different. Pop a handful of these little berries in your mouth and you are hit with a burst of tart flavor, followed by a sweetness unlike any other. Just a perfect combination for some yummy muffins.
- 2 cups flour
- ½ cup sugar
- 2½ teaspoons baking powder
- ½ teaspoon salt
- 1 egg
- ¾ cup milk
- ⅓ cup oil
- 1 to ½ cups of huckleberries
- Preheat oven to 400 degrees
- Combine dry ingredients in a large bowl and stir with wooden spoon.
- Add wet ingredients and stir until well combined.
- Gently fold in huckleberries
- Pour batter into muffin pan, filling each section ¾ full.
- Bake for 20 to 25 minutes
If you want to add a crumble top, mix together ⅓ cup of flour, ⅓ cup brown sugar and ¼ cup melted butter. Sprinkle on top of muffins before baking.
Recipe was found on Spoonie Foodie blog. Check out the full article for the cute story about The First Batch of Huckleberry Muffins!
Posted July 16, 2015 By sandy
Found this yummy looking huckleberry pie recipe from the Montana Homesteader.
Huckleberry Pie from Montana
- 1 prepared 9″ graham cracker pie crust OR make your own with 1/2 cup butter and 9 full size graham crackers
- 3 cups huckleberries
- juice of one lemon
- 3/4 cup unrefined sugar or honey
- 1 cup water
- 1 heaping TBS arrowroot powder
- 1/4 cup cold water
- 1/2 pint heavy whipping cream
- To make the graham cracker pie crust, smash the graham crackers into crumbs. Melt the 1/2 cup butter. Mix the butter and graham cracker crumbs. Spread evenly over a 9″ pie plate. Refrigerate.
- In a saucepan on the stove, place 1 cup of huckleberries, lemon juice, 1/2 cup sugar or honey and 1 cup of water. Heat to boiling.
- While the huckleberry mixture is heating, in a small bowl mix the 1 heaping TBS of arrowroot powder and 1/4 cup cold water.
- Once the huckleberry mixture starts to boil, stir and let it boil for three minutes. Then slowly pour in the arrowroot mixture and continue to stir. The sauce will thicken quickly. Turn the heat off on the stove.
- Set aside 1/4 cup of huckleberries from the remaining two cups of huckleberries. Stir the rest into the huckleberry sauce.
- Remove the pie crust from the refrigerator and pour in the pie filling. Smooth the top so it is spread evenly. Return the pie to the refrigerator.
- To make the whipped cream, place a mixing bowl in the freezer for 15 minutes. This ensures you will have a nice cold bowl to mix the cream and help it turn to whipped cream more quickly. Pour the whipping cream into the chilled bowl. Whip the cream with a mixer on med/high speed until the cream starts to thicken and form peaks. Sprinkle in sugar about 1 TBS at a time, to desired sweetness.
- When the whipped cream is finished, remove the huckleberry pie from the refrigerator. Spread the whipped cream evenly over top the pie. Sprinkle the 1/4 cup of remaining huckleberries on top to garnish.
- Serve immediately or keep in the refrigerator until ready to serve.
Posted June 4, 2015 By sandy
Found this wonderful huckleberry cobbler recipe in the Bastrop Daily Enterprise in Louisiana!
- 2-3 cups huckleberries
- ¼ cup water
- 1 ½ cups sugar
- 3 tbs flour
- 1/8 tsp. salt
- ½ to 1 stick butter
- (Use your own pastry recipe or buy crust already prepared.)
- Roll pastry large enough to cover the bottom of a 9x13x3 inch baking dish. Put a solid piece of pastry over the bottom of the dish and bake at 375 degrees until slightly brown and dry.
- Roll out another 1/3 of the pastry and cut into strips and bake strips on a pastry sheet until brown and crisp. Roll out the last1/3 of pastry, cut into strips and set aside.
- Mix berries with 1 cup sugar, water and butter in saucepan and cook until tender.
- Mix flour and the remaining ½ cup sugar and add to fruit mixture. Stir over medium heat until thickened.
- Pour half of fruit mixture over the bottom crust. Layer the browned strips over the fruit. Pour the remaining half of the fruit over the strips and lattice the unbaked strips on top of the pie. Dot with additional butter.
- Bake at 375 degrees until brown and bubbly.
Add some ice cream on top and ….. yummmm!
Posted May 6, 2015 By sandy
Personally, I don’t understand jelly. Why waste all that good fruit when you can just make jam — especially huckleberries which have very small seeds.
But for those of you who have left over fruit in your freezer and want to make jelly, here is a recipe I found online for huckleberry jelly:
This recipe makes approximately 3 pints or 6 half-pints. My great-grandson calls it mamaw jelly!
- Using a large heavy pot, measure 4 cups huckleberry (or blueberry) juice and 1 package of Sure-Jel in pot. Bring to a rolling boil (a boil you can’t stir down) and then add 5 cups sugar all at once. Bring this to a rolling boil, and boil hard for 1 minute (time it please) stirring constantly.
- Take from the heat and let set a few seconds, then skim off the foam from the top. Pour (or dip) the hot liquid into the hot jars. Wipe the tops of the jars with a damp cloth or damp paper towel, then add the hot lids and screw on the rings.
- Since we live in the south, it is a good idea to put the jars of jelly into a pot, cover with water at least an inch and bring to a boil. Boil from 5 to 10 minutes. This sterilizes the jars, lids and jelly and you shouldn’t have any mold form on your hard-earned jelly.
- You can cut down on the amount of foam if you add 1/2 teaspoon butter or margarine to the mixture as it cooks. I don’t personally do this, but many people do.
The author of this article made me laugh when he/she added the following comments:
I enjoy picking blueberries, as it takes me back to the days when we used to go into the woods to pick huckleberries. When we happened upon a wild blueberry bush, it was magic. The wild blueberries were so much bigger and easier to pick than the tiny huckleberries. We don’t go wild huckleberry picking anymore. I wonder if anybody does. The blueberries are so much easier to pick, and they aren’t in the woods.
But despite the funny comment above (obviously, they do not live in the Inland or Pacific Northwest where people we ‘kill’ for wild huckleberries!), the article also include another way to use huckleberries:
The wild huckleberries have a little different taste than blueberries. Mama used to boil huckleberries with sugar and drop little dumplings in the hot syrup. That was a mighty good dessert with good thick fresh cream on top. That was before the days of Cool-Whip. If you want a simple dessert, you can do the same thing with blueberries. I don’t have a recipe, you just have to guess at the amounts. That’s what my mother did.
Read the full story for the method of juicing the fruit.
Can’t wait for huckleberry season!!
Posted March 17, 2015 By sandy
Looking for a new unique huckleberry dish to create NOW, before huckleberry season?
Our huckleberry vinegar, featured on our Tastes of Idaho website, has many delicious purposes, other than use in salads, in cooking your favorite sweet and sour dish.
Check out the Wildbeary recipe below:
You can find Wildbeary Huckleberry Vinegar on our Tastes of Idaho website.
Enjoy your huckleberry sweet and sour sauce!
Posted January 7, 2015 By sandy
I hope you had a wonderful huckleberry holiday season!
Personally, we sent huckleberry products and gift baskets from our Tastes of Idaho site to over 27 states — and even one basket to Ireland!!
By the way, we are currently running a After the Holiday sale on the site. Check it out here to receive 35% off your order!!
In the meantime, check out the following Huckleberry Bundt Cake recipe from the Seattle Flour Child website:
Huckleberry Bundt Cake with Meringue Frosting
- 3 C All Purpose Flour
- 1 T baking powder
- 1 t salt
- 1 – 2/3 C sugar
- 3/4 C unsalted butter – at room temp
- 3 large eggs
- 1 T orange zest
- 2 tsp vanilla
- 1/2 tsp almond extract
- 3/4 C buttermilk
- 2 C frozen huckleberries (it’s important they are frozen, or they will bleed all over the cake)
- MERINGUE FROSTING
- 1 C sugar
- 1/3 C water, minus 1 T
- 1 T orange juice
- 2 egg whites
- 1 pinch cream of tartar
- 1/2 t vanilla
- Preheat your oven to 350. Use shortening and flour to ready your bundt pan or spray generously. Sift together flour, baking powder and salt. In the bowl of a standing mixer, beat butter and sugar together until light. Add eggs one at a time, and then add orange zest, vanilla and almond. Mix thoroughly and add dry ingredients alternately with buttermilk. Fold in berries, pour into pan and bake ~50 minutes until top springs back easily. Cool at least 8 – 10 minutes and then turn out onto a plate or rack.
- FROSTING: Begin heating sugar and water /juice in a small saucepan. Add a candy thermometer to the pan. Continue to boil as you froth two egg whites in the base of a standing mixer. Add cream of tartar when egg whites are frothy, stop beating. When sugar reaches about 225 degrees, begin whipping the egg whites on high until peaks form. When sugar mixture reaches 240 or soft ball stage, remove from heat and pour in a steady stream into whites, with mixer running on low. Beat for 7 full minutes until fluffy and glossy – and add half teaspoon vanilla.
Posted December 10, 2014 By sandy
We have been incredibly busy! With all the orders for huckleberry products we are filling from our Tastes of Idaho website, I really didn’t have time to come up with a tantalizing post! Instead, I did a quick web search on huckleberries and discovered a few interesting sites and information.
First, I found a list of 101 recipes using huckleberries!! Yes, 101!!
If you are adventurous, here is the link: Huckleberries on Yahoo.
Huckleberry patches in northern Idaho mountains
Another article I found interesting is from Wise Geek: What are Huckleberries
Huckleberry is the name for a number of different shrubs in the Ericaceae family, which also includes blueberries and cranberries. Plants with this name come primarily from two genera: Gaylussacia and Vaccinium. The berries are small and round, with a similar appearance to blueberries, though their color may range instead from deep crimson to eggplant purple. The taste is also often compared to that of blueberries, although it is distinct.
The different types of huckleberries include the black, box, dwarf, and thinleaf. Red ones grow primarily in the western part of North America, preferring slightly acidic soils in the coastal regions. The black and dwarf plants grow mostly in the mid- and eastern part of the continent, while the woolly and Confederate huckleberry grow in the southern US. These plants haven’t been domesticated, and different varieties grow wild throughout North America.
The berries ripen in mid- to late summer, often reaching their peak in August, although this can depend of the variety, location, and growing conditions. Very few are available in grocery stores; the best place to look for them is either in the wild or at local farmer’s markets. Since they are not grown commercially, they are often more expensive than other berries.
It is generally recommended that people avoid picking the berries in early evening or early morning hours, especially in relatively remote areas. They are a favorite food of bears, including brown and black bears, and grizzlies. In fact, bears are famous for quickly eating huckleberries, since the high sugar helps them store fat for long and lean winters.
The fruit can be used much like blueberries, and they make good jams, pies, cobblers or preserves. It may also be possible to buy jam or syrup and occasionally fresh berries from a variety of Internet sites.
There are a few reasons why this species of berry has not adapted well to commercial farming. The plants take a number of years to grow to maturity and produce fruit, and they also prefer acidic soils. Another reason farmers tend not to bother with them is because they have to be handpicked. Machines that pick blueberries don’t work well with huckleberries, so harvesting them is more labor intensive. Research is being done to find ways to make the berry more easily cultivated.
The relative rarity and difficulty in obtaining huckleberries translates to significant cost. They are usually sold in frozen packages. It is much harder to find fresh ones, and their availability is often limited to areas in which they flourish in the wild.
Posted December 4, 2014 By sandy
Pinterest is newer to the internet than our Wild Huckleberry website. Despite that, numerous huckleberry sites and Pinterest boards have cropped up since then and share some wonderful recipes.
Over the last several months, we have liked a few Pinterest pages on huckleberries that are very interesting.
But, first, before I share what I found, let me ask you to check out our Huckleberries on Pinterest page:
Here are some of the Pinterest board I found that feature huckleberries and huckleberry recipes (And yes, I know they mostly have the same name — misspellings and all — but here they are):
If you have a huckleberry Pinterest board and it is not listed here, please share in the comments below!
Posted November 26, 2014 By sandy
Huckleberries in a vinaigrette makes one of the most wonderful tasting vinaigrettes! One of the first times I ever tried it was at a restaurant owned by one of my friend. She has a specialty salad where she added huckleberry vinaigrette over a bed of lettuce, candies pecans and dried cranberries. It was delicious.
Of course, when I finally found a good recipe, I saved it to share here:
- 3/4 cup or so of huckleberries
- 2 tbsp raw honey
- 1/4 cup red wine vinegar
- pinch of salt
- 3/4 to 1 cup of olive oil
- In a small food processor, mix the huckleberries, honey, vinegar, and salt. Pour the mixture into a bowl and then whisk in the olive oil. The mixture will separate as it sits so just make sure to whisk it up before putting on your salad.
But, if you want to serve huckleberry vinaigrette on your salad, you can just purchase a bottle of my favorite from our Tastes of Idaho website:
Perhaps the most delicious salad dressing on the planet! (I have to take my Mom a bottle every time I got to visit.) Perfectly flavored and blended, and a great regular stock item in your fridge, or as a specialty treat during the holidays or other special occasions. Stylish 8.5-ounce bottle, and great labeling.
Made in north Idaho where the huckleberries grow wild!!
Click here to purchase!