FREE HUCKLEBERRY RECIPES! Archive

Huckleberry Lemon Ginger Yogurt Pops

Posted September 6, 2016 By sandy

Now that huckleberry season is winding down, we are featuring some really interested recipes that you can make using your huckleberries.

Of course, huckleberry pie and muffins are some of our readers’ favorites, but have you every tried making yogurt pops with huckleberries?

Here is a recipe I found the State Eats website (Montana recipe, but not just for folks from Montana!!)

Huckleberry Lemon Ginger Yogurt Pops

Huckleberry Lemon Ginger Yogurt Pops

Ingredients

  • ¼ cup sugar
  • ¼ cup water
  • 1 knob of ginger, peeled and sliced
  • 1 heaping cup huckleberries
  • Zest from one lemon
  • Juice from 1 lemon
  • 1 cup Greek yogurt

Instructions

  1. In a small pan, combine sugar and water. Heat over medium until sugar is dissolved.
  2. Remove from heat, add ginger. Set aside until cool, then refrigerate.
  3. In the meantime, in the bowl of a food processor, process huckleberries until smooth.
  4. Place huckleberry puree in a sieve over a medium bowl. With a rubber spatula, press puree through the sieve, so that seeds and skin are left behind. Add lemon zest and lemon juice to the puree.
  5. When simple syrup is cold, remove from refrigerator, discarding ginger slices.
  6. Add simple syrup to puree, then add yogurt. Pour mixture into molds.
  7. Freeze for at least 4 hours or until hard.
http://wildhuckleberry.com/2016/09/06/huckleberry-lemon-ginger-yogurt-pops/

Sounds like a cool refreshing dessert on a warm day!

 

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Huckleberry Recipes from Oklahoma

Posted August 23, 2016 By sandy

Remember when I told you that Jay, Oklahoma considered itself the Huckleberry Capital of the World?

Well agree or disagree, but they have posts some delicious huckleberry recipes in the aftermath of the huckleberry festival earlier this summer.

Huckleberry Recipes from Oklahoma

Check out the following recipes published on the Grand Lakes News website:

  • Huckleberry Buckle
  • Huckleberry Fritters
  • Huckleberry Ice Cream
  • Huckleberry Raspberry Jello Salad
  • Huckleberry Banana Shake
  • Fresh Huckleberry Cream Pie
  • One more ….

Huckleberry Sweet Bread

Ingredients

  • 2 C. self-rising flour
  • 1 egg
  • 1 C. sugar
  • 1 stick butter
  • 1 C. milk
  • 1 tsp. vanilla extract
  • 2 C. huckleberries, fresh or frozen (thaw slightly to separate)

Instructions

  1. Cream eggs, butter and sugar in large bowl.
  2. Gently stir flour, milk and vanilla to the mixture.
  3. Sprinkle extra flour on the huckleberries to keep them from sticking together (helps them stay up in the batter, without dropping to the bottom of the pan).
  4. Fold the berries into the mixture and pour into small loaf pan.
  5. Bake at 350 degrees for 40 minutes.
  6. Turn out of pan and slice when cool
http://wildhuckleberry.com/2016/08/23/huckleberry-recipes-oklahoma/

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Huckleberry Bars

Posted August 8, 2016 By sandy

If you’ve been out picking huckleberries this season and you found your purple treasure, you might want to make these delicious huckleberry bars.

From the Missoulian site:

GREG PATENT: Celebrating Montana’s huckleberry bounty

 

Huckleberry Bars

Huckleberry Bars

Ingredients

    The Almonds
  • 1/2 cup blanched or unblanched whole, sliced or slivered almonds
  • Butter Crust
  • 2 2/3 cups (13 1/2 ounces) unbleached all-purpose flour
  • 8 ounces unsalted butter, refrigerator temperature
  • 1 teaspoon salt
  • 2 teaspoons sugar
  • Finely grated zest of 1 large lime or lemon
  • 2 large egg yolks (reserve whites for filling)
  • Ice water, as needed
  • Filling
  • 2 large egg whites
  • 5 cups huckleberries, fresh or frozen
  • Streusel Topping
  • 1 cup (5 ounces) unbleached all-purpose flour
  • 1 cup sugar
  • Pinch of salt
  • 4 ounces (1 stick) unsalted butter, refrigerator temperature

Instructions

  1. Adjust an oven rack to the lower third position and preheat the oven to 400 degrees. Butter or coat with cooking spray a 15 1/2 x 10 1/2 x 1-inch jelly-roll pan.
  2. To measure flour for this recipe, dip dry measuring cups into the flour container, fill to overflowing, and level with a metal spatula. Better yet, weigh the flour.
  3. For the almonds, put the nuts into the work bowl of a food processor fitted with the metal blade and process about 30 seconds or until the nuts are finely ground. Don’t over-process of the nuts will turn pasty. Set aside.
  4. For the crust, cut the cold butter into tablespoon-size pieces. Put the metal blade in the work bowl of a food processor and add the flour, butter, salt, sugar, and zest. Process about 10 seconds until the dry ingredients are the texture of coarse meal. Put the egg yolks into a 1-cup glass measure with pouring spout and combine them with a fork. Add ice water to bring the volume to the 1/2-cup line and mix with the fork. Start the food processor and add the liquid through the feed tube in a steady stream, taking about 10 seconds. Stop the machine. Scrape the work bowl, and continue processing until the dough gathers into 2 or more large lumps, about 20 seconds. Dump the dough onto your work surface and press the lumps together. (Dough may be used immediately or wrapped in plastic wrap and refrigerated for up to 2 days).
  5. Roll the dough on a lightly floured surface into a rectangle measuring about 19- x 14-inches. Don’t be concerned about rough edges; they’ll be trimmed away later. Set your rolling pin on a short end of the dough and carefully roll the dough around the rolling pin. Unroll the pastry so that it rests on the rim of the jelly-roll pan, covering the pan completely. Fit the dough loosely in the prepared pan, making sure it reaches snugly into all corners without stretching. Trim off excess dough with a small sharp knife. (Use scraps to make cookies, if you wish).
  6. For the filling, sprinkle the almonds evenly over the bottom of the crust. In a small bowl, whip the whites until they hold stiff peaks but look moist. Put the huckleberries into a medium bowl. Add the beaten whites and fold them with the huckleberries using a large rubber spatula. Spread the berries evenly over the almonds. There will be a thin layer of fruit, about the depth of 1 huckleberry.
  7. For the streusel, put the flour, sugar, and salt into the work bowl of a food processor fitted with the metal blade. Cut the cold butter into tablespoon-size pieces and add them to the work bowl. Process 20 to 30 seconds until the streusel is the consistency of fine crumbs. Spread evenly over the huckleberries without packing down.
  8. Bake for 35 to 40 minutes until the edges of the crust are well browned and the topping is golden. Cool completely on a wire rack before cutting into bars.
  9. Makes about 40 bars or 20 larger servings.
http://wildhuckleberry.com/2016/08/08/huckleberry-bars/

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Huckleberry Frozen Parfait

Posted June 23, 2016 By sandy

Summer is here and huckleberry season is right around the corner.

Huckleberry parfait sounds really good about now.

Here is a recipe from one of my favorite huckleberry cookbook:  Huckleberry Delights

Huckleberry Frozen Parfait

Serving Size: 4 to 6 servings

Huckleberry Frozen Parfait

Ingredients

  • 1 1/2 cup huckleberries
  • 1/4 cup sugar
  • 2 tablespoons cornstarch
  • 1/4 cup water
  • 3 tablespoons lemon juice
  • 8 oz. plan yogurt
  • 3 peaches, coarsely chopped

Instructions

  1. In a saucepan stir together huckleberries and sugar
  2. Mix cornstarch and water until smooth; add to huckleberry mixture
  3. Cook over medium hear, stirring constantly, until mixture comes to a boil; boil 1 minute
  4. Remove from heat; stir in lemon juice, then cool
  5. Fold yogurt into cooled huckleberries
  6. In glasses, alternately layer huckleberry mixture with peaches and freeze
  7. Remove from freezer 1/2 before serving
  8. When ready to serve, sprinkle with chopped mint leaves for garnish
http://wildhuckleberry.com/2016/06/23/huckleberry-frozen-parfait/

Enjoy!!

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Huckleberry Cobbler

Posted June 16, 2016 By sandy

Nothing tastes better than a scoop of vanilla ice cream over a warm huckleberry cobbler!  Unless, of course, it is a scoop of huckleberry ice cream over a warm huckleberry cobbler!

I found this wonder recipe on the Tasting Table website:

Huckleberry Cobbler

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Yield: 4 - 6 servings, depending on how much you like it!!

Huckleberry Cobbler

Ingredients

    For the Filling:
  • Butter, for greasing
  • 4 cups huckleberries, fresh or frozen
  • ½ cup sugar
  • 2 tablespoons cornstarch
  • 1 teaspoon lime juice
  • 1 teaspoon lime zest
  • ½ teaspoon kosher salt
  • 1 vanilla bean, seeds scraped
  • For the Topping:
  • 2 cups flour
  • 2 tablespoons sugar
  • 1 tablespoon baking powder
  • 1 teaspoon kosher salt
  • 6 tablespoons butter
  • 1 cup milk
  • ⅓ cup finely chopped macadamia nuts
  • Vanilla ice cream, for serving

Instructions

  1. Make the filling: Preheat the oven to 350º and grease a 10-inch cast-iron skillet with butter. In a medium bowl, mix together the huckleberries, sugar, cornstarch, lime juice, lime zest, salt and vanilla seeds to coat. Let sit while you prepare the topping.
  2. Make the topping: In a medium bowl, whisk together the flour, sugar, baking powder and salt. Using your fingers, work the butter into the flour mixture until pea-size clumps form. Stir in the milk and macadamia nuts to form a dough.
  3. Toss the berry mixture again now that the sugar has started to pull out the juices of the berries. Transfer to the greased skillet and scoop heaping tablespoonfuls of dough evenly over the filling. Bake until golden and bubbling, 25 to 30 minutes. Remove from the oven and let cool for 10 minutes. Serve with vanilla ice cream.
http://wildhuckleberry.com/2016/06/16/huckleberry-cobbler-2/

Check out more delicious recipes from the from the Tasting Table Test Kitchen

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Huckleberry Shallot Relish

Posted May 5, 2016 By sandy

1859 Oregon Magazine shared two article on huckleberries this past week!

The first one, entitled Huckleberry Confidential, shared some interesting information about huckleberries in Oregon:

While often compared to a blueberry, this fruit has a complexity all its own. For the petite, dwarf huckleberries with a redblack hue and the large, bright blue Cascade huckleberry, the signature flavor is a complex balance of sweet and tart. The mountain huckleberry grows in high altitudes rife with acidic soil and is large and dark, with tones varying from deep red to purple black. Favoring the lower elevations and climate of the southern coast of Oregon, red huckleberries grow in delicate clusters and have a sour-tart flavor with a hint of sweetness. According to the United States Department of Agriculture, twelve different species of huckleberries grow throughout Oregon, each with a distinct appearance, flavor and preferred altitude to put down roots.

The second article, Relishing the Huckleberry, featured the following recipe:

Huckleberry Shallot Relish

Huckleberry Shallot Relish

Makes enough for one whole side of grilled salmon or six 6-ounce portions

Ingredients

  • 1 ½ cup fresh huckleberries
  • ½ cup sugar
  • ½ cup red wine vinegar
  • 1 teaspoon whole coriander seeds (optional)
  • 1 large shallot (finely minced)
  • 1 teaspoon fresh thyme leaves (minced) lemon zest and juice to taste

Instructions

  1. Place huckleberries in a medium bowl.
  2. Heat sugar, vinegar and coriander seeds in a small sauce pan and stir until sugar has dissolved.
  3. Add minced shallots and simmer two minutes.
  4. Pour over huckleberries, stir and set aside to cool.
  5. After the mixture has cooled to room temperature, add fresh thyme and citrus zest.
  6. Spoon over warm grilled salmon.
http://wildhuckleberry.com/2016/05/05/huckleberry-shallot-relish/

Now, doesn’t that look like a delicous relish for salmon!

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Another Huckleberry Pie Recipe

Posted April 13, 2016 By sandy

“DID YOU KNOW…

That the huckleberry was designated the official state fruit of Idaho in 2000? In fact, Fourth-grade students from Southside Elementary School in Bonner County proposed adopting the huckleberry as Idaho’s state fruit.”

I found this wonderful huckleberry pie recipe on a the Pie Addicts website — written by a Boise resident.

Since this is a “Idaho Huckleberry Pie Recipe”, I am sure it is the best!!

Huckleberry Pie Recipe

Huckleberry Pie Recipe

Ingredients

    INGREDIENTS
  • Flaky Butter Pie Crust (any recipe will do, or you can just use mine!)
  • FILLING
  • 5½ cups fresh huckleberries, picked over (as best you can), rinsed and patted dry
  • 1 cup granulated sugar
  • 3 Tbs. light brown sugar
  • 2 Tbs. fresh lemon juice
  • 4 Tbs. minute tapioca (I used as is, or you can grind up for a finer texture)
  • ⅛ tsp. ground cinnamon
  • ¼ tsp. freshly ground nutmeg
  • ⅛ tsp. salt
  • WASH FOR CRUST
  • 1 egg
  • 1 Tbs. water

Instructions

  1. Preheat oven to 450 degrees
  2. In a large bowl, combine the huckleberries, granulated sugar, brown sugar, lemon juice, tapioca, cinnamon, nutmeg and salt. Carefully stir and turn the mixture until well combined. Set aside for at least 15 minutes so the tapioca can get soft and the sugar dissolves.
  3. Roll out one disk of refrigerated pie dough, to about ⅛ inches thick, and about 12 inches in diameter. Place dough into a 9 inch pie dish. Place the dish into the refrigerator while you roll out the dough for the top. Roll the top out to the same thickness.
  4. Pour the filling into the pie shell, then carefully cover with the second pie crust you rolled out. Trim where necessary and crimp the edges. Lightly brush with egg wash and sprinkle with turbinado sugar.
  5. Bake at 450 degrees for 20 minutes. Turn the heat down to 350 degrees and bake for an additional 30-60 minutes (I baked for the entire 60min….it helped with cutting back the juices). The time always varies! Just bake until the filling is bubbling. Cover the edges with aluminum foil or a pie shield if it’s getting too brown. Let cool completely before cutting or you’ll have some serious juice to contend with when you cut into it!
http://wildhuckleberry.com/2016/04/13/another-huckleberry-pie-recipe/

Oh my! … I can hardly wait for huckleberry season this year!  Hopefully, we will have a great crop of juicy huckleberries.

Or if you can’t wait, check out our huckleberry pie filling on our  Tastes of Idaho website

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Huckleberry Paleo Pancakes

Posted March 31, 2016 By sandy

Every body loves huckleberry pancakes.  And now we have a Paleo version of your favorite breakfast food!

If you are not familiar with a ‘Paleo version’ of pancakes, it uses non-grain flours rather than the typical wheat flours.

I found this Huckleberry Paleo Pancake recipe on the Forest and Fauna website!

Huckleberry Paleo Pancakes

Huckleberry Paleo Pancakes

Ingredients

  • 1½ cups finely ground blanched almond flour (do not pack tightly)
  • ¼ teaspoon mineral rich sea salt (pink Himalayan preferred)
  • ½ teaspoon baking soda
  • 3 large pastured farm eggs
  • 2 tablespoons raw organic honey (or sweetener of your choice)
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon juice or apple cider vinegar (optional)
  • 4-8 tablespoons full fat coconut milk, adjust for consistency
  • Coconut oil to fry

Instructions

  1. Turn on griddle or stove top to medium heat.
  2. Whisk eggs, vanilla, honey, vinegar/lemon juice, sea salt and baking soda together.
  3. Stir almond flour into egg mixture.
  4. Add a tablespoon of coconut milk at a time until you get the desired consistency. I like to thin them out for lighter pancakes, so I go a bit heavy on the coconut milk.
  5. Melt about a tablespoon of coconut oil per batch, once the coconut oil is nice and hot, spoon the pancake batter onto the hot griddle.
  6. The trick to perfect almond flour pancakes is having the heat set at the correct temp, on my stove top, that is just below medium, and I have found it is important to really let the pan heat up for a few long minutes before dropping in the pancakes. NOTE: I also made these pancakes on the SMALLER side, so they are easier to manage and flip.
  7. Fry cakes until you see bubbles appear and cake sets up on the sides, this is a good indicator to flip. Watch heat, as cakes can burn easily. Keep cakes in a warmed oven until finished with batch. Cook on each side for about a minute or 2. Use a thin spatula to carefully flip them.
  8. Serve pancakes with preferred toppings.
http://wildhuckleberry.com/2016/03/31/huckleberry-paleo-pancakes/

Make sure to check out the original website to find Andrea Wyckoff simple receipe for Huckleberry Syrup

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If you are gluten free (like us), this is a perfect huckleberry cake recipe for you.  According to Bojon Gourmet, where I found this wonderful recipe ….

A moist and tender gluten-free pound cake recipe that bursts with tiny huckleberries and fresh lemon verbena, all drizzled with a vanilla bean glaze. Whole grain and gum-free, this cake gets its pillowy texture and sturdy crumb from cream cheese and a happy blend of flours.

Huckleberry Lemon Verbena Tea Cake with Vanilla Bean Glaze {Gluten-Free}

Huckleberry Lemon Verbena Tea Cake with Vanilla Bean Glaze {Gluten-Free}

Image courtesy of Alanna Taylor Tobin | The Bojon Gourmet

Ingredients

    For the cake:
  • 1 stick (4 ounces / 115 grams) unsalted butter, softened
  • 3 ounces (85 grams) cream cheese, softened
  • 1/2 cup (3.5 ounces / 100 grams) organic blonde cane sugar
  • finely grated zest of 1 lemon
  • 2 large eggs, at room temperature
  • 3/4 cup (4 ounces / 115 grams) sweet white rice flour (mochiko)
  • 1/4 cup + 2 tablespoons (1.5 ounces / 45 grams) GF oat flour
  • 1/4 cup (1.25 ounces / 35 grams) millet flour
  • 2 tablespoons (.5 ounces / 15 grams) tapioca flour/starch
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon fine sea salt
  • 1 cup fresh or frozen huckleberries, plus 1/4 cup for topping the cake (7.75 ounces total / 220 grams)
  • 3-4 tablespoons chopped fresh lemon verbena
  • For the glaze:
  • 1/2 cup (2 ounces / 60 grams) powdered sugar
  • seeds from 1/2 a small vanilla bean (or a splash of vanilla extract)
  • 1-2 tablespoons lemon juice (enough to make a drizzle-able glaze)
  • tiny lemon verbena leaves for garnish, optional

Instructions

  1. For the instructions and more photos, click through to "The Bojon Gourmet"

Notes

Makes one 8×4, 9×5, or 10×5″ loaf

http://wildhuckleberry.com/2016/03/03/huckleberry-lemon-verbena-tea-cake-gluten-free/

Make sure to check out their website for more delicious desserts, including the following:

Huckleberry Fig Shrub
Huckleberry Sprouted Wheat Pancakes
Huckleberry Chèvre Cheesecake Squares

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Idaho Huckleberry Ice Cream

Posted February 11, 2016 By sandy

So, is it too early in the year to think about Huckleberry Ice Cream?

I think huckleberry ice cream is good anytime of the year, so I will go ahead share a recipe from Completely Delicious.

According to her article, the huckleberries were fresh picked from McCall, Idaho for this particular recipe!  So even though I called this “Idaho” Huckleberry Ice Cream, you can use huckleberries from anywhere!!

'Idaho' Huckleberry Ice Cream

'Idaho' Huckleberry Ice Cream

Ingredients

    Huckleberry compote:
  • 2 cups (340 grams) huckleberries, fresh or frozen
  • ⅓ cup (66 grams) granulated sugar
  • Ice cream:
  • 2 cups (475 ml) heavy whipping cream
  • 1 cup (237 ml) whole milk
  • ⅔ cup (132 grams) granulated sugar
  • Pinch of salt
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup (170 grams) fresh huckleberries

Instructions

  1. To make the huckleberry compote, combine the huckleberries and sugar together in a small saucepan set over medium heat. Bring to a boil, stirring to dissolve the sugar as the berries burst and release their juices. Simmer until mixture is reduced and thickened, about 15-20 minutes, stirring frequently. Let cool completely.
  2. To make the ice cream base, heat 1 cup of the heavy cream, milk, sugar and salt in a medium saucepan set over medium heat until steaming. Meanwhile, whisk together the eggs in a large bowl. Add the heated milk mixture in a small steady stream into the eggs while whisking continuously until it is all incorporated.
  3. Return mixture to the saucepan and cook over medium heat until it thickens and coats the back of a spoon, about 5 minutes, stirring constantly. Remove from heat and stir in remaining 1 cup heavy whipping cream and vanilla extract. Chill mixture completely in the fridge, then stir in the huckleberry compote.
  4. Freeze ice cream in an ice cream making according to manufacturer's instructions, adding 1 cup fresh huckleberries during the last 5 minutes of churning. Transfer ice cream to a large bowl or plastic container and freeze until hard, about 2-3 hours.
http://wildhuckleberry.com/2016/02/11/idaho-huckleberry-ice-cream/

Looks and sounds delicious!

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