FREE HUCKLEBERRY RECIPES! Archive

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

    Make the huckleberry sauce:
  1. Combine all ingredients in a small saucepan and stir until the cornstarch has been completely incorporated (no lumps). Turn the heat to medium and stir for about 5 minutes until the sauce thickens and the berries give up their juices. I like some whole berries in my ice cream (because huckleberries are small), so I only smash about a third of the berries with the back of a spoon. If using other berries, mash as you see fit. Remove from stove and let cool completely. Set aside.
  2. Mix the graham cracker crust:
  3. Place the graham cracker crumbs, sugar, cinnamon, and salt in a medium bowl and mix together. Pour the melted butter over the crumbs and use a fork to make the mixture uniform. It should look like wet sand. Set aside.
  4. Make the cream cheese ice cream base:
  5. In the bowl of a food processor, pulse the cream cheese, sugar, and salt together until smooth. With the food processor running, add the milk, cream, and bourbon (if using) through the pour hole until blended. Churn the cream cheese ice cream base in your ice cream maker according the manufacturer’s instructions.
  6. Assemble the ice cream:
  7. When the ice cream is churned to soft-serve consistency, spread half of the cream cheese ice cream into your vessel. Pour half of the huckleberry sauce over the ice cream. Sprinkle half of the graham cracker crust over the huckleberries. Repeat with the remaining ingredients. Take a knife or spoon and run a few swirls (figure 8 works well for me) along the length of the ice cream, making sure you reach the bottom of the vessel. 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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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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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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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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Huckleberry Marmalade

Posted October 11, 2017 By sandy

I am always on the lookout for unique huckleberry recipes. 

Huckleberry marmalade is a bit unique just by itself, but this particular recipe uses Calamondin — which is a hybrid between the mandarin orange and the kumquat. 

I would imagine you can use oranges, but why not try calamondins??

Huckleberry Marmalade

Yield: Recipe makes 7 to 8 -- 8-ounce jars.

Huckleberry Marmalade

Ingredients

  • 2 1/2 pounds huckleberries
  • 1 1/2 pounds calamondin, sliced into thin rounds and seeds discarded
  • 2 pounds cane sugar
  • 5 1/2 ounces lemon juice

Instructions

  1. Place a couple of spoons in the freezer to use to test the marmalades doneness.
  2. Add all the ingredients to a large non-reactive pot, and stir over medium low heat until well mixed and it starts to get a bit juicy. Gradually raise the heat to high, and continue to stir as the mixture comes to a rapid boil. If the mixture starts to stick to the bottom of the pot, turn down the heat a little, but keep it at a good boil.
  3. Cook the mixture for about 15 minutes. The mixture will foam, and then start to darken.
  4. Start to test the mixture for doneness at this point, but taking a small spoonful with the frozen spoons. Return the full spoon to the freezer, and let it sit for a few minutes. Tilt the chilled mixture to see how it runs. If it runs quickly, then continue to cook the marmalade. If it runs slowly, your marmalade is ready.
  5. Test every 5 minutes until it is done. Give the mixture a gentle stir to distribute the fruit evenly, and then place in sterile jamming jars and process as directed by the manufacturer pr just store in the fridge.
http://wildhuckleberry.com/2017/10/11/huckleberry-marmalade/

Read complete story about this recipe

Sounds like a good topping for cheesecake, ice cream …. or just on toast!!

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