Posted August 20, 2014 By sandy
When looking for recipes for huckleberries, I ran across this wonderful recipe for Huckleberry Salmon.
Instead on making the usual cookies, cakes and muffins, this savory recipe includes the great tastes of huckleberries for a fancy dinner dish: Huckleberry Salmon.
Originally posted by Sylvia Fountaine in the Spokesman Review ….
- 1/2 cup apple wood chips (optional)
- 1 1/2 cups fresh huckleberries
- 1/2 cup sugar
- 1/2 cup red wine vinegar
- Pinch salt
- 1 teaspoon whole coriander seeds (optional)
- 1 large shallot, finely minced
- 1 1/2 pound fillet of wild salmon, skin on
- Olive oil, for brushing
- Salt and pepper
- Zest and juice of 1 lemon
- 1 tablespoon fresh thyme, more for garnish
- 1 cup greens, such as arugula, baby kale and watercress
- Preheat grill to medium high. Make a little bowl out of 2 to 3 layers of aluminum foil the size of half a grapefruit. Place dry apple wood chips inside the foil bowl, place the bowl directly on the heating grill, and close the grill lid.
- Place huckleberries in a medium bowl. Heat sugar, vinegar, a generous three- finger pinch of salt and coriander seeds in a small sauce pan and stir until sugar has dissolved. Add minced shallots and simmer two minutes. Pour over huckleberries, stir gently and set aside.
- Brush both sides of salmon with olive oil and sprinkle with salt and pepper. Place skin side down on the grill. Sprinkle with zest of one lemon, and 1 tablespoon fresh thyme leaves.
- Once apple wood chips begin smoking, turn heat down to low, grill salmon, skin side down, directly on the grill, on lowest heat, closing lid. Check after 5 minutes. Shift salmon to create crosshatch marks on the skin, and close lid again for just a few minutes. Salmon at this point will cook quickly, especially if it’s a thinner piece. Once salmon is cooked to medium rare or medium, turn heat off.
- Place salmon on a platter over greens. Squeeze with juice of half a lemon. Generously spoon pickled huckleberries and pickling liquid over the salmon and greens, and scatter with thyme sprigs. Serve immediately.
- Yield: 4 servings
Check out the Spokesman article, Seasonal Kitchen: Huckleberries great for sweet, savory dishes, for some background on huckleberries and recipes for the following:
- Huckleberry Almond Flour Pancakes
- Huckleberry Mojito
Posted July 17, 2013 By sandy
With huckleberry season upon some of us, recipes are starting to circulate around the internet.
Found two Huckleberry Mead recipes that looked interesting!! Should you try either of these recipes, makes sure to share how the Mead turns out!
Wild Huckleberry Mead
Shared by Tom Schwarting
Recipe type: Other
Batch Size: 5 Gallons
Time in Boil: 20 Minutes
Primary Fermentation: 2 weeks
Secondary Fermentation: 6 weeks
- 15# honey
- 1# frozen wild mountain huckleberries from a local fruit stand
- 2 packages champaign yeast
Boil honey in about 2.5 gallons of water for 20 minutes. Add huckleberries at end of boil, and let stand for 5 minutes. Pour mixture into glass carboy with 2 gallons cold water in bottom. Add yeast when cool.
Our second Huckleberry Mead recipe includes a homebrew log. Here is the recipe:
This is my third mead, a basic Huckleberry mead, 1 gallon volume with 3lb honey, 1 tsp yeast nutrient, 1/2 tsp ascorbic acid, 1/2 tsp acid mix and a small hand full of raisins.
The entire mix was brought to 180 and held there for about 15 min. The must was cooled to 75F and the yeast pitched. The yeast is a Lalvin champagne yeast, EC-1118. The must was thoroughly shaken prior to pitching for good aeration. ….
READ THE LOG
Posted January 26, 2011 By sandy
Huckleberries are sometimes identified as Alaskan blueberries, bilberries, whortleberries or red huckleberries. The huckleberry is notoriously difficult to …
Posted October 20, 2010 By sandy
HUCKLEBERRY Soda, Five Flavors Gelled. Alinea Recipe, pages 200-203. Ahhhh, the tart sweetness of huckleberries! I remember the taste distinctly from my …
Posted August 4, 2010 By sandy
Packed with antioxidants and wild fruit flavors, the huckleberries and cherries are amazing in this recipe. Picking wild berries in your area is fun and provides connection to the earth, a chance to wander and wonder outside, …
Wild Huckleberry and Cherry Almond Shake
1/2 cup cherries, pitted
1/2 cup wild huckleberries
1/4 cup almond butter
2 fresh dates, pitted
1 tsp honey
pinch himalayan salt
3-4 cups filtered or spring water
Blend all ingredients in high power blender until creamy and serve!
Alternative method: use 1/2 cup almonds instead of almond butter and blend with 3 cups water until smooth. Strain with a fine mesh bag and pour almond mylk into blender with remaining ingredients and blend until creamy.
Posted July 15, 2010 By sandy
By Sara Rice
My prediction: huckleberries will be next trendy superfood. There’ve been blueberries, cranberries, pomegranate, and acai in recent years, but although huckleberries are similar enough in look and taste to be mistaken for blueberries, …
Makes: Two cocktails
The earthy pine-iness of the gin blends effortlessly with the sweet and tart berries, invoking images of days so humid you can’t move. I can’t help but reference Twain in the drink’s name — kind of makes me want to find a river raft to float away on. Reduce the amount of simple syrup and use club soda instead of Sprite if you don’t like your drinks too sweet — it’ll be lighter with more nuanced flavors.
1 Cup huckleberries (fresh or frozen)
3 oz/2 jiggers gin (I like Tanqueray)
1/2 oz simple syrup
12 oz Sprite or club soda
- Add huckleberries and gin to a blender; blend until mostly smooth.
- Add simple syrup. Blend briefly.
- Place a mesh strainer (small, preferably — and I don’t mean the kind in a bartending toolkit) over a low-ball glass and pour half the gin mixture through it, removing the large chunks. Do the same for the second glass.
- Top with soda and add ice. Embrace the humidity.
Posted July 15, 2010 By sandy
huckleberries « Mamacita’s best recipes
- 1 ripe banana ( I throw them into the freezer when they get too ripe, then they are always at hand for shakes or baking.)
- 1/2 cup ice cubes
- 1/2 cup huckleberries ( or frozen blueberries )
- 1/4 – 1/2 cup milk
- 1/2 tsp vanilla
- 1 tablespoon honey or maple syrup
Put all ingredients into a blender and blend. It will be thick enough to eat with a spoon. If it’s too thick for your liking add a bit more milk. Enjoy
Posted July 7, 2010 By sandy
A huckleberry smoothie is an nitid way of having the very end of last summers wild huckleberries from the freezer. The early signs are promising for this season, at low elevation we have lots of berries forming on most varieties of …
Breakfast Smoothie: serves two
In the large jar of the blender place the following ingredients
1 c juice
1c plain yogurt
1 T organic coconut oil
1 t organic vanilla extract
1 c fresh or frozen berries
2 T ground chia or flax seed
Place the top on the blender and start the motor on low speed. Increase speed after it has begun to turn over to prevent spilling over. Add more juice to desired consistency. Drink slowly to taste the flavors.
Posted July 7, 2010 By sandy
Huckleberry Wine recipe from ifood.tv.
5 pts. huckleberries
6 pts. water
2 1/2 lb. granulated sugar
1 yeast cake
Add 1 qt.boiled water which has been cooled to room temperature.
Let stand tightly covered for 24 hours.
Squeeze out juice using several layers of cheese cloth.
Boil 1 cup sugar in 1/2 gal.water for 1 minute.
Mix with juice; add yeast and let ferment for two weeks.
Strain through several layers of cheese cloth.
Boil 1 cup sugar in 1/2 pt.water.
Add to huckleberry liquid in gallon jug.
Fit jug with fermentation lock and leave in warm place until fermentation ceases.
Bottle and let age at least six months.
Posted April 15, 2010 By sandy
How to Infuse Huckleberries. Many trendy upscale clubs now offer cocktails made with unusual fruit infusions. These drinks mix clear liquor, fruit, …
Pour 1 1/2 cups vodka through a filtering water pitcher 3 or 4 times to remove as many impurities as possible. Use a good quality vodka to make a drink worth creating.
Chop 1 cup huckleberries with a sharp knife. The berries only need to be roughly chopped to help the alcohol to extract the flavor from inside the berries.
Place the huckleberries and 1 1/2 cups filtered vodka into a glass jar. Put the lid on tightly and place it in a cool, dry place where it won’t be disturbed. Let the mixture infuse for two to three weeks.
Mix 1 1/2 cups sugar and 1 1/2 cups water in a heavy pot. Heat on the stove, stirring regularly, until all the sugar has dissolved and the liquid is clear. Remove the pot from the stove.
Allow the sugar syrup to cool to room temperature. When the liquid is cool, add it to the jar containing the huckleberry infusion. Taste to see if it is too sweet or too strong in alcohol. Adjust if necessary, adding more vodka if too sweet and more sugar syrup if too strong. Replace the lid and let it sit for another 10 days.
Pour the mixture through coffee filters four times to strain out all the organic matter. When the liquid is clear and free of any specks, pour it into an attractive bottle for addition to your bar or for gift giving.