Huckleberry Sauces & Spreads Archive

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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Huckleberry BBQ Sauce

Posted January 9, 2016 By sandy

Okay, I know barbecue season is waaaaayyy off from now, but maybe, if you are like me, you are dreaming of warm weather and no snow!!

So if you are, or if you are just interested in barbeque sauce, here is a wonderful receipe I found on the Kleinworth & Co website.  Great recipe to use up some of those extra huckleberries hiding in your freezer! (that is, if you have any extra huckleberries!)

Huckleberry BBQ Sauce

Huckleberry BBQ Sauce

Ingredients

  • 1-1/2 cups ketchup
  • 1/3 cup brown sugar
  • 1/4 cup molasses
  • 1/4 cup raw honey
  • 1-2/3 cup fresh or frozen huckleberries (you could sub with black or blueberries)
  • 1/4 bell pepper - finely chopped
  • 2 large sweet peppers- chopped
  • 1 whole garlic (small) minced
  • 2 tsp chili powder
  • 1-1/2 tsp paprika
  • 2 tsp dry mustard
  • 1 tsp salt
  • 5 tbsp salted butter
  • 1 tbsp granulated garlic

Instructions

  1. In medium saucepan combine all ingredients except butter.
  2. Cook over medium-low heat stirring until fully combined & hot (almost boiling)
  3. Remove from heat and stir in butter.
  4. Allow to cool at least 10-15 minutes
  5. Transfer to blender - use caution with hot liquids!!
  6. Blend 60-120 seconds - or until all larger pieces are fully incorporated into sauce
  7. Taste test- (you can add more seasonings like salt or a couple drops of hot sauce to reach desired flavor)
  8. Transfer to prepared sterile jars
  9. Store in refrigerator or freezer.
http://wildhuckleberry.com/2016/01/09/huckleberry-bbq-sauce-4/

Check out the complete article

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Huckleberry Sweet and Sour Sauce Recipe

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:

Huckleberry Sweet & Sour Sauce Recipe

Ingredients

  • 1 C Wildbeary Huckleberry Vinegar
  • 1/8 C cider vinegar
  • 1 T sugar
  • 1 T crushed red pepper flakes
  • 1 T Tabasco sauce
  • Salt and freshly cracked black pepper to taste: (recommended is ½ tsp of each)

Instructions

  1. Mix ingredients together and use.
http://wildhuckleberry.com/2015/03/17/huckleberry-sweet-and-sour-sauce-recipe/
WBP HB vinegar

You can find Wildbeary Huckleberry Vinegar on our Tastes of Idaho website.

Enjoy your huckleberry sweet and sour sauce!

 

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Hazelnut-Ricotta Cake with Huckleberries

Posted February 25, 2012 By sandy

Behind the Menu

Chucky Dugo’s Recipe for Hazelnut-Ricotta Cake with Huckleberries

By Alanna Hale

For the Hazelnut-Ricotta Cake
(yields one 10-inch round cake)

250 g unsalted butter, at room temperature
250 g white sugar
8 eggs, separated, both whites and yolks at room temperature
250 g hazelnut meal
250 g ricotta cheese
3 Tbsp. lemon zest (preferably zested on a Microplane)
65 g all-purpose flour
Pinch of salt
1 cup crème fraiche, for serving

 

Preheat the oven to 350 degrees. Beat sugar and butter until the mixture is light and fluffy. Add egg yolks one at a time, beating well in between each addition.

In a separate bowl, combine gently the hazelnut meal, ricotta cheese, and lemon zest. Add the egg and butter mixture to the ricotta mixture, along with the flour, and fold until well mixed.

In a clean bowl, whip the egg whites with the salt to stiff (though not dry) peaks. In a series of three additions, gently fold the whipped whites into the cake mixture.

Lightly oil a 10-inch round cake pan and line the bottom with parchment paper. Pour the batter into the pan and bake in the oven for approximately one hour, or until the center is firm to the touch. Cool at room temperature, then unmold cake by inverting onto a large platter.

For the Huckleberry Compote
1 lb. stemmed huckleberries
3/4 cup organic sugar
1/2 cup apple juice
Lemon juice to taste

Mix the huckleberries, sugar, and apple juice together in a heavy-bottomed, stainless-steel-lined pot. Cook over medium heat until the liquid has reduced to approximately one-third of its original volume. Use a cold plate to test the doneness of the syrup by dropping about 1 tsp. on one side of the plate and rotating the plate so the syrup travels along the inner edge. It will be cool by the time it reaches the opposite side of the plate, giving you an idea of the viscosity when it’s cold. It should be like a loose jam.

Cool the compote and taste for finishing, adding just enough lemon juice to brighten the flavors.

To Serve the Cake
Lightly whip the crème fraîche until it forms soft peaks.

Cut the cake into 12 even slices, and top each slice with huckleberry compote and a dollop of the crème fraîche.

The cake can also be stored in the freezer, wrapped well, for up to one month. Allow to come to room temperature to enjoy.

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Huckleberry Lemon Sauce

Posted September 29, 2010 By sandy

Dog Island Farm: Huckleberry Lemon Sauce

By Jessa
Oh well – time to make (and can) some huckleberry sauce! Huckleberry Lemon Sauce. for canning: 6 c fresh huckleberries, de-stemmed and rinsed under cold water. 2 c water. 2 c (or so) sugar/evaporated cane juice, to taste

Huckleberry Lemon Sauce
for canning:
6 c fresh huckleberries, de-stemmed and rinsed under cold water
2 c water
2 c (or so) sugar/evaporated cane juice, to taste
zest of 2 lemons
juice of at least 3 lemons (approx 1/4 to 1/2 c) no pre-juiced store bought stuff, please!
Bring berries, water, lemon zest, and sugar up to a boil and allow it to simmer for 5 minutes. Remove the pan from the heat, add the lemon juice, and stir to incorporate. Meanwhile, follow basic canning procedure and get all your jars and tools sanitized. You DO know proper canning procedure, right? If not, you can find nearly everything you need to know to preserve food safely HERE.
Fill your jars with piping hot preserves, seal, and process in a water bath for 10 minutes. The mixture will be very thin, but not to worry – you’ll thicken it when it comes back OUT of the jar. Trust me on this.
to use the sauce fresh:
Put 1 c fresh huckles in a small saucepan with a splash of water and a pinch of lemon zest. Add about 1/3 c sugar, and bring to a simmer. Stir in the juice of 1/2 a lemon, and remove from the heat. Make a slurry of 1 tsp corn starch and 1 tsp water, and incorporate it into the huckleberry mix. Stir until thickened, and serve.

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Huckleberry Topping Recipes

Posted September 1, 2010 By sandy

I Have Fresh Huckleberries. How Do I Make Huckleberry Topping

Answers to the question, I Have Fresh Huckleberries. How Do I Make Huckleberry Topping? Answers to Questions from People Who Know at Ask Experience Project.

You crush them, heat them up until they become juicy, then put them through a sieve or food mill to remove any seeds. Measure the strained pulp and add one cup of sugar to one cup of strained berries. Heat it to barely boiling, take it off the fire, and put it in mason jars, put the seals on the jars and process them in a canner (steam canner or boiling water bath canner). If you don’t have a canner, you can sterilize the jars and lids, then put the boiling syrup in the jars and seal.

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Huckleberry Barbecue Sauce

Posted April 15, 2010 By sandy

MissoulaFoodie » Huckleberry Barbecue Sauce – As only Montana can …

By Big Foodie
But I remembered that I had purchased a 5-pound bag of huckleberries at the Missoula Saturday Market right at the end of last season, and I’ve use them sparingly this winter as I’ve downplayed the role of carbs in my daily eating

Huckleberry Barbecue Sauce

1 cup of ketchup

2 tablespoons of tomato paste

2 garlic cloves – crushed

1 small onion – finely diced

2 teaspoons smoked paprika

1/4 teaspoon crushed red pepper

1 teaspoon black pepper – coarsely ground

1/2 teaspoon sea salt

2 cups fresh or frozen huckleberries

1 tablespoon butter

1/2 cup brown sugar

2 tablespoons of molasses or Agave nectar

1/4 cup apple cider vinegar

2 tablespoons of balsamic vinegar

2 tablespoons of lemon juice

2 tablespoons of Dijon mustard

2 sprigs of fresh rosemary leaves chopped finely

Instructions:

Heat the butter in a sauce pan and saute onions and garlic until slightly caramelized. Add ketchup, tomato paste, mustard, brown sugar, lemon and spices and stir to blend.

Add vinegars and bring to a boil.

Add huckleberries and juice and reduce to a simmer. Allow to simmer until sauce reduces to a thickened, barbecue sauce consistency, about 20 to 25 minutes.

Salt and pepper to taste.

This barbecue sauce is great for marinating or painting on meat during the last few minutes on the grill. It’s tangy and sweet with a nice, slightly sour and spicy taste to it. Great for chicken and steak.

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Huckleberry BBQ Sauce

Posted February 15, 2010 By sandy

Huckleberry BBQ Sauce & Huckleberry Sauce Recipes

Several of the best Huckleberry BBQ Sauce Recipes around and a great Huckleberry Sauce as well! Check out 100′s of other great BBQ Sauce Recipes you can

Huckleberry BBQ Sauce Recipe (using fresh Huckleberries):

Ingredients:

  • 1/2 cup ketchup
  • 1 cup rice vinegar
  • 2 cups huckleberries
  • 1 small onion, diced
  • 2 tsp. garlic powder
  • 2 T brown sugar
  • 1 T molasses
  • 2 tsp. dry mustard
  • 1 tsp. chili powder

Directions:
Combine all ingredients in a saucepan and reduce for 20 minutes.

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Huckleberry Butter

Posted February 12, 2010 By sandy

Singing With Birds: Give Us This Day:  Huckleberry Butter

By gnee
Huckleberry Butter.

  • 1 cup huckleberry jam (or whatever kind of jam you like)
  • 2 cups softened butter
  • 1 Tbsp. powdered sugar

Gently fold together to preserve the whole huckleberries, or you can whip it with a mixer if you prefer.

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Huckleberry Ketchup

Posted January 16, 2010 By sandy

Farmers market meals from the freezer : braised blade steak with huckleberry ketchup

By powderate
My freezer ingredients today are grass fed and finished blade steaks from Empire Valley Meats via the Kitsilano Farmers Market, and foraged wild huckleberries frozen fresh from last summer.

Huckleberry Ketchup

makes 1 1/2 c

Ingredients: 2 c frozen BC organic blueberries/huckleberries

1/2 c organic cider vinegar

1/2 c water

1 c firmly packed organic dark brown sugar

1/2 t ground cloves

1/2 t ground ginger

1/4 t cayenne pepper

1 t ground cinnamon

1/2 t sea salt

 Tools and method:

None aluminum sauce pan and a food mill

canning jars or freeze containers

1) Combine the blueberries, vinegar and water in non aluminum sauce pan and boil for 5 minutes.

2) Put the mixture through a food mill fitted with the fine plate and set over bowl.  Discard the pulp.

3) Put the liquid and the remaining ingredients in a non aluminum sauce pan and simmer for another 10 minutes until slightly thick.  Pour into hot jars and seal. Heat process in a water bath 10 minutes.

Or simply use right away.

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