Posted August 23, 2014 By sandy
I found this wonder recipe on The Earthly Delights blog!
What a wonderful dessert! I may just have to make this one myself!!
Walnut Topped Huckleberry Crisp
- Walnut topping:
- 1½ cups all-purpose flour
- ½ cup sugar
- 1 teaspoon grated lemon peel
- 1 teaspoon ground cinnamon
- 1 ¼ sticks unsalted butter, chilled and cut into small pieces
- 1 cup chopped fresh walnuts
- 8 cups huckleberries, fresh or frozen (about 2½ pounds)
- ¾ cup sugar
- 2 tablespoons fresh lemon juice
- 1½ tablespoons cornstarch
- 1½ teaspoons ground cinnamon
- For the topping:
- Put the 6 topping ingredients into a large bowl. Mix together using a whisk until moist lumps form. Set aside.
- For the filling:
- Preheat the oven to 375 F.
- Place the huckleberries in a bowl and add the sugar, lemon juice, cornstarch and cinnamon. Mix or toss gently but thoroughly to blend.
- Pour the berry mixture into an ungreased 13 x 9 x 2 inch baking dish OR into individual serving-sized ramekins. Spread evenly and sprinkle with the topping mixture. Slip into the preheated oven and bake until the topping is golden brown and the filling is bubbling, about 50 minutes. Allow to cool slightly before serving. Wonderful warm or at room temperature!
Check out the information on huckleberry published along with this recipe:
Huckleberry Crisp with Walnut Topping
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 August 18, 2014 By sandy
With all the abundant huckleberries this year, lots of recipes are cropping up.
One of the yummiest sounding ones is the huckleberry pudding cake recipe posted on the Bozeman Daily Chronicle online edition:
- 1 cup huckleberries
- 4 tbs. unsalted butter at room temperature
- ⅔ cup plus 2 teaspoons sugar
- Pinch kosher salt
- 4 large eggs at room temperature, separated
- 2 tbs. lemon zest
- 5 tbs. all-purpose flour
- ¾ cup milk
- ½ cup lemon juice
- 1 ½ cups huckleberries
- ½ cup sugar
- 3 tbs. lemon zest
- 1 tsp. lemon juice
- Pinch kosher salt
- The cakes - Position oven rack in the center of the oven and preheat the oven to 325 degrees Fahrenheit.
- Butter eight 4-ounce ramekins and coat the inside of each ramekin with sugar. Add enough huckleberries to cover the bottom of each ramekin. Place the ramekins in a deep-sided roasting pan.
- Bring a large pot of water to a simmer on low heat.
- Add the butter, kosher salt, 2/3 cup sugar and 2 tablespoons lemon zest to the bowl of a stand mixer. Fit the mixer with the paddle attachment and mix at medium speed until the creamy. Add the four egg yolks, one at a time, mixing between each addition.
- Turn the mixer to low and add the flour slowly to combine. Gradually add 3/4 cup milk and continue mixing. Add 1/2 cup lemon juice. Once fully mixed, transfer the batter to a large bowl.
- Wash and dry the bowl of the stand mixer and fit the mixer with the whip attachment. Add the egg whites to the mixer and beat until the egg whites hold firm peaks.
- Fold one third of the egg whites into the batter. Quickly add the remaining two thirds egg whites to the batter and fold to combine.
- Divide the batter equally into the eight ramekins. Pour the simmering water into the roasting pan until the water rises halfway up the sides of the ramekins.
- Place the roasting pan with the cakes in the oven and bake for 45 minutes or until the tops of the cakes are golden and puffy. Remove the ramekins and place them on a wire rack to cool.
- The compote - While the cakes are baking, add all the ingredients for the compote into a medium saucepan. Bring the mixture to a boil and stir gently so as not to break the huckleberries. Boil for 1 minute and then remove from the heat to cool.
- To serve - Once the cakes have cooled, remove them from the ramekins by inverting them into the palm of your hand. Turn the cakes right side up and place them on a small plate.
- Spoon a portion of huckleberry compote over the cakes and serve.
Posted August 14, 2014 By sandy
With the abundance of huckleberries this year, also comes an abundance of huckleberry stories. Sharing personal stories — and even poems — about this beloved berry is fun and entertaining to huckleberry lovers everywhere.
Greg Toffefson, writer for the Missoulian starts out with his story:
One morning last week, I found myself sitting in the middle of a huckleberry patch somewhere in the Swan Range slowly filling a plastic bucket with juicy purple berries. In case you aren’t tuned in to the berry situation, this is a bumper crop year. Every picking expedition is an extravaganza of excess. The picking is easy. All around me that morning, bushes hung heavy with berries.
Nearby, my brother Steve, who I could locate in the undergrowth only because his floppy hat was visible above the bushes, was filling his own bucket. Just down the slope a ways, my brother Val, my niece Jenny and her daughter Iris were all engrossed in gathering berries.
I could not help thinking about the fact that such activities are the stuff that links generations of us together, and that thought prompted me when I got home to resurrect the first column I ever wrote about huckleberries a quarter-century ago. Here is what I had to say …
About this time every year a purple haze settles over western Montana. Unless you or someone close to you is directly affected, you may not even notice. If you aren’t oblivious to it, you probably know it’s a little understood phenomenon. The physiological effects are unknown. They have never been studied. And the possible psychological implications, though they sometimes seem overwhelming, are only conjecture.
I’m talking about the dreaded HUCKLEBERRY FEVER….
CUTE STORY CONTINUES HERE
A friend of mine in Washington State recently posted a picture of huckleberries she had picked. Now those of you who don’t live in the West may not even know what huckleberries are. You’ve heard of Huckleberry Finn, but did you ever wonder where the Huckleberry in his name came from?
(Actually, a little research indicates that some huckleberry varieties grow in the East also, but I will take a parochial attitude in this post and tell you that they can’t possibly be as good as western huckleberries.)
Huckleberries look like blueberries, but are smaller. And sweeter, in my opinion. And purple through and through. They are highly sought after by discerning humans and bears.
Huckleberries have not been domesticated, but have been picked in the wild from time immemorial until today. They are rampant in the hills around Coeur d’Alene Lake in Idaho.
READ WHAT HAPPENED TO HER BABY BROTHER IN THE YELLOW WINDBREAKER
Last, but not least, is an story by Rick Landers with the Spokesman Review sharing several huckleberry haikus:
…On a whim, I asked readers if a forest festooned with an incredible profusion of berries could inspire literary achievement in addition to overactive salivary glands. Dozens responded.
Readers of the Spokesman-Review turned out to be well-versed in the art of huckleberry picking. It’s in our blood, not just stained on our fingers and tongues.
I’ve often been haunted by three-line, five-seven-five-syllable haikus that pop into my mind while huckleberry picking, especially when I’ve been with my kids …
Living the moment
The bucket half full
betrayed by a purple tongue
She bears little fruit…
ENJOY MORE HUCKLEBERY HAIKUS HERE
Posted August 12, 2014 By sandy
If you have been out picking loads of huckleberries, you are probably looking for some yummy recipes to use for your huckleberries.
Our favorite has always been huckleberry blinas (overnight pancakes) which is an old family recipe.
Recently, my husband came across this mouth watering recipe for huckleberry muffins:
- 1/2 cup sugar
- 2 cups flour
- 2 1/2 teaspoons baking powder
- 1/2 to 3/4 teaspoon salt
- 1 large egg or egg replacer
- 3/4 cup milk of choice
- 1/3 cup favorite oil
- 1 cup fresh (or frozen) huckleberries
- Preheat oven to 400. Insert paper liners into a 10- or 12-muffin tin or spray with light oil.
- Mix together dry ingredients in a large mixing bowl.
- In a separate bowl, combine three wet ingredients, beating to froth with a whisk.
- Mix dry and wet ingredients together with a spoon, just until there are no dry ingredients.
- Folk in huckleberries GENTLY with a spoon, wooden preferred.
- Use scoop to gently fill muffin tins up to 3/4 full.
- Bake for 25 minutes for 10 muffins ... or slightly less for 12.
Posted August 11, 2014 By sandy
Announcing the Huckleberry Festival in Mount Hood, Oregon.
According to Janet Eastman, writer for the Oregonian ….
Mt. Hood Huckleberry Festival and Barlow Trail Days has live music, storytellers, historical tours, a watermelon launch and other activities, exhibits, food and retail vendors, fresh wild huckleberries and huckleberry-filled treats. 8 a.m.-10 p.m. Fri-Sat, 8 a.m.-5 p.m. Sun, Aug. 22-24. Mt. Hood Village Resort, 65000 E. Highway 26, Welches.
The family-oriented event will have live music, Native American storytelling, arts and crafts, and historical tours of Mount Hood’s Oregon Trail. Catapults and other uniquely designed contraptions will launch watermelons and other produce into the air.
Admission and parking are free.
You can also buy huckleberry goodies like jams, syrups, candies, teas, milkshakes, coffee and vinaigrettes as well as Indian frybread and tacos. There will be a Native American salmon bake and a huckleberry pancake breakfasts.
For more information about the Mt. Hood Huckleberry Festival, visit the Cascade Geographic Society.
The article also talks about growing and raising huckleberries. Here are some points of interest from the Northwest Berry and Grape Information Network
- Huckleberries grow slowly, taking up to 15 years to reach full maturity from seed or cuttings, and prefer high elevations.
- Black huckleberry colors range from black to purple to bluish tinge to red. You can even find white berries.
- Cascade and black huckleberries are naturally adapted to short-season areas and depend on an insulating cover of snow for survival during winter’s sub-zero temperatures.
- For small plantings on sites with poor air and water drainage, consider growing huckleberries in raised beds.
Some of the nurseries sited in the article that sell huckleberry plants:
- Bosky Dell Natives in West Linn
- Woodbrook Native Plant Nursery in Gig Harbor, Wash
For more information on growing huckleberries, check out our resource section for a copy of Dr. Barney’s book on Growing Western Huckleberries (available in PDF download as well).
Make sure to check out this informative article for more information on growing huckleberries.
Posted August 9, 2014 By sandy
The Billingham Heald says “It’s time to head to mountains to pick huckleberries”!
Huckleberry picking in Washington is beginning!! Good news for pickers on the west side of the Rocky Mountain region.
The article goes on to explain the following:
Berries are ripe at lower elevations and ready for recreational picking and starting to ripen at higher elevations.
Huckleberries are generally found above 3,000 feet of elevation. You typically find huckleberry bushes on slopes with sunshine and plenty of water. Experts recommend looking for open areas such as older clear cuts and burned areas. Look for plants like beargrass, serviceberry, hemlock and Pacific silver fir. They are “indicator species, “plants likely to be near huckleberries.
The typical huckleberry shrub is low and erect, standing 1-5 feet tall. The leaves are short, elliptical and alternative on the stems. Berries are ripe for picking when they are plump and dark purple. The leaves turn bright red before being shed later in the fall. …
The hot weather this summer has had some effect on berries. But the plentiful rain in June and in the last couple of weeks has been beneficial.
“Picking prospects this year appear mixed. Some usually productive areas have mediocre crops this year. The rest seem about normal,” said Jon Nakae, south zone silviculturist for the Gifford Pinchot National Forest.
If you are interested in picking in the Gifford Pinchot National Forest or the Mount Rainier National Park area, the article has some excellent tips on where to find huckleberries!
Posted August 8, 2014 By sandy
The 25th Annual Huckleberry Days Art Festival runs August 8-10 in Whitefish, Montana.
Xavier Flory, writer for the Flathead Beacon writes about the festival:
Celebrating Summer with Art and Huckleberries
Whitefish celebrates its 25th annual Huckleberry Days Art Festival this weekend with artist vendors from all over the Northwest, a cornucopia of food and an annual bakeoff featuring the event’s namesake fruit….
Like huckleberries, which are a nostalgic symbol referenced in “Moon River,” Huckleberry Days are much more than a showcase of the fruit; the festival is a celebration of summer and artistic talent. Well over 100 artists will come to the festival with paintings, miniature bears hewn out of Glacier evergreens and countless photos and trinkets. Although the festival attracts artists from all over the Northwest – this year there is even someone coming from New York – Stewart says many of the artists, particularly the photographers, take inspiration from Montana’s beautiful landscapes….
READ FULL ARTICLE
The huckleberry festival also features the Huckleberry Days Bake-off Contest, vendors selling huckleberry products and entertainment for the kids.
See more info on the Whitefish Chamber website — and make sure to check out the mouth-watering huckleberry treat pictures!!
Sounds like lots of fun …. and good eating!!
Posted August 5, 2014 By sandy
With the ‘bonkers’ huckleberry season, picking stories are becoming as abundant as the berries. Huckleberry picking is a fun adventure for outdoor enthusiasts and most love to share their stories — but not their private picking spot or their precious huckleberry stash!!
Two stories in particular stood out — sharing here:
Posted July 31, 2014 By sandy
If you have come home from a huckleberry picking outing with a bucket, or two, or three filled with huckleberries, congrats!
(If you haven’t picked any huckleberries yet this season, best to get out there as this looks like the best huckleberry season in 12 years or so!!)
So what do you plan to do with all your juicy, free picked little berries?
Favorite recipes are for huckleberry jam and pie!
The Kansas City Star posted an article (yup, you read that right, Kansas City!!) with recipes for both pie and basic jam using huckleberries …..
… Huckleberries are typically smaller than a blueberry, not too sweet, not too sour, just right. Your huckleberry.
Many types of wild berries have been deemed a “huckleberry,” a term derived from “hurtleberry” meaning any blue colored berry found in the forest. The varietals are now more specific ranging from deep eggplant purple to dark lavender and some are even.
The northwest supplies most of the huckleberries. While foraging for them in the wild, one may have to negotiate with the native bears for harvest.
Basic Huckleberry Jam Recipe
- 5 cups huckleberries, boiled
- 3/4 cups honey
- 3/4 cups granulated sugar
- 1 tablespoon lemon juice
- 1-1/2 cup water
- Combine all ingredients and bring to a boil. Reduce the heat and simmer on medium high heat for 20 minutes, or until syrupy. Remove from heat.
- At this point you can cool and refrigerate. This jam condiment can be added to muffins, pancakes, sauces or just spread on a buttery piece of brioche.
READ THE REST OF THE ARTICLE for the Huckleberry Pie recipe. And if you try the recipes, let us know what you think!