Posts Tagged ‘huckleberry recipes’

The following recipe is from my friend, Kris at the Greenbriar Inn and Catering — who also makes Wildbeary Products!

1 boneless pork loin or butt, about 5 pounds
1/4 cup butter melted
1/3 cup coarsely ground black pepper
1 C Wildbeary Huckleberry Vinegar

Trim as much fat from pork as possible. Place roast on rack in shallow roasting pan. Insert meat thermometer. Place roast in 400 degree oven. Mix butter, pepper and Wildbeary’s Huckleberry Vinegar together. Baste every 15 minutes for the first hour. When sauce begins to adhere to roast (35-40 minutes), reduce oven heat to 250 degrees and baste every 20 minutes for about 6 hours, or until meat thermometer registers 170 degrees. Add up to 3/4 C vinegar if sauce gets too greasy during basting period. A thick, peppery crust will form on outside of the roast.

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Huckleberry Peach Cobbler

SUBMITTED BY: SBURBANK
“This cobbler combines huckleberries and peaches. Blueberries can be substituted if huckleberries aren’t available. It’s great served warm with vanilla ice cream. This cobbler works great with either fresh or frozen fruits.”

great uncle henry’s berry picker

This tool, this beautiful tool, is a berry picker/berry comb, the only thing I inherited from my great uncle Henry and his wife, my great aunt Mildred….

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This weeks recipe comes from The Huckleberry Book by ‘Asta Bowen

2 cups cold brown rice
2 cups fresh huckleberries
1/2 cup unsweetened shredded coconut
1/2 cup chopped pecans or almonds
1/4 cup honey (or to taste)
1/2 cup soy milk powder
1/8 cup sea salt
2/3 cup oil
2 Tbsp lemon juice
wheat germ

In a serving bowl, combine the rice, berries, coconut, nuts and honey.  In an electric blender, place the soy milk powder, salt and 1 Tbs honey.  While blending on high speed, add oil slowly until mixture becomes thick.  Stir in the lemon juice.  Fold soy cream into rice mixture and sprinkle with wheat germ.

Makes four servings

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Harvest makes for a delicious berry pie — The Olympian

We also have an army of huckleberry bushes scattered around our property. They provide evergreen leaves, low ground cover and, best of all, huckleberries. Now we are in the midst of that harvest…

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4 cups fresh or frozen huckleberries
2 Tbsp tapicoa
1 cup sugar (may add 1/4 cup more if too tart)
1/4 tsp salt
Double pastry for 9 inch pie

Combine berries, tapioca, sugar and salt and let stand about 15 minutes.

Line a 9″ pie pan with 1/8″ thick rolled pastry.  Fill with berry mixture.  Top with remaining crust, cutting several slits to permit steam to escape.

Bake at 375 degrees for about 1 hour or until nicely browned.

NOTE: If you are short on berries, you can substitute the following:

3 cups huckleberries
1 cup granted apple

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Out & About
The Spokesman Review – Spokane,WA,USA
Bears may be sprawled out unconscious from overdosing on huckleberries. … “Years from now, old-timers will talk about the ’09 huckleberry crop with …

Travels into the inland Northwest make for a perfect end-of-summer …
The Olympian – Olympia,WA,USA
Eating wild huckleberries the size and color of blueberries on two high-elevation hikes on the same day after crossing the border into southeast BC – one …

Gary Payton’s Faith Walk
The River Journal – Clark Fork,Idaho,USA
A question please, what does huckleberry picking in our North Country and the raging debate about health care reform have in common? The answer: perspective …

Huckleberry Pickles … It is near the end of huckleberry season and it is time to add something else to your huckleberry preservation repertoire other than jams and bulk freezing …

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One 3 oz. box of raspberry jello
3/4 cup hot water
1/2 cup cottage cheese
1/4 salad dressing or mayonaise
One 8 oz. can crushed pineapple and juice
1 cup crushed huckleberries
1/2 cup chopped nuts, optional
1/4 cup coconut, optional
1/2 cup whipped cream

In a large bowl, dissolve jello in hot water.  Cool and add remaining ingredients.  Pour into a ring mold or 8 inch pan.  Chill 2 hours or until set.

Serve with additional whipped cream to make this salad into a delicious light dessert!

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4 cups huckleberries
1 cup raspberry juice **
2 teaspoons lemon juice
1 box fruit pectin
4 1/2 cups sugar

Mash huckleberries in pot.  Add raspberry juice, lemon juice and pectin and bring to a rollling boil over moderately high heat.  Stir constantly.  Add sugar all at once and continue to stir until mixture boils again.  Boil hard for one minute.  Remove from head and skim off foam.  Ladle into hot sterilized jars.  Process in hot water bath according to the directions on the pectin box.

Makes 7-8 half pints

**To make raspberry juice, crush 6-7 cups of raspberries.  Add one cup of water and cook in sauce pan over low to moderate heat until the fruit is soft.  Cool to room temperature and strain juice.

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This recipe come from my friend, Kris, who owns and operates Greenbriar Inn, Coeur d Alene — home of Wildbeary products.

Try this dressing on spinach salad (using avocado, kiwi, mandarin oranges and toasted almonds):

1 cup salad oil
2/3 cup Wildbeary Huckleberry Vinegar
2/3 cup Chili
1 tablespoon Soya (soy sauce)
1/2 tablespoon Tabasco sauce

Also, this is a  really good as a dipping sauce for seafood or prawns!

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Bounty of “Tasteless” Fruit:  The Garden Huckleberry (not a true huckleberry)
Penn State Master Gardeners
Thanks to the weather and the critters, my garden is as sparse as grocery store in the former Soviet Union….with one exception…the garden huckleberries. …

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