Posts Tagged ‘huckleberry recipes’

Loving Local Food » Blog Archive » Huckleberry Strawberry Peach Sorbet

By Lacey
Ripe strawberries, fresh peaches, and Northwest huckleberries blended and frozen – couldn’t ask for a more refreshing dessert. My husband and I bought a hand-me-down ice cream maker at a club auction over three years ago and it hasn’t …

Huckleberry Strawberry Peach Sorbet

1/3 cup granulated sugar
1 1/2 cups of sliced strawberries
1 1/2 cups of frozen (or fresh) huckleberries
2 medium sized peaches, peeled and sliced
2 tablespoons lemon juice
1 pinch of salt
Mint sprigs (optional)
Champagne or sparkling wine (optional)

In a small metal bowl, mix strawberries, huckleberries, and sugar. Let sit, covered for one hour, stirring occasionally until the berries begin to release juices. Blend together strawberries and huckleberries with their juices, peaches, lemon juice, and salt. Puree until smooth and silky. At this point you can use an ice cream maker and follow the manufacturer’s instructions.

If you do not have an ice cream maker, place mixture in a metal bowl and chill for one hour. Then fold the mixture with a spatula for a few minutes and place in freezer. Every five minutes, remove, break up the ice crystal and fold for two to three minutes, then return to the freezer. Continue processing this way until a smooth and soft, but rigid texture is achieved. Scoop into bowls and if desired, serve with a sprig of mint. You may also serve in martini-style or similar glasses and pour Champagne or sparkling wine over the top. Makes 4 single scoop servings.

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DESSERTS

Fold in 8 additional cups of huckleberries and cool. Sweet Summer. DESSERTS. CONTINUED ➛ … Huckleberry and Peach Topping (while warm), and finish ..

H u c k l e b e r r y  G o a t  C h e e s e  C a k e

Chef Jason Rex

G r a h a m C r a c k e r C r u s t
3 cups graham cracker crumbs
1 tsp cinnamon
½ tsp nutmeg
1 cup brown sugar
1 cup melted butter
Combined and form in a springform cheese cake pan. Bake
in water bath for 1½ hours at 350° F.

C h e e s e c a k e
3 lbs soft cream cheese
2 cups soft goat cheese
1 cup sour cream
2 Tbsp fresh lemon juice
1 Tbsp pure vanilla extract
2 tsp kosher salt
3 Tbsp all-purpose flour
1½ cups huckleberry sauce
3 whole eggs and 3 egg yolks

Mix slowly on slow speed just to incorporate, do not over
mix. Fold in slowly one at a time 3 eggs and 3 egg yolks.

H u c k l e b e r r y S a u c e
1 cup huckleberries
1 cup fresh orange juice
2 cups brown sugar
Bring to a boil; thicken with cornstarch until jelly thickens.
Fold in 8 additional cups of huckleberries and cool.

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powderate: Breakfast berry smoothie and a scrumptous breakfast of …

By powderate
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.

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Huckleberry Wine Recipe by Foreign Foods | ifood.tv

Huckleberry Wine recipe from ifood.tv.

Ingredients

5 pts. huckleberries

6 pts. water

2 1/2 lb. granulated sugar

1 yeast cake
Directions
Crush fruit.
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.
Discard pulp.
Boil 1 cup sugar in 1/2 gal.water for 1 minute.
Cool.
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.
Let cool.
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.

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Huckleberry Slump Recipe by Foreign Foods | ifood.tv

Huckleberry Slump 

Ingredients

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Phe.MOM.enon: Easy No-Bake Cheesecake with Huckleberries

By PheMom
My mother-in-law got this recipe from another family member for a no-bake Cherry Cheesecake, and since my husband is such a fiend for huckleberries, and his Mom always makes sure to have some on hand, we decided to top the cheesecake …

Easy No-Bake Cheesecake with Huckleberries

For the crust:
1 1/2 cups graham cracker crumbs
6 tablespoons butter, melted
1 tablespoon sugar

Mix together and press into a 9-inch pie pan, in the bottom and up the sides.  Set aside and make filling.

For the topping:
3 cups huckleberries, frozen or thawed
1/3 cup cornstarch
1/4 cup fresh lemon juice
1/2 cup sugar

Stir together well in a saucepan over medium heat.  Bring to a simmer and allow to thicken.  Once thickened, place in a heatproof bowl and allow to cool.  Serve over cream cheese pie.

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Chocolate and Marmalade Tea: Huckleberry Ice Cream

By Michelle
Summer has FINALLY arrived in Oregon and it better not be a tease because I am fixing to make some huckleberry (or blueberry) ice-cream! I found this recipe from Country Living and I have to admit the pretty coloring got my attention …

Huckleberry Ice Cream

Ingredients:

2 cup(s) half-and-half
4 eggs
1/2 cup(s) sugar
1/4 teaspoon(s) salt
1 cup(s) whipping cream
1 teaspoon(s) vanilla extract
2 cup(s) huckleberries, or blueberries, blended with 3/4 cup sugar

Directions:

1 In a medium saucepan, whisk together half-and-half, eggs, sugar, and salt. Place pan over medium- high heat and whisk mixture until bubbly. Strain into a large bowl and cool; then whisk in cream, vanilla, and berries. Cover with plastic wrap and refrigerate until chilled, about 2 hours.

2. Pour mixture into ice-cream maker; process according to manufacturer instructions.

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Huckleberry Pudding (German style) – Vintage Recipes

By lmb
Recipe for Huckleberry Pudding (German style) from Desserts and Salads (1920).

Ingredients

• a 5-cent loaf of bread
• milk
• butter
• 8 eggs
• 5 tablespoonfuls sugar
• 1 pint huckleberries

Instructions

Soak the loaf of bread (minus the crust) in milk till soft; press it out, put in a saucepan with 1 tablespoonful butter and stir over the fire to a smooth paste; transfer it to a dish and set aside to cool; stir 1 tablespoonful butter to a cream and add (alternately) the yolks of the eggs, the sugar and the bread (by spoonfuls); when this is well mixed add the huckleberries and lastly the whites of the eggs, beaten to a stiff froth; fill this into a well buttered and floured pudding form, cover closely and boil in a kettle of water 2 hours; serve with hard or wine sauce. This pudding may be made of peaches, apples, cherries or blackberries; sufficient for 12 persons. For a small family 1/2 the above quantities will suffice.

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Brenda’s Huckleberry-Rhubarb Pie

Huckleberries are a part of Ericaceae family. They are found in the Pacific Northwest, are very similar to blueberries, and usually ripen in mid summer.

Brenda’s Huckleberry-Rhubarb Pie:

3 C huckleberries (fresh or frozen)
1-1/2 C rhubarb
1/2 C applesauce w/cinnamon
1/2 C cornsharch (add a bit of water if huckleberries are fresh, not frozen)
1/4 t nutmeg
1/4 t cloves
1/4 t vanilla
1/4 t rum
dash lemon juice

Mix ingredients together, simmer on the stove until thickened.
Place mixture into a double pie crust. Sprinkle sugar on top of pie.
Place on cookie sheet or, preferably, a pizza pan with holes in it and then place foil on top of the pizza pan.
Bake at 350 degrees for about 20 minutes. Turn off heat and let set in oven for 5 to 10 minutes more.
Remove from oven. Let cool.

This Huckleberry Pie recipe is found in the 1906 cookbook, The Inglenook Cookbook by The sisters of the Brethren:  Take the amount of huckleberries desired for 1 pie, add 1 tablespoonful of vinegar, 2 tablespoonfuls of granulated sugar, and 1 tablespoonful of flour; bake between 2 crusts.

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Wild Huckleberry Pie Recipe by British Foods | ifood.tv

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MORE HUCKLEBERRY PIE RECIPES!

Craft-erina: Homemade Huckleberry Pop Tarts …

By crafterina
The Huckleberry Pop Tart. …

Preparation

• Whisk 2 cups plus 2 tablespoons flour, coarse salt, and sugar in large bowl. Add butter. Using fingertips or back of fork, blend in butter until mixture resembles coarse meal. Add ice water by tablespoonfuls, tossing until moist clumps form. Gather dough into ball. Divide in half; shape each half into disk. Wrap in plastic. Chill at least 1 hour.
• Line 2 large rimmed baking sheets with parchment. Working with 1 disk at a time, roll out dough on floured surface to about 13×11 inches. Trim to 12×10-inch rectangle, then cut into eight 5×3-inch rectangles.
• Arrange 4 rectangles, spaced apart, on each sheet. Spoon 1 1/2 tablespoons preserves in row down center of each rectangle. Top preserves with second dough rectangle. Using fingertips, gently press all edges of each tart to seal; press all edges with tines of fork to double-seal. Using toothpick, poke a few holes in center of top dough rectangle. Cover; freeze tarts on sheets at least 2 hours and up to 1 week.
• Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 375°F. Bake frozen tarts uncovered until golden, reversing sheets after 15 minutes, 25 to 30 minutes total (some preserves may leak out). Immediately transfer tarts to rack. Sift powdered sugar lightly over. Serve warm or at room temperature with fresh berries.

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