HUCKLEBERRY BUCKLE II
This is a family recipe from my husband's mom and grandma. I like it better than the traditional cobbler. This works well with blueberries and blackberries also!
Provided by Roni
Categories Desserts Crisps and Crumbles Recipes
Time 1h
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees F (190 degrees C.) Grease the bottom of a 9 inch square pan.
- In a large bowl, cream 1/4 cup butter and 1/2 cup sugar. In a separate small bowl, combine flour, baking powder and salt. Stir into butter mixture. Stir in milk; mixture will be thick and lumpy. Spread batter into the prepared pan.
- In a large bowl, combine berries, 3/4 cup sugar and 1/2 cup boiling water. Pour over the batter in the pan. Dot the top with remaining 1 tablespoon of butter.
- Bake in the preheated oven for 45 to 50 minutes.
Nutrition Facts : Calories 275.8 calories, Carbohydrate 50.7 g, Cholesterol 20.3 mg, Fat 7.8 g, Fiber 1.7 g, Protein 2.5 g, SaturatedFat 4.8 g, Sodium 178.6 mg, Sugar 37.4 g
HUCKLEBERRY SAUCE
IF YOU LIVE IN THE NORTHWEST, YOU'RE PROBABLY FAMILIAR WITH HUCKLEBERRIES ALREADY. IF NOT, YOU HAVEN'T LIVED UNTIL YOU HAVE TASTED THESE WONDERFUL BERRIES. THIS SAUCE IS SO EASY TO MAKE. PUT OVER ICE CREAM, ANGELFOOD CAKE, CHEESECAKE ETC.
Provided by Bonnie Roberts
Categories Fruit Sauces
Time 15m
Number Of Ingredients 6
Steps:
- 1. PUT CORNSTARCH & SALT IN SMALL SAUCE PAN. ADD WATER + 1 CUP HUCKLEBERRIES. STIR & COOK UNTIL IT THICKENS.
- 2. TAKE OFF HEAT AND ADD 1 CUP HUCKLEBERRIES AND BUTTER. MIX CAREFULLY AND LET COOK.
PORK LOIN ROAST WITH HUCKLEBERRY SAUCE
An absolutely delicious way to prepare pork tenderloin with an elegant huckleberry sauce. So easy yet it will taste like it came from a gourmet kitchen! Compliments of the Food Network channel. I have used pork loin in place of tenderloin but adjust the cooking time accordingly as it will take longer.
Provided by Lynn366
Categories Pork
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Lightly rub the pork with 2 Tbls of olive oil.
- Combine herbs, salt and pepper in a medium shallow dish.
- Roll the pork loin in the herb mixture.
- Refrigerate.
- In a medium saucepan, combine the berries, sugar, vinegar and wine; bring to boil.
- Lower the heat and simmer until slightly thickened.
- Preheat oven to 400 degrees F.
- Heat remaining oil in a Dutch oven over medium-high heat and saute the pork on all sides until golden brown.
- Place in the oven for about 12 to 15 minutes or until internal temperature reaches 150 degrees F.
- Transfer the pork to a serving platter and spoon a generous amount of huckleberry sauce over the pork.
Nutrition Facts : Calories 492.9, Fat 19.5, SaturatedFat 4.6, Cholesterol 112.3, Sodium 1829.8, Carbohydrate 42.8, Fiber 2.8, Sugar 39.5, Protein 35.5
PORK TENDERLOIN WITH WILD HUCKLEBERRY SAUCE
Steps:
- Lightly rub the pork with the olive oil. Combine the chopped herbs, salt and pepper in a shallow dish. Roll the pork loin in the herb mixture. Refrigerate.
- In a medium saucepan, combine the huckleberries, sugar, vinegar, and wine and bring to a boil. Lower the heat and simmer until slightly thickened.
- Preheat oven to 400 degrees F.
- Heat the oil in a Dutch oven over medium-high heat and saute the pork on all sides until golden brown. Place in the oven for about 12 to 15 minutes, or until the internal temperature reaches 150 degrees F.
- Transfer the pork to a serving platter and spoon a generous amount of huckleberry sauce over the pork. Garnish with springs of rosemary.
LEOPOLD'S HUCKLEBERRY SAUCE
Steps:
- In a saucepan over medium heat, add huckleberries, granulated sugar and lemon juice. Bring to a boil reduce heat and simmer for 5 to 8 minutes.
- In a small bowl, combine the cornstarch and water. Slowly stir into the huckleberry sauce and heat until thoroughly combined and thickened.
PEPPERED VENISON LOIN WITH ZINFANDEL HUCKLEBERRY SAUCE
The venison we serve at Cakebread Cellars comes from Broken Arrow Ranch in Texas (see page 144). The meat is as dark as beef but much leaner, with even less cholesterol and fewer calories than skinless chicken breast. Like pork, venison has a natural sweetness that welcomes a tart, fruity sauce. At the 1998 Workshop, Bruce Hill paired it with wild huckleberries; wild blueberries make a good substitute. Serve the venison with potato puree, as Bruce did, or with Brussels sprouts, roasted root vegetables, or the celery root puree from The Cakebread Cellars Napa Valley Cookbook.
Yield serves 4
Number Of Ingredients 16
Steps:
- Rub the venison with the oil, thyme, peppercorns, and salt. Let stand for 1 hour at room temperature.
- For the sauce: Heat the oil in a 4-quart saucepan over high heat. Add the onion, celery, carrots, and apple. Sauté over high heat, stirring often, until the vegetables caramelize slightly, 10 to 15 minutes. Add the Zinfandel and port. Simmer briskly until reduced to a syrup, about 15 minutes. Add the chicken stock, thyme, and 1/2 cup huckleberries. Simmer until reduced to a sauce consistency, about 30 minutes. Strain through a fine sieve, pressing on the solids. You should have about 1/2 cup sauce. Return the sauce to a small saucepan and add the remaining 2 tablespoons huckleberries.
- Preheat the oven to 500°F. Heat a large ovenproof skillet over high heat. Add the 2 tablespoons oil. When the oil is almost smoking, add the venison and sear on all sides, about 2 minutes total, then transfer the skillet to the oven and roast the venison until the internal temperature reaches 120°F (for medium-rare), 5 to 6 minutes. Let rest for 5 minutes before carving.
- To serve, slice the venison about 1/4 inch thick. Gently warm the sauce. Arrange the venison on dinner plates and spoon the sauce around it, not over it. Serve immediately.
- Enjoy with Cakebread Cellars Zinfandel or another full-bodied red wine with plentiful fruit.
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5/5 (5)Total Time 15 minsCategory CondimentsCalories 61 per serving
- Add huckleberries, brown sugar, and water to a saucepan. You can use white sugar if you prefer. Bring the mixture to a boil then simmer for 10 minutes over low heat.
- I like to smash the huckleberries against the side of the pot using a wooden spoon to release the huckleberry juices. This is an optional step, but kinda fun!
- Add the slurry to the huckleberries and cook for an additional minute or two, until slightly thickened.
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4/5 (13)Estimated Reading Time 1 minServings 2Total Time 1 hr 45 mins
- In a medium saucepan, cook onion in oil over medium heat until soft, 5 minutes. Stir in salt, chili powder, dry mustard, pepper, chile flakes, and cumin. Cook until seasonings are fragrant, 1 to 2 minutes. Add tomatoes, vinegar, sugar, and molasses. Simmer, covered, stirring occasionally, for 1 hour.
- Add berries and simmer gently, uncovered, until softened, 25 minutes. Purée most of sauce in a blender, then stir into remaining sauce.
- *Buy from specialty produce markets or nwwildfoods.com, or pick your own in the wild from August through October.
HUCKLEBERRY BBQ PULLED PORK SANDWICH - SWEET RECIPEAS
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- Whisk together the mayonnaise, canola oil, sugar, vinegar, salt, and huckleberries in a medium bowl; blend thoroughly.
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- In a medium saucepan, cook onion in oil over medium heat until soft, 5 minutes. Stir in salt, chili powder, dry mustard, pepper, chile flakes, and cumin. Cook until seasonings are fragrant, 1 to 2 minutes. Add tomatoes, vinegar, sugar, and molasses. Simmer, covered, stirring occasionally, for 1 hour.
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- Finally, heat on up on the stove over medium heat until tapioca flour is incorporated into the rest of the ingredients.
GRILLED BUTTERFLIED LEG OF LAMB WITH ANCHO-HUCKLEBERRY SAUCE
From foodandwine.com
Servings 4Total Time 1 hr 15 mins
- In a heatproof bowl, cover the chiles with boiling water and let stand until softened, 20 minutes. Drain the chiles, reserving 1/2 cup of the soaking liquid. In a blender, puree the chiles with the reserved soaking liquid until smooth. Strain the puree through a fine sieve.
- In a medium saucepan, heat the olive oil. Add the onion, garlic and a pinch of salt and cook over moderately high heat, stirring occasionally, until the onion is softened, about 4 minutes. Add the cumin, cinnamon, cloves, allspice and oregano and cook, stirring, until fragrant, about 1 minute. Stir in the chile puree, sesame seeds, breadcrumbs, chocolate and sugar and bring to a boil. Stir in the tomatoes, chicken stock, jam and vinegar and bring just to a simmer. Season the sauce with salt and keep warm.
- Light a grill or preheat a grill pan. Brush the lamb with canola oil and season generously with salt and pepper. Grill over high heat, turning once, until lightly charred, about 5 minutes. Reduce the heat to moderate and grill until an instant-read thermometer inserted in the thickest part of the meat registers 135° for medium-rare or 140° for medium, about 20 minutes total. Transfer the lamb to a carving board and let rest for 10 minutes. Carve across the grain and serve with the warm ancho-huckleberry sauce.
HUCKLEBERRY DUCK RECIPE - FOOD.COM
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Servings 6Total Time 3 hrs 15 minsCategory Whole DuckCalories 1535 per serving
- Preheat the oven to 325o F. Combine all the ingredients for the rub in a small cup and mix together. Use a knife to prick several holes all over the duck’s breasts (this allows fat to drain out while the duck cooks). Rub the spices all over the exterior of the duck. Remove the gizzards from the interior of the duck and replace them with the garlic cloves and lemon slices. Place the duck in a roasting pan, uncovered. When the oven has preheated, put in the duck for 30 minutes.
- While the duck cooks, combine all the ingredients for the glaze together in a sauce pan. Simmer until the glaze begins to boil, and then reduce the burner’s heat to its lowest level, to keep the glaze warm. After the duck has finished cooking for thirty minutes without the glaze, remove from the oven. Use a baster to remove any fat that has accumulated at the bottom of the roasting pan. Brush the duck with some of the glaze and then place the duck back in the oven.
- The duck should cook for a total of 2.5 to 3 hours. Every 30 minutes, you should remove the duck from the oven, remove fat at the bottom of the roasting pan, and brush the duck with some of the glaze. We also recommend flipping the duck whenever you take it out of the oven so that both sides cook evenly. During the last 30 to 45 minutes, increase the oven’s temperature to 350o F. This will give the duck a nice crispy skin.
- The duck is fully cooked when its own juices from the fattest part of its thigh or drumstick are pale yellow. If these juices are a faint rosy color, then the duck is medium rare.
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