Ingredients:      Makes 1 Drink
3/4oz Huckleberry Simple Syrup
2oz White Rum (we used Bacardi)
1/2oz Lime Juice
Fresh or thawed Huckleberries for garnish

Directions:
1. Fill a shaker with ice and add the simple syrup, rum and lime juice.

2. Shake & strain into a martini glass.

3. Garnish with a few floated huckleberries & serve.

Mixologist: Jonny Spielsinger

_________
Browse More:
Huckleberry Recipes
Cocktail & Beverage Recipes

Drink Pairing: White Dessert Wine

Ingredients:                                     Makes Six Servings
1 1/4 cup Huckleberries (fresh or thawed frozen)
1/2 cup All Purpose Flour
1/2 cup Granulated Sugar
2 Eggs
1 cup Heavy Whipping Cream
3/4 cup Whole Milk
1 tbsp Orange Zest, microplaned or finely minced
Butter for the pan
Granulated sugar for the pan
Salt

Directions:
1. Preheat your oven to 400 degrees.

2. Butter your baking dish (gratin pan, skillet, bottom of a dutch oven) & sprinkle it with a coating of granulated sugar.

3. Sift together into a bowl the flour, 1/2 cup sugar, and pinch of salt.

4. In a separate bowl, whisk together the eggs, cream, orange zest and milk.

5. Combine the wet & dry ingredients, then whisk to combine (just until smooth).

6. Put the huckleberries in the bottom of the dish & pour the batter over them, almost to the top of the dish.

7. Bake in the oven for 45-50 minutes, until set.

8. Remove the clafouti from the oven & dust it with powdered sugar.  Let it rest for 10 minutes before serving.

_____________

Browse More:
Huckleberry Recipes
Dessert Recipes

This sauce tastes of sweet, musky huckleberries, piney, resinous sage, and rich chicken stock. It pairs deliciously with venison, duck, wild boar, elk…almost any game meat or game bird. 

Ingredients:
1/2lb Huckleberries (either fresh huckleberries or frozen huckleberries)
1-2 Sage Leaves
1 cup low salt/unsalted Chicken Stock (homemade chicken stock would be even better)
1 pinch of Salt
2 grinds of Black Pepper

Directions:
1. Combine all ingredients in your blender and blend until smooth.

2. Pour into a frying pan and bring to a simmer.

3. Let simmer, stirring occasionally, until the sauce reduces enough to coat the back of a spoon.

4. Use to sauce your meat of choice. Serve.

___________

Browse More:
Sauce Recipes
Huckleberry Recipes
Berry Recipes
Wild Produce Recipes

Simple syrup is so called because it’s…well…simple.  A base simple syrup is nothing more than 1 part water to 1 part sugar.  Use simple syrup to sweeten cold drinks like lemonade, cocktails or hibiscus tea without endless stirring.  Dab it onto cakes before you frost them to help keep them moist.  It’s also an essential part of sorbet recipes.

Basic Simple Syrup Recipe:
½ cup sugar
½ cup water

Mix the water and sugar in a saucepan and bring to a simmer on the stovetop to dissolve the sugar.  Once dissolved, remove from heat and you have made simple syrup.

Flavored Simple Syrup Recipes:

Huckleberry Simple Syrup:
Add ¾ cup huckleberry puree (from blending fresh huckleberries or frozen huckleberries) to the above simple syrup.

Tellicherry Peppercorn Simple Syrup:
(from our Huckleberry Crème Puree Recipe)
Simmer 1 ½ tbsp whole Tellicherry peppercorns in simple syrup on the stove for 3 minutes.  Strain out the peppercorns and discard.  This method can be used to make other spiced simple syrups using other whole spices like star anise, although the amount and simmering time may vary.

Alcohol Flavored Simple Syrups:
Most simple syrups found in traditional cakes and tortes are flavored with liquor.  Make a basic simple syrup, and let it cool to lukewarm.  Stir in the liquor of your choice to taste.  Then dab the simple syrup on your cake or torte before frosting in order to keep it moist.

___________

Browse More:
Culinary Techniques
Sweetener Recipes
Cocktail & Beverage Recipes
Dessert Recipes
Huckleberry Recipes
Spice Recipes

Pureed huckleberries provide most of the flavor of this sorbet, but we’ve added ginger to introduce another layer of taste.  If you would prefer just a hint of ginger, cut the number of disks in half.  They can also be eliminated completely if you prefer a pure huckleberry sorbet.

Ginger Huckleberry Sorbet
Makes about 1 pint.

Ingredients:
1 ½ cup sugar
2 tablespoons light corn syrup
4 cups fresh huckleberries or frozen huckleberries
1 cup plus 2 tbsp water
8 thin disks cut from fresh ginger

Measuring Device: 1 large raw egg or a baume meter.

Directions:

1.  Make the ginger simple syrup: Combine the sugar with the water, ginger, and corn syrup in a saucepan and heat until the sugar has dissolved (you can cook longer to extract more flavor from the ginger, just take care not to over reduce your syrup). 

2.  Pour the resulting syrup into a metal bowl that is sitting in an ice bath to rapidly chill it, stirring occasionally (you can also use the fridge).  Remove the ginger disks and discard.

3.  Pass the huckleberries through a food mill or pulse in a food processor until a puree is formed.  If using frozen huckleberries, they can be pulsed without thawing, but you will need to add a little water to achieve a puree.  Press the puree through a strainer to extract the seeds and large pieces of pulp, which can be discarded (this step is optional, but highly recommended).  Transfer the strained puree to a tall, thin container like a pitcher and stir in 1/4^th cup of your sugar syrup.

4.  Carefully lower a baume meter or a large washed raw egg into the pitcher.  Slowly add the rest of syrup to the puree until a section of egg a little larger than a dime floats above the surface (20 or so on the baume meter).  If too much of the egg is floating, slowly add water to bring it back down.  If too little is showing, add more simple syrup. 

You will likely end up with leftover syrup, which can be used for sweetening cold drinks or making more sorbets.  We used 2 ½ cups total of the ginger syrup & ½ cup extra water, though your amounts may vary depending on your huckleberries’ unique sugar content.

5.  Chill the balanced sorbet base thoroughly in your fridge.

6.  Pour the sorbet base into a prepped ice cream machine.  Freeze according to the manufacturer’s instructions and move (well-covered) to the freezer to harden.

7.  Serve simply in a clear bowl with a sprig of mint.

___________

Browse More:
Dessert Recipes
Huckleberry Recipes
Sweetener Recipes
Root & Rhizome Recipes

My breakfast for at least 250 days out of the year is a berry smoothie. It has the perfect mix of sugar and protein to keep me evenly energized until lunch … no sugar highs and crashes.  Plus, it is naturopathic doctor (my wife) approved.

When I have huckleberries on hand they are my top choice because of their exceptional balance of sweet and tart.

Ingredients:
Two bananas
3 cups berries (any kind will do, but fresh huckleberry (in season) or frozen huckleberry (year round) are particularly good)
4 cups rice milk
1 tsp ground cinnamon
2 heaping tablespoons of rice protein

Method:

1.  Add bananas, huckleberries and rice milk to a blender and blend well.

2.  Add cinnamon and rice protein and blend lightly.  Don’t overblend at this stage…just enough to mix it in.

Makes smoothie for 2 or 3 people.

___________

Browse More:
Huckleberry Recipes
Cocktail & Beverage Recipes

Makes at least 50 servings.

Ingredients
7 cups + 2 tsp. Sugar
2 cups Water
2 quarts heavy cream
5 lbs. frozen huckleberries
6 tbsp. Tellicherry peppercorns
16 oz. crème fraiche
4 Vanilla Beans

Huckleberry Puree
1. Add 5 lbs. huckleberries, 5 cups sugar and 2 quarts heavy cream to a pan. Bring to a simmer. Taste it. If it isn’t sweet enough add some sugar and return to simmer. If it is sweet enough, turn off the heat immediately.

2. Let cool to room temperature.

3. Puree in a blender or food processor.

4. Strain through a fine mesh strainer (optional, depending on the desired texture.

5. Adjust for seasoning with lemon and a pinch of salt.

6. Refrigerate.

Tellicherry Syrup
1. Add 2 cups sugar and 2 cups water to a saucepan. Bring to a simmer.

2. Add tellicherry peppercorns and simmer for 3 minutes.

3. Strain peppercorns and set syrup aside to cool.

Crème Fraiche
1. Cut vanilla beans lengthwise and scrape seeds from the pod. Add seeds and 2 tsp. sugar to crème fraiche.

Presentation
1. Use espresso cups or large shot glasses.

2. Add the Puree.

3. Add a dollop of crème fraiche.

4. Drizzle Tellicherry syrup over the crème fraiche. You can also garnish with lemon zest.

Wine Pairing: Moscato D’asti, such as La Spinetta

___________

Browse More:
Dessert Recipes
Huckleberry Recipes
Sweetener Recipes
Spice Recipes

Other Party-sized Recipes:
Farro Salad with Pancetta and Root Vegetables
Marinated Wild Mushroom Canapes
Kobe Beef Sliders with Tarragon Aioli & Caramelized Onions
Sockeye Salmon Fillets with Preserved Lemon Beurre Blanc

Wild huckleberries taste somewhat like blueberries, but more robust and complex.  Their flavor and beautiful purple color when pureed are welcome additions to drinks and smoothies.  Either fresh huckleberries (when in season) or frozen huckleberries can be used in this recipe.

This Mojito recipe cuts the traditional lime down to an optional garnish, and replaces it with slightly tart huckleberries for a refreshing twist!

Huckleberry Mojito Recipe
Makes 1 tall drink

2 oz Dark Rum
5 leaves of fresh mint
1 hand full of ice
¾ ounce huckleberry simple syrup (½ cup sugar, ½ cup water, ¾ cup pureed huckleberries)
2 oz of soda water
Additional mint, lime wedges for garnish.

1.  Wash the lime wedges & mint.
2.  Muddle the rum, mint, and huckleberry simple syrup with ice. 
3.  Pour everything into a glass and add the soda water.
4.  Garnish with a wedge of lime and a sprig of mint.

The rum can be replaced with more huckleberry simple syrup and soda water for a non-alcoholic version.

___________

Browse More:
Cocktail & Beverage Recipes
Huckleberry Recipes
Fresh Herb Recipes

Lavender is well known for its calming scent.  Many people don’t know that lavender buds also contain flavorful oils that can be used in cooking, baking, and making refreshing drinks. 

Lavender lemonade (recipe below) is refreshing, but can be made even more delicious with the addition of a puree made from fresh huckleberries.  If they aren’t in season, frozen huckleberries are a good substitute and available year round!

Lavender Tea Base
2 tbsp dried lavender buds per 1 quart water

Bring the water to a boil and pour over the lavender.  Steep for about 10 minutes (depending on how strong of a lavender flavor you want).  Strain out the lavender and reserve the liquid. 

Lavender Lemonade Recipe

2 1/2 oz freshly squeezed lemon juice
1 1/4 oz simple syrup
Handful of ice
4 oz lavender tea

Blend and chill the lemon juice and simple syrup in a shaker with the ice, then pour them into a tall glass and top with the lavender tea.

Lavender Huckleberry Lemonade Recipe

2 oz lemon juice
1 oz huckleberry simple syrup (½ cup sugar, ½ cup water, ¾ cup pureed huckleberries)
A handful of ice
4 oz lavender tea

Mix the lemon juice, huckleberry simple syrup and ice in a shaker, then pour into a tall glass.  Top off with the lavender tea.

___________

Browse More:
Huckleberry Recipes
Citrus Fruit Recipes
Cocktail & Beverage Recipes

Technique:
Combine sugar and butter and then beat thoroughly. Add eggs, one at a time, beating well. Sift flour and next five ingredients together. Add to butter mixture a little at a time alternating with the buttermilk. Fold in huckleberries and smooth out batter into a greased and lightly floured 13 cup Bundt pan (15 cup rectangular pan would work). Sprinkle the batter with the last 3 tsp’s of sugar, and bake at 350 degree’s for 40-50 minutes or until a wooden or metal skewer comes clean.

recipe by Paul Hughes, MarxFoods.com contributor

___________

Browse More:
Dessert Recipes
Huckleberry Recipes
Spice Recipes
Sweetener Recipes