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 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.
FRESH ALASKAN HALIBUT WITH WILD HUCKLEBERRY HARISSA SAUCE, CARAMELIZED SHALLOTS AND CRISPY OYSTER MUSHROOMS WITH FRESH BASIL
Provided by Food Network
Categories main-dish
Time 1h10m
Yield 4 to 6 servings
Number Of Ingredients 32
Steps:
- For the huckleberry sauce: Put the huckleberries, vinegar, sparkling wine, Harissa, sugar, salt and mint in a large saucepot over high heat. Bring to a boil and then reduce to a simmer. Let simmer for 30 minutes over low heat to dissolve the sugar, evaporate the alcohol and let the flavors mingle. Next, pour the contents through a sieve to drain. Repeat a few times and use a paper towel or coffee filter to make the final "ready for reduction" sauce very smooth and silky.
- When ready to serve, pour about 1 cup sauce into a saute pan over medium-high heat and let reduce or bubble until your desired color and thickness, about 5 minutes. It should be dark crimson in color and coat the back of the spoon. Taste for salt and spice; add more Harissa if you'd like to turn up the heat. Keep warm until ready to plate fish.
- For the halibut: Halibut is very delicate and will turn into sawdust if overcooked. It only takes a few minutes to cook and is very flaky and juicy when cooked accurately. The longer you let the halibut sit after cooking, the dryer it will become. Have your plates ready for when you start cooking the halibut.
- Pat the halibut dry and then sprinkle the fillets with salt and pepper. Add the oil to large saute pan over medium-high heat (use anything other than nonstick for a nice golden sear). When the oil is just about to start smoking, lay the fillets gently in the pan as it drops in, falling away from your body, and immediately give the pan a shake. If the pan is hot enough, the fish will not stick. Let the fish cook until brown, 2 to 3 minutes. Gently flip the fillets over and deglaze with the white wine. Cover and let cook 3 more minutes.
- To serve, ladle the huckleberry sauce on the plate first, and then put the fish on the sauce; don't cover up all of the sauce as it shines like a jewel. Place a dollop of Caramelized Shallots on top of the fish. Serve Crispy Oyster Mushrooms alongside; lay the mushrooms on the plate, like a bouquet of flowers with the round part of the mushroom facing up. Place a few of the fresh huckleberries on the plate to garnish. Serve with risotto or rice if desired.
- Add the garlic to a food processor and pulse until chopped. Add the chipotle peppers, cumin, paprika, mint, oregano and salt. Puree until smooth. Slowly add the olive oil to emulsify. Yield: about 1 1/2 cup.
- In a small saute pan over low heat, melt the butter and add the salt. Add the shallots and cook until soft and brown, about 20 minutes. Make sure to achieve the brown color, which is the caramelization of the shallots and gives the great flavor. Save on the back burner on low until the fish is finished. Yield: about 1/2 cup.
- In a small saute pan over medium-low heat, melt the butter and add the salt. Add the mushrooms, reduce the heat to low and cook until the mushrooms turn brown and crispy, 7 to 8 minutes. You can do this at the beginning of your dinner and keep them crispy over low heat. Before plating, add the basil leaves and toss a few times. Doing this just before you plate will help keep the basil leaves bright green. Yield: about 1 cup.
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.
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 COMPOTE
Blueberries are also delicious in this compote that serves as the base of our Ricotta Fritters.
Provided by Martha Stewart
Categories Quick & Easy Recipes
Yield Makes 2 cups
Number Of Ingredients 7
Steps:
- In a large stainless-steel saucepan, combine berries and sugar. Add cinnamon stick, salt, nutmeg, and orange juice. Using a paring knife, scrape vanilla seeds into mixture; add pod. Set pan over medium-high heat, and bring to a boil. Cook 1 minute.
- Remove pan from heat; pour mixture into a sieve over a medium bowl. Transfer solids to another medium bowl; set aside. Return liquid to the saucepan; bring to a boil.
- In a small bowl, combine cornstarch and 1/4 cup water. Add to boiling liquid. Cook, whisking constantly, until mixture coats the back of a wooden spoon, about 1 minute.
- Remove pan from heat, and pour mixture over reserved solids. Remove and discard cinnamon stick and vanilla pod; serve warm.
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
More about "huckleberry sauce recipes"
HUCKLEBERRY SAUCE, SYRUP, AND TOPPING | HILDA'S KITCHEN …
From hildaskitchenblog.com
4.8/5 (10)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.
HUCKLEBERRY BBQ SAUCE - TASTE OF THE FRONTIER
From kleinworthco.com
THE BEST 9 HUCKLEBERRY RECIPES · THE TYPICAL MOM
From temeculablogs.com
WILD HUCKLEBERRY SAUCE – NORTHWEST WILD FOODS | RAW, …
From nwwildfoods.com
HUCKLEBERRY BBQ SAUCE RECIPE -SUNSET MAGAZINE
From sunset.com
SUPER EASY HUCKLEBERRY SYRUP RECIPE + HUCKLEBERRY …
From thehealthyrd.com
4.6/5 (7)Total Time 7 minsCategory Side DishCalories 65 per serving
HUCKLEBERRY HONEY PIE WITH BERRY SAUCE - GRANDBABY CAKES
From grandbaby-cakes.com
GRILLED SALMON WITH PICKLED HUCKLEBERRIES | FEASTING AT HOME
From feastingathome.com
HUCKLEBERRY SAUCE | MARX FOODS BLOG
From marxfood.com
LEOPOLD'S HUCKLEBERRY SAUCE | PAULA DEEN
From pauladeen.com
SEARED DUCK BREAST WITH HUCKLEBERRY GASTRIQUE RECIPE | USE REAL …
From userealbutter.com
SALMON RECIPES: SALMON WITH HUCKLEBERRY SAUCE ON CARAMELIZED …
From bookscookslooks.com
HUCKLEBERRY BBQ SAUCE RECIPE | MYRECIPES
From myrecipes.com
WILD RED HUCKLEBERRY SAUCE
From nwwildfoods.com
BEST HUCKLEBERRY DISHES IN MONTANA (PLUS RECIPES)
From everydaywanderer.com
You'll also love