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Montana Huckleberry Recipes

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    Posted: 04 August 2010 at 09:05

From the Great Falls Tribune......

Readers share favorite huckleberry recipes
By KIM SKORNOGOSKI • Tribune Staff Writer • August 4, 2010
When Marilyn Saunders goes huckleberry picking, her harvest rarely makes its way off the mountain.
She grew up in Texas and Indiana and her first introduction to the tangy Montana treat came when she moved to Trout Creek where the annual Huckleberry Festival (Aug. 13-15) is in its 31st year.
She quickly became a convert.
"They are dynamic and delicious," she said. "If purple had a flavor — what you'd think of is huckleberries."
Edward Springman, who co-owns Kalispell-based Huckleberry Haven Inc., said it's the huckleberry's unique combination of tart and sweet that makes it good for almost any food, whether it's ribs slathered in the company's huckleberry barbecue sauce or even simple vanilla ice cream, topped with berry sauce.
He recommends waiting until the end of the season in September when the berries are at their biggest and packed with sugar content.
Though they are ripening a little later in the season this year — typically huckleberry hounds can start harvesting in late July — Saunders said the berry crop looks to be big and juicy this year.
"I think you could go through a cookbook and apply a huckleberry to anything in it," Saunders said.
Liz Citrino, who heads up the Huckleberry Festival in Trout Creek — Montana's official huckleberry capital, suggested this recipe for a special brunch:
Huckleberry Coffeecake
1 1/2 cups sifted all-purpose flour
3/4 cup brown sugar
2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1/2 tsp. cinnamon
1 cup sour cream (may substitute low-fat sour cream or yogurt)
2 eggs
Preheat oven to 350 degrees. Sift together dry ingredients and combine sour cream and eggs. Add the sifted ingredients to the cream mixture. Beat until just smooth, do not overbeat. Spread in a lightly greased pan. Sprinkle liberally with huckleberries ( 1/2 to 1 cup). You may also fold 1/2 to 1 cup of berries into batter before spreading in 9-inch pan.
Top with your favorite streusel topping, and bake 20-25 minutes, until nicely brown on top.
Suggested streusel: 1/2 cup rolled oats, 1/2 cup flour, 1/2 cup brown sugar, 1/2 scant cup butter, 1/2 cup ground walnuts, and 1/2 tsp. cinnamon, cut together with a fork and sprinkle on top.
Nicknamed Lincoln's Huckleberry Queen, Ann Pryor shared two sweet recipes:
Huckleberry Cookies
1/2 cup butter
1 cup sugar
1 tsp. lemon juice
1/2 tsp. lemon zest
1 egg
2 1/4 cups sifted flour
1 tsp. cinnamon
2 tsp. baking powder
1/4 tsp. nutmeg
1/4 cup milk
1 cup grated carrots
1 cup huckleberries
Cream butter and sugar until light and fluffy. Add lemon juice, zest and egg, beating until well blended. Sift flour, baking powder, cinnamon and nutmeg; add to creamed mixture alternately with milk. Stir in carrot and huckleberries. Drop by rounded teaspoon on greased cookie sheet. Bake at 375 degrees of 12 to 15 minutes, or until done.

Huckleberry Buckle
1/4 cup sugar
2 1/2 tsp. baking powder
2 cups flour
1/4 tsp salt
1 egg
1/4 cup melted butter
1/4 cup milk
1 pint huckleberries
Sift together dry ingredients, beat together the liquid ingredients, combine. Pour into a shallow glass baking dish and cover with huckleberries. Top with crumb mixture: 1/4 cup sugar, 1/3 cup flour, 1/4 cup butter and 1/3 tsp. cinnamon. Bake in 9-by-13-inch pan for 40-50 minutes at 350 degrees.

Manager of Hungry Horse's The Huckleberry Patch Laurie Carpy shared one of her favorites:
Sour Cream Huckleberry Cake
1/2 cup butter
1 cup sugar
3 eggs
2 cups sifted flour
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
1 cup sour cream
1 tsp. vanilla
2 cups huckleberries
1/2 cup brown sugar (reserved)
Cream butter and sugar; add eggs one at a time. Add vanilla to sour cream. Add dry ingredients to creamed mixture alternately with sour cream. Fold inone cup huckleberries. Pour half of batter into 9-by-13 greased and floured pan. Cover with remaining huckleberries and sprinkle with 1/2 cup brown sugar. Cover with remaining batter and bake at 325 degrees for 45-50 minutes. Serve with huckleberry topping and whipped cream or huckleberry or vanilla ice cream.

Helena residents Alex and Stephanie Hester recently authored the Huckleberry Cookbook. Here are two recipes for people who enjoy the savory side of huckleberries:
Roasted Potatoes with Thyme and Huckleberries
3 tbs. olive oil
2 tsp. sea salt
1 tsp. black pepper
2 tsp. fresh rosemary
2 pounds potatoes, quartered
1 red pepper, sliced
1 yellow onion, sliced
1/2 cup fresh huckleberries
Preheat oven to 400 degrees. In a shallow baking dish mix oil, salt, pepper and rosemary. Toss potatoes, red pepper and onion, coating well with oil mixture. Bake for 40 minutes. Remove from oven, stir and bake for an additional 15 minutes at 450 degrees. Sprinkle huckleberries over potatoes and cook another five minutes.
Grilled Pork Tenderloin with Huckleberry Cream Sauce
1-2 pound pork tenderloin
2 tbs. olive oil
1 tbs. sea salt
2 tbs. freshly cracked pepper, divided
1/2 cup chicken broth
1/3 cup half & half
3 tbs. huckleberries
1/4 cup soft cheese (blue, goat or fontina recommended)
Place pork tenderloin between sheets of wax paper, tenderize until somewhat flat. Place in shallow baking dish and rub with olive oil, salt and half the pepper. Marinate for at least 10 minutes. Over medium-low heat, whisk half & half, chicken broth, then add huckleberries. Let simmer five minutes until sauce is silky in texture. Remove from heat, add cheese and pepper to taste. Grill tenderloin at 400 degrees, 10 minutes per side. Let rest, slice pork and drizzle with cream sauce.
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