Huckleberry Relish Recipes
HUCKLEBERRY RELISH
Sweet berries get the savory treatment with the addition of shallots, vinegar, and parsley. Spoon the relish over roasted chicken breasts or over grilled chicken or pork.
Provided by Martha Stewart
Categories Gluten-Free Recipes
Time 45m
Yield Makes 1 1/2 cups
Number Of Ingredients 6
Steps:
- Combine shallot and vinegar in alarge bowl. Let stand for 10 minutes. Add huckleberries, parsley,and oil, crushing some of the berries to release their juice. Seasonwith salt and pepper. Let standfor 30 minutes before serving.
HUCKLEBERRY CRISP
Created to enjoy the wild grown huckleberries we pick! Enjoyed with vanilla ice cream during summer evenings.
Provided by MamaBuzzard
Categories Desserts Crisps and Crumbles Recipes
Time 55m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x13-inch baking pan.
- Place huckleberries and lemon juice in a bowl. Combine sugar, cornstarch, and 1 teaspoon cinnamon in a small dish; mix until well combined. Pour over the huckleberries; toss until completely coated. Pour into the prepared pan.
- Combine brown sugar, flour, oats, nutmeg, and 1 1/2 teaspoons cinnamon in a bowl; toss together until completely mixed. Add butter; stir until mixture begins to form clumps. Spread over the huckleberries.
- Bake in the preheated oven until golden brown, about 30 minutes. Allow to cool 15 minutes before serving.
Nutrition Facts : Calories 377.6 calories, Carbohydrate 69.4 g, Cholesterol 27.1 mg, Fat 11.2 g, Fiber 3.4 g, Protein 2.7 g, SaturatedFat 6.7 g, Sodium 85.3 mg, Sugar 49.3 g
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.
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- To prepare pastry, stir together flour and salt in a large bowl. Add butter pieces and work them into the flour using a pastry blender or two knives until the butter is the size of small peas. Add shortening and work it into the flour until the pieces of shortening are about the same size as the butter pieces. Combine ice water and vinegar. Add to the flour mixture about 1 tablespoon at a time while tossing with a fork. Continue mixing until dough just gathers into a ball. Divide dough into two portions, one slightly larger than the other. Flatten each into a 1-inch-thick disk, wrap tightly in plastic wrap, and refrigerate about 2 hours.
- Roll larger piece of dough on a lightly floured surface into a 12-inch circle and fit it into a 9-inch pie plate (ovenproof glass preferable). Do not trim off excess pastry. Refrigerate.
- To prepare filling, combine 1 cup sugar, tapioca, cinnamon, nutmeg and salt in a large bowl. Add huckleberries (if frozen, be sure berries are half-thawed before using) and lemon juice and fold gently to combine well. Let stand 15 minutes. (Important to do this to soften the tapioca).
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