Wild Huckleberry Souffles Recipes

WILD HUCKLEBERRY PIE

Steps:

• Mix the above ingredients together with a spoon so that everything is well distributed;
• pour into the bottom pie shell as it sets in the pie plate.
• Dot the top of the mixture with 2 or 3 dabs of butter.
• Top off with the second pie shell.
• Once it is correctly positioned you should have a 1" overlap on the top crust so that it can be crimped with the bottom crust.
• Crimp or pinch the two crusts together and make a decorative edge to seal the two piecrusts.
• The pie can be refrigerated until you are ready to bake or baked immediately.
• To bake, preheat your oven to 450 degrees.
• Place the pie on the middle shelf of your oven and bake for 15 minutes then turn the temperature down to 350 degrees and continue baking for 30-40 minutes or until the filling starts to bubble over.
• Once the pie looks done and the crust is a light golden brown, it should be done.
• Take it out and let the pie cool on a cooling rack until it is ready to serve.

HUCKLEBERRY MUFFINS WITH OAT BRAN

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease a 12-cup muffin tin.
• Combine flour, sugar, baking powder, cinnamon, baking soda, ginger, and salt together in a bowl.
• Pour almond milk, eggs, and canola oil into a large bowl. Stir in oat bran with a wire whisk and blend well. Add flour mixture and mix until just incorporated into the batter. Fold in huckleberries.
• Spoon batter into the prepared muffin cups, filling each 2/3 full.
• Bake in the preheated oven until lightly browned on top, about 20 minutes. Remove from the oven and let stand for 5 minutes before transferring to a serving platter or wire rack to cool completely.

WILD HUCKLEBERRY SOUFFLES

Steps:

• Preheat oven to 375 degrees. Butter ten 3/4-cup ramekins; dust with sugar. Bring milk, 2 1/2 tablespoons sugar, and salt to boil in small saucepan, stirring to dissolve sugar; remove from heat.
• Melt butter in heavy medium saucepan. Add flour; stir 1 minute. Whisk in milk mixture. Cook over low heat until mixture thickens and comes to a boil, whisking until smooth. Whisk in egg yolks and Chambord. Transfer to a large bowl.
• Using electric mixer with clean dry beaters, beat egg whites in another large bowl until foamy. Gradually add remaining 5 tablespoons sugar, beating until soft peaks form. Fold egg whites and 1 cup berries into milk mixture. Divide remaining 3/4 cup berries among ramekins. Spoon souffle batter over, dividing evenly. Place ramekins in a large roasting pan. Add enough water to pan to come halfway up the sides of the ramekins.
• Bake souffles until puffed and gently set in centers, about 20 minutes. Sift powdered sugar over and serve with Vanilla Cream Sauce.
• To make the Vanilla Cream Sauce: Whisk cream, milk, yolks, and sugar to blend in heavy medium saucepan. Scrape in seeds from vanilla bean; add bean. Stir over medium heat until custard is thick enoght to coat spoon and an instant read thermometer reads 175-180 degrees, about 8 minutes (do not boil). Pour into medium bowl, cover and chill. Can be made one day ahead. Keep chilled. Remove bean before serving.

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.

WILD HUCKLEBERRY DUMP CAKE

Steps:

• Preheat oven to 350 degrees.
• Mix together huckleberries and apples in a bowl and place into a 9x13 inch-baking dish spreading evenly.
• Pour the box of yellow cake mix evenly over the fruit.
• Melt the butter and pour evenly over the cake mix.
• Bake for appx. 1 hour.
• Let cool and Enjoy.

HUCKLEBERRY-LEMON SCONES

Steps:

• Preheat oven to 400 degrees F (205 degrees C). Grease a baking sheet.
• Whisk together the flour, sugar, baking powder, and salt in a large bowl. Using a pastry blender, cut in butter and lemon juice until evenly mixed and slightly crumbly. Whisk together the eggs and half-and-half in a small bowl; add 3/4 teaspoons lemon zest with the egg mixture to flour mixture, and mix gently just until well blended and forming a dough. Fold in the huckleberries.
• Divide dough in half, and on a floured surface, shape each half into a ball, then flatten slightly. Cut each round into six wedges; place on prepared baking sheet.
• Bake in the preheated oven until tops are golden brown, about 12 minutes. Whisk together powdered sugar and lemon juice to make a glaze. Drizzle glaze on cooled scones. Sprinkle with remaining lemon zest for garnish.