Spicy Grilled Huckleberry Shrimp Skewers
Huckleberry jam gives the glaze a sweet-and-sour taste. Serve these kebabs
over a bed of Basmati or nutty Brown rice.
Ingredients:
* 1/2 cup white Chardonnay wine
* 1/2 cup Huckleberry Jam
* 2 tablespoons fresh lime juice
* 1 teaspoon low-sodium soy sauce
* 1/2 teaspoon crushed red pepper
* 1/4 teaspoon salt
* 32 large shrimp, peeled and de veined (about 1 1/2 pounds)
* Cooking spray
* 8 lime wedges
Preparation
Whisk wine and jam together in a saucepan to boiling point and cook for 1
minute. Remove from heat; cool 15 minutes. Once cooled, add lime juice, soy
sauce, red pepper, and salt, stirring well.
Divide, and set 1/2 of the wine-fruit mixture aside.
Add shrimp to remaining wine-fruit mixture, and toss well to coat. Cover and
refrigerate 15 minutes - 1 hour. The longer you marinate the shrimp the more
intense the flavor becomes.
Prepare grill.
Thread 4 shrimp on each of 8 (10-inch) skewers. Place skewers on grill rack
coated with cooking spray. Grill 2 minutes on each side or until done, basting
with reserved 1/2 cup wine-fruit mixture. Serve with lime wedges.
Huckleberry jam gives the glaze a sweet-and-sour taste. Serve these kebabs
over a bed of Basmati or nutty Brown rice.
Ingredients:
* 1/2 cup white Chardonnay wine
* 1/2 cup Huckleberry Jam
* 2 tablespoons fresh lime juice
* 1 teaspoon low-sodium soy sauce
* 1/2 teaspoon crushed red pepper
* 1/4 teaspoon salt
* 32 large shrimp, peeled and de veined (about 1 1/2 pounds)
* Cooking spray
* 8 lime wedges
Preparation
Whisk wine and jam together in a saucepan to boiling point and cook for 1
minute. Remove from heat; cool 15 minutes. Once cooled, add lime juice, soy
sauce, red pepper, and salt, stirring well.
Divide, and set 1/2 of the wine-fruit mixture aside.
Add shrimp to remaining wine-fruit mixture, and toss well to coat. Cover and
refrigerate 15 minutes - 1 hour. The longer you marinate the shrimp the more
intense the flavor becomes.
Prepare grill.
Thread 4 shrimp on each of 8 (10-inch) skewers. Place skewers on grill rack
coated with cooking spray. Grill 2 minutes on each side or until done, basting
with reserved 1/2 cup wine-fruit mixture. Serve with lime wedges.
Huckleberry Thumb print Cookies
Ingredients:
• Non-Stick Cooking Spray
• 1/2 cup firmly packed light brown sugar
• 1 Cup Butter cut into pieces
• 3 large eggs, separated
• 2 tablespoons water
• 1 1/2 teaspoons vanilla extract
• 1/4 teaspoon salt
• 2 cups all purpose Flour
• 2 cups finely chopped pecans
• 1 cup Huckleberry Jam
Directions:
1. HEAT oven to 350°F. Adjust rack to middle position. Coat two cookie sheets lightly with non-stick cooking spray.
2. BEAT brown sugar and butter in medium bowl with an electric mixer at medium speed for 2 minutes or until fluffy.
Scrape down sides of bowl. Add egg yolks, water, vanilla and salt. Beat until well combined. Add flour on low speed
until well blended.
3. BEAT egg whites in a shallow bowl until foamy. Place pecans in a separate shallow bowl. Measure about 2
teaspoons dough for each cookie. Form into balls by rolling between your palms. Dip each dough ball into egg
whites, then roll into pecans. Place on prepared cookie sheet. Using the back of a small measuring spoon or your
thumb, make a rounded indentation in the top of each cookie.
4. BAKE 10 minutes. Remove from oven. It may be necessary to create the indentation once again with a spoon.
Place about 1 teaspoon of Huckleberry Jam into the indentation of each cookie. Bake an additional 5 to 7 minutes or
until lightly browned. Remove from oven. Allow cookies to cool on baking sheet for several minutes. Remove to
cooling rack to cool completely.
Yield: 4 dozen (1 3/4-inch) yummy cookies!
Ingredients:
• Non-Stick Cooking Spray
• 1/2 cup firmly packed light brown sugar
• 1 Cup Butter cut into pieces
• 3 large eggs, separated
• 2 tablespoons water
• 1 1/2 teaspoons vanilla extract
• 1/4 teaspoon salt
• 2 cups all purpose Flour
• 2 cups finely chopped pecans
• 1 cup Huckleberry Jam
Directions:
1. HEAT oven to 350°F. Adjust rack to middle position. Coat two cookie sheets lightly with non-stick cooking spray.
2. BEAT brown sugar and butter in medium bowl with an electric mixer at medium speed for 2 minutes or until fluffy.
Scrape down sides of bowl. Add egg yolks, water, vanilla and salt. Beat until well combined. Add flour on low speed
until well blended.
3. BEAT egg whites in a shallow bowl until foamy. Place pecans in a separate shallow bowl. Measure about 2
teaspoons dough for each cookie. Form into balls by rolling between your palms. Dip each dough ball into egg
whites, then roll into pecans. Place on prepared cookie sheet. Using the back of a small measuring spoon or your
thumb, make a rounded indentation in the top of each cookie.
4. BAKE 10 minutes. Remove from oven. It may be necessary to create the indentation once again with a spoon.
Place about 1 teaspoon of Huckleberry Jam into the indentation of each cookie. Bake an additional 5 to 7 minutes or
until lightly browned. Remove from oven. Allow cookies to cool on baking sheet for several minutes. Remove to
cooling rack to cool completely.
Yield: 4 dozen (1 3/4-inch) yummy cookies!
Huckleberry Vinaigrette Salad Dressing
If you like Raspberry Vinaigrette you'll love this light Huckleberry Flavor for your
salads!
Ingredients
* 1/2 cup light tasting vegetable oil such as Canola
* 1/4 cup apple cider vinegar
* 1/4 cup Huckleberry Syrup
* 2 teaspoons Dijon mustard
* 1/4 teaspoon dried oregano
* 1/4 teaspoon ground black pepper
Whisk all ingredients together; can be stored in an airtight container in the
refrigerator for several weeks. Makes 1 1/2 cups of dressing. Goes especially well
on mixed spring greens with walnuts and goat cheese.
If you like Raspberry Vinaigrette you'll love this light Huckleberry Flavor for your
salads!
Ingredients
* 1/2 cup light tasting vegetable oil such as Canola
* 1/4 cup apple cider vinegar
* 1/4 cup Huckleberry Syrup
* 2 teaspoons Dijon mustard
* 1/4 teaspoon dried oregano
* 1/4 teaspoon ground black pepper
Whisk all ingredients together; can be stored in an airtight container in the
refrigerator for several weeks. Makes 1 1/2 cups of dressing. Goes especially well
on mixed spring greens with walnuts and goat cheese.
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Traditional Bannock Bread with Huckleberry Honey
Adopted by Pacific Northwest Natives Americans, this is similar to Indian Fry bread
but is a close-to-original recipe.
2 C Flour
1/2 tsp salt
1/2 C Crisco
1/2 C water
Mix flour and salt together well. Cut in shortening using a pastry blender.
Mix in water and knead the dough until it is very smooth, about 15 minutes.
Grease the bottom and sides of a cast iron frying pan and press the dough into the pan.
Bake, right on top of the stove at low heat. Watch the bread carefully
so the sides don't brown before the middle is cooked.
As it cooks the bread will become free from the pan.
When it reaches this stage turn the loaf over and cook the other side.
Total cooking time will be about 10 minutes per side.
Cut in triangles like a pizza and serve warm with natural Huckleberry Honey from my web
store! YUM!
Adopted by Pacific Northwest Natives Americans, this is similar to Indian Fry bread
but is a close-to-original recipe.
2 C Flour
1/2 tsp salt
1/2 C Crisco
1/2 C water
Mix flour and salt together well. Cut in shortening using a pastry blender.
Mix in water and knead the dough until it is very smooth, about 15 minutes.
Grease the bottom and sides of a cast iron frying pan and press the dough into the pan.
Bake, right on top of the stove at low heat. Watch the bread carefully
so the sides don't brown before the middle is cooked.
As it cooks the bread will become free from the pan.
When it reaches this stage turn the loaf over and cook the other side.
Total cooking time will be about 10 minutes per side.
Cut in triangles like a pizza and serve warm with natural Huckleberry Honey from my web
store! YUM!
Sorry no photo yet!
