Local Huckleberries

When I saw huckleberries were available from the Amish cooperative Path Valley I immediately added them to my list despite the fact that I had no specific plan about what I was going to do with them.  Some became part of a pudding (recipe below) for a tiny first dessert course that I served with a salty rosemary walnut biscotti.  The remainder got cooked and sweetened with local honey, put in little jars and given away as to-go gifts for guests at last Friday nights Home Restaurant.

I am now a fan of huckleberries!

Huckleberry Almond Pudding

1 cup huckleberries, cooked, pureed and passed through a fine sieve

2 cups almond milk

1/4 cup sugar or more if you want a sweeter pudding

pinch of salt

3 tablespoons cornstarch

In a small saucepan combine huckleberries, almond milk, sugar and salt.

Heat over medium heat stirring often until sugar is dissolved.  Remove from heat.

In a small bowl combine cornstarch with 2 tablespoons of water and mix until smooth.

Slowly add the cornstarch to the huckleberry mixture and combine thoroughly.

Heat over medium heat until thick, stirring constantly, until mixture thickens, about 5 minutes.

Pour into individual serving cups or 1 large bowl and chill until set, about 12 hours.

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This entry was published on November 23, 2011 at 11:38 pm and is filed under cooking, eating, Home Restaurant, recipe, vegan. Bookmark the permalink. Follow any comments here with the RSS feed for this post.

One thought on “Local Huckleberries

  1. A Tablespoon of Liz on said:

    yum! I’ve never had huckleberries before… but I’ve always wanted to try them. That’s awesome that you got them locally!

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