5 Best Berries recipes

Top 5 Berry Recipes

September 9th, 2011

It’s that time of year! When the leaves are just barely starting to change color, you know it is the best time to spend an afternoon outside picking berries! The biggest problem? Which type to pick when you have so many yummy berries to choose from!

Here at the beach, we not only have delicious blackberries, but also red and black huckleberries to enjoy. There are so many different recipes you can prepare with the berries you pick. From berry pies to cobbler, smoothies, and cocktails, the opportunities are endless. Here are the top five scrumptious berry recipes that are fun to prepare and even better to enjoy!

1. Huckleberry Pancakes

Ingredients:
2 cups flour
3 teaspoons baking powder
1/2 teaspoon salt
1/4 cup sugar
2 eggs
2 tablespoons oil
1 cup milk
4 ounces huckleberries, fresh or frozen, red or black, plus extra, for serving
Whipped butter and maple syrup, as an accompaniment

Mix the flour, baking powder, salt, and sugar in a bowl. Then, stir in eggs, oil, and milk until mixed. Do not beat the mixture.
Pour 2 to 6 ounce ladles of batter on a lightly oiled griddle or frying pan. Then, add 1 ounce of huckleberries to each pancake. Cook for 2 to 3 minutes on each side.
Place the pancakes on a large plate. Then garnish with huckleberries, whipped butter, and hot maple syrup.

2. Huckleberry Salad

Ingredients:
2 oz mixed greens
1 oz Chantrelle mushrooms
½ oz hazlenuts
1 cup huckleberries (red or black)
½ cup olive oil
½ cup sugar
½ cup water

To make the vinaigrette salad, bring the huckleberries, sugar and water to a boil. Reduce by half. Take 1 cup of the reduced huckleberries and add raspberry vinegar and olive oil. Mix well.
For the salad, sear the Chantrelle mushrooms in 1 Tbl. olive oil until they are soft. Cover mixed greens with warm mushrooms and hazelnuts. Add 2 oz. of the warm vinaigrette dressing. Top with goat cheese. Serves one.

3. Blackberry Cocktails

Ingredients:
1 (0.75-oz.) package fresh mint sprigs
12 (1/4-inch-thick) cucumber slices
2 (6-oz.) packages fresh blackberries
3/4 cup fresh lime juice (about 3 limes)
8 to 12 tsp. turbinado sugar*
1 cup plus 2 Tbsp. gin
1 cup cold club soda
Crushed ice
Garnishes: cucumber slices, fresh blackberries, lime wedges, lemon mint sprigs

Place first 5 ingredients in a large pitcher. Gently press mint leaves, cucumbers, and blackberries against side of pitcher with a wooden spoon to release flavors. Stir in gin and club soda. Serve over ice. Garnish, if desired.
*Superfine or powdered sugar may be substituted.

4. Huckleberry Sauce for Salmon

Ingredients:
1/2 pint of huckleberries (black huckleberries work best for color contrast)
1/4 cup of sugar
1 tbsp. fresh lemon juice (or use a tsp or two of fresh lemon zest – this might even be better!)
1 tsp. fresh thyme
1 jalapeno (seeded or not depending on your taste)
1 tbsp. cornstarch dissolved in 1 tbsp. water

Add the first 5 ingredients (through to the jalapeno) in a small saucepan and cook for about 5 minutes over medium heat. Then add the cornstarch solution and simmer another 5-7 minutes until thickened. Serve over grilled or baked salmon that is still slightly pink and tender in the middle (we like ours grilled). This is enough for at least 4 servings – possibly more depending on how big your servings are.

5. Blackberry Cobbler Recipe

Ingredients:
Berry mixture:
4 cups blackberries, rinsed clean
1/2 cup sugar (less or more to taste, depends on how sweet the berries are and how sweet you would like your cobbler to be)
1 teaspoon lemon zest
1 Tbsp lemon juice
1/4 teaspoon cinnamon
1 1/2 Tbsp cornstarch (for thickening, can use instant tapioca instead)
Cobbler topping:
3 Tbsp sugar
1 cup all purpose flour
1 1/2 teaspoon baking powder
1/4 teaspoon salt
4 Tbsp butter
1/4 cup milk
1 egg, lightly beaten

Place berries, sugar, lemon juice, lemon zest, cinnamon, and cornstarch in a 9×9 casserole dish. Stir to coat the berries evenly with the sugar. Let sit for 30 minutes.
Preheat oven to 350°F. In a medium sized bowl, whisk together 3 tablespoons of sugar, the flour, baking powder, and salt. Cut the butter in with a pastry blender or fork (or even your fingers) until the mixture resembles coarse crumbs. Use a wooden spoon to stir in the egg and milk until the batter is just moistened.
Taking large spoonfuls, drop the batter mixture over the berries. Place in the oven and bake for 30 minutes or until the berry mixture is bubbly and the topping is nicely browned.