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| Uses for Wildbeary Vinegar |
WILDBEARY HUCKLEBERRY VINAIGRETTE
3 T of Walnut oil
3T Wildbeary Huckleberry Vinegar
A shake of powdered garlic or 1 T minced garlic
1 large teaspoon Wildbeary Huckleberry Jam
Salt and fresh ground pepper
Shake well and pour over mixed greens
WILDBEARY HUCKLEBERRY SPICY BBQ SAUCE
1 C Wildbeary Huckleberry Vinegar
1/2 tsp salt
1/4 C chopped sweet red bell pepper
1 tsp red pepper flakes
1T brown sugar
1 T olive oil
Combine all ingredients; bring to light boil for three minutes and let stand at least 4 hours (preferably longer) before glazing.
WILDBEARY HUCKLEBEARY TANGY BBQ SAUCE
1/2 C ketchup
1 C Wildbeary Huckleberry Vinegar
1 small onion, diced
2 tsp. garlic powder
2 T brown sugar
1 T molasses
2 tsp. dry mustard
1 tsp chili powder
Combine all ingredients in a saucepan and reduce for 20 minutes.
WILDBEARY HUCKLEBERRY SALTY BBQ SAUCE
1 C Wildbeary Huckleberry Vinegar
1 tsp salt
1 T celery salt
1/2 C ketchup
1 tsp chili powder
1/8 tsp nutmeg
1T brown sugar
1/2 C water
Combine all ingredients and stir, bring to a boil, turn off heat and let stand.
WILDBEARY HUCKLEBEARY SWEET AND SOUR BBQ SAUCE
1 C Wildbeary Huckleberry Vinegar
1/8 C cider vinegar
1 T sugar
1 T crushed red pepper flakes
1 T Tabasco sauce
Salt and freshly cracked black pepper to taste: (recommended is 1 tsp of each)
Mix ingredients together and use.
WILDBEARY HUCKLEBEARY MAPLE-CINNAMON GLAZE
3/4C Maple syrup
1/2 tsp cinnamon
1 T Mustard
1/4 tsp cloves
1 C Wildbeary Huckleberry Vinegar
2 T melted butter
2 T cornstarch
Combine above ingredients in sauce pan. Bring to a low boil until thickened. Pour above glaze over meat or poultry as desired.
WILDBEARY HUCKLEBEARY CITRUS CHUTNEY
1/3 cup sugar
1 C water
1/2 C Wildbeary Huckleberry Vinegar
1/2 Cranberry juice
2 medium oranges, chopped (including peel)
1/2 tsp mustard seed
1 12 oz. package fresh cranberries, rinsed
2 tsp fresh grated ginger root
1 C chopped apple or pear
1/2C pistachio nuts, lightly toasted and coarsely chopped
In medium saucepan, combine sugar, water and vinegar. Bring to a boil, stirring to dissolve sugar. Add orange and mustard seed. Simmer for 15 minutes.
Add cranberries, apple or pear and gingerroot. Simmer for 15 minutes, until berry skins pop and mixture thickens Remove from heat. Cool and refrigerate (up to 3 weeks).
Nuts should be added shortly before serving, when mixture is reheated.
Serve with poultry, ham or game meats.
Wildbeary Cooler
Place 2T Wildbeary Huckleberry Vinegar in tall glass. Add ice cubes and fill with 7 up or Ginger Ale. Enjoy!
CORNISH GAME HENS WITH WILDBEARY GLAZE
6 Rock Cornish hens split in half
2 4 oz. jars Wildbeary Huckleberry Marmalade
1 C Wildbeary Huckleberry Vinegar
1/2 C olive oil
2 bay leaves
1 T dried thyme / Salt and Pepper to taste
SPINACH SALAD DRESSING AND DIPPING SAUCE FOR PRAWNS
For spinach salad using avocado, kiwi, mandarin oranges and toasted almonds use:
1 C salad oil
2/3 C Wildbeary Huckleberry Vinegar
2/3 C Chili
1 T Soya
1/2 T Tabasco
(This is also really good as a dipping sauce for seafood)
WILDBEARY PORK CHOPS (also requires WIldbeary Jam)
6 Center-cut pork chops
Fresh ground pepper to taste
3 T Wildbeary Huckleberry Jam
1 1/2T Dijon mustard
1/2 C Wildbeary Huckleberry Vinegar
Coat a large frying pan with oil and place over medium-high heat. Sprinkle pork chops with a good amount of pepper, add to pan and brown on both sides. Combine Wildbeary jam, mustard and honey in a small saucepan. Bring just to boiling and turn off. When the chops are done, top with the sauce. and serve.
WILDBEARY HUCKLEBEARY HUCKLEBERRY HONEY GLAXED SPARERIBS
2 Whole racks meaty spareribs (about 5 to 6 pounds)
2 T Wildbeary Huckleberry Vinegar
1 small onion, finely chopped
1 clove garlic, minced
2 tsp. Worcestershire Sauce
1 tsp celery seed
1 tsp. salt
1/4 tsp. pepper
1/2 C Wildbeary Huckleberry Honey
Place Spareribs in a broiler pan: Cover. Bake in oven at 400 degrees for 45 minutes. Drain fat and drippings. Prepare glaze: Combine remaining ingredients in a medium-size saucepan. Bring to boiling, lower heat, simmer 20 minutes. Take ribs out of oven and brush generously with glaze. Continue to bake for 40 minutes, turning and brushing with glaze several times until browned and evenly glazed.
WILDBEARY HUCKLEBEARY PEPPERED PORK ROAST
1 boneless pork loin or butt, about 5 pounds
1/4 cup butter melted
1/3 cup coarsely ground black pepper
1 C Wildbeary Huckleberry Vinegar
Trim as much fat from pork as possible. Place roast on rack in shallow roasting pan. Insert meat thermometer. Place roast in 400 degree oven. Mix butter, pepper and Wildbeary's Huckleberry Vinegar together. Baste every 15 minutes for the first hour. When sauce begins to adhere to roast (35-40 minutes), reduce oven heat to 250 degrees and baste every 20 minutes for about 6 hours, or until meat thermometer registers 170 degrees. Add up to 3/4 C vinegar if sauce gets too greasy during basting period. A thick, peppery crust will form on outside of the roast. |
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| Uses for Wildbeary Pepper Jelly |
GLAZED WILDBEARY CORNISH GAME HENS
Bake small whole fryer or Cornish game hens. The last ten minutes before the chicken is done, remove from oven. Glaze with a 1 jar melted Wildbeary Pepper Jelly and paprika to taste. Return chicken to oven and finish baking to golden brown. Also can be used on meatloaf, pork chops, or roast.
WILDBEARY GLAZE FOR LAMB
1/2 C Wildbeary Huckleberry Pepper Jelly
1 jalapeno, seeded
Diced mint to taste
TANGY WILDBEARY HAM GLAZE
1 10-12 pound Ham, fully cooked
1 8 0z. jar Wildbeary Huckleberry Pepper Jelly
1/3 C light corn syrup
1 T Worcestershire Sauce
2 tsp. Prepared mustard
Bake Ham at 326 degrees for 2 hours. Meanwhile, in small saucepan stir together Wildbeary Pepper Jelly, corn syrup, Worcestershire sauce and mustard over medium heat. Stirring constantly, bring to boil 2 minutes or until jelly is melted. Remove skin from ham, score fat into 1 inch diamonds. Brush with Wildbeary Huckleberry Glaze. Bake, basting frequently during the last hour of baking. Heat remaining glaze and serve as sauce.
This recipe makes about 1 1/4 C glaze.
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| Uses for Wildbeary Mixer |
HOT SPICED WILDBEARY CIDER
1 Gallon Apple Cider
1 Bottle Wildbeary Mixer
2 sticks of cinnamon
3 cloves
1 cardamom seed
FROZEN WILDBEARY DAQUIRI
One 6 oz. can frozen daiquiri mix
One 6 oz. portion light rum
3 C ice
1/2 C Wildbeary Mixer
Place all in blender. Cover, blend and serve. You may freeze overnight and spoon into sherbet or cocktail glasses. Store unused portions in covered container in freezer.
Makes almost 40 ounces of mix.
WILDBEARY MIXER AND TROPICAL FRUIT DAQUIRI
1/3 C Rum
1/3 C lemonade
1 C Wildbeary Mixer
1/2 Banana
1/2 C pineapple
Pour ingredients into blender with 1 C ice and blend until smooth.
WILDBEARY MAI-TAI
1 oz. light rum
1 oz. dark rum
1/2 C orange liquor
1/4 C lime juice
6 C pineapple juice
1/2 C Wildbeary Mixer
Mix all ingredients and pour over crushed ice and serve. Makes 64 ounces
OLD RUM WILDBEARY MAITAI
1/3 C Dark Rum
1/4 C Light Rum
1/3 C lemonade
1 C Wildbeary Mixer
Pour Ingredients into blender with 1 C ice and blend until smooth. Pour into glass and garnish with slice of lemon or lime.
WILDBEARY COOLER
1 part Wildbeary Mixer
2 parts lemonade
WILDBEARY HUCKLEBEARY SPRITZ
2 parts Wildbeary Huckleberry Mixer
1 part 7 UP or Soda Water
1 part white dry wine
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| Uses for Drinks with Wildbeary Syrup |
Wildbeary HuckFinn Cocktail
2 shots Finlandia Vodka
1 jigger Cointreau
2 Tablespoons Wildbeary Huckleberry Syrup
Shake with ice.
Pour into a straight up martini glass and enjoy!
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| Uses for Sweet and Sour Sauce |
Use the sauce as you would a marinade, or as a finishing sauce.
For Beef ribs, brown the floured ribs in a little butter or oil, and then let it simmer in the sauce for about 1 1/2 hours for a truly delicious treat.
For cocktail smokies or premade meatballs, preheat the smokies or meatballs in the oven and drain well, then pour the sauce over the meatballs or smokies, and let simmer in the sauce for about 1/2 and hour before serving with toothpicks.
For salmon, cook the salmon as you would like, either in the oven, or in a saute pan, then finish with a light glaze of the sweet and sour sauce.
For pork or chicken, cook as you normally would, then finish with a light glaze of the sweet and sour sauce.
Hint: for pork, chicken, or salmon, consider using our sugar infused huckleberries in a wild rice pilaf as a great accompaniament or a stuffing.
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| Uses for Wildbeary Lemonade or Lemonade Concentrate |
Huckleberry Champagne: Use 1 bottle of lemonade concentrate in 1 gallon of champagne for a great tasting special occassion alcoholic punch
Huckleberry Cider: Use 1 bottle of lemonade concentrate with 1 gallon of cider, 2 cinammon sticks and four cloves. Heat for about twenty minutes and serve.
Huckleberry Sparkling Cider: Use 1 bottle of lemonade concentrate with 1 gallon of sparkling cider for a great non-alcoholic punch.
Huckleberry Martini: Use the lemonade with a dash of vodka and ice for a refreshing drink! |
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| Recipe ideas for dinner--as featured on TV |
Appetizers:
cream cheese, smoked salmon and Wildbeary huckleberry pepper jelly
Crackers and brie with Wildbeary huckleberry pepper jelly or Wildbeary Huckleberry port wine jelly
Salad:
Mixed greens with apples, mandarin oranges, red bell pepper, strawberries if in season, huckleberries and craisins, tossed in Wildbeary Huckleberry Poppyseed vinaigrette, topped with toasted almonds and feta or bleu cheese.
Stuffed pork loin:
5 pounds butterflied pork loin,1/4C diced onion, 2 T diced carrot, 2 T diced celery, 1 C diced day old bread, 1/4 C chicken broth. Combine and hold
Heat 2 T butter in skillet over medium heat, add 1 apple, peeled and diced, 1 1/2 C shredded cabbage, and saute 5 minutes.
Season the pork with salt and pepper, layer fresh spinach leaves on top of pork, then 1 C roasted red peppers, drained, then the sauted cabbage and apple, then the stuffing prepared above with chicken broth. Tie the roast together and roast for approximately 60 minutes or until internal temperature is approximately 150 degrees. Allow ther roast to rest 10 minutes, then slice and serve with Wildbeary Sweet and Sour Sauce.
Rice Pilaf accompaniment: 1/4 C canola oil, 1/2 C diced onion, 1/4 C diced celery, 1/4 C diced red pepper, 1 T freshthyme-chopped, 1 T garlic,, crushed, 2 C long grain rice, 4 C chicken stock or broth, 1/2 huckleberries.
Heat oil over medium high heat, add vegetables, garlic and thyme. Saute three minutes. Season heavily with salt and pepper. Add rice and cook, stirring until oil is absorbed. Add chicken stock. Cover, reduce heat to low, or put in 350 degree oven for 20-30 minutes or until rice is tender.
Huckleberry Cheesecake:
First, make the cheesecake with 16 oz. cream cheese, 2 egg yolks, 4 oz. sugar, 1 T flour, 1 tsp vanilla extract, 1/2 tsp kosher salt, zest and juice from 1/2 lemon.
In small baking cups, put one piece of Vanilla wafer at the base. Then, put one teaspoon of Wildbeary huckleberry jam or pie filling on top of the wafer. Then fill the cup to the top with the cheesecake filling. Bake approximately 20 minutes at 350 degrees. Cool and serve with whipped cream and Wildbeary Huckleberry Syrup. |
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| Uses for Pie Filling and jam |
Huckleberry Buckle:
2 C flour, 3/4 C sugar, 2.5 tsp. baking powder, 3/4 tsp salt, 1/4 C shortening, 3/4 C milk, 1 egg, 2 C Wildbeary Huckleberry Pie filling (1 pt.)
Heat oven to 350 degrees. Grease 7 x 12 inch pan. Blend all ingredients and beat 1/2 minute. Spread in pan. Then mix together 1/2 C sugar, 1//3 C flour, 1/2 tsp. cinnamon, 1/4 C butter until crumbly. Sprinkle over batter. Bake 25-30 minutes. Makes 9-12 servings. Best if served warm.
THUMBPRINT COOKIES
1 pound butter (4 sticks)
1 1/2 C sugar
5 eggs
2 tsp vanilla, rum or almond extract
5C flour
1/2 tsp salt
Melt butter and let stand for 1/2 hour before adding sugar, extract, flour and salt
Then add eggs and combine with clean hands until mixture is completely incorporated and creates a smooth ball.
Refrigerate 1 hour, or if refrigerated overnight, then let it stand out of the fridge the next day for at least 1 1/2 hours before attempting to do the following:
Take a walnut-sized portion of the batter and roll into a ball. Place it on a baking tray, and with your thumb, create an indentation. Fill with approximately 1/2 tsp. of huckleberry filling
Bake 13-15 minutes
Makes approximately 80 cookies
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| Uses for Chutney |
Wildbeary Chutney Dip:
1.2 tsp tabasco
9 0z. jar of Wildbeary Huckleberry Chutney
1 package of cream cheese
Soften the cream cheese in a small bow and add tabasco and Chutney. Place in bowl and use as a dip for vegetables or crackers. If desired you can make a yummy cheeseball out of the same ingredients by chilling the dip until firm, molding into a ball and rolling in chopped hazelnuts!
Additional ideas for use:
Hard cheeses, such as stilton or white cheddar with crackers
With cream and roasted peppers on pork or chicken
With all curry dishes as an accompaniment
On sandwiches, instead of mayo or mustard
On salads, mixed with oil and cider vinegar and blue cheese with nuts
Mixed with cream cheese for spreads
With whipping cream and curry as a dip for seafood like shrimp
Inside baked brie in puff pastry
Mix with mayo for a chicken salad
Mix with yogurt as a dip
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| Uses for Port Wine Jelly |
Port Wine Jelly uses:
As a glaze on chicken and pork
As a condiment for lamb, soft cheeses
With fresh fruit as a dip (pears, apples, strawberries)
As a complex butter, for savory and sweet breads
As a glaze for poached fruits and cream and chocolate desserts
On turkey sandwiches with sprouts and avocado
Mix with cream cheese as a spread
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| Uses for Appleberry Hucklebutter |
Apple Butter uses:
With yogurt and granola at breakfast
Cottage Cheese or ice cream and banana
On toast or pancakes, waffles or English Muffins
On ice cream
On oatmeal
As a substitute for oil in baked goods
As a sauce for grilling
As a filling in thumbprint cookies
Mix with cream cheese for bagel topping
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