Huckleberry Recipes–Small Berry, Big Taste

ROUXBE Culinary School’s tart-sweet, onebowl huckleberry cobbler.
ROUXBE Culinary School’s tart-sweet, onebowl huckleberry cobbler.

Huckleberry Cobbler

ROUXBE Online Culinary School


  • 2 ounces vegan butter, melted
  • ½ cup all-purpose flour
  • ¼ cup whole wheat pastry flour (whole wheat or brown rice flour could be substituted)
  • ¾ cup granulated sugar
  • 1 teaspoon baking powder
  • ½ teaspoon ginger or cinnamon powder
  • ¼ teaspoon fine sea salt
  • ¾ cup almond or soy or oat milk
  • 2 heaping cups of huckleberries (any fruit or berries may be used)

Preheat oven to 350 degrees.

Place butter in an 8-inch square or 9-inch round pan and place in the oven to melt, watching carefully so the butter doesn’t burn. Remove as soon as it is melted, and keep warm.

Sift flour, sugar, baking powder, ginger and salt together into a medium mixing bowl and use a whisk to combine.

Add the milk and stir until just incorporated.

Pour batter into the pan over the melted butter. Do not stir.

Arrange the fruit over batter.

Bake until the batter is cooked through and nicely browned on top, about 40 to 50 minutes.

Remove from oven and place on a wire rack to cool slightly.

Serve warm with ice cream or non-dairy cream or sauce.

Ravioli with Huckleberry, Goat Cheese, Grilled Zucchini and Speck in Butter Brandy Sauce

Ciao / Coupeville, Whidbey Island Mark Laska


  • 1 18-by-20 inch sheet of fresh lasagna pasta or a 6-ounce package of wonton skins
  • 1 egg


  • 3 ounces ricotta cheese
  • 2 ounces goat cheese
  • 2 ounces grated Romano cheese
  • 1-2 slices grilled zucchini
  • 1 slice speck
  • 1 small egg
  • Zest of ½ orange
  • 1 teaspoon granulated sugar
  • Dash nutmeg
  • A handful or two of fresh or frozen huckleberries, thawed and drained


  • ¼ pound butter
  • 2 or 3 sage leaves
  • ½ small shallot, finely diced
  • ½ pint heavy cream
  • ½-1 ounce brandy or grappa

Place ricotta, Romano and goat cheese in a bowl, and use a fork to combine. Crack an egg into the bowl and incorporate. Dice a handful of grilled zucchini, and squeeze it gently over the sink to drain excess liquid before placing in the bowl. Roll up slice of speck and chop finely. Stir into filling. Stir in orange zest, sugar and a tiny pinch of nutmeg. Chop huckleberries roughly (frozen can stay whole if drained well) and fold into mixture.

Place each piece of pasta on the counter, and use a small spoon to set some filling in the center. Beat an egg in a small cup or bowl. Use a pastry brush to apply onto the edges of each piece of pasta. Place another sheet on top. Lightly press the edges together to seal. Do not trap air inside.

Boil water. In a saucepan, heat butter and sage leaves on low-medium heat. Add shallot and a pinch of salt. Stir occasionally until shallot is translucent. Add cream, and raise heat slightly until it gently boils and begins to thicken. Add brandy or grappa. When it coats the back of a spoon, decrease heat to lowest setting.

Gently drop ravioli into boiling water four or five at a time. Just as they float to the top, remove them with a slotted spoon, and set them in the sauce and toss gently to coat. Serve and eat immediately.

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