Huckleberry Gastrique
You must log in to upload a photo.
(5.0/5) Log in to rate this recipe!
Submitted by Robert McDaniel, CEC
From the Chef
“I created and demonstrated this for the 2007 Western Regional Conference in Coeur d Alene as the dressing for a smoked salmon, endive and apple salad.”
Ingredients
Huckleberries 1/2 cup
White balsamic vinegar 2 cups
Light corn syrup 1 cup
Tellicherry blackpepper corns, cracked 4 tablespoons
Granulated sugar 1/3 cup
Instructions
Place all in gredients in a small saucepan and bring to a simmer and cook until slighy thickend , strain.
Yield
3 1/2 cups
Tags
ACF reserves the right to remove inappropriate comments.
