Huckleberry Gastrique

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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.”


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


Place all in gredients in a small saucepan and bring to a simmer and cook until slighy thickend , strain.


3 1/2 cups



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Association of Nutrition & Foodservice Professionals