When I saw huckleberries were available from the Amish cooperative Path Valley I immediately added them to my list despite the fact that I had no specific plan about what I was going to do with them. Some became part of a pudding (recipe below) for a tiny first dessert course that I served with a salty rosemary walnut biscotti. The remainder got cooked and sweetened with local honey, put in little jars and given away as to-go gifts for guests at last Friday nights Home Restaurant. I am now a fan of huckleberries!
Huckleberry Almond Pudding
1 cup huckleberries, cooked, pureed and passed through a fine sieve
2 cups almond milk
1/4 cup sugar or more if you want a sweeter pudding
pinch of salt
3 tablespoons cornstarch
In a small saucepan combine huckleberries, almond milk, sugar and salt.
Heat over medium heat stirring often until sugar is dissolved. Remove from heat.
In a small bowl combine cornstarch with 2 tablespoons of water and mix until smooth.
Slowly add the cornstarch to the huckleberry mixture and combine thoroughly.
Heat over medium heat until thick, stirring constantly, until mixture thickens, about 5 minutes.
Pour into individual serving cups or 1 large bowl and chill until set, about 12 hours.