Zha Jiang Mian ??? - Fried sauce noodles

Zha Jiang Mian ??? is fried sauce noodles, I called it Chinese spag bog. These noodles are very popular in most parts of Northern China, especially Beijing.Koreans are also fan of zha jiang noodles, similar name called jajangmyeon. The sauce Korean used is not the same as Chinese, similar flavour but made with black beans called chungjang.Chinese zha jiang sauce is dark brown, salty, sweet and

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Lets Squash it

Buttercup Squash Bread

1 pkg (1/4 oz.) active dry yeast
1/2 cup warm water (110 to 115 degrees)
2 tablespoon molasses
1 teaspoon salt
1/2 to 1 tsp. caraway seeds
1 cup buttercup squash, cooked and mashed
3 cup all-purpose flour

In a large mixing bowl, dissolve yeast in water. Add molasses, salt,
caraway, squash and 2 C. flour; mix well. Add enough remaining flour
to form a soft dough. Turn onto a floured surface; knead until smooth
and elastic, about 6-8 minutes. Place in a greased bowl, turning once
to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down then shape into a loaf. Place in a
greased 9" x 5" x 3" loaf pan. Cover and let rise until doubled,
about 45 minutes. Bake at 400 degrees F for 25-30 minutes or until
golden brown. Remove from pan to cool on a wire rack. From: Mignonne
Yield: 1 loaf

Calabacitas (Skillet Squash)

5 cubed small summer squash
1 diced large onion
2 roasted peeled green chiles
or
1 small can diced green chile
1 tablespoon shortening or oil
3/4 cup shredded longhorn cheese

Saute onion in shortening or oil until soft. Add squash and stir until
almost tender. Add chiles; simmer briefly. Sprinkle on cheese and stir
until melted. From: Dove
Yield: 5 servings

Abenaki Squash Soup

4 strips smoked bacon, sliced very thin
2 medium carrots, peeled and diced
2 medium onions, peeled and diced
3 quarts chicken stock (homemade)
4 big potatoes, peeled and cubed
4 acorn squash, peeled and cubed
1 tbs. sugar
pinch salt
pinch hot pepper
1/2 oz. fresh lime juice
chopped parsley (if you have it on; hand)

In large saucepan, slowly render bacon until crisp. Add carrots, onions.
Cook until vegetables are soft. Add chicken stock and simmer for 90
minutes.Add potatoes, squash, salt, and pepper. Simmer 40 minutes, then mush or
puree. Add lime juice. Check seasonings and adjust to taste. Serve with
chopped parsley, if you have it on hand.

Anasazi-Squash Stew With Basil And Serrano

1 cup anasazi beans, rinsed and sorted fo; r debris
1/4 teaspoon ground turmeric
2 pounds butternut squash, peeled and cut in; to 1-in. cubes
2 teaspoons salt
1 teaspoon sugar
6 whole star anise
6 tablespoons butter
2 teaspoons cumin seeds
1 piece ginger (2 in.), peeled and grated
2 pcs serrano chiles, halved, seeded, and; thinly sliced
12 pcs large fresh basil leaves, chopped

This fragrant, buttery stew is hearty enough to work as a vegetarian
main dish. Serve with a green salad and fry bread (Indian flatbread) Prep
and Cook Time: 45 minutes. Notes: If you can't find
serrano chiles, substitute 2 fresh jalape�os. You can also use less
common varieties of basil, such as Thai or lemon (double the number of
leaves in the recipe if they're very small).
1. In a large pot, bring beans, turmeric, and 4 cups water to a
boil. Lower heat to a simmer, partially cover, and cook until beans soft.
2. Add squash, salt, sugar, and star anise. Bring to a boil, lower heat
to a simmer, and cook uncovered, stirring occasionally, until squash
is tender, about 15 minutes.
3. In a small frying pan, melt butter. When melted butter stops foaming
on top, turn heat to high, add cumin seeds, and cook, stirring, until
browned and fragrant, about 2 minutes. Add ginger and chiles and cook,
stirring constantly, another 2 minutes. Add basil. Stir to combine and
cook until basil is wilted, about 30 seconds.
4. Serve stew hot, with the spiced butter poured over each serving. Or
stir all the spiced butter into the pot of stew before serving.
Yield: makes 4 serving

Fried Cherokee Squash Bread

2 summer squash, diced
water
1 c corn meal
1/4 c buttermilk
1 pcs egg

Cook squash in water until soft; leave 3/4 c. water in pot. Combine other
ingredients with squash and water; mix together. Fry in hot oil until
golden brown.

Yield: makes 1 batch.

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Native Meat Dry Run

Albuquerque Pueblo Dry Rub

1 tablespoon coriander seeds (or 2 teaspoons ground coriander)

1 tablespoon cumin seeds (or 2 teaspoons groundcumin)

6 tablespoons chili powder

1 tablespoon onion powder

2 teaspoons garlic powder

2 teaspoon azafran powder

2 teaspoons dried mexican oregano

1 teaspoon juniper berries ground

2 teaspoons salt

1/2 teaspoons black peppercorns (or 1 teaspoon ground pepper)

This makes enough dry rub to flavor about 3 pounds of meat, game, fish, or

poultry. We suggest starting with whole spices for the best flavor, but you

can always substitute ground spices if you prefer.

1. Heat a small saute pan over medium-high heat. Add the coriander and

cumin seeds and toast, swirling the pan constantly, until the seeds give

off a rich aroma, about 1 minute. Immediately transfer the seeds to a cool

plate and allow to cool for a few minutes.

2. Transfer the seeds to a mortar and pestle or a spice grinder. Add the

chili powder, onion and garlic powder, oregano, salt, and pepper. Grind the

spices to an even texture. The rub is ready to use now, or you can

transfer it to a jar, cover it tightly, and keep it in a cool, dry cupboard

or pantry for up to 1 month.

Yield: makes 1/2 cup

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Native Cooking in 21st Century

Aztec Shrimp Stew (Tlaxtihuilli)

12 pcs dried chilacate ancho, guajillo or; cascabel chiles
4 pcs dried chiles de �rbol
4 cup hot water
4 cloves large garlic; peeled
1 teaspoon cumin seeds
1/3 cup olive oil or vegetable oil
salt -- to taste
2/3 cup fresh masa (corn) dough
11 cup hot water or fish stock -- divided; use
2 lbs shrimp; peeled and deveined
1/3 cup dried shrimp lightly toasted on dry; skillet, ground
limes -- for garnish
hot corn tortillas -- for serving

Preheat comal or heavy skillet while you clean, seed and devein chilacate (or other) chiles. Turn on exhaust fan while you toast these chiles lightly, pressing them with the back of a large spoon. Do the same with the chiles de �rbol. Rinse chiles; cover with 4 cups hot water. Soak 1 hour, then
pur�e soaked chiles with small amount of soaking water, garlic and cumin seed until a smooth paste forms. Heat oil in a deep casserole, add chile paste and simmer, uncovered, over medium heat until thick. Season to taste with salt.
In a deep bowl, place masa and moisten with about 11/2 cups hot water or broth until the mixture is of a medium-thick consistency. Strain; add liquefied masa to chile paste and continue simmering until paste thickens, about 10 minutes. Add shrimp and toasted shrimp powder and cook 5 minutes. Add remaining hot water and cook 10 minutes. Correct seasoning. Serve stew
in deep bowls with limes on the side and fresh corn tortillas.
Notes: San Antonio Express-News November, 2007 "Cuisine of the Natives"
Yield: serves 8 makes

Bacon Bison Burger

6 slices smoked bacon (about 6 ounces)
1 pc medium yellow onion; thinly sliced
2 pcs medium jalape�os, seeded; thinly sliced longwise
3 tablespoons worcestershire sauce
2 cloves medium garlic; peeled, minced (1 tbl)
1 pc large egg
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 pounds ground bison meat
6 swiss cheese; thin slices( 3 1/4 oz)
6 pcs toasted burger buns
1/2 pc medium hass avocado; sliced at serving

Savory bison patties are broiled then topped with a mess of saut�ed jalape�os and onions, slices of avocado, and bacon. It�s a commitment of a meal wimpy eaters need not apply. Total Time: 35 mins
1. Heat the broiler to high and arrange the rack in the middle. Place a cooling rack inside a baking sheet and set aside.
2. Heat a large frying pan over medium heat. Add bacon and cook until browned and crispy, about 10 minutes. Remove bacon to a paper-towel-lined plate and set aside; do not discard bacon fat (you should have about 2 tablespoons). Return the pan to medium heat, add onion and jalape�o, and cook in reserved bacon fat until soft and starting to color, about 4 minutes; set aside.
3. Mix together Worcestershire, garlic, egg, salt, and pepper in a large bowl until egg is broken up. Add bison meat and mix until thoroughly combined.
4. Shape meat mixture into 6 (3/4-cup) patties and place on the rack inside the baking sheet. Broil until browned and springy to the touch, about 10 minutes for medium. Place cheese on top of patties, and cook until cheese melts, about 1 minute.
5. To serve, place cheeseburgers on buns and top with bacon, avocado
slices, and saut�ed onion mixture.
Yield: makes: 6 burger Preparation Time: 35 mi

Banaha (Indian Bread)

2 cups cornmeal
1 1/2 cups boiling water
1 teaspoon soda
1 teaspoon salt
corn shucks (boil about 10 minutes; before using)

1.Mix dry ingredients. Add water. Mixture should be sti) enough to handle
easily. Form into oblong balls.
2. Wrap in corn shucks. Tie in the middle with corn shuck string. Drop into
a deep pot of boiling water. Cover and cook for 40 minutes. Serve hot.
Notes: Choctaw Nation

Blue Cornmeal Bread

1/2 cup butter; melted
2 cups blue cornmeal
1 tsp salt
1 cup water; boiling
1/2 cup milk
2 pcs large eggs
1 tsp baking powder

Preheat oven to 425. Melt butter in an 8-inch round cake pan in the oven. Put cornmeal, melted butter & salt in large bowl & blend with hand mixer. Pour in boiling water, mix some more to make a smooth batter. In a measuring cup, stir milk, eggs & baking powder with a fork. Slowly add to other mixture, blend thoroughly. Final batter will be quite thin. Pour into prepared cake pan & bake in 425 oven (in upper 1/3 of oven) for 30 minutes.
For variation, add chopped green chiles, cayenne pepper or sprinkle cheese on top of batter before baking.

Buffalo Corn Bread Casserole

1 pound ground buffalo
1 pc small onion; chopped
2-3 pcs jalapeno peppers; seeded and chopped*
2 packages corn bread/muffin mix (8-1/2 oz)
3/4 teaspoon salt
1/2 teaspoon baking soda
1 can cream-style corn, (14-3/4 oz)
1 cup milk
1/2 cup vegetable oil
2 pcs eggs; beaten
3 cups cheddar cheese; shredded, divided

Bake: 40 min. In a large skillet, cook the buffalo, onion and peppers over medium heat until meat is no longer pink; drain and set aside. In a small bowl, combine the corn bread mix, salt, baking soda, corn, milk, oil and eggs. Pour half in a greased 13-in. x 9-in. x 2-in. baking dish. Layer with half of the cheese and all of the buffalo mixture. Top with remaining cheese. Carefully spread remaining batter over top. Bake, uncovered, at 350� for 40-45 minutes or until a toothpick inserted near the center comes out clean.
Notes: Burning Tree Native Grill

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It's Fry Bread You Dummy

Navajo Fry Bread

2 cups sifted flour
2 teaspoons baking powder
1/2 teaspoon salt
1 tablespoon shortening
1 cup water
oil for frying

Sift together flour, baking powder, and salt. Cut in shortening with 2 knives or a pastry blender until the mixture resembles coarse meal. Add enough water to make a soft dough. Knead on a lightly floured board until smooth and elastic. Pinch off dough, enough to make 11/2 inch balls. Roll or slap back and forth from hand to hand until each ball is a flat 4-inch round. Fry each round in a skillet, in 1/4-inch deep hot fat at 400 degrees until lightly browned on both sides, turning once. Bread becomes puffy as it fries. Drain on paper towels. Serve hot, plain, or with jam, honey, or your favorite tortilla topping.

Seminole Indian Fry Bread

2 cups all-purpose flour
1/4 cup instant lowfat powdered milk
3/4 teaspoon salt
2 tsp double acting baking powder
1 tablespoon lard
3/4 cups luke warm water
vegetable oil for frying

In a small bowl mix together flour, powdered milk, baking powder, and salt. Cut in the lard until mixture resembles a coarse meal. Add water and knead lightly for 1 minute. Turn out onto a well floured surface and knead until a smooth ball forms. Divide the dough into 8 equal parts and shape each into a small ball. Cover with an inverted bowl and let rest for about 10 minutes. On a floured surface roll each ball into a 6 inch circle. Poke a hole in the center of each round of dough. In a skillet heat about 1-1 1/2 inches of vegetable oil, until smoke appears. (375x F.) Fry the dough rounds one at a time until golden brown on both sides. Drain on paper towels and
serve hot. Yield: makes 8

Indian Mothers Bread

2 cup flour
1/2 teaspoon baking powder
1 teaspoon salt
milk (enough to mix)

Mix all ingredients. Divide the dough into parts and shape each into round pone about the size of your skillet and 1/8th of an inch thick. Fry the bread in about 1/4 inch hot cooking oil until golden brown on each side. Cut into wedges and serve hot. Delicious with butter, jams or other sweet spreads.

NAVAJO Whole Wheat FRY BREAD

1 cup white flour
1/2 cup whole wheat flour
1 tablespoon sugar
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup honey
vegetable oil

Mix dry ingredients. Add water to dry ingredients, mix well. Knead dough on a floured board till it becomes elastic. Let dough rest 10 minutes, covered. Roll out dough till it is 1/2 inch thick. Cut
into squares or circles. Deep-fry at 370F till golden brown; drain on paper towels. Drizzle with honey and serve.

Abubu Fry Bread

2 large eggs
2 pkgs yeast
8 cup flour
1 cup sugar
1 tsp salt
4 cups milk
1 tablespoon oil

Mix everything together and let it rise punch it down an let it rise again it must rise 4 times total this is important after it has risen 4 times shape it into a circle the size of your pan or cut it into 5 inch circles if you are making indian tacos .Put the dough in a frying pan with enough already heated oil to go half way up the dough the oil should be hot already.Fry the dough till it is done then turn it over and fry the other side If you are making indian tacos take the 5 inch circles and fold them in half fill them with already cooked meat and cheese or whatever you want in them and pinch the edges shut like you do a pie crust then fry them in hot oil.If you are making Indian tacos you will need to make the dough way thinner.This is rez bread for dipping in wojapi.
Yield: 4 servings

Blackfoot Fry Bread

1 cup warm water
1 pkg dry yeast
2 tablespoon soft butter
1 tablespoon sugar
1 teaspoon salt
2 1/2 to 3 cups flour

Place water in bowl. Sprinkle yeast over water and allow to stand in warm place for 5 minutes. Add butter, sugar, salt and 2 1/2 cups flour. Knead, adding enough flour to make stiff dough.
Allow to rise (in bowl with towel over top, in warm place) for one hour. Place oil in deep sauce pan and heat to 350 F. Form dough into 4 inch disks about 1/4 inch thick, and fry about 1 minute per side until golden brown.

Indian Fried Pumpkin Bread

4 cups self-rising flour
1 tablespoon baking powder (if using regular; flour)
1 16 oz. can pumpkin (not pumpkin pie filli)
1 teaspoon salt
1 cup white or brown sugar
2 cups corn oil

1. In large mixing bowl, combine 3 1/2 cups of flour with the baking powder, pumpkin, and sugar. 2. Blend well and knead briefly, forking in the rest of the flour if needed ot make a smooth dough. Refrigerate for 2 hours to firm up the dough. 3. Divide dough into fourths and knead each
portion on a floured board or cloth for few minutes. 4. Using floured rolling pin, roll each portion into a cylinder 8 to 10 inches long. 5. Cut each cylinder into 6 slices. 6. Flour each slice and form into a cake no more than 1/2 inch thick. Dough cooks faster if thinner. 7. Heat 3/4 inch of oil in a deep, heavy frying pan until a bit of dough begins to bubble immediately. 8. Fry the cakes in hot oil. Turn after 2 or 3 minutes, when bottom side is brown. You can reduce spattering by covering the pan with a screen. 9. When both sides are brown, remove from pan with skimmer, drain
on paper.Notes: Miccosukee tribe.

Indian Yeast Fry Bread

2 T. honey
1/2 t. salt
1 pkg. yeast
1 t. baking powder
1 1/2 . oil
1 c. hot water
1 1/2 c. flour

Stir together honey, oil, salt and hot water. Add yeast and allow to stand 10 min. to dissolve yeast.Add flour and baking powder. Use enough flour to make a firm ball. Take enough dough to flatten as pizza crust 6-8 in. in diameter. Deep fry in more oil.

INDIAN FRY BREAD O'Odham Tash

4 tblsp honey
3 tabl oil
1 tabl salt
2 cups hot water
1 package active dry yeast
3 cups unbleached white flour
2 teaspoon baking powder
2-4 cups additional flour

Start the dough mixture about 2 to 2 1/2 hours before serving. Be sure to poke a hole in the center of your dough before you fry it...otherwise your fry bread may have a doughy undercooked center. Mix together the honey, oil, and salt. Stir in the hot water. Mix well. Sprinkle the yeast on top of this mixture. Cover with a cloth and allow to stand about 10
minutes or until yeast bubbles. Add Flour and baking powder. Stir well. Add more flour until mixture is firm and cleans hands. (2-4 cups of flour) Place dough in greased bowl, turning over to grease the top. Cover and allow to raise until double in bulk (about half an hour). Punch down and divide in half, then each half into 8 parts. Form each piece into a ball and place on waxed paper. Allow to raise until ready to cook. Head deep fat to frying temperature. Take a ball of dough and flatten with your hands using a stretching action until the dough is very thin and round (about six to eight inches in diameter). Poke a hole in the middle and drop in deep fat. Fry until golden, about 1 1/2 minutes on each side. Drain on paper towels. Serve hot topped with honey, powdered sugar, or cinnamon sugar. For a more substantial meal...cover with refried beans, meat, shredded lettuce, and shredded cheese and salsa. I might mention that the first cake I made was not very flat so I located my wife's rolling pin and used it on the remaining cakes and they turned out perfectly!

Red Corn Fry Bread

1/2 to 1 cup red corn meal
1 cup all purpose wheat flour
1 tsp. baking powder or culinary ashes
2/3 cup to 1 cup water
light oil for frying

(to use the ashes will enhance the red/pink color)
Mix dry ingredients together; form a well in the center and add the water, until you have a good doughy consistency (one that you can work with, either by patting or rolling--I usually pat). If the dough is too sticky, add more of the red corn meal; if it is too dry add more water.
Lightly knead dough and let sit for at least 10 minutes, either covered or lightly oiled on top. Meanwhile heat oil. The oil needs to be really hot or the breads will be rather heavy or not cooked through. Pat or roll the dough into rounds and fry in hot oil until puffed slightly
and golden rosy. Salt if you like--strictly optional. With the cornmeal in the mix, these are heavier than most all wheat frybreads, but I think they taste better.

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Cooking with Blueberries

Blueberry Bannock (Indian Biscuits)

24 ounces of fresh blueberries
5 cups flour
1 cup maple sugar (available at food co-ops)
4 teaspoons baking powder
3-1/2 cups shortening
6 pcs eggs

Recipes for Blueberry Bannock, a fried biscuit, can be found in many American Indian cookbooks, says Sharon Shuck of Duluth. This version offered by Shuck, a Fond du Lac tribal elder, is quite old and can be eaten as a dessert or as bread with a meal. Press the blueberries to obtain approximately 1/2 cup juice. Mix all the dry ingredients (flour, maple sugar and baking powder). Put shortening in a deep frying pan and heat. Beat the eggs with the blueberry juice to get a cream. Mix the cream with dry ingredients and add blueberries. Drop this dough in hot oil, one tablespoon at a time, and brown. Flip over and lightly brown the other side. When all sides are lightly browned, place on paper towel for a few minutes for oil to drain. Serve hot.
Yield: makes about 4 dz

Blueberry Chipotle Sauce

1/2 3/4 cup blueberry preserves
1 pc chipotle en adobo sauce one chile from the can
1 tbsp adobo sauce from chipotle can

Mince chipotle and mix all ingredients. Taste and add more adobo sauce if desired. Serve with grilled game meat. The remaining chipotles and adobo sauce may be frozen in a plastic container for future use.

Blueberry-Buffalo Stew

1 1/2-2 pounds buffalo stew meat
1 cup blueberries
4 cups chicken or beef stock
2 tablespoons canola oil (or bacon drippings)
1 1/2 tablespoons honey
3 tablespoons dry sherry (optional)
1/8 teaspoon cayenne pepper (optional)
salt and pepper to taste

Cut the meat into one inch chunks and season lightly with salt and pepper. Heat a large Dutch oven or stew pot. Drizzle in oil or bacon dripping to coat the bottom. Working in batches, brown the meat well on all sides. Add oil as necessary. Do not over crowd the pan. Remove browned meat to a clean dish and cover.
Once all the meat is browned, return it all to the pan with any juices that have accumulated on the plate. Add stock and bring to a boil. Lower the heat and skim off any froth that has collected on the surface until the broth is clear. Add the blueberries, honey, sherry, and cayenne pepper and bring back to a boil. Simmer for 2 hours or until the meat is very tender and the broth has
reduced. Stir occasionally. This helps to break up the blueberries and incorporate them into the liquid. By the end of the cooking time the blueberries should be completely incorporated.

Serve with fry bread and wild greens salad.

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Burning Tree Native Grill Recipes

Burning Tree Native Donut Holes

1 recipe fry bread
oil for frying
1/2 cup sugar
1 teaspoon Cinnamon

Pinch off dough from fry bread a large as 1 1/2 in diameter. Heat oil to frying temperature and fry the dough balls. Once golden brown turn our on paper towel to absorb excess oil then while hot dust with cinnamon sugar and serve hot or cold as snacks.


Burning Tree Roast Leg Of Lamb

1 pc leg of lamb (6 lbs.)
salt and pepper to taste
2-4 cloves garlic, crushed
1 can beef consume
1 can soup can of water
2 T. vinegar
1 pc onion, sliced
basting sauce
1 cup catchup
1 cup burgundy wine
1 cup wild berry jelly; see note

Rub leg of lamb with salt, pepper and crushed garlic, You may substitute powdered garlic if you wish. Add consume, water, vinegar and onion slices to roasting pan. Insert meat thermometer to thickest part of lamb. Put lamb in preheated 450 oven and bake for 15 minutes. Baste with sauce and reduce
heat to 350 and continue roasting and basting until thermometer registers 145 to 150 degrees for medium rare, 160 to 170 degrees for well done. Serve on warmed platter and garnish with watercress. Drippings may be reduced if needed and passed in gravy boat.
Chefs note: huckleberry, serviceberry or current jelly or jam can be used.
Contributor: Burning tree Native Grill
Yield: serves 8 to 10

Burning Tree Chicken Squash

1 tablespoon oil
2 boneless chicken breast halves - cut into chunks
1/2 onion, chopped
3 cloves garlic, minced
1 small butternut squash, peeled and chopped
1 can hominy, (15.5 ounce) drained
1 carrot, peeled and chopped
1 can diced tomatoes (14.5 ounce) with juice
1 can vegetable broth (14 ounce)
1 tablespoon sugar
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon New Mexican chili powder

1. Heat the olive oil in a large skillet over medium heat, and cook the chicken, onion, and garlic about 15 minutes, until browned.
2. Mix the squash, hominy, carrot, tomatoes with juice, broth, and sugar, into the skillet. Season with salt, cumin, and chili powder . Bring the mixture to a boil, and continue cooking 30 minutes, until vegetables are tender. Serve over cooked wild and brown rice.
Contributor: Burning Tree Native Grill

Burning Tree Wild Rice With Pine Nuts
1 envelop Lipton onion soup mix
3 cups water
1 cup uncooked wild rice
2 cups brown rice; hot cooked
1/2 cup cranberries, dried
1/2 cup pine nuts, toasted
2 T. finely chopped parsley or coriander; (cilantro)
1/4 cup butter or margarine

In large pan, blend onion recipe soup mix with water; bring to a boil. Stir in uncooked wild rice and cook covered at a slow boil 50 minutes or until water is absorbed and rice kernels appear split. Add remaining ingredients and toss well.
Contributor: Burning Tree Native Grill
Yield: makes about 12

Burning Tree Huckleberry Wine Sauce
1/2 cup granulated sugar
1 tablespoon cornstarch
1 cup dry white wine
1 teaspoon lemon juice
1 1/2 cups huckleberries, fresh or frozen OR
1 cup huckleberry jam

In small saucepan, stir together sugar and cornstarch; stir in wine and lemon juice. Cook, stirring constantly, over medium heat until mixture thickens, clears and comes to slow boil. Stir in huckleberries and simmer, stirring, for 1 minute or until some of the berries burst. Let cool and refrigerate. Can be used for game meats and desserts.

More about → Burning Tree Native Grill Recipes