Dear Huckleberry Hill Friends,
This article is a favorite. Originally published in preparation of my first book, on April 12, 2017. This April it will be four years since my first book, The Wild Buck was preparing for distribution. The series, is actually fully written and is titled “Huckleberry Hill Adventure Series”. My mother and father were able to read all the manuscripts, that sure does make my heart happy. Doris Day was also able to read the manuscript, as she is featured in book two of the series, this also makes my heart sing with joy.
This month, the Del Monte Forest is sharing further recipes inspired by huckleberries. Previously, via the Del Monte Forest publication, I shared about our family history with The Lone Cypress.
This spring, I have reflected on my love of huckleberries, memories of picking the berries as a child and a pancake recipe from Sticks. Click here for the pancake recipe. You can add blueberries or huckleberries, its a fabulous brunch item. We often make it prior to Lent for ‘Fat Tuesday.’
I want to thank the many Huckleberry Hill friends for the on-going support and love. We have had over one million visitors to this blog, from countries all over the world.
I have heard from readers in Europe, the Middle East, South America, Africa, across America, Canada, China and especially Sicily. Making world wide friends and learning of recipes, cultures and traditions has been amazing. I can’t believe the wonderful positive energy shared by Huckleberry Hill readers.
My family, especially Eric, Sophia and my little honey Snowball have given so much joy over the years. My dear best friend, Liz Elves and her family have continued to inspired me and been loyal supporters of all my creative efforts. The blessings of my dear Auntie Gerri, along with her archiving of Stewart history, has added much value to my writing. Especially with our connection to the famed Lone Cypress.
These past four years have moved quickly and I’m looking forward to many more years and memories with you, my dear reader. Thank you to the many Huckleberry Hill subscribers, extended family members and supporters, I value your loving energy.
Drew and Hilary McSherry, the powerhouse editor and illustrator team that nourishes my creative soul are some of my most cherished friends. I love them to the moon and back.
I’m excited to share, in 2021-22 my next book set in Erice, Sicily. This is a draft of an illustration by talented artist Drew McSherry for the newest book. The illustration captures the journey to the hilltop town of Erice. Click here to learn about this village in Sicily.
Once gatherings are safe, we hope to have an amazing book launch party at Monterey Fisherman’s Wharf where we can celebrate the history of marzipan. Carousel Candies makes the very best European style marzipan confections. We also plan to support Papa Vince with a tour of Sicily as well as share and celebrate almond Sicilian Pastry with Maria Grammatico, in Erice with a Sicilian book launch. Vitina and Stephano Feo are energetic friends and have assisted in efforts to archive Sicilian culture. Information about the upcoming events will be shared at the ‘books and information link’.
Enjoy this huckleberry pie recipe, cherish family and pass joy along as much as possible.
Huckleberry Hugs, Maxine (A.K.A. “Molly”)
(The following article was originally published in April 2017 at the launch of Huckleberry Hill.)
Illustration above: by Drew McSherry, Molly and Fern picking wild huckleberries and enjoying pie.
Hi All! The neighborhood is getting busy, gearing up for the Food and Wine Festival at Spanish Bay. We were at the beach today. Past the dunes the giant white tents are visible at the tennis center. I thought, maybe they will have leftovers! Wonder if I share my huckleberry pie recipe…will they share a plate in return?
Anyway, in honor of this world class culinary event I will share this recipe…
-Cooking on Huckleberry Hill-
Have fun making this recipe.
Wild huckleberries are very difficult to find and if found can be expensive. Enjoy this easy and fun variation using frozen blueberries from your local market.
Optional serve with:
sweetened cream or vanilla ice cream
One large (12-14 ounce) package of frozen blueberries, non-sweetened
1 cup granulated sugar
3 tsp. light brown sugar
2 Tbs. all-purpose flour
One lemon, for juice
Frozen or refrigerated pre-made pie dough, two layers
Pre-heat Oven to 375 degrees
Place pre-made pie dough into the lightly greased bottom of pie tin. Use a fork and place 6-8 fork marks at the bottom to prevent bubbles from forming in the dough.
In a large bowl gently toss frozen blueberries, flour, brown sugar, granulated sugar. Toss until lightly coated. Squeeze the juice of one lemon onto berries.
Add the coated frozen blueberry mixture to the pie pan. Gently spread the blueberries evenly over the bottom layer of the dough. Top berries with second layer of pie dough.
Pinch the sides of the top and bottom layer of the pie edging with your thumb and first finger, to “flute” the edges. Make an air vent at the top center of your pie by slicing the center of the pie with an “X” (use a sharp knife). Tear long strips of aluminum foil. Fold the foil onto the “fluted” edges of the pie cruse to prevent over browning.
Bake 25 minutes. Remove foil. Bake 15-25 additional minutes, until golden brown and blueberry mixture bubbles to the top of the pie.
Enjoy with vanilla ice cream or fresh sweetened cream.
Visiting Pebble Beach in April…As a side note, here is some information on the annual event (direct from the Pebble Beach Food & Wine website.)
“Pebble Beach Food & Wine is the premier epicurean lifestyle event on the West Coast, matching 250 acclaimed wineries and 100 celebrity chefs to create a hedonistic four-day destination on one of the most picturesque strips of coastline in the world. Throughout the weekend you’ll enjoy intimate access to the pinnacle of culinary and wine talent at wine tastings, cooking demos, and some exclusive, unique dining opportunities available in the world.”