Tag Archives: lemon

Beat the Heat: Huckleberry Lemon Ginger Yogurt Pops – Montana

Montana is huckleberry central and late July to August is prime huckleberry season. We’ve talked before about how huckleberries are so venerated in the state that the legislature passed a law  in 2007 that made it illegal to label a product huckleberry if it contains any other fruit. A close cousin to the blueberry, this delectable fruit grows best between elevations of 3,500 and 7,000 feet, in forests with about 50 percent tree cover.

Huckleberry Lemon Ginger Yogurt Pops - MT

We decided with this hot weather that we had to make frozen yogurt pops and came up with this winning flavor combination. Don’t worry if you can’t find huckleberries, just sub in blueberries, the flavor is very similar. This recipe yields about 2 cups of batter, enough for 6 small pops, or 4 large.

Glacier National Park is one of the jewels in the country’s park system. With over 1,500 square miles, 700 lakes, and 175 mountains, the park is replete with fishing, boating, hiking and camping opportunities.

Huckleberry Lemon Ginger Yogurt Pops

  • Servings: 6 small pops
  • Difficulty: easy
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Ingredients

  • ¼ cup sugar
  • ¼ cup water
  • 1 knob of ginger, peeled and sliced
  • 1 heaping cup huckleberries
  • Zest from one lemon
  • Juice from 1 lemon
  • 1 cup Greek yogurt 

Instructions

In a small pan, combine sugar and water. Heat over medium until sugar is dissolved. Remove from heat, add ginger. Set aside until cool, then refrigerate. In the meantime, in the bowl of a food processor, process huckleberries until smooth. Place huckleberry puree in a sieve over a medium bowl. With a rubber spatula, press puree through the sieve, so that seeds and skin are left behind. Add lemon zest and lemon juice to the puree. When simple syrup is cold, remove from refrigerator, discarding ginger slices. Add simple syrup to puree, then add yogurt. Pour mixture into molds. Freeze for at least 4 hours or until hard.

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Garden State Fave: Blueberry Shortcake with Lemon Curd – New Jersey

Summer is our favorite time of year here in the StateEats kitchen and that’s because of all the fresh fruit that is in season. New Jersey

Blueberry Shortcake w/ Lemon Curd - New Jersey

is known for its delicious blueberries so much so that its legislature declared the Highbush blueberry the state fruit in 2003. And didja know that Hammonton, NJ, is the self-proclaimed blueberry capital of the world? In terms of nutrition, blueberries are a good source of fiber and vitamin C and are antioxidant powerhouses.

We decided that this family recipe for blueberry shortcake was worth sharing. You can make it with all kinds of fruit if you don’t have blueberries but strawberries, blackberries, and peaches work particularly well. The lemon curd amps up the deliciousness level.

Pack a picnic and head to the beach for the Wildwood Crest Sand Sculpting Festival, July 11, 2015.

Blueberry Shortcake with Lemon Curd

  • Servings: 6-8
  • Difficulty: moderate
  • Print

Ingredients

For the lemon curd:

  • 4 tablespoons butter
  • 6 tablespoons sugar
  • 2 eggs
  • Zest from one lemon
  • 1-2 lemons to yield 1/4 cup lemon juice

For the shortcake:

  • 1/2 cup milk
  • 1 tablespoon butter or margarine
  • 1 cup flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 eggs
  • 1 cup sugar
  • 1 teaspoon vanilla extract
  • 1 pint blueberries
  • Whipped cream

Instructions

 For the lemon curd: Combine butter and sugar in a large mixing bowl. Beat on medium speed 2-3 minutes or until mixture is combined. Add eggs, lemon zest and lemon juice. Beat until combined. Pour mixture into a saucepan and cook on low heat, stirring constantly, about ten minutes or until mixture thickens. Remove from heat and let cool. Lemon curd will keep about two weeks in the refrigerator if well sealed.

For the shortcake: In a small saucepan or in microwave, heat milk and butter until butter just begins to melt. Set aside. Combine flour, baking powder and salt into a small bowl. Set aside. In a larger mixing bowl, beat eggs on medium speed for 2 minutes. Gradually add one cup sugar, beat until mixture is thick and lemon colored. Add dry ingredients and mix just until combined. Add milk/butter mixture and vanilla and again mix until just combined. Batter will be runny. Pout into a greased 8×8 pan and bake 25 minutes at 350 degrees or until top just begins to brown. Let cool.

To serve, cut cake into squares, then cut each piece horizontally. Place a dollop of lemon curd on the bottom piece, sprinkle with blueberries, top with whipped cream. Place top half of cake on top, add a small dollop of whipped cream and more berries.