Distinctly Montana Magazine

13 w w w. d i s t i n c t l y m o n t a n a . c o m S T A T E T A B L E HUCKLEBERRY BUCKLE INGREDIENTS FOR THE STREUSEL TOPPING ½ cup all-purpose flour 1 / 3 cup granulated sugar ¼ cup brown sugar, packed ½ teaspoon ground cinnamon ¼ teaspoon salt ¼ cup (½ stick) unsalted butter, cold and cubed FOR THE CAKE 2 cups all-purpose flour 2 teaspoons baking powder ½ teaspoon salt ½ cup (1 stick) unsalted butter, softened ¾ cup granulated sugar 2 large eggs, at room temperature 1 teaspoon vanilla extract ½ cup buttermilk 2½ cups fresh huckleberries (or frozen, not thawed) 1 tablespoon lemon zest INSTRUCTIONS FOR THE STREUSEL TOPPING In a medium bowl, combine flour, granulated sugar, brown sugar, cinnamon, and salt. Add the cold cubed butter and work it into the dry ingredients using your fingers or a pastry cutter until the mixture resembles coarse crumbs. Refrigerate while preparing the cake batter. MAKE THE CAKE Preheat the oven to 350°F (175°C). Grease a 9-inch square baking pan or a 9-inch cast-iron skillet. In a medium bowl, whisk together flour, baking powder, and salt. In a large bowl, cream together the butter and sugar until light and fluffy, about 3-4 minutes. Beat in the eggs one at a time, then stir in the vanilla extract. Gradually add the flour mixture to the butter mixture, alternating with buttermilk, beginning and ending with the flour mixture. Mix until just combined. Gently fold in 2 cups of the huckleberries and the lemon zest, being careful not to crush the berries. ASSEMBLE AND BAKE Spread the batter evenly into the prepared pan. Scatter the remaining ½ cup of huckleberries over the top. Sprinkle the streusel topping evenly over the batter and berries. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown. Let cool in the pan for at least 30 minutes before serving. Serve with ice cream, or with a pitcher of cream. INSTRUCTIONS PREPARE INGREDIENTS Pat trout fillets dry Mix sage, thyme, chokecherry powder, salt, and pepper Rub spice blend on trout fillets Sauté Vegetables Heat olive oil in tagine or heavy-bottomed pot Sauté onions until translucent Add garlic, morels, carrots, and parsnips Cook for 5 minutes BUILD TAGINE Sprinkle crushed culinary juniper berries over vegetables Nestle trout fillets on top of vegetables Scatter huckleberries around fish Pour wine and stock over the dish COOKING Cover and simmer on low heat for 12-15 minutes. Fish should be opaque and flake easily. Do not overcook! FINISH Garnish with fresh lemon zest Serve directly from tagine OPTIONAL Garnish with fresh chives A buckle is a single-layer cake with berries folded into the batter and topped with a streusel crumble. As it bakes, the cake "buckles" around the fruit, giving this classic dessert its name. We hope you love it as much as we do!

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