Chocolate Shortcake with Huckleberries

Every summer, my family and I go to Island Park Reservoir in Idaho. One of our favorite treats to get while we're there is anything with fresh huckleberries. I've not yet found a place you can buy huckleberries except in Idaho. Huckleberries are sweet and have no seeds, which makes them the ideal berry in my opinion. This recipe is a wonderful summer treat. See the original here.

Ingredients

• 1.5 pints fresh blackberries, rinsed and drained (or raspberries)
• 1.5 pint huckleberries
• 1/2 cup sugar
• 1 1/4 cups all-purpose flour
• 2 tablespoons unsweetened cocoa powder
• 1/4 cup sugar
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 4 tablespoons cold unsalted butter, cut into pieces
• 1 large egg
• 1/2 cup cold milk
• 1 cup heavy cream
• 2 tablespoons sugar
• Powdered sugar

Directions

In a large bowl combine the fruit, sugar and gin. Marinate at room temperature for 1 hour.

Preheat the oven to 400 degrees F.

Into a large bowl, sift the flour, cocoa, sugar, baking powder, baking soda, and salt. Add the butter to the dry ingredients, and mix well with fingertips or a pastry blender to incorporate and the mixture resembles coarse crumbs. Add the egg and milk, and mix just until the mixture comes together to form a sticky dough. Cooks note: I do this entire step in a food processor.

Line a baking sheet with parchment paper. Drop the batter onto the sheet in 1/4-cup dollops, leaving 2 inches of space between each, and gently smooth with the back of a spoon. Bake until a tester inserted into the middle comes out clean, 12 to 15 minutes.

In a medium bowl, whip the cream to soft peaks. Add the sugar and whip until stiff peaks form. Keep cold until ready to use.

Transfer the cakes to wire racks to cool. Carefully split the shortcakes horizontally and place the bottom half on each of 6 dessert plates. Top with a heaping tablespoon of berries and cream, then top with the remaining shortcake halves. Top with the remaining berries and cream, and garnish by sifting powdered sugar over each serving. Serve immediately.

Honey Orange BBQ Chicken

The Neelys on the Food Network are one of my new favorite sources for recipes. This is my absolute favorite BBQ chicken recipe. Make a LOT and then use the leftover on salads! See the original recipe here.

Ingredients:

Marinade:

• 1/2 cup freshly squeezed orange juice
• 1/4 cup olive oil
• 1/4 cup hot sauce
• 1/4 cup Dijon mustard
• 1 tablespoon grated orange zest
• 1 (4 pound chicken) cut into 10 pieces, patted dry with paper towels

Glaze:

• 4 tablespoons (1/2 stick) butter
• 1/4 cup honey
• 1/4 cup freshly squeezed orange Juice
• 1/4 cup Neely's BBQ sauce
• 1 tablespoon grated orange zest
• 2 tablespoons Dijon mustard
• 1/4 teaspoon allspice

Directions:

Mix the orange juice, olive oil, hot sauce, mustard, and orange zest together in a large bowl. Add the chicken and toss to combine. Cover with plastic wrap and let marinate for at least 1 hour and up to overnight in the refrigerator.

Prepare the grill to medium direct heat. Let chicken come to room temperature before grilling.

Drain the chicken from the marinade and pat dry. Grill on each side for 5 minutes, then turn the heat to medium-low and cover the lid of the grill. Continue cooking the chicken until it's cooked through, about 25 minutes more.

While the chicken is grilling, melt the butter in a small saucepan on the grill. Whisk in the honey, orange juice, BBQ sauce, zest, mustard and allspice. Reserve some of the glaze in a small ramekin for serving.

Brush the chicken pieces with glaze, then flip the chicken, glaze side down, and cook for 2 minutes. Brush second side of the chicken with glaze and flip again. Continue cooking for 3 more minutes. Remove the chicken from grill to a platter and serve with reserved glaze.