Wild Blueberry and Lemon White Chocolate Cake

Wild Blueberry and Lemon White Chocolate Cake

Kilted Chef Alain
Decadent and delicious. This tasty treat is perfect for featuring at your next get-together, or to enjoy the taste of summer all year long.
Prep Time 25 mins
Cook Time 30 mins
Course Dessert
Cuisine American

Ingredients
  

  • 1 cup butter room temperature
  • cup white sugar
  • ½ cup brown sugar
  • 4 eggs
  • 2 tsp vanilla
  • 1 tsp almond extract
  • 3 cups all purpose flour
  • 1 tbsp baking powder
  • ½ tsp salt
  • 1 cup buttermilk
  • 2 tbsp lemon zest
  • ½ cup fresh lemon juice
  • cup frozen wild blueberries
  • 1 tbsp all purpose flour
  • 1 cup white chocolate chips

Lemon Cream Cheese Butter Frosting

  • 1 8 oz block of cream cheese
  • ½ cup butter room temperature
  • 2 tsp lemon extract or 2 tbsp fresh lemon juice
  • 3 cups icing sugar
  • 1-2 tbsp heavy cream

Instructions
 

  • Preheat the oven to 350°F
  • Cream together butter, white sugar, and brown sugar using a hand or stand mixer.
  • Add eggs in one at a time, beating just until combined.
  • Add vanilla extract and almond extract and combine.
  • In a separate bowl, mix together buttermilk, lemon juice and lemon zest.
  • In another bowl, mix flour, baking powder and salt. Add ⅓ of the flour mixture to the mixer, followed by ½ of the buttermilk mixture. Repeat, ending with the flour.
  • Place frozen wild blueberries in a bowl and toss with the 1 tbsp of flour. Add to the batter, along with the white chocolate chips. Fold to incorporate.
  • Line two 8-inch cake pans with parchment paper and grease. Divide the batter between the two pans evenly.
  • Bake at 350°F for 30 minutes.

Lemon Cream Cheese Butter Frosting

  • Place the cream cheese and butter into the bowl of the stand mixer, and use the paddle attachment to cream the two together.
  • Add lemon extract and mix. Add icing sugar 1 cup at a time. Add heavy cream as neded to keep the icing fluid and smooth
  • Beat for 3 - 4 minutes until light and airy.
  • Place one of the cooled cakes on a dessert plate and spread ⅓ of the icing on top. Add the second cake layer and place the remaining icing on top. You can leave the sides naked, or if you prefer, spread the icing around the edge.
  • Garnish with some more lemon zest and a lemon twist.
Keyword baked treats, dessert

Classic Wedge Salad

Classic Wedge Salad

Kilted Chef Alain
A classic wedge salad with candied bacon, creamy citrus honey dressing, and all the toppings. A perfect side to any meal!

Ingredients
  

  • 1 Iceberg Lettuce cut into 6 wedges
  • 1 carrot cut into long shred
  • ½ cup wild blueberries
  • ¼ cup pumpkin seeds
  • 2 green onions cut along the bias
  • creamy honey dressing
  • candied bacon

Creamy Citrus Honey Dressing

  • 1 cup mayonnaise
  • 1 cup sour cream
  • ½ cup honey
  • 1 clove minced garlic
  • ½ lemon juice

Candied Double Smoked Bacon

  • ½ lb double smoked bacon
  • ¼ cup maple syrup

Instructions
 

Wedge Salad

  • Simply remove the core of the iceberg lettuce and cut into 6 wedges
  • Place on your plate and cover with dressing, top with carrots, wild blueberries, pumpkin seeds, green onions and top with candied bacon.

Creamy Citrus Honey Dressing

  • Combine mayonnaise, sour cream, honey and garlic. Mix together. Refrigerate for 1 hour and you are ready to serve.

Candied Double Smoked Bacon

  • Cut ½ pound bacon in lardon; ¼ inch squares then saute them in a frying pan on high heat.
  • Let sit until they start to brown, then turn on all four sides.
  • Once lardon are cooked, place them on paper towel to absorb the grease. Wipe your pan dry, then bring the bacon back to the pan.
  • Once it heats up again, pour ¼ cup maple syrup to a boil, then let reduce slowly until it coats each piece.
  • Let cool on parchment paper. Use as a garnish for your salad, etc.

Sweet Potato Salmon with Wild Blueberry & Basil Compote

Sweet Potato Salmon with Wild Blueberry & Basil Compote

Chef Alain Bosse, The Kilted Chef
A sweet and aromatic dinner that uses salmon, wild blueberries and sweet potato. A quick dish that tastes like you've been working on it for hours!
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Course Main Course
Servings 2 servings

Ingredients
  

  • 2 salmon fillets 6-8 oz
  • ½ lemon juiced
  • 2 sweet potatoes cooked and mashed
  • ¼ cup maple syrup
  • 1 tbsp butter
  • 2 tbsp pumpkin seeds
  • drizzle of olive oil
  • Salt and pepper to taste

Wild Blueberry & Basil Compote

  • 1 tbsp olive oil
  • 2 cups wild blueberries
  • 1 shallot diced
  • 1 green onion diced
  • ¼ cup white wine
  • ½ tbsp Dijon mustard
  • 2 tbsp basil chopped

Instructions
 

  • Preheat oven to 400°F (205°C).
  • Place the salmon fillets on a parchment-lined baking sheet, sprinkle with salt and pepper, and squeeze the lemon.
  • Mash the sweet potatoes, add the maple syrup and butter, along with salt and pepper to taste.
  • Divide sweet potatoes between the two salmon fillets.
  • Divide pumpkin seeds between the two servings, and drizzle with olive oil.
  • Place in the oven for 15 minutes.
  • Top with the wild blueberry and basil compote to serve.

Wild Blueberry and Basil Compote

  • Heat olive oil over medium-high heat, and add the blueberries. Using the back of a spoon, crush some of the berries so they release their juice.
  • Add shallots and green onions, and cook for 3-4 minutes.
  • Add Dijon mustard and white wine, stir to combine.
  • Allow compote to reduce by a quarter, and then stir in the basil.
  • Finish with salt, pepper and butter.

 

Wild Blueberry Grunt

Wild Blueberry Grunt

Chef Alain Bosse, The Kilted Chef
A Nova Scotian classic, this tangy and sweet treat is a great dessert no matter what the season.
Course Dessert
Cuisine American
Servings 6 servings

Ingredients
  

  • 4 cups wild blueberries
  • 1 cup sugar
  • ¼ cup maple syrup
  • 2 limes juiced
  • ½ cup water
  • 1 tsp cinnamon
  • ¼ tsp nutmeg
  • 2 cups flour
  • 2 tsp baking powder
  • 1 tsp salt
  • ½ cup sugar
  • ½ cup frozen butter, grated
  • 1 cup buttermilk

Instructions
 

  • Place the blueberries along with the sugar, water, lime juice, and spices into a preheated cast iron or enamel pot with a lid. Cover and place over medium-high heat and cook, stirring occasionally, until the juices have been released and a jam consistency has been reached.
  • Combine the biscuit ingredients and mix to form a soft dough. Drop the dough into the blueberry mixture using a 2 oz (57g) scoop.
    Cover and let set for 10 to 12 minutes or until the biscuits are no longer wet.
  • Serve with whipped cream and vanilla ice cream.
Keyword dessert

Choco-Cherry-Berry Smoothie

 

Choco-Cherry-Berry Smoothie

Sara MacIsaac
A delicious start to your day can be found right here. While sweet, there is no added sugar to this antioxidant-rich breakfast!
Prep Time 5 mins
Course Breakfast
Cuisine American
Servings 1

Equipment

  • blender

Ingredients
  

  • 1/2 cup frozen wild blueberries
  • 1/4 cup frozen plums
  • 1/4 cup frozen mixed berries (ie. blackberries, currants, raspberries)
  • 2 tbsp cacao nibs
  • 1 cup milk (cow, goat, soy, coconut)

Optional add-ins

  • 2 tbsp chia seeds
  • 1 cup fresh baby spinach
  • 1 serving protein powder
  • 1/2 cup plain Greek yogurt
  • 1 tbsp ground flax

Instructions
 

  • Add all of the ingredients to a high-powered blender, blend until smooth, and enjoy!
Keyword blueberry smoothie, breakfast, healthy eats, smoothie

Chicken & Wild Blueberry Sandwich

 

Chicken & Wild Blueberry Sandwich

You've hear of bacon jam, right? Well now we've got a new way to add fruit to your savory dishes that will impress even the toughest critics. Adding a layer of wild blueberry jam to any sandwich is a sure way to take the wow factor up a notch.
Course Main Course
Servings 1 sandwich

Ingredients
  

  • 2 slices whole-grain bread
  • 1/4 cup white & dark chicken meat shredded
  • 3/4 cup mayonnaise
  • red & yellow pepper sliced
  • 3 leaves basil
  • 2 dashes hot sauce
  • salt & pepper to taste
  • 1/4 cup spinach
  • 2 slices tomato
  • 1/4 cup wild blueberry jam

Instructions
 

Wild Blue Mayo

  • Combine the mayo & wild blueberry jam, refrigerate up to 2 weeks.

Sandwich Assembly

  • Combine the chicken mixture; spread 1 slice of bread with a generous portion of blueberry mayo, top
    with chicken mixture, add tomato and then spinach, top with 2nd slice of bread

Sugar Dusted Blueberry Muffins

Sugar Dusted Blueberry Muffins

There's nothing like warm muffins, straight out of the oven! Add in wild blueberries you've got a delicious snack that the whole family will love.
Course Breakfast
Servings 10 muffins

Ingredients
  

  • 1/2 cup oats
  • 1/2 cup orange juice
  • 2 eggs
  • 1/2 cup vegetable oil
  • 1 1/2 cups all-purpose flour
  • 1/2 cup + 2 Tbsp sugar
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/4 tsp baking soda
  • 1/4 tsp cinnamon
  • 1 cup wild blueberries fresh or frozen

Instructions
 

  • Combine oats and orange juice. Let stand for 5 minutes.
  • Stir in oil and eggs. Blend well.
  • Combine dry ingredients, stir into oat mixture just until moist.
  • Fold in blueberries.
  • Place into greased muffin tins. Combine 2 tbsp. sugar and cinnamon.
  • Sprinkle on top of muffins, bake in a 400 degree oven for 13 -22 minutes.
    cool 5 minutes before removing from pan.
Keyword muffin, wild blueberry muffin

Sugar Cookies with Wild Blueberry Buttercream

Sugar Cookies with Wild Blueberry Buttercream

Alain Bosse, The Kilted Chef
Filling classic sugar cookies with rich and wild buttercream, takes them to a whole new level. These colorful centerpiece snacks are the perfect addition to any gathering or a fun project for the whole family.
Prep Time 15 mins
Cook Time 13 mins
Course Dessert
Servings 24 cookies

Ingredients
  

Sugar Cookies

  • 1 cup white sugar
  • 1 cup butter
  • 3 eggs
  • 2 cups all-purpose flour
  • 1/2 tsp baking soda
  • 1 tsp cream of tartar
  • 2 Tbsp maple sugar

Wild Blueberry Filling

  • 1 cup wild blueberries
  • 1/3 cup wild blueberry juice
  • 1 Tbsp maple syrup

Buttercream

  • 3/4 cup butter
  • 1/2 cup shortening
  • 5 cups icing sugar

Instructions
 

Sugar Cookies

  • Preheat oven to 350F
  • Cream together the butter and the sugar, add the eggs one at a time beating just to incorporate.
  • Combine flour, baking soda and cream of tartar and add to the wet ingredients. Wrap dough with saran wrap and refrigerate for 1⁄2 hour.
  • Place dough on a floured surface and roll to a 1⁄4 inch thickness. Cut into desired shapes and place on a parchment-lined baking sheet. Sprinkle cookies with maple sugar.
  • Bake for 13 minutes. Cool slightly then transfer to a wire rack and pipe buttercream onto one sugar cookie and top with another.

Wild Blueberry Filling

  • Place the blueberries, maple and juice in a medium-sized pot and cook over medium heat until the liquid had completely reduced.

Buttercream

  • Place the butter and shortening in the bowl of a stand mixer, mix on high speed until airy scraping the sides as you go.
  • Incorporate the icing sugar 1 cup at a time, beating well after each addition.
  • Gently fold Blueberry Filling together with buttercream mixture. Add additional icing sugar if needed.
Keyword cookie, sugar cookie
Wild Blueberry Sangria

Wild Blueberry Sangria

A delightful and refreshing sangria, this Wild Blueberry Sangria is made with Cabernet Sauvignon, Canadian wild blueberries, brandy, orange juice, and garnished with mint.  It works year-round, but this easy cocktail is sure to be your new summer favorite.  

Wild Blueberry Sangria

Wild Blueberry Sangria

A delicious and refreshing red wine sangria, this Wild Blueberry Sangria is made with fruity red Cabernet Sauvignon, fresh summer berries, brandy, orange juice, and garnished with mint.
Prep Time 10 mins
Rest Time 30 mins
Course Drinks
Servings 6

Ingredients
  

  • 1 cup wild blueberries
  • 1 cup mixed berries of choice (we like strawberries & blackberries)
  • 1 orange sliced
  • 1 lime sliced
  • 1 lemon sliced
  • 1 cup Brandy
  • 1 bottle Cabernet Sauvignon
  • Chilled carbonated water
  • Ice
  • fresh mint

Instructions
 

  • Add the berries, orange, lime, and lemon slices to a large pitcher. Add the brandy (or whiskey) and orange juice and gently muddle to extract the flavors of the fruit into the juice and alcohol.
  • Pour the Cabernet Sauvignon into the pitcher and stir to combine. Cover and refrigerate for 30 minutes.
  • When ready to serve, fill a glass with ice and fill three-fourths of the way full with sangria. Top off each glass with bubbly water or lemon-lime soda. Garnish with additional blueberries and fresh mint, if desired.
wild blueberry swirl smoothie

Wild Blueberry Swirl Smoothie

Wild Blueberry Swirl Smoothie

wild blueberry swirl smoothie

wild blueberry swirl smoothie

Wild Blueberry Swirl Smoothie

We're all making an effort to keep our immune systems strong right now! One great habit to pick up is incorporating a nutrient-packed smoothie into your daily routine.
We've got an endless supply of fun & different wild blueberry smoothies coming your way...
It's healthy, fancy, and fun to make! Cheers!
Prep Time 3 mins
Course Breakfast, Dessert, Drinks, Snack
Servings 2

Equipment

  • blender

Ingredients
  

Vanilla Layer

  • 1 cup milk
  • 1/2 cup plain greek yogurt
  • 1-2 tsp honey
  • 1 tsp vanilla
  • 1 banana frozen
  • 1 scoop vanilla protein *optional

Wild Blueberry Layer

  • 1/2 cup Canadian wild blueberries frozen
  • 1/2 cup milk
  • 1 tsp honey *if needed

Instructions
 

  • In a blender, blend the vanilla later ingredients and divide between 2 glasses. In the same blender (no need to rinse it out) combine the wild blueberry layer.
  • Float the blueberry layer on the vanilla layer and use a skewer to "swirl" the blue through the white!
Keyword blueberry smoothie, smoothie